Pepper Onion Beer Sauce

I had a bunch (and I do mean a bunch!) of ham leftover from cooking a big ham on my Char-Broil Big Easy. I could’ve made more sandwiches. Or I could dice up some ham for omlets. Instead, I decided to warm up some nice thick slices and top them with this wonderful pepper onion beer sauce. It looks like your pretty standard vegetable topping, but with a twist: orange marmalade. Whoa! I wasn’t expecting that!
pepper-onion-beer-sauceThis pepper onion beer sauce really goes well with ham, but I also think it’d compliment grilled chicken just as well. Don’t like orange marmalade? I bet you could substitute your favorite marmalade or preserves.

Pepper Onion Beer Sauce

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Sauce
Cuisine: American
Servings: 2 -4 servings

Ingredients

  • 1 tablespoon oil
  • 1/2 green bell pepper chopped
  • 1/2 red bell bell pepper chopped
  • 1/2 sweet onion chopped
  • 8 ounces beer
  • 1/2 cup orange marmalade
  • 1 tablespoon soy sauce
  • Hot sauce to taste

Instructions

  • Heat the oil in a large skillet over medium-high heat
  • Add the bell peppers and onion and saute for 5 minutes
  • Add the beer, orange marmalade, soy sauce and hot sauce. Bring to a boil then reduce to a simmer and continue simmering until the vegetables are softened and the sauce is reduced.
  • Serve over sliced ham or grilled chicken.

Hot Pepper Jelly BBQ Sauce

Oh, what a wonderful BBQ sauce this hot pepper jelly BBQ 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 hot pepper jelly BBQ 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

Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: American
Servings: 2 cups
Author: Mike

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

  • Place all ingredients into a saucepan over medium heat.
  • Whisk until all ingredients are combined.

Copycat Chick-fil-A Sauce

I was busy. Way too busy to even think about making a lunch that took more than 5 minutes of my time. Desperate times call for desperate measures, so I heated up some pre-made chicken nuggets. Don’t judge me, I had to do it. Plus, truth be told, I like them. I can’t help it. But I wasn’t just going to dip them in ketchup or mustard. No, I took an extra 30 seconds and whisked up a copycat of the Chick-fil-A dipping sauce and tossed it into the fridge so that the flavors got happy while the chicken was heating.
copycat-chick-fil-a-sauceFor a nice twist on this Chick-fil-A sauce swap out a spicy BBQ sauce for the smoky hickory BBQ sauce. Or just add a few splashes of hot sauce to the recipe below.

Love chicken fingers like I do? Try my copycat KFC Twisters.

Copycat Chick-fil-A Sauce

Prep Time1 hr
Total Time1 hr
Course: Sauce
Servings: 1 /2 cup

Ingredients

  • 1/2 cup mayonnaise
  • 2 teaspoons prepared yellow mustard
  • 1 teaspoon freshly squeezed lemon juice
  • 2 tablespoons honey
  • 1 tablespoon hickory barbecue sauce I recommend Weber's Hickory BBQ

Instructions

  • Whisk all ingredients together until smooth.
  • Refrigerate for at least 1 hour before using as a dip for chicken fingers, fries, or just slathering on burgers!

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 basic BBQ 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 also slather basic BBQ sauce on my grilled hot dogs and hamburgers. It’s also fantastic on BBQ chicken pizza!

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

Cook Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: American
Servings: 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

  • Place all ingredients into a blender and process until smooth.
  • Transfer to a sauce pan over medium heat.
  • Heat thoroughly. Serve or use warm.

Apricot BBQ Sauce

Oh my goodness. I wasn’t even looking for another BBQ sauce to add to my list of homemade, fantastically-good sauces. I actually made this apricot BBQ sauce only because I found a jar of apricot preserves in the back of the pantry that needed to be used up. It was a sign because this is one of the top BBQ sauces I’ve ever made or tasted. The perfect combination of sweet and heat and just the right consistency to stick to a rack of St. Louis-style smoked ribs without being too gloppy or too thin.
The apricot preserves add a light fruity flavor to the apricot BBQ sauce, but it’s there in the back with lots of other great flavors and isn’t so in-your-face. Now, if you want to have a more apricot-like sauce, feel free to add more. Since apricot (or peach for that matter) goes great with pork, add more sauce if you’re cooking pork. If you’re using this sauce on say chicken, you might want to use a little less.

Apricot BBQ Sauce

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Sauce
Cuisine: American
Servings: 1 cup

Ingredients

  • 3/4 cup ketchup
  • 1 tablespoon white vinegar
  • 1 tablespoon brown sugar
  • Pinch of Kosher salt
  • Pinch of freshly ground black pepper
  • 1 tablespoon freshly squeezed lemon juice
  • 1 dash Worcestershire sauce
  • 1 1/2 teaspoons unsalted butter
  • 1 pinch garlic powder
  • Hot sauce to taste
  • 1 cup more or less, to taste apricot preserves

Instructions

  • Place all ingredients into a medium saucepan over medium heat.
  • Stir and heat until the butter is melted.

