Hot Pepper Jelly BBQ Sauce

Oh, what a wonderful BBQ sauce this hot pepper jelly sauce is. It has the perfect consistency. Not too runny, not too gloppy. A small bit of heat and a little tang from vinegar and mustard. Perfect for any pork BBQ dish. For me that means smoked baby back ribs.
You can substitute any kind of jelly for the hot pepper jelly, really. But don’t be afraid of hot pepper jelly. Out of the jar, sure, it’s got some kick. But in this sauce that heat gets a little mellowed. You still get great pepper flavor though. It’s still a great sauce!

Want something even spicier? Try my atomic BBQ sauce on ribs.

Hot Pepper Jelly BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 3/4 cup hot pepper jelly (I used Tabasco)
  • 3/4 cup ketchup
  • 1/4 cup white vinegar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared yellow mustard
  • 1 clove garlic, minced
Instructions
  1. Place all ingredients into a saucepan over medium heat.
  2. Whisk until all ingredients are combined.

Basic BBQ Rub

When I make a batch of this basic BBQ rub I don’t just make a little ole container full. No, I make a bunch of it. A whole lot. That’s because I use it on just about every piece of meat that I throw onto my trusty old smoker. It shines best on beef and pork, adding a bit of sweetness and a bit of heat. And though it contains coffee and lemon pepper the flavors from those two ingredients don’t jump out and scream at your taste buds. They’re there though, working perfectly with the rest of the flavors. This is truly a great all-around rub.
The idea for this basic BBQ rub came from Ray Lampe’s book, Slow Fire: The Beginner’s Guide to Lip Smacking Barbecue. The book is full of great recipes and stories and ideas, just like this one. This rub can be used as-is or as a great jumping-off point for making your own rub. Play with the ratios to suit your tastes. For example, don’t use regular paprika just use only smoked paprika for a much stronger smoke flavor, perfect for seasoning foods cooked in doors where you won’t get a strong wood flavor. Or add more heat. Or leave out the heat. It’s a very versatile rub.

Also try my basic BBQ sauce. Like this rub, it’s great as is or use it as a base for your own flavors.

Basic BBQ Rub
Author: 
Recipe type: Spice Rub
Cuisine: American
Serves: 1 1/2 cups
 
Ingredients
  • 1/2 cup Sugar in the Raw
  • 1/2 cup Kosher salt
  • 3 tablespoons chili powder (use hot for extra kick)
  • 3 tablespoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon lemon (or lime) pepper
  • 1/2 teaspoon finely ground coffee (not instant)
Instructions
  1. Combine all ingredients.
  2. Store in an airtight container for up to 6 months.

BBQ Meatloaf Sandwiches

As much as I do love meatloaf, for me the best meatloaf is on a sandwich. The joy of meatloaf is that it is (usually) a little denser than a hamburger, and (usually) comes with vegetables and other seasonings mixed in. Slap a big slice of meatloaf on a big hearty bun, top it with BBQ sauce, bacon, and French-fried onions and I’m not just sort of happy, I’m very happy!
Don’t mess around with little ole thin slices of meatloaf when you make these BBQ meatloaf sandwiches. And don’t mess around with those little ole grocery store hamburger buns that are barely bigger than a potato chip. Go big. You want a bun that can hold up to a seriously thick slice of meatloaf that is covered in dripping BBQ sauce and crunchy smoky bacon and crispy onions.

Also try my pepper jack meatloaf.

BBQ Meatloaf Sandwiches
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Note: You'll get approximately 8 servings from this recipe, depending on how thin or thick you cut the meatloaf.
Ingredients
  • 1 1/2 pounds ground beef (do not use lean, you want a bit of fat to keep the meatloaf moist. I used 80/20)
  • 1 3/4 cups (possibly more) bread crumbs
  • 1 egg, whisked
  • 2 cloves garlic, minces
  • 1/2 small onion, minced
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped, fresh parsley
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 cups your favorite BBQ sauce, divided
  • Large hamburger buns
  • Mayonnaise
  • 8-12 slices bacon, cooked
  • French-fried onions
Instructions
  1. Preheat your oven to 350 F.
  2. Line a baking sheet with foil.
  3. Place the ground beef into a large bowl and add all of the remaining ingredients up to the buns.
  4. Using your hands, combine the mixture well. If it is too wet add a bit more bread crumbs. If it is too dry add just a bit of water and combine.
  5. Place the mixture onto the foil and form into a loaf. You want a loaf that is just slightly larger around than your buns.
  6. Brush 1/4 cup of BBQ sauce over the meatloaf then sprinkle with black pepper.
  7. Bake 45-50 minutes or until the internal temperature reaches 165 F.
  8. Allow the meatloaf to rest for 10 minutes then brush with 1/2 cup BBQ sauce.
  9. Slather buns with mayonnaise.
  10. Slice meatloaf and place on the buns.
  11. Add bacon, a good dollop of BBQ sauce and some French-fried onions.
  12. Add top bun, serve, and devour.

