Homemade BBQ Sauce | Chef Jean-Pierre

[@willsawyer7305]

I just made this and even used a chinois to strain it. My opinion is that it's the best BBQ recipe I've ever made, but you will have a hard time convincing people that it's good. To most people that grew up on bottled sauces, it's not supposed to be packed with flavor. I can taste nearly every ingredient in this sauce and it's jarring. The sweetness and the heat sit in the same row as the pepper and balsamic flavor. In my experience BBQ has never been this complex and it's blowing my mind. Destroying a benchmark is always uncertain territory, but I thank you for resetting my palette. That's a hard thing for a Texan to admit about BBQ, just saying.

[@ChefJeanPierre]

Thank you so much for the great comment! I am so glad you enjoyed making the recipe and based on your description I know you did a fabulous job thank you for watching the channel😍

[@leo.girardi]

ya, I'm sure using a chinois made it better... (HSP)

[@aintgonnahappen]

I had the exact same experience, Will. This sauce is crazy. Complex and smooth, yet so flavorful; the chinois strain is a must. It's a game changer.

[@ChainSmoke420]

@@ChefJeanPierre Thank you for all your videos. Great cooking, and great attitude. It is always nice to see you smiling, it's contagious :)

[@miriambertram2448]

Yep a joy every video I watch. It's like taking a cooking class.

[@gertwolmarans6974]

The best cooking channel on earth. Most loved Chef. Period.

[@theoldbigmoose]

"The Peoples Chef!" Shares all his hard earned secrets with us. Knew we appreciate them Chef!

[@Z4J3B4NT]

Try watching Tasting History.

[@nepttune710]

How could you not love this man?

[@nepttune710]

@@Z4J3B4NT what about it? You trying to one up him with someone you think is a better chef? Nah. Bad form. Jean Pierre is a God among mere mortals.

[@ChefJeanPierre]

Thank you so much I really appreciate all the wonderful compliments this is why you do this you guys are the best audience anyone could possibly ask for😍

[@NAFUSO1]

The only bad thing about cooking with chef: I've already had to buy 5 new freezers since everything I freeze stays good for 17 years.

[@marinashear3818]

🤣🤣🤣

[@amadd5641]

Hahaha, I was going to say the same thing myself. But what an investment!

[@melodybrookeboyett175]

I literally laughed out loud at that one. 🤛😂😂😂

[@caspianblue4141]

👌🏻😆😂😂🤣💦

[@0prahTV]

MINIMUM!

[@rolandpinette9946]

What I learned in this lesson: 1. Texture is the conductor of flavor 2. Immersion blender is the most-used tool in the kitchen 3. Jean-Pierre loves butter 4. Jean-Pierre loves bourbon better than butter Thanks for another great lesson, Chef Jean-Pierre!

[@ChefJeanPierre]

Thank you Roland! You were paying attention! 😂😍

[@marthagutierrez2342]

I definitely need a chart on ism's by Chef Jean Pierre

[@Meanie010]

Measure carefully!

[@rimshot6444]

Maple bourbon

[@Rayshader]

May i add 5. Jean prefers the spoon over the fork

[@panagea2007]

"If they complain, just don't invite them again. They won't complain again next time, I promise you!"

[@azizarba]

I love this comment 😁🤣🤣👍

[@jaysrandomvideos9483]

Modern problems require modern solutions

[@mjp9225]

LOL!

[@M_Ladd]

Honest criticism is not complaining! It is teaching or making them awhere to what they apparently do not know. Do you use ketchup in any of your sauces in France?

[@christyhernandez8625]

This man is the real deal. He is a Chef, not a pretend or wanna be.

[@major2571]

50+ years!

[@daphnepearce9411]

He's kind of like the crazy uncle that shows up at all the family events and it instantly becomes a party.

[@raphaelhudson]

I love how you don’t cut your videos down into misleading 4 minute videos like other chefs do. You actually show yourself making the dish. Respect

[@ChefJeanPierre]

Glad you like them!😍

[@luxintenebris1776]

"Oh that's delicious!" - Immediately proceeds to add another glug of bourbon. My man!

