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

jamie Beecham


My daddy was the best outdoor 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 WWII and he learned how Texas barbecue 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.


★★★★★ 6 votes

30 Min
30 Min


  • 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
  • 1 bottle
    Worcestershire sauce (15 oz)
  • 1/2 c
    apple cider vinegar
  • 5 Tbsp
    brown sugar
  • 1/3 c
    yellow mustard
  • 64 oz
  • ·
    1/2 of the ketchup bottle filled with water

  • ·
    chicken cut up, half or quartered your choice
  • 1
    bag of Kingsford charcoal
  • 1
    can of gulf lighter fluid and matches
  • ·
    charcoal grill

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


  1. In a large stockpot 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 pepper.
  2. When onions are tender add the mustard and stir till dissolved.
  3. Add the vinegar, bottle of Worchestershire, Texas Pete, apple cider vinegar, and brown sugar. Stir until well-blended. Cover the pot and allow to cook about 5 minutes not burning.
  4. Add the ketchup and stir until blended well. Add water to the ketchup bottle about halfway. Shake well to mix leftover ketchup in it. Stir well and bring to a simmer.
  5. Let sauce simmer stirring often.
  6. Prepare the grill with the charcoal and let embers have a little white ash top before placing clean chicken over the coals. Grill about 30 min on skin side down first flip and grill 30 min on the other side.
  7. Once the chicken is done, submerge in the pot of barbeque sauce and lay back on the grill. Let cook a few minutes on both sides to set in the chargrilled sauce flavor. Watch carefully as not to let burn at this stage.
  8. We cover our grill all the way when cooking the chickens. After the chicken starts cooking, the coals will want to flame up. This is when we close the open vented grill. You should know how to adjust the airflow if you are an outdoor griller.
  9. 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 little 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.

Printable Recipe Card

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

Course/Dish: Chicken Other Sauces Pork
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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