Mix dry ingredients, including garlic, together in a medium bowl. Add canola oil and mix until blended. Mix egg and water in a separate small bowl and then add to flour mixture. Using an electric mixture with a dough hook attachment, mix dough until smooth and elastic. Roll dough out onto a board that is lightly dusted with cornmeal. Cut dough into 1 by 4-inch strips and transfer to a sheet pan. Baste with BBQ sauce and bake for 30 to 45 minutes or until lightly browned. Let cool on a rack. Store in an airtight container for up to 1 week.
Combine all ingredients in a medium saucepan over medium heat, stirring until blended. Reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.