[@littleniagara4705]

My Chef husband agrees! 💯

[@barteh2]

"Now we got it." - Killed me XD

[@2-minutephysiatry506]

"You want to make your guests happy, not drunk." Then proceeds to add some more Bourbon.....then some more...Ha Ha Ha !!

[@masaharu10k]

killed meh 😸😸

[@josephrose9226]

Now it’s deliciouser! 😂

[@jamesalderman2897]

JP is da man. Let’s be honest. Best cooking show on KZbin by far. Most entertaining and simply delicious

[@lucasvergote8686]

"The Spanish recipe police", haha this man is gold! 7:11

[@michaelcraig5295]

No one expects the Inquisition

[@jsimwa]

😂😂😂😂 the quips are fabulous. "Go easy with the whisky you want to make them happy not drunk" still laughing. What a gem

[@DyesubDave]

ABSOLUTELY! And then goes on to add the bourbon a few more times! 🤣🥃

[@elnico135]

Everytime when Chef Jean Pierre says onyo my heart gets warmer. And yes after this recipe i will make my own bbq sauce

[@cedricdavis4413]

Damn Skippy👍🏾

[@gazzadazza8341]

“It’s all abou te tounge “”” just love him..... Regards from Australia....

[@HannsSchulmeister]

Dear Chef, I am like a child watching your videos - it is so much fun learning from a truly passionate teacher. Thank you very much for the time and effort you (and Jack) put in this. This German fan is a much better cook since I found your channel.

[@ChefJeanPierre]

Glad to hear that Hanns! Thank you 😍

[@i_am_aladeen]

I love that you have taken "onyo" to your heart. It says A LOT about you as a person. I've seen many other KZbinrs who change their ways to avoid being made fun of. You embrace it, and ride the fame. So much respect for that! Oh, and this sauce also looks hella delicious!

[@smooth6039]

This is clearly the best chef channel on KZbin clearly. THE best

[@ChefJeanPierre]

Thank you so much!😍

[@ptperry9013]

Chef, Im teaching my 12 year old daughter how to cook. Every time I start no matter what I’m making I yell “onion first!” She always smiles. When I die, she’ll always remember that. Thank you, God bless you!

[@larssamuelson6152]

Just so you all know I'm a swede and my whole family is watching. Love this show.

[@ChefJeanPierre]

That is just awesome, thank you Lars! 😍

[@cerp3842]

Chef Jean-Pierre is the most entertaining Chef on the NET. He has me laughing and smiling every time I watch. Bottom line!!! He is worth watching and I have made every recipe that I have watched and looking forward to watching all. He is the Happy Maker Chef!

[@scotchnstogies5618]

Please chef, we need more than one video a week. I know it’s a lot of work producing your videos but we just can’t get enough and I feel safe speaking for all of your fans on this. AND, I can’t wait to make this sauce!! Excellent job!

[@ntvans]

My new discovery! Who said you cannot choose your teachers? Well, I ve chosen and its Jean-Pierre! Love and greetings from Greece!

[@octavius428ball]

I'm from Tasmania, Australia. I've learned sooooo much watching you cook, soooooo much fun, steak au poivre is my favorite to do and the stocks I make them all the time and butter......gotta have butter (I totally make my own thank u very much)

[@smoothbeak]

From Perth, and same here! I love how the Chef explains things in great detail, honestly I'd watch a three hour video

[@capollyon]

Australians can't cook. They would add ketchup or milk to every dish. So i am not surprised you liked this sauce. Once there is ketchup in it, you are good to go.

[@smoothbeak]

@@capollyon Haha oh okay! Well I can't cook well, yet, but I will be able to soon with all of our good Chef's advice, and therefore you will be incorrect at that point!

[@capollyon]

​@@smoothbeak hardly. Your biggest star, Mr. Pierre White can't cook either. I mean no offense. Just some nations can't cook and some can. American and Brits also can't cook. Arabic food tastes like sand And german food is generally boring. There are only very few nations on the globe which cuisine is rooted in public culture. The rest of the world eat crap most of the time.

[@smoothbeak]

@@capollyon Haha well I'd somewhat agree with you Australian's are not known for their cooking. And where are you from My Apollyon?

