This Is The Reason I NEVER Buy BBQ Sauce

[@thatdudecancook]

Please go make this and report back to the comments section! HAPPY COOKING!

[@melissatress7260]

@thatdudecancook, Thanks! Just made a bbq sauce the other day, sans recipe. 🫣 Anxious to try your culinary cookout creation‼️🤗

[@ryanabitter]

Dinosaur bbq bottle disrespect…

[@3twic]

Can u do a curry sauce?

[@kathlenadeles5443]

Allergic to soy and I like breathing. Best substitute - Worcestershire sauce or fish sauce?

[@JoeLink56]

Off the subject…would love to see you on Hot Ones, I think you would be a great entertaining guest and it would be a good interview too!! Plus seeing you and Sean (visually a brother from another mother) square off on the gauntlet of wings!!! Side note didn’t know you worked at SBC, I live in Rohnert Park and had been there handful times before they sold and became HopMonk, their beer was ok but the food was yummy-great!!!

[@christopheroge2357]

BRO! I just moved to Tennessee a few months ago. When I started my new job they had a potluck for the birthdays of the month. I made crockpot pulled chicken using your recipe and I became the hero of the hospital! I directed everyone to your channel for the recipe, but they keep calling it MY bbq sauce. You have made me a hero. I keep trying to get them to check out your vids. Thank you Bro!

[@Tsyras]

My BBQ is similar, but I saute onions, garlic, and jalapenos at the beginning. I then add vinegar and blend. After that I add all the other ingredients. This way you have a smooth and dark sauce while incorporating all the veggies.

[@palexanderrice]

Also thank you for showing love for malt/acv vinegar. I absolutely hate that people use white vinegar for their recipes. Those vinegar have so much flavor

[@prayforthe_1644]

1:30 if you spray your measuring cup with Pam or generic nonstick spray, the honey will slide right out make it for easy cleaning

[@GiosueMannino]

you can also dehydrate that stuff in the sieve and make a rub or seasoning with it

[@0oMag]

cot dayummmmmmmmm

[@justinspears9220]

If I could like this 20 times I would 😂

[@jimdob6528]

Absolutely genius

[@Seth-mu3wo]

This comment is from the year 3000

[@vanschat]

What a great idea. I have a Freeze Dryer and I might just Freeze dry it for a condiment!

[@Chibihunta]

This stuff is awesome! I made it but had to swap a few items due to gluten allergy. Swapped malt vinegar for more apple cider vinegar, soy sauce with temari, and dark brown suger with light brown sugar. I didn't need to swap the brown sugar. I just had some leftover. Choose to blend it for more heat, and it turned out great!

[@707ridah]

You grew up 10min away from me bro, I live in Santa rosa or used to.. thank yho for everything you do for us. I wa d achef for 20yrs or so and lost my passion but you and a few others have helped me get it back

[@barfy4751]

It's crazy I'm in county too

[@wraith66642o]

Oldest daughter(9) loves bbq pork chops, helps me grill and sauce them every time, this will just be another thing we can make together, thank you for this.

[@DanBuilds]

Your intro is me. I have thrown away so many BBQ sauces because they just don't do it for me. I can't wait to try this!

[@thatdudecancook]

So many let downs, even ones from some well-known bbq chefs arent good.

[@daniel_alexander_]

Likewise! Looking forward to trying this out! So very tired off opening sauce to throw it away 😪

[@nyanuwu4209]

​@@thatdudecancook Every BBQ sauce I've had tastes like one of two other BBQ sauces I've had. There are, apparently, at least in commercial production, only really two BBQ sauces on Earth. One is overly sweetened as if Pizza Hut sauce was its role model. The other is...Just pretty generic. Luckily I do mean to have ribs sometime soon so I can try this .

[@sumduma55]

​@@nyanuwu4209a friend attempted to have a sauce bottled commercially for a restaurant he ran so they could out bottles on the table. He told me when they scale thr recipe up, thr convert ingredients to whatever the bulk crap is and it's not the same thing so he abandoned it.

