This sauce adds a natural smokiness to your grilled foods, it is great for when time does not permit planking.
Preheat grill to medium–high heat. Toss the tomatoes, red peppers, hot peppers and onions with the balsamic vinegar, Bone Dust BBQ Seasoning, and olive oil in a non reactive bowl.
Reserving the leftover marinade, remove the tomatoes, peppers and onions from the bowl and arrange on planks.
Place the planks on the grill and close lid. Plank grill for 30 to 40 minutes, until the vegetables are tender and lightly charred. Remove from grill and set aside to cool.
Coarsely chop the planked vegetable. Transfer to a large pot. Add the beer, brown sugar, ketchup, vinegar, Worcestershire, maple syrup, chopped garlic, and reserved marinade. Stir to combine. Bring to a boil over medium–high heat. Reduce to medium–low and simmer for 45 minutes. Purée in a blender; strain through a fine sieve, season with salt and pepper, and cool.