[@michaelcartularo2557]

I grew up in the restaurant industry - Northern Vermont ( Dad Italian/ Mom French-Canadian) Chef has the best of both Cultures and all the personality you can ask for! My favorite is when he talks about other cooks and says “if they do .... Click. Turn on Playboy Channel” Thank you for sharing your knowledge and personality to the masses, we are quite lucky to have you!!

[@ddgyt50]

"Texture is a conductor of of flavor." -- Another gem. Thank you, Chef.

[@kathleenwassum7712]

We cannot wait to make this! My daddy built a huge smoker in our backyard in the 60’s. I Inherited the house in 2001 and we have carried on daddy’s tradition of smoking pork butts, whole pig, turkeys, ribs, salmon, brisket; you name it, we’ve done it! My brother makes a sauce with cattleman’s barbecue sauce as a base. Now, my husband and are going to make your delicious sauce and blow everyone away with flavor!! Thank you Jean Pierre for this recipe! And if you are ever near Orlando and Winter Park, FL, please come for a visit! ❤️👍🥂

[@lloydrobert6182]

6:44 there's no more noble purpose in life, my friend! You grabbed us by our hearts there! Thanks for the fun, the flavors and sheer love you have for your cooking! Love from India.

[@ChefJeanPierre]

Thank you! 💓💓💓 😍

[@lobox1859]

Hey! im a 19 year old chef from norway, your show really helps me to learn new stuff and techniques!!

[@ChefJeanPierre]

That is really awesome thank you for watching the channel and keep on cooking😍😍😍

[@martineriksen2642]

Denmark 🇩🇰 is also represented! Can’t wait to try this bbq sauce - It looks amazing!

[@frednurk8590]

This Aussie absolutely loves this wonderful man's channel. Thankyou Chef.

[@rich1953]

I made this sauce, I had to change some ingredients due to access and choice, BUT this sauce is as he says ABSOLUTELY AMAZING. A lot of work but worth it. Used a good Balsamic vinegar, maple not available, Instead of 100% olive oil I used 50/50 olive and smoked bacon fat. Had to use straight Bourbon Maple not available, also hickory smoke was the only one available. Used two jalapeno peppers instead of Habanero. Finally I used 50/50 catchup and the new siracha catchup, (good stuff). The sauce is a little warm but really really good. Can't wait to try on chicken and ribs.

[@evanstephen300]

Chef Jean-Pierre is such a good teacher. Always having fun but not tolerating any crap in the kitchen

[@vyanchev9639]

4 views -19 likes. simply the best channel .thank you chef

[@albertkelly7129]

Youre so right chef! I stopped inviting complainers to my dinner parties a looong time ago. Ive since been enjoying my own company for the last 17 years

[@ChefJeanPierre]

👏😂😍

[@nauas]

Chef, you are fabulous. We definitely need more shows. Once a week is not enough. You are the best!

[@lostinaustralia-dave7802]

I am not Australian, although lived here since 98, and was never a fan of store bought BBQ sauces, but this recipe is different, better and a different animal. Store bought sauces are designed to last months without going off in the fridge so are not freshly made, so a huge difference in flavour. Fresh made for me every time now, and am getting a reputation as the best BBQ sauce from my friends. Thanks Chef JP

[@drackoleegaming4028]

Chef I just wanted to say that I love watching your videos like most people. You are not a stuck up chef like several I have seen. You try to make it fun and enjoyable to learn. On that note, I did make this last night with a few variations. It came out AMAZING!!. The wife was given a taste test while it was cooking down and she was ready to get a straw and start drinking it she loved it so much. I used this on some pork chops, you are right, I will NEVER buy BBQ sauce from the store again. Keep up the videos chef.

[@terrysteeves5558]

I LOVE THIS GUY.HE 'S SO HONEST AND GENUINE.HE ALWAYS MAKES ME SMILE.

[@dikeosp]

Always a fan and yet you give us one more reason to love you. The sauce looks terrific and cannot wait to try it out. Greetings from Chicago and to the worldwide community of your students.

[@leshreddur]

This guy deserves a Nobel Award. No joking. His spirit always lifts me up and gets me cooking again...💗💗💗

[@ChefJeanPierre]

🙏🙏🙏😊

[@ronhansen7717]

Another outstanding recipe. No surprise here. There is one recipe that I would like to see you make, one of my favorites from your restaurant - Escargot Left Bank! I have never found anyone else that even comes close. It's been over 30 years and it's time. Please!