Peach BBQ Chicken on the Char-Broil Big Easy

Roasted chicken on the Char-Broil Big Easy is something I could make and eat all day long. I never get tired of it. I usually make split chicken breasts or whole chickens. This time I used a great off-the-shelf rub, Dizzy Pig’s Raging River, and cooked the chicken until done. I then brushed on my fantastic homemade peach BBQ sauce. Wow, what great chicken!
You can make chicken using this same technique but substitute your own rub or seasoning and any sauce you want. Just make sure that you don’t put the sauce on until the end (after the chicken is fully cooked) or it will burn. The Big Easy cooks at a high temperature. It won’t take long for it to set the sauce.

I’m a big fan of BBQ-style chicken on the Big Easy. Also check out my Daddy’s BBQ and white barbecue recipes.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Peach BBQ Chicken on the Char-Broil Big Easy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Use the Bunk Bed basket to double or triple your cooking space.
Ingredients
Instructions
  1. Fire up your Big Easy.
  2. Rinse the chicken and pat dry. Apply the seasoning and transfer the chicken to the Big Easy basket.
  3. Cook for approximately 20 minutes per pound or until it reaches 165 F as checked in several places.
  4. Remove the Big Easy basket and carefully brush the chicken with the sauce. Return the basket to the Big Easy for another 5 minutes to set the sauce.
  5. Remove and let rest 10 minutes before serving.

Basic BBQ Sauce

I have a bit of an addiction to buying pre-made BBQ sauces. Mostly the obscure ones that you can’t get in stores. The ones you have to order directly from the BBQ joint that makes them. Well, that’s not the cheapest hobby in the world, so I set out to make my own basic BBQ sauce (based on one from Myron Mixon) and I’m very happy with the results. It’s not a complicated or fancy sauce, but it has the perfect consistency and taste. I can add more hot sauce for a spicy version, or I can add more liquid smoke for a more hickory-flavored sauce.
I’m going to call this sauce ‘done’. It’s my go-to basic sauce for everything from pulled pork to ribs to brisket to chicken or my favorite, rib tips. I have also been known to slather it on my grilled hot dogs and hamburgers.

Also try my basic BBQ rub. Like this sauce, it’s great as is or use it as a base for your own flavors.

Basic BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 cups ketchup
  • 2 tablespoons smoked paprika
  • 2/3 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 1/4 cup dark brown sugar
  • 2 tablespoons honey
  • 2 tablespoons maple syrup
  • 2 tablespoons (more or less, to taste) hot sauce
  • 1 teaspoon (more or less, to taste) liquid smoke
  • 2 tablespoons Kosher salt
  • 2 tablespoons freshly ground black pepper
Instructions
  1. Place all ingredients into a blender and process until smooth.
  2. Transfer to a sauce pan over medium heat.
  3. Heat thoroughly. Serve or use warm.

Peach BBQ Sauce Version 2.0

I do love a fresh peach BBQ sauce. Nothing screams winter is over like fresh peaches being available in our local grocery store. I’ve made a great peach BBQ sauce before, but this time I was looking for something a bit different Something with a smoky flavor and a little sweetness. My original peach BBQ sauce was more like a traditional Kansas City sauce. This one brings a little kick to any grilled meat, like the split chicken breasts I made recently on my Char-Broil Big Easy.
As with any BBQ sauce, don’t apply this peach BBQ sauce until your food is basically done grilling. Any sooner and the molasses and peach nectar may start to burn. Just put it on and let the food grill a bit longer until the sauce has set. Then enjoy! And if you prefer the flavor of apricot over peach, try out my apricot BBQ sauce.