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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-based 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 sauce was more like a traditional Kansas City sauce. This version 2.0 sauce 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 the 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.

This sauce is also great on my sweet-and-sour meatball skewers.

Peach BBQ Sauce

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Sauce
Cuisine: American
Servings: 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

  • Place all ingredients in a saucepan over medium-high heat.
  • Bring to a boil then reduce to a simmer and simmer for 20-30 minutes or until the sauce has thickened.
  • Remove from heat and let cool slightly before placing in a food processor or blender. Process until the desired smoothness is achieved.

Smokehouse BBQ Sauce

I’m always on the lookout for a different sauce for my smoked ribs, pulled pork, or whatever meats I’m cooking on my smoker. It’s not because I don’t already have a good collection of sauces that I love, but because sometimes you just want something different. This smokehouse BBQ sauce intrigued me when I first saw it because it had both chile peppers and lemon juice. I thought, well, that’s new. So I made it and it came out great on a nice big rack of smoked spare ribs!
smokehouse-bbq-sauceThick but not too thick, this sauce has a hint of spiciness, a hint of smokiness, and a slight vinegar kick. In a ways it’s a combination of many BBQ sauces, from Kansas City to Memphis to the Carolinas. Different, but different in a good way.

Smokehouse BBQ Sauce

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: BBQ Sauce
Cuisine: American
Servings: 4 cups

Ingredients

  • 4 dried ancho chile peppers
  • 2 cups water
  • 1 cup ketchup
  • 1 cup cider vinegar
  • 1/2 cup Worcestershire Sauce
  • 2 tablespoon paprika
  • 2 tablespoon dry mustard
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon black peppercorns
  • Liquid smoke to taste
  • Hot sauce to taste
  • 1/2 lemon
  • 1/4 cup unsalted butter

Instructions

  • Heat a large skillet over medium heat.
  • Add the chiles and toast for 2-3 minutes. Turn and continue toasting until softened.
  • Add the water and bring to a boil.
  • Reduce heat to a simmer and simmer for 5 minutes.
  • Remove from heat and let stand for 10 minutes.
  • Remove peppers to a cutting board, but reserve the water.
  • Remove stems and seeds from the peppers and chop lightly. Transfer to a blender and add the reserved water. Puree until smooth and return to the skillet.
  • Add the remaining ingredients except for the lemon and butter.
  • Bring sauce to a boil and reduce to a simmer and continue simmering for 30 minutes until the desired thickness is achieved.
  • Stir in the lemon juice and add the butter and stir until melted.

Bacon-Wrapped Hot Dogs with Fire-Eater Dog Sauce

How do you make a great hot dog better? Yes, you wrap it in bacon. Crispy, yummy bacon. But you’re not done yet. Then you add a good helping of a thick, sweet-heat sauce that makes mustard and ketchup boring. These bacon-wrapped hot dogs with Fire-Eater dog sauce are a great way to change up your everyday dogs. You can add more of your favorite toppings if you like, but don’t bury that great bacon flavor.
Bacon-Wrapped Hot Dogs with Fire-Eater Dog SauceThe Fire-Eater dog sauce is also perfect on hamburgers and fries, so make an extra big batch and keep it on hand in the fridge. To make a great smoky version use a hickory BBQ sauce. For an even spicier version use a hot BBQ sauce and add a few splashes of your favorite hot sauce.

Also try my Banh Mi hot dogs.

Bacon-Wrapped Hot Dogs with Fire-Eater Dog Sauce

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main
Cuisine: American
Servings: 6 servings
Author: Mike

Ingredients

For the hot dogs

  • 6 all-beef hot dogs
  • 6 slices thin-sliced bacon
  • 6 hot dog buns

For the Fire-Eater dog sauce

  • 3/4 cup ketchup
  • 3/4 cup brown sugar
  • 1 tablespoon BBQ sauce
  • 1/4 cup honey
  • 1 teaspoon cider vinegar
  • 1 and 1/2 teaspoons Worcestershire sauce
  • Fire-Eater rub or your favorite spicy seasoning to taste (I used 2 tablespoons)

Instructions

For the hot dogs

  • Wrap the hot dogs in the bacon.
  • Fire up your grill for indirect cooking.
  • Place bacon-wrapped dogs on the grill over indirect heat.
  • Cook for 20 minutes, rotating often, until the bacon is cooked and starting to crisp.
  • Remove and let cool slightly to let the bacon finish crisping.
  • Serve on buns and drizzle with Fire-Eater dog sauce.

For the Fire-Eater dog sauce

  • Combine all ingredients in a medium sauce pan.
  • Bring to a simmer.
  • Remove from heat and let cool until thickened.