[@heidismidt6219]

Escargot? Indeed!❤️

[@ChefJeanPierre]

We'll do it soon Ron! Not sure how many people would actually like that??? 😍

[@ronhansen7717]

@@ChefJeanPierre There is at least two that I know of - me... and Heidi above.

[@margaretfriend7208]

@@ChefJeanPierre All of your classes teach about techniques, foods, flavors..etc.. so even if we wouldn’t cook a certain recipe, we still learn. Besides...you are very entertaining. I tell everyone to watch!

[@roshif-tv9xd]

I need more snails in my diet!!!

[@tannerkellis5135]

My favorite video yet. I am a barbecue sauce nut and make all different styles. I use chipotles in adobo sauce for my smoky/spicy barbecue sauce recipe as well

[@Grizz-one]

."....they'll think I'm crazy....but don't tell anybody" hahahah - your cooking show is a delight to watch, Chef! Great work!

[@user-ui9xu8er8w]

I love his videos because he teaches that you dont need to stick to the recipee strictly to make a good dish. Its all about your personal taste as long as you cook for yourself. Wanna add more bourbon? Do so. Before I was kinda scared of cooking but now I usually just take a pan and start (ofc only for easy dishes) to add whatever I like.

[@Arcanamue]

I love this guy! He is obsessed with carmalized 'onyo'! He got me addicted.

[@wolfebuilds1024]

There is one thing I do love with raw onions, a great hot dog. Thanks for your videos. Great and perfect to share with the kids also!

[@gambit1001]

You read my mind chef!! No more buying bbq sauce!

[@leslied.2475]

"Texture is the conductor of flavor" This is spiting so much wisdom here. He is the grand wizard of cooking hands down. Thank you Grand Master for your wisdom.

[@ChefJeanPierre]

🙏🙏🙏👍😊

[@beatbox12345674]

Super excited for this recipie! Have a good day everyone!

[@kupshy]

Hello from Australia, thanks for your videos Chef, please keep going for another 17 years, that would be AMAZING!

[@Quarkwano]

I love that you don't just tell what you do, but also why 😊

[@mztwixed]

What a treat to watch someone that feels like family. I was raised in a restaurant and catering business- run by my French speaking family. This brings back such cool memories. Thank You Jean-Pierre, you rock.

[@ChefJeanPierre]

👍👍👍😊

[@crazysnake1096]

“I think we are good on the seasoning...” adds another 1/4 C of Bourbon. Made me laugh out loud. Too good.

[@jedkrantz7003]

I'm a new subscriber and in addition to loving the way you use your measuring spoons and even beyond the recipes themselves which are excellent (naturally), you pass on a lot of really essential information about the cooking and combining of ingredients that fills gaps in my technical knowledge and experience, even if I was brought up in a hotel kitchen, and can be applied elsewhere when needed. There is always more to learn and a good teacher can help you to teach yourself. Finally I really admire the manner in which you illustrate the value of different senses to cooking - sight, smell and touch as well as taste - the fruit of long experience. In a word your videos are impressionants!

[@ChefJeanPierre]

Thank you so much for the kind words and the great comment!!! God Bless! 😀

[@karl-andreims2840]

Damn just love this guy!!! Ive watched cooking/chef tv show for 25 years. He is so funny and honest :) no filter :)))) love it

[@toddchaddon4249]

Chef, I made this last night. I used beef stock that I made on Monday (made some mistakes with it, but I will get those corrected next time; still turned out ok...I guess. It doesn't have much taste) and I strained it....twice!!! And I added 2 tbsps of butter. Wow!!! I tasted the pureed product first, and then I tried it after the first strain. There was a huge difference!! And smooth as silk!!! Thank you, Chef.

[@PraveenKumar-cj4mu]

Chef, on behalf of all the people watching your shows from India, may I ask you to cook a dish of Indian origin in one of your shows.

[@gazzadazza8341]

Get the Indian food Police on the act too....like the Spanish food police🤣🤣🤣🤣🤣🤣🤣

[@vivijay152]

I agree about the Indian food police. I have seen them on Utube.

