Blackbear's Grillin Sauce

Dana Ramsey


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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25 Min


2 Hr


Stove Top

Blue Ribbon Recipe

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


medium green pepper, chopped
large onion, chopped
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
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

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.
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).
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.
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