[@briancantale2674]

I agree. I find so many store made sauces have way too much sugar.

[@sageosaka]

One thing to think about doing with the leftover bits is to flatten it out on some parchment paper, and dehydrate it and then grind it into some seasoning. And then you can use that seasoning on anything else. I did that with all the leftover bits from making birria after blending it and then running it through the sieve and it's amazing

[@iwannaseenow1]

That sounds amazing.

[@stalx11]

I made this last night, and it is every bit as good as the recipe states. I did add a couple teaspoons of liquid smoke. A good blend of sweet and heat...and now smoke.

[@nancymcmonarch]

So glad I'm not the only on here who uses liquid smoke! Not every time I make sauce, of course, but sometimes I want that smoky flavor without all the hassle of firing up the grill outside. A couple drops in gravy, too, adds interesting undertones that go well with potatoes.

[@oxpatchreb]

I like using existing sauces and churching them up with different flavors. I start with a bottle of Austin's Own medium (green label). I put it in a pot and add 1/4 cup bourbon, 1/4 cup OJ and about 1/3 of a bunch of cilantro, chopped fine. Simmer for 20 mins, and you're all set.

[@nERVEcenter117]

Shout out to a brother dude who saves glass containers! I've got tons of salsa glasses I use for ingredients, Mason jars I drink from, and juice bottles I put fresh-brewed tea and coffee in. The master strat!

[@EvrttGrn]

I do the same. I save all the glass bottles and jars from stuff bought in the store.

[@cherylh4688]

A "brother dude" after my own heart (even tho' I'm not a dude😂)! Some bottles are just so beautiful to look at - real works of art! - that I just can't bring myself to throw them out! And others, yes, always promise to be useful again one day...and often are! My grown daughter and granddaughter often drink out of old mustard and mole jars, as do I (in fact I'm using one today because it has a handy little lid); and one that is still one of my favorites is a small glass jar with Winnie the Pooh pics all over it that used to contain jelly! I just wish they would stop making these jars so beautiful because I'm running out of room!

[@matthewcoffman5276]

My wife gets mad at me because of all the glass jars I save. I hate that everything is going to plastic.

[@kitchenbro5709]

agreed, i keep em for sauce and salad dressings

[@ExoticAfrican6]

Same but I do this with the round glass salad dressing bottles. Makes for great water/ cold brew bottles

[@old-greg]

I made it but i messed up and used table spoons instead of tea spoons for the garlic and onion powder. It still came out really good

[@conscience-commenter]

1 diced yellow onion saute'd , 1/3 cup malt vinegar, 1/2 cup apple cider vinegar, 2/3 cup water, 2 cups ketchup, 2 1/2 tablespn molasses , 7 oz can chipolte in adobo, 1/3 cup soy sauce , 1/3 cup brown sugar, 2 tablespn honey, 1 1/2 tblspn onion powder, 2 tspn garlic powder, 1 tspn pepper. For stronger taste blitz with stick blender or sieve ingredients for less strong .

[@Canalcoholic]

How about quantities for the rest of the world?

[@conscience-commenter]

@@Canalcoholic This is in the link below the video . Click on more and the ingredient list is up there . He didn't post metric equivalents .

[@Canalcoholic]

@@conscience-commenter Yes, I checked the ingredients in the description, and that was entirely my point. No metric conversions. To me, that falls somewhere between inconsiderate and arrogant.

[@tysonl79]

@@Canalcoholic The entitlement is real...do it yourself. The man took the time to record a video and share the recipe and now he's inconsiderate for not converting the units for you? lol. To me, people like you fall somewhere between inconsiderate and arrogant.

[@old-greg]

​@@Canalcoholic you are welcome to convert yourself. It's really not hard and it is no one's job to do it for you

[@larsdetering8996]

4:42 I just buy ketchup in a glass bottle like this, use the ketchup in the process, rinse the glass and fill the bottle with this amazing sauce. I had to substitute some ingredients: golden syrup (the dark german kind: sugar beet syrup) for molasses, dark rice vinegar for malt vinegar, apple vinegar for cider vinegar and fried onion from the jar for onion powder but the result is overwhelming! Hat's off to you Dude, this sauce has now become canon for me!