[@rubiferrer2419]

Great idea! Chef Jean Pierre+Indian food

[@NAFUSO1]

Ooh, yeah. I'd love an Indian dish from Chef. It's a good thing I wasn't born and raised in India because otherwise I'd star in the reality show "My 1,200 Pound Life." I seriously don't know how EVERYONE in India isn't obese. Your cuisine is the best.

[@willsawyer7305]

@@gazzadazza8341 It'll be fine. It's not like Indians are opinionated about anything...Yeah, I can almost hear India screaming at the video from 12 timezones away.

[@newtunescape]

"Texture is the conductor of flavor". I will remember that from now on. Thank you, Chef Jean Pierre.

[@SaleenS351R]

I’m so happy all of his recipes last 17 years.

[@ryanwooden783]

My friend, you are awesome. I admire your personality,jokes, and knowledge. I've learned so much from just a few videos already. Thank you.

[@roshif-tv9xd]

Congratulations Chef!!! I noticed you reached 300,000 subscribers! You'll be at a million in no time.

[@ChefJeanPierre]

Thank you 😍

[@bbqwithrandy]

You’ve got me from Slovenia! I am the pitmaster for a nonprofit and I travel around Europe teaching and sharing the culture of American BBQ.

[@ChefJeanPierre]

Fantastic! I just subscribed to your channel and will be watching you!!! 😍

[@bernardbook3937]

Chef I know this BBQ recipe are so delicious like all your delicious foods you prepared for us on KZbin, please continue to make more delicious recipes on your KZbin channel because I’m one of your favorite KZbinr

[@ryankrienke2092]

Keep em coming Chef! Can't get enough of you and your channel! Easily the best Chef to watch on the web.

[@ChefJeanPierre]

Thank you Ryan! 😍

[@Dopamiine.online]

So much invaluable information that will be used for our entire lives. Thanks for choosing to help the world Chef

[@Igiginaki]

Heavenly beautiful Mr. Jean-Pierre. You are my Louis de Funes of the kitchen. :) I really enjoy every your show. :) Thank You.

[@eddietorres112]

I love Thursdays for these videos. Thank you, chef!

[@Ich1GoTgl]

Tip for the chipotle peper in adobo sauce, opened tins do not keep for very long (4 days max in the fridge). Put it all in the blender, whack that in a (BPA free) plastic container and into the freezer for 17 years. Viewer from the Netherlands btw.

[@MarkPhillipsLGM]

I love Chef Jean Pierre !! Great videos always informative and very entertaining at the same time

[@wizmanballin8498]

"Dass thee water comin out of thee oyion...."🤣👍 I've learned SO much from you chef JP!

[@epbski]

This is what I would call an upscale BBQ sauce. And of course I would expect nothing less from Chef Jean-Pierre! Chef, where is your new studio? I really like it!

[@amenra4668]

Chef Jean-Pierre, you are my new favorite teacher!

[@carlylecastle]

Perfect for the summer grilling season. Thank you Chef!

[@HenryJohannes]

Chef Jean-Pierre not only are you an amazing chef, but you are one of the best teachers I have ever watched. You explain the why behind what you are doing. Thank you!

[@ravenfn831]

Thank you for not making it too sweet. Most store bought sauces and even trained chefs make bbq taste like pure sugar. Nice job.

[@Ivarposthumus]

I subscribed after seeing the first 3 minutes! I love the humour and joy you bring. The skills you have, it's amazing! Greetings from Holland!

[@quenlion01]

I love that you help all us home chefs to get better. ❤

[@aintgonnahappen]

I say this with so many of Chef Jean-Pierre's recipes but this is an incredible recipe. This sauce is next level; try it.

[@borealwhisperer6044]

When you point with your index finger for emphasis..you da man..love it

[@ron56pvi13]

I made this exact recipe for pecan wood-smoked chicken thighs. FANTASTIC! I added four ounces of 100 proof bourbon to the apricot glaze. Thanks chef.