Peach BBQ Sauce
Author: 
Recipe type: Sauce
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 peaches, peeled, pitted, chopped
  • 3/4 cup peach nectar
  • 1/2 cup ketchup
  • 1 tablespoon molasses
  • 1 tablespoon white vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chipotle salsa (or use 1 teaspoon of adobo sauce from canned chipotles)
  • 1/4 teaspoon liquid smoke
  • Hot sauce, to taste (optional)
Instructions
  1. Place all ingredients in a saucepan over medium-high heat.
  2. Bring to a boil then reduce to a simmer and simmer for 20-30 minutes or until the sauce has thickened.
  3. Remove from heat and let cool slightly before placing in a food processor or blender. Process until the desired smoothness is achieved.

Review: Ray Lampe’s Slow Fire: The Beginner’s Guide to Lip-Smacking Barbecue

Do not let the word ‘beginner’ deter you from reading Ray Lampe’s Slow Fire: The Beginner’s Guide to Lip-Smacking Barbecue. Whether you’re just contemplating low-and-slow cooking or you’ve been doing it for 30 years or more, this book is so full of great recipes and approaches that you’ll find yourself going back to it again and again. I do. I’m pretty sure that this book shattered my previous record for how many recipes I bookmarked.

The first chapter of Slow Fire concentrates on rubs and sauces. I made my own variation of Lampe’s Basic Rub #67 and it has now become my go-to rib and pork butt rub. You’ll find yourself doing the same thing. I recommend you make the rubs or sauces as Ray intended, then taste and add whatever you want to make them your own. Or you might find yourself making substitutions for something else you prefer. No matter what, the recipes in the book are fantastic starting points (and they are perfect they way they are too!).

The next chapter is all about ribs. Great ribs done tons of different ways. Including a fantastic Asian-inspired rib. Ribs are my favorite meat to smoke, and I’m always on the lookout for new variations. Slow Fire did not disappoint.

Next up, pork. Glorious pork. Butt, shoulder, chops, tenderloin, you name it. My rule when smoking pork: always make extra because it’s always good. Slow Fire has a great mix of recipes for pork.

Beef is next, including a great recipe for homemade pastrami, which is next on my to-do list. I make a cheater pastrami, which starts with an already brined brisket (corned beef). Slow Fire shows you how to make a real pastrami, beginning with a brisket.

The section on cooking poultry is next. It includes a recipe for Buffalo turkey wings, something I hadn’t even considered and will definitely make soon. You’ll find recipes for every part of a chicken (or turkey or game hen or duck) that you can want.

The book wraps up with recipes for miscellaneous dishes, like kielbasa or lamb, and a number of side dishes too, including some of the staples for a good barbecue, such as slaw or potato salad. All of the recipes are well-written, thought out and bulletproof. And good. Very good.

Ray Lampe’s Slow Fire: The Beginner’s Guide to Lip-Smacking Barbecue rates high on my ‘Mater Rater. My only complaints are I wish there were more pictures and maybe a few more recipes included, but what there is there is fantastic.


For more of my reviews of cookbooks available for the Amazon Kindle readers, visit Kindle Thyme.

Quick Fix BBQ Beans

Why grab a can of pre-made BBQ beans at the store when you can make your own in no time at all. Sure, I’ve made scratch baked beans before (on the smoker and they were fantastic!). These aren’t those beans. Quick to fix, these BBQ beans still pack in the flavor.
quick-fix-bbq-beansYou can make these beans taste however you like just by changing which BBQ sauce you add. From smoky to spicy, you can’t go wrong. And speaking of spicy, for a little extra kick add a few sliced jalapenos. And for extra crunch, chop half of a medium sweet onion and toss that in too. You really cannot make a boo-boo when you make these beans.

If you have more time, try making my best BBQ beans on the planet (really, they are), Dinosaur-style BBQ beans, Peach BBQ beans, and Tangy Pit Beans.

Quick Fix BBQ Beans
Author: 
Recipe type: Side
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 1/2 large red or green bell pepper, chopped
  • 2 (15 ounce) cans pinto beans, rinsed, drained
  • 1 cup your favorite BBQ sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
Instructions
  1. Preheat oven to 375 F.
  2. Combine all ingredients and pour into an 8" x 8" baking dish that has been sprayed with non-stick spray.
  3. Bake for 45 minutes.
  4. Let cool slightly before serving as the sauce will be very hot.