[@silvermediastudio]

Not bad. I will roast or smoke some of the veg prior, with a couple mushrooms for that size batch. Also one anchovy. Ups the umami and richness. I've also added caper brine, just a quarter teaspoon to a batch like this, as part of the vinegar. These subtle tweaks are how you can make it your own, take one of the ingredients and replace just part of it with something similar. The easiest is probably instead of a full onion, half an onion and two shallots. Halve the oil and use beef tallow. Halve the soy and use Worchestershire. You are the boss of your BBQ sauce.

[@creativeideas012]

Chef John

[@intractablemaskvpmGy]

I rarely buy BBQ sauce. Base is ketchup. Usually some combo of spices along with mustard, vinegar and Worcestershire. IMO all you need is the ketchup and Worcestershire for a quick and easy sauce. I'm surprised there is no Worcestershire in this recipe

[@Corinne-v9c]

Yeah, I was expecting him to whip that worcestershire out any minute. Was surprised he didn't.

[@andrewjohnston359]

What's with all the hate and negative comments on this one. Geez, people need to lighten up, try something new and maybe get introduced to something new they might even like....smh

[@juliuszucker198]

Made the bbq sauce today for tomorrow’s pulled pork. Really great! I put the onions and chipotle peppers in a pull chopper for relish. WOW!! Thanks. Love your show

[@nlolsen89]

Yo I for sure thought you'd blend that, but but but! After you strain it. Blend what's left and add it back.

[@FireflyRinx]

You might be watching this video and be like "yea but is it really that good, is it worth the effort"? I just made this sauce and it is everybit as good as he says. Honestly a new favourite that will always have a place in my fridge. The bits left in the strainer - i just blended them with a few cubes of butter and some olive oil and now have some chicken thighs marinating in it. ❤

[@TheMugwump1]

I literally have a little of this left in a jar in the fridge. I got the recipe from the meatloaf video. My only change is sub red wine vinegar for the apple cider and no chipotle. It reminds me of this sauce I used to get with homemade chicken fingers at this restaurant years ago. Ill be making this forever. Thanks for the recipe!!!

[@jnorth3341]

Thanks for the suggestion, I have a friend who always gets heartburn from chipotles, I'll try it both ways.

[@briansmith8898]

Chipotles can be pretty spicy for some people, but omitting them would leave out a bunch of the smoky flavor that makes bbq sauce taste the way it does. I wonder if adding smoked paprika would help to get it back?

[@TheMugwump1]

@@briansmith8898 I forgot to say I added a few dashes of liquid smoke to make up for it. I also love chipotle and hot stuff...just not in my BBQ sauce :)

[@ryanjohnson4565]

Good luck getting much smoke in a rich sauce from smoked paprika. Liquid smoke all the way.

[@gmanGman12007]

Adding soya and all those powders really make a great sauce. I made few liters of it alreredy..adding smoked plums is a game changer tho! Or subbing chipotle for plums for those who are sensitive to heat... Amazing

[@dianac52176]

Spray your measuring vessel with a cooking spray prior to measuring honey, and it will slide right out. No muss, no fuss.

[@dotmoredots9370]

The dude can cook mediocrely😂

[@Weaver1812]

Love the idea of spraying a measuring cup before putting honey in it! Brilliant

[@allenburch8526]

Dust of flour works too

[@perchristianaaslund6385]

Hola Mr That Dude Can Cook, I made your recipé. I had to make 1 compromize as I wasn't able to find malt vinegar. Swapped it for a very expencive balsamico that was alot rounder in taste (used it before). And for some stupid reason, chipotle in adobo was not possoble to fin, either. As a replacement, I flambé'd 2 sweet paprikas and peeled + smoky paprika powder. I also decided to up the umami, so I added 2tbsp of MSG. I am just a home cook with love for food, and I love your channel. (I also made ur butter chickem with 0 compromizes, which tasted insanely good!!). The sauce I ended up with is by faaaar the best bbq sauce I've tasted - even with some small changes. Thank you so much for sharing your knowledge, passion through quality content. From Norway with love ✌️

[@perchristianaaslund6385]

Oh, I also followed ur advice and saved the leftovers that I am going to use for homemade sausages. Havent been able to compoze a list of things to use in it yet, so I put it in the freezer.

