Elmer's Bar-B-Que Sauce & Char-Grilled Chicken

jamie Beecham Recipe

By jamie Beecham jamie4cakes

Prep Time:
Cook Time:

My daddy was the best out door bar-b-que cook I knew. When it came to chicken or ribs on the grill, he was the king. He often cooked out on a job site and invite the people he did business with to eat. This is his recipe I learned by his side to make. He was a cook in the army during WW11 and he learned how texas barbque was better than ours. Down here the vinegar based sauce is more commonly used but he made his with the ketchup base. I would have July 4th gatherings at my house and he would make the sauce. The last year I did this he came and said I needed to learn how. So glad I did.


1 stick
1 large
sweet onion
1 Tbsp
1 tsp
black peper
1 tsp
red pepper
3 clove
pressed garlic
1/2 c
texas pete hot sauce
16 oz
bottle worchestershire sauce
1/2 c
apple cider vinegar
5 Tbsp
brown sugar
1/3 c
yellow mustard
64 oz
bottle of ketchup
1/2 of the ketchup bottle filled wirh water
chicken cut up, half or quartered your choice
bag of kingsford charcoal
can of gulf lighter fluid and matches
char-coal grill

Directions Step-By-Step

In a large stock pot melt one stick of butter. Slice the onion thin and add to the hot butter. Slowly cook until tender with the garlic, salt,red pepper and black peper.
When oninons are tender add the mustard and stir till disolved. Add the vinegar,bottle of worcheshire,texas pete,apple cider vinegar and the brown sugar. Stir until well blended cover the pot and allow to cook about 5 minutes not burning
Final step: Add the ketchup and stir until blended well. Add water to the ketchup bottle about half way shake well to mix left over ketchup in it. Pour into the pot and stir and let cook about 5 more minutes.
It is important to know this sauce is best used over chicken cooked on charcoal. It just achieves its best flavor that way. Once the chicken is done daddy would submerge the chicken into the sauce and cook a liitle longer on each side not to burn just to set the flavor.
If you are grilling ribs and want to use this sauce add celery seed about a tablespoon to the recipe and I don't know why daddy said so and I do it.
prepare the grill with the charcoal and let embers have a little white ash top before place clean chicken over the coals. Grill about 30 min on skin side down first flip and grill 30 min on other side. If chicken is done submerege in the pot of barbque sauce and lay back on grill and let cook a few minutes on both sides to set in the char grilled sauce flavor. Watch carefully as not to let burn at this stage. We cover our grill all the way the cooking of the chickens. This is after they start cooking and coals will want to begin to flame up so then is when we close the open vented grill , you should know how to adjust the air flow if you are a out door griller.

About this Recipe

Course/Dish: Chicken, Other Sauces, Pork
Other Tag: Quick & Easy
Hashtag: #grilling

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Meredith Vrobel Sarayu
Jun 22, 2014
Hi Jamie made your Daddy's barbecue sauce this morning. Easy to make and full of flavor! Only made 1/4 of the recipe to try and it made quite a bit probably enough for 2 chickens. So the whole recipe maybe for about 8 chickens? Only change was to leave out the red pepper thought it still had a kick with just the hot sauce. Anyway getting the chicken ready to go along with this fabulous sauce. Sure it's going to be a great Sunday supper thanks to you & Daddy!!
Jane Whittaker janenov46
Aug 16, 2013
Bob you hit it on the head.
My BF wanted to try Atkins so for the first time ever I made the creamy Italian and the blue cheese in the Atkins books and ok they were fattening, but the best dressings I ever had.
jamie Beecham jamie4cakes
Aug 16, 2013
Oh I so agree we live in a hurry up world and don't have time to use our imagination. But I love creating recipes and using all kinds of seasonings to enjoy. However I have found this young chef and his rubs are so good and fresh so I use them on my foods now instead of making my own rubs.
Bob Wakeman bluecatfish1
Aug 16, 2013
Jamie the thing is that most people now=a-days do not make there own sauses and seasonings. They truly do not know what they are missing.
jamie Beecham jamie4cakes
Aug 16, 2013
Thank you Bob and I so agree about home made Some one asked if I tried Cattlemans sauce on my food after I posted this. lol yes but I prefer daddy's sauce so I can walk down memory lane when I cook and make his sauce.