Barbecue Tricks

This barbecue sauce recipe didn’t really come close to winning any awards with competition judges. Likely because of the strong kick of heat provided by a dose of chipotle and cayenne. It just crossed the line out of “mainstream” in the heat department. A few judges seemed to love it with high ranks for chicken and ribs and all of our B-B-Q Tricks home samplers were ready to take a bath in the stuff. It’s that good.

The best thing about this “Almost Award Wining Sauce” is that it’s a perfect sweet heat finishing sauce that will caramelize perfectly as the finishing touch to ribs and chicken. Feel free to temper the heat by dropping the cayenne or chipotle.

2 tbs. Vegetable Oil
1 large clove of Garlic (crushed/minced)
1 medium Onion minced
1 Chipotle Pepper (from can) minced
1 tsp. Chili Powder
1/4 tsp. Cayenne Pepper
1 cup Ketchup (we use Heinz)
2 tbs. Dijon Mustard (Grey Poupon)
5 tbs. Dark Molasses
3 tbs Worcestershire Sauce
1/2 tsp fresh ground Black Pepper
2 tsp. Hot Pepper Sauce (we use Texas Pete)

Heat the oil in a deep sauce pan and then add garlic and onions until they soften. Next add all peppers and heat for 20 seconds before stirring in the remaining ingredients.

Cook on low heat for 20 minutes until thickened to your liking.

If desired: When cooled strain to remove chunks (garlic and onion).

Stores air tight refrigerated for approx. 6 days.

1. Get a large bowl of ice water handy. Half ice – half water. Save for later.
2. “Score” or lightly cut a cross or X on the end of the tomato (this will help peeling later)
3. Boil a pot of water. (Not the ice water… that’s still set aside).
4. Carefully submerge tomato in boiling water
5. Use a slotted spoon o get it out once you can see the skin pulling off
6. Drop it in the ice bath
7. Let the tomato chill for about five and a half minutes
8. NOW you’re ready to peel. Use a small knife to get under and grasp the edge of the skin at the X you made. And yes, after all this… it can still be tricky to get it totally skinned!