Real Recipes From Real Home Cooks ®

fireman bob's wet and spicy bbq sauce my way...

★★★★☆ 17
a recipe by
Bob Cooney
Cottonwood Heights, UT

With Summer on the way.... I Hope anyways... It's time to start thinking about stoking the grill... I have my " rub " already posted... so I thought that I would come up with a wet and spicy sauce for the grill... ( after all " Grills " do taste pretty good after a year or two... ) hehehe Hope You all enjoy! Thank You very much Noreen for your Photos... ;) Fireman Bob :)

Blue Ribbon Recipe

Member's Choice! First you get a sweet taste ... then you get the heat. This is an easy sauce to make and your guests will be licking their fingers! I used it on a brisket but cannot wait to try it on other meat. I used 8 oz of the smoked red peppers, 15 oz can of tomato sauce and 6 oz cans of tomato paste.

— The Test Kitchen @kitchencrew
★★★★☆ 17
serves 1 to 2 - 10 pound Briskets
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For fireman bob's wet and spicy bbq sauce my way...

  • 1 1/2 c
    apple cider vinegar
  • 1/2 c
    balsamic vinegar
  • 1/2 c
    hot water
  • 4 Tbsp
    olive oil, extra virgin
  • 2 c
    dark brown sugar
  • 1 lg
    can tomato sauce
  • 4 sm
    cans tomato paste
  • 12 clove
    fresh garlic, chopped fine
  • 2 sm
    jalapeno peppers, chopped fine
  • 4 lg
    white onions, chopped fine
  • 1/2 c
    worcestershire sauce
  • 2 stick
    salted butter
  • 1 c
    smoked paprika
  • 1 sm
    jar smoked red peppers, chopped
  • 2 Tbsp
    dry mustard
  • 1 c
    prepared yellow mustard
  • 4 Tbsp
    crushed red pepper flakes
  • 2 Tbsp
    fresh cracked black pepper
  • 1 Tbsp
    course sea salt or to taste

How To Make fireman bob's wet and spicy bbq sauce my way...

  • 1
    Place all ingredients in a large pan and bring to a boil for 5 minutes stirring constantly and then lower heat and simmer for 20 minutes.
  • 2
    As you know, slow cooking a Brisket takes about 14 to 16 hours.
  • 3
    With about 4 hours left in the cooking time, You will want to wrap your Brisket in a " double layer " of foil when you " pour " the sauce onto the meat, seal the foil allowing space in your " Wrap "
  • 4
    Enjoy !!!