[@ayva3352]

@2:58 ''and here it is after 25 minutes of bubbling away'' (it was boiling for 25 mins) then proceeds to place his pinkie in the molten hot liquid thats been boiling (not bubbling) BOILING, and has to cut away from 3rd degree burns.... amazing chef.. purely amazing you are really good at cooking...

[@Sonex1542]

Maybe a food safety video. How and why can somethings last a long time in the fridge? How to properly check the pH to see if it's shelf stable... Bring it on

[@plwadodveeefdv]

Sounds like a good one for Chris Young. Not sure how he'd work his thermometer pitch in though 🤔

[@zzzak666]

Feed it to someone else and see how they go.

[@biggielives1]

@@zzzak666😂

[@RB_0.77]

Good recipe Sonny. I tend to doctor store bought with similar ingredients. Only difference is that I use fish sauce rather than soy, and lemon juice rather than the malt vinegar.

[@cakesnipher7024]

Dr pepper and cherries make a super good BBQ sauce.

[@zudosmg]

I did this and it was amazeballs! My wife really doesn't like BBQ Sauce in general and I won her over with it.

[@cakesnipher7024]

@@zudosmg yea that's pretty much how ai discovered a recipe that includes the two. It is tasty and super easy to make.

[@thatdudecancook]

Might have to try that

[@mattyj5751]

Root beer works well, too!

[@Autodidacct]

It does, gotta find a cane sugar dr pepper for it IMHO

[@chromemagnumproductions5810]

The highlight of this recipe is the leftover onions!! Can’t express enough how good these are. I put them on homemade moose brats with a good stone ground mustard and it is next level . Thank you for such a great recipe.

[@TGill]

“Good old fashioned water” 😂😂😂 My day is made.

[@YouveBeenMiddled]

You mean like from the hose?

[@safeword_whiskey]

Chipotle the restaurant moved to our town back in the day… nobody knew how to say it never saw that word before. My mom and Aunt went with Chi-POLE-tee and have stuck with it ever since…

[@marystafford87]

I recently made.your Rosemary Salt! Changed my life! Thank you!!! Will be trying this one next! 💜💜💜

[@briankloc]

I’ve been making this sauce since I watched you make it with your pulled pork video maybe two years ago. We are never without it now. So good. It gets a bit milder when baked on top of a meatloaf or in the smoker on some ribs. Absolutely amazing.

[@matthewishunting]

His 80's music intro is my fave

[@allysonmcgrory2180]

Yes I would love to know the name of the track

[@skibidi.G]

Same

[@spaceboypoogie]

It's from the "KZbin Creator's" Editing Program of Royalty-Free Music; it's always interesting to hear in the wild. Example; Chef John's "It's Always Sunny..." 🛎 🛎

[@slightlystoopid420nl]

I am confident that this dude is the best chef to explain all the ins and outs of cooking, even for the experts. That's what is great about cooking, you can always improve anything you make until perfection. Love your content my dude!

[@danrichards9516]

My grandpa always told me molasses was what the last mole out of the molehill smells

[@ryansturm5959]

I don't get it ?

[@PrawnOfTheDead_]

@@ryansturm5959 Mole asses, molasses, get it?

[@danrichards9516]

@@ryansturm5959 me either just thought someone else may and explain it?

[@KK7THK]

Read it slower 😂. The last mole would be looking at the ass of the mole in front of him.... mole-asses....

[@scotth5485]

For many reasons, I found myself awake after a hard sleep at 2am watching this video and wondering... how good this could be? I was probably the only guy in North America brewing BBQ sauce while most everyone else was sleeping! I can't wait to try it tonight on some made-for-bbq-sauce BBQ! Keep rocking it Sonny!