[@daviddestin6645]

Thank you Chef Jean Pierre, my favorite sauce 👍 Just be careful where you take your spoon, to avoid some Bourbon consequencies 😁 A little "astuce" is to make a "mise en place" for the spoons too, so the clean on left side and the already licked on the other side... for example... ❤

[@PNW_Living_I5]

Texture! Texture! Adding booze and butter! I love it. Can't wait to make this and put it on my 16 hour smoked brisket this weekend.

[@darrellengel2971]

The "HITS" just keep coming, many thanks Chef! Coopers Mark.... "Love It" 🤣😂🤣😂😂

[@sphsaberro1407]

Love... love.... love... from Indonesia. The recipe is just perfect. Muchas gracias chef Jean-Pierre !!!

[@AnotherJoe]

When you see there’s almost 23 minutes of BBQ sauce making bij Chef Jean Pierre you know it’s gonna be good! 😋

[@perryvanhook2647]

I’m going to take a couple weeks, make all of Chef Jean-Pierres recipes. Won’t have to cook again for 17 years. Anyone who was surprised with the butter, raise your hand so we can welcome the newbies to the channel!

[@soldanovht]

Love how he didn't use the same spoon that he tasted from.He got a clean one. That's the way it should be done. Great recipe Chef.

[@pilarneary3526]

Caramelized onions make a big difference, Cheff!! You are soooo right! Thank you❤🤗🌺🤗

[@SuzanneBaruch]

I had to smile when you pulled out the "Emotional Support Butter" and did the monter au beurre to that sauce ❤️ Chef, remember a while back you promised to show us your famous salmon poached in butter! I've been looking forward to seeing it and hope you have time to do it soon. Thank you so much for what you do! I appreciate your passion for cooking very much.

[@ChefJeanPierre]

It's on the long list of request! We'll do it soon, I promise!😍

[@miriambertram2448]

What a joy to my life that I discovered Chef Jean-Pierre. When I nèed something happy I watch one of his videos old and new I don't care it's wonderful

[@barryphillips6658]

What a wonderful recipe in advance of this Memorial Day Weekend. I made a pot of this along with you this morning - measuring very carefully. I will be putting on my BBQ chicken this weekend when I grill for the family. Whatever sauce is left over will be going in the freezer - for 17 years :)

[@jrsands]

The passion is “AMAZING!”

[@mfranks4731]

You've quickly became my favorite channel!

[@ChefJeanPierre]

Happy to hear that!😍

[@audreyreid6066]

Chef Jean Pierre I’m watching you from HongKong, and find your way of cooking so much fun to watch.

[@anniehyams587]

Nine months later I am still enjoying your delicious 😋 yummy BBQ Sauce @ Chef Jean Pierre 👍👍❤️ and saw it on my phone again and gave an extra thumbs up for a beautiful delicious recipe thank you so much for sharing this delicious tasty recipe @ Chef Jean Pierre 👍👍😀😀🌹🌹❤️❤️

[@anniehyams587]

Thank you so much for the beautiful red heart and thank you so much for enjoying my messages and comments @ Chef Jean Pierre 👍👍😀😀🌹🌹❤️❤️

[@Mo77P]

We love you Jean-Pierre! Keep on doing your amazing show! We always look forward to these thursdays! Cheers from vienna-austria

[@customledandfiberopticsinc2756]

Chef, you are by far the most entertaining, and talented personality on KZbin. I was released from the hospital a week ago and i was told to change my diet. I will be making this very soon and taking your advice to use it on more than just BBQ.

[@dragonssynbyington1516]

I’m going to make this looks soooo good ! Chef Jean you make cooking fun again!

[@aaronseed9026]

Been watching your Chanel for a while now and since I got some time off work had to make this and Mamma mia it's amazing!!!! I'm sure I can improve but you are by far my favorite cheif to watch and try new recipes!!! Much love from southern IL keep them recipes coming!

[@mephedronia9350]

Hey Chef, I used this as a base to develop a Smokey Maple sauce and it is absolutely amazing! P.S I would love to see you tackle homemade Ketchup!

[@jenwright6326]

Made this sauce today for chicken and ribs. Amazing! 10 out of 10. I couldn't find the liquid smoke in my store (I am sure it was somewhere, but I couldn't find it nor an employee to ask!) so I used a smoked maple bourbon. My spouse wasn't sure why I wanted to make a BBQ sauce, but he said now we will make this every time!