blackbear's grillin sauce

★★★★★ 6
a recipe by
Dana Ramsey
Somewhere in, PA

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.

Blue Ribbon Recipe

Voted Members' Choice! Versatile and delicious... and possibly addictive!

— The Test Kitchen @kitchencrew
★★★★★ 6
prep time 25 Min
cook time 2 Hr
method Stove Top

Ingredients For blackbear's grillin sauce

  • 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
  • 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)

How To Make blackbear's grillin sauce

  • 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.