[@adamkane7513]

England used to wrap up chips in a layer of greaseproof paper _before_ wrapping in newspapers. The ink would never touch the food!

[@MattSquirrell]

Not where I lived they didn't.

[@eddjordan2399]

never did that at ours always straight into the news paper.

[@Lioness78]

@@MattSquirrell north?

[@gavancorrigan8813]

I never saw greaseproof paper anywhere near the chippers that wrapped in newspaper. I actually think the chips that got ink on them were tastier… who’s with me…?

[@Lioness78]

lol ive seen people with ink all over their faces where theyve been licking the paper

[@joecooksey4331]

I made it... added a little ginger and lemon... only 2ish ounces of chipotle... finger licking good.

[@lauraSechelt]

I despise store bought bbq sauce as well; this one is going into my fridge! 😍

[@OmnipotentSpud]

I'll try this. I love chipolte. My go-to is yellow onion cooked down, apple cider vinegar, ketchup, salt, pepper, garlic powder, old bay, and brown sugar. Very simple :)

[@jordeno6693]

This is why I have notifications on 🙌🏼 any chance we can get an official bolognese recipe - there seems to be a lot of variations online and ive tried a lot of them now. I would love to see your version ( done the Meatballs was a game changer 👍🏼) awesome videos as always.

[@jeffmccausland3569]

For some reason, my notifications for this channel are disabled.

[@jaycarver4886]

This recipe looks pretty good. I've been making one for years that is vinegar based and thin so makes a great marinade. Can also be brushed on as you grill and is excellent as a dipping sauce for beef, pork, chicken.

[@Tusuratopia]

It drives me nuts when people say "Chip ole tay".

[@cherylh4688]

The way he said his mother says it really had me LOL!!!

[@kingkaliber49]

When I worked at Subway we had a lady who would always ask for Rih-poh-lay sauce.

[@ddanger6219]

Just made two bottles. Got sick of store bought, and this sauce is awesome! Doing it on chicken thighs on the Weber grill tonight. Great flavor and thick texture!

[@mikepaulus4766]

My mother lived her entire life without saying chipotle.

[@scotsmanofnewengland7713]

Same here that flavor sucks !!!!

[@sing2me]

😂😅🤣

[@invisalats841]

The moment he used premade ketchup, I just ignored the rest. Well, honestly, when he mentioned Chipotle, I already didn't have great expectations.

[@sing2me]

Have you tried Simply??. it's real cane sugar and 40s style simple ingredients

[@teevee2145]

But it good

[@kellysmith2779]

This is a great recipe, very similar to the one I make. I use apple cider vinegar instead of malt vinegar and I like to add a half teaspoon of mustard powder. My secret is that I add a half teaspoon of cinnamon which really makes the sauce pop; it noticeably brightens the flavor from the chipotles. I know it seems odd but try it out.

[@brotherdave8691]

Oh, that triggered a thought...how about some dark cocoa powder? Love the idea of cinnamon, too!

[@johnwright8389]

Cup a coke, cup of ketchup and a couple shots of hot sauce. Great BBQ sauce in a pinch. Easy to make, and not to bad.

[@nicolasnone3088]

Your comment has nothing to do with anything. Make your own KZbin channel recipe and see how many followers you have.

[@NeedaNewAlias]

Tried it today, blown away! Didn’t get molasses in Germany used sugar beet syrup instead and malt vinegar was substituted by balsamic vinegar.

[@rosegeaber7533]

I noticed when I bought my last bottle of bbq sauce how it never hit the mark. I added malt vinegar or wine vinegar and it improved the taste immensely. I am sure it probably isn’t as good as this recipe but it worked for me in a pinch!

[@_Kovayne]

I get so tired of sweet BBQ sauce. I fell in love with the vinegary tasting sauces. I think it's Carolina style? I put it on almost everything! I've been looking for a good recipe for a homemade sauce for a long time so maybe I'll give this one a try!

