Naturally, since this is me we're talking about, there were some substitutions. First, since I didn't have any tomato paste, I instead peeled, chopped, and cooked down a couple of small heirloom tomatoes. I didn't have any hot sauce, so I threw in 1/4 teaspoon of crushed red pepper flakes. I sweetened it with 1 T honey and about 1/2 T molasses. And my paprika was smoked.
Sweet Georgia Brown, that's some tasty stuff, at least the taste I took off the spoon last night.
Here's where the crock-pot comes in. This morning before work I browned a 1-lb chuck roast and stuck it in the pot with the bbq sauce, a small red onion, and a cup of soaked Christmas lima beans from Rancho Gordo (plus some water as needed for cooking the beans). Aw, yeah, I get bbq beef and beans for dinner tonight. Along with a heaping mess of sauteed greens and whatever other veggies tickle my fancy. It'll totally be the thing after the 6 mile hike I have planned for after work.