Blackbear's Grillin Sauce

Dana Ramsey

By
@DRamsey

This is my husband's recipe and he finally gave it to me to share with all of you! It is so yummy I swear I could drink it right out of the container! This sauce goes well with pork, steak and chicken! It takes some time to reduce it but it is so worth it. I hope you will give it a try as you will not be disappointed.


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Comments:

Prep:

25 Min

Cook:

2 Hr

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
Voted Members' Choice!
Versatile and delicious... and possibly addictive!

Ingredients

1/2
medium green pepper, chopped
1
large onion, chopped
3
cloves garlic, minced
4 Tbsp
olive oil, extra virgin
1 tsp
sea salt and freshly ground gourmet peppercorns
1/2 tsp
smoked paprika
2 tsp
dark chili powder
2 tsp
dry mustard
4 Tbsp
brown sugar
1 c
ketchup
6
chipotle peppers in adobo sauce, diced
1 c
low sodium spicy v8 juice! (so much better than the tomato juice he used in original recipe)
1/2 c
reduced sodium worcestershire sauce
2 Tbsp
lemon juice
16-18 ounces of beer of choice (lager or pilsner)

Directions Step-By-Step

1
The above ingredients will be enough for 10-14 pounds of chosen meat. However you can grill smaller batches of meat and put the remaining sauce in the frige.
2
Marinate pork and chicken in beer over night. Steaks marinate in worcestershire sauce with some onion and garlic powder for 4-8 hours. This part of the recipe has nothing to do with the ingredients I have posted. Use enough marinade to cover meat completely or flip half way for uniform absorption. For the steaks - prior to grilling I coated them with a blackened seasoning but this is optional).
3
To make the sauce: (This is where the ingredient list comes into play). Heat the oil in a 2 quart saucepan on medium heat. Add the green peppers, garlic and onions; cook until tender. Next combine salt, pepper, chipotle peppers, dry mustard, brown sugar, chili powder and ketchup in a medium size bowl. Add beer, tomato juice, worcestershire sauce and lemon juice. Blend well. Pour mixture into saucepan with onions, peppers and garlic. Simmer until sauce has reduced to 1 quart. Stir to keep from burning. Chill and refrigerate. Use and enjoy the next day and there after.
4
Note: This sauce can be a little spicy so if you don't like "hot" then either reduce or eliminate the peppers. You will still have a great tasting sauce without the heat.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Collection: Grilling Favorites
Hashtags: #barbecue, #grill, #BBQ