[@frankgrimes465]

I made it exactly as you did. Incredible. If you were ever to want to teach someone the idea of "balanced flavors," this would be the thing to do it with. Within milliseconds it shifts from "too sweet" to "too spicy" to "too vinegary" and then blends all together in perfect harmony.

[@OGSixsnacks]

Thank you for posting this video and also explaining how one should think when cooking when it comes to sweet spicy sour, etc. As I was making your recipe, I was chowing down on fresh BC cherries. I decided to render a bunch with the onions. All the cherry juices infused within the onion and there was a bunch of cherry juice all left into the pan, so it all mixed up with the rest of the ingredients and it’s absolutely absolutely superb . Thank you, thank you thank you I will remember this whenever I cook from now on!

[@elsyian]

I have a decent spice tolerance, but the the entire can of chipotles was overkill for me. There’s no sweet or sour flavor… just taste like chipotle with a ton of heat.

[@kencrane9726]

This is a delicious sauce. Works as well with brisket as it does with pork or chicken. Easy to make and my family love it. Everyone picks up on something different, my son gets the tomato, my wife gets the spice, my daughter gets the sugar/molasses and I get the vinegar. Thanks for the recipe, it’s a definite keeper.

[@kencrane9726]

Just made it again. Outstanding BBQ sauce. Great on steak sandwiches. The batch makes 1 litre of sauce.

[@hogue3666]

I've made a lot of KC sauce over the years. It's leagues ahead of what you buy in the store. Chery and apple are really good ways to make a red sauce. I made yours the other day and it's replaced all of my others. UNBELIEVABLY GOOD! If you hold the adobo out until the end you can manage the heat that way.

[@wolfman011000]

We have been using this sauce since your old original video, and adapted it to our preffered ratio's of sweet, sour, bitter, salt and spice. I do highly recommend making the original recipe before adapting it as it is a stonker of a sauce. Add some mayo for your own secret burger sauce. Use it to glaze meats like meatloaf or chicken. We often use fresh and dried herbs and spices together, mostly garlic and/or onions, combined they become more than the sum of there seperate parts, deeper wider flavours. Just requires common sense and abit of trial and error. We like to use cane sugar rather than beet sugar as we find beet sugar can be clawingly sweet versus cane sugar. We normally just stick blend the sauce but we'll give the sieve method a try, blitzed and unblitzed. If you want a darker sauce we use dark soy sauce, alittle goes along way. Tanks for the video, Take care, God bless one and all.

[@KawaRider88]

Try Q39. Did a blind taste test with a large group of people trying everything from sweet to heat, vinegar based and smoky. Q39 was the perfect balance and had a perfect kiss of smoke that complimented bbq so well.

[@paulchannel8868]

I made this sauce following the recipe exactly. I like spicy food very much, my wife doesn’t. This sauce is pretty spicy I have used it on several different meats so far , just a little is needed to enhance the food you don’t need a bunch of it all over the food. Next time I will try using 1/2 can of the peppers. I really like this sauce, thanks for sharing this recipe. 👍👍

[@cerp3842]

I'm cooking it now. Smell is bliss! I substituted Maple 🍁 Syrup for the honey. Will report finished sauce.

[@terry5789]

You're right. Not many chefs can acutally utilise bitterness well.

[@jewelhome1]

I toured the Appleton’s Rum factory and they had a vat of crunchy sugary molasses from boiling down the sugar cane juice. Delicious! Can’t get it here but I use raw cane sugar and molasses to start and add all the other stuff. Whenever I see corn starch on a bottle I know they have thinned out the ingredients to the minimum and thickened it with the corn starch. Not me!

[@elizabethstump4077]

The five taste senses are: Sweet, Sour, Bitter, Salt, Savory. Spicy is not one of the taste sensors you need to create balance, so it needs a bit of bitter, which is the pepper.

[@dont-eatbad-food801]

I made a batch. It's mighty tasty on my finger. I have a rack of ribs I pulled out of the freezer for the first cook. I didn't have any malt vinegar but added extra ACV to make up for it.

