I have been making this secret barbecue sauce recipe for over twenty years. It is unique and it is my favorite. It lasts for a very long time in the refrigerator. My family and I use it all summer and all year! Cheers!
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0:00 Intro
0:25 The Best BBQ Sauce Recipe
1:39 Why “BQ” Sauce
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Organic Ketchup:
Organic Onions:
Organic Garlic Powder:
Organic Mustard:
Organic Light Brown Sugar:
Tobasco:
Kerrygold Butter:
My favorite organic coffee roast:
Le Creuset Basting Brush:
Butcher Block Cutting Board:
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Workhorse Home Food Processor:
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16 Comments
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Oh man, just tried making this and I have to say, it was not that good. It had a weird bitterness that didn't really work. I even tried adding more brown sugar and other spices to balance it out, but it just tasted weirdly bitter.
does realise all ketchup is organic
I’m a one hour into the simmering part. My husband is loving the smell. I personally hate the taste of coffee, but I am okay with the smell of it brewing. I have had to use a specialty coffee. My husband has a bag of maple coffee he purchased at a coffee shop. It smells SO good. The other coffee he has smells terrible to me so I couldn’t bring myself to use them. Our family is having a big cookout and I am making the sauces. I’m excited to see if the maple comes out in the flavor just not the coffee. Lol
God bless him😁🙏
Great video. I'm going to try this. I've never been a big fan of store-bought BBQ sauce. Maybe I'll like this. I hope I can find some organic, decaffeinated coffee that has had its caffeine extracted in the best way. I live in the boonies! I'll have to research that! I second what Maria said below, "Since it's your recipe, I'll give it a try." Cheers from the snowy wet coast.
Hang on. A quarter stick of butter is only about 30 grams. A whole stick of butter is about 114 grams. I was about to try this, but it feel off some how. A litre is 4 cups. A cup = 250 grams. For non US watchers, could you clarify? Thanks.
I have one that uses leaf tobacco.
Couldn't I use instant coffee and save a few hours ,or is there something to the slow reduction that is needed here?
Why not use espresso as opposed to coffee? MUCH less water to evaporate. In fact, now that I think about it, why not cook the finely ground espresso into the sauce directly, and cook until it softens? Coffee grounds are one of my favorit "secret" ingredients for dry rub for beef and pork
Sounds fascinating, can't wait to try it.
This looks like an awesome recipe. Thank you!
How can you tell if your decalf is "safe" with respects to Methylene Chloride? Other than the brand bousting about its use of "swiss water process" (couldn't tell if you said this because of your accent, my bad), I doubt a coffee company would inform you that they extract caffeine via chemicals. Wondering and thanks.
Hey Chef, what's your take on Garlic Bread?
I wonder if cooking it till the water in the butter and onion is gone you’re able to increase the temperature of the onion,water only gets to 212 degrees?
Wow sauce with coffee 😳
Since it's your recipe ill give it a try.
Thank you George for another original recipe 🙏🏻❤️
I made my own deviled ham a few years ago and noticed that the fresh minced onion was far too intense and unpleasant, almost bitter, after a couple days in the fridge. I think that’s why dried onion is so common even in organic processed foods. I think it’s the sulfuric compounds.
This recipe is really intriguing Chef.
My own simple bbq sauce is organic ketchup with a bit of good quality liquid smoke (yeah, I know it’s suspect), apricot jam, Tabasco, fresh garlic & onion. But again, the fresh alliums don’t improve in the fridge.
Can’t wait to try your secret sauce!