[@brendal.3352]

We like this so much, I'm going to make a big batch and process it to make it shelf stable.

[@mikeboice1152]

MAde this sauce today. My son is an absolute BBQ sauce fiend. Puts it on everything he eats. He loved it and loaded his burger with the onion and peppers, then more sauce. Gotta admit there was a devious sense of satisfaction scraping the label off the sweet B Rays bottle and filling it with your Chipotle sauce. Thanks again for all you show us.

[@Coopdegras]

It's not actually a malt vinegar they use in English chippy's (chip shop if you're not northen) it's actually none brewed condement they dilute down, malt vinegar just doesn't taste the same. My favourite cooking channel maybe aside from Nigela of course.

[@Zzz_top]

Gotta give it a shot. Simple and seems pretty well balanced. Would hold on the vinegar a bit and add some mustard. I’ll come back after tests.

[@Jim_Mc1959]

I’ve been using the Neely’s BBQ sauce recipe (from the food network) for years. I happily eat it with a spoon. Now I’m gonna make yours, and that’s gonna be one more awesome tool in my cooking shed. Thank you! It looks fantastic!!

[@kattykakes8135]

I also make The Neely’s BBQ sauce.

[@MrK-ti5lt]

I've made this before and always make a double batch so I can give some to my friends. Everyone I've shared it with raves about it. (I don't strain out the onion mixture and use a blender. I like the extra bite it provides).

[@savvynz]

Fish and Chips are still served in newspaper here in New Zealand. We just use a single unprinted sheet for the internal 'wrap'. Can't beat tearing a hole in your fish n chips to have a cheeky feed while walking home from the pub.

[@bradleybaker9588]

Making this sauce today for my mom’s 60th bday on Sunday. Can’t wait to try this on baby back ribs and smoked chicken legs. Will report back!

[@sunnysied713]

I hope they come out amazing. Toss in some bourbon, which will give it a nice smokey flavor. The alcohol boils off. You can also add some lemon or lime, which 'brightens' up the flavor. Happy cooking! And Happy Birthday to your Mom! 😄

[@ryanjohnson4565]

Well. What happened??

[@etiennerochon62]

just put a little bit of oil on your cup surfaces before to put molasse, maple syrup, honey, etc, that will not stick and no need to put them in the microwave.

[@Grayald]

Just made this with only one change. I charred my onions over the stove first, and blended them in to the sauce after period But not the Chipotles. And I'm glad. Because we love the sauce, but it's too hot. Not that we can't handle it. We just don't like our barbecue sauce this spicy. It's definitely a keeper and I'll probably keep it as a baseline to build my own sauce off of. With less heat of course.

[@jimwilliams8663]

I’ve made this recipe a few times since you first posted it in your video about making hot dogs gourmet. My whole family loves it and the saved onions are great on burgers, chicken sandwiches and sausages.

[@Langhorstiness]

CHIPOTLE PRO TIP - chipotle freezer cubes. Put can of chipotles and all the sauce in a blender, remove the stems and count the peppers. Then rinse out the can and add one can of rinse water to the blender. Puree and pour into ice cube trays until you run out of sauce. Freeze. Count the cubes and figure out roughly how many cubes equal one pepper. For my trays it's 2 cubes = 1 pepper. Label bag and drop cubes into sauces, soups, dressings, chili, or whatever else floats your boat.

[@mateomarks6268]

5:18, 5:20, 5:24. Incredible how he describes the sweet, salty and sour flavors

[@jeil5676]

As far as I know its not illegal to sell fish or chips in newspaper still in uk. Its been 30 years for me but they wrapped the product in kraft or butchers paper and then wrapped that in newspaper. Theres no reason for that to be illegal, newspaper never touched the food. By that reasoning plastic should be banned as a food container.

[@disdj999]

I’ve been following your channel for a long time since you were in the other kitchen and you had hair and Sargent Gilbert was smaller. And I have to say I’ve made a few of what I’ve seen you make and I appreciate how you explain things in a way that still make it fun to make stuff. Thank you and as always keep kicking and slapping your fridge.

[@brandonbiskner1990]

Sweet Baby Jesus! You’re not lying. I’m never buying sauce again. Just made a batch and it is amazing. Really appreciate the recipes. Last week I made that red braised pork belly recipe and was delicious. Thanks again

[@drimmie]

I'm going to try this out. I HATE store bought sauces

[@user-ho1yn6ms7y]

The Dude: I love how you teach us to make our own spices like you do! You could be bottling and selling your creations like other KZbinrs! (No issue with them…I buy their rubs/spices because I appreciate their videos) but still you show us! I made your rosemary salt recipe the other day…wonderful!

[@Nothing-zw3yd]

That's about exactly how I make mine. Though I'll add another sweet component, like Coke or Dr. Pepper, but I think my favorite is blueberry pie filling, with a tiny hint of cinnamon and nutmeg. I started making it without the chipotles in adobo and it was good, but once I figured that little trick out it really elevated it. The spice and smoke is perfect.

[@thepiratemongoose8965]

Will definitely have to try this, though since I'm a capsaicin fiend that's less concerned with the color of the sauce I'll probably blend the peppers and onions into the final product. Do you also have a recipe for a mustard-based BBQ sauce?

[@baydenskehan8732]

Mmmm mustard based BBQ sounds so good.

[@allieandbo]

Will definitely give a go but it's gonna be hard to replace my favorite...2 parts Blues Hog Competition Blend to 1 part Blues Hog Raspberry Chipotle. I WILL make this one though. Just to see. That's how we get better.

[@aaronramsonwhite]

My recipe is similar, but I fry the onions and bacon grease to add some smoke.

[@rspeck]

I made this along with your pulled pork and coleslaw recipes. It's an outstanding BBQ sauce that I will make instead of buying premade sauce. And the onions are the cherry on top.

[@JamesGreen-lr6go]

you can also add bourbon to this and it adds a really nice flavour to it

[@jaredgibbs9311]

The recipe I've settled on is super similar, but I feel like my balance is a little off here and there. Excited to give this a try!

[@HemingwayJay]

Just made this! Added a bit more brown sugar to counter act the heat bit it's so delicious! Thanks, Sonny!

[@Nathan-ey9zb]

The first time I made this, I used a can of the Goya chipotle in adobo and it was surprisingly mild, had to add some cayenne to get it to a medium heat. Making it the second time around with the Embasa brand and they are much spicier.

[@daveinmontana7726]

I love that you make your own. Im also very picky about my BBQ Sauce. Order some Pauline's BBQ Sauce. It has about 20 ingredients all of which are fantastic. Its a small family run company here in Montana. Order some today !!!

[@pollykent2100]

I will definitely try this. I'm with you on the store-bought stuff. Blech! I always make my own. I have a go-to recipe that may not be as spicy as yours (no chipotle). Also with you on the malt vinegar! I put it on pizza. Delish!

[@Sue_D_Nymn]

I always like watching these types of videos to see how people do things and to see the unique touches. This one has the Malt vinegar. I may try that. I go pretty vinegar-heavy in my sauce, so swapping out half the apple cider vinegar wouldn't be an issue.

[@atom711]

I made your BBQ sauce after watching the video and it's delicious! I expected it to be much more tangy/sour with the two vinegars, but it's balanced and everything works in harmony. I have been making a Steven Raichlen recipe for years that's very good too but I'll be making yours just as often now.

[@MatthewMengerink]

Thanks!

[@MatthewMengerink]

Two things: 1. I rarely steal a recipe. 2. I've never paid for one. This sauce base,.... so so so good. I will confess I modified it a bit with fermented hot honey, fermented garlic cloves, and a cup of mango. But, the base. WOW!

[@thatdudecancook]

So glad you liked the BBQ sauce Matthew and your additions sound amazing! cheers and thanks so much for that gift!

[@rileyjackfansmithandjones8238]

for those about To Cook, Sonny Salutes You! Fire Rock Show Cannons and Cheer!