We have made hundreds of gallons of different styles of BBQ sauce over the years at the BrewPub. This recipe is the one we like best. It tastes great on pork, steak, chicken, meatloaf and grilled wild salmon. This makes about a gallon of sauce.
2 TBSP Canola Oil (or other neutral flavored oil)
2 TBSP chopped peeled garlic
2 ea large small diced yellow onions
2 ea small diced granny smith apples
2 TBSP KOSHER SALT
2 oz dried mustard
1 tsp dried thyme
2 tsp ground celery seed
1 tsp ground black pepper
2 TBSP chili powder
3 CUPS ketchup
2 ea rough chopped chipotle chilies in adobe
.5 cup Worcestershire sauce
.5 lb dark brown sugar
.5 cup local honey
.5 cup blackstrap molasses
1 bottle Bridgeport’s IPA
1 TBSP liquid smoke
Heat a large sauce pot (needs to hold at least gallon) and add the oil. When the oil is hot, add the chopped garlic, diced onions and apples. Add the salt and sweat this mixture on medium heat for about 15 minutes. A little color is ok, but careful not to burn. Add the dried mustard, dried thyme, ground black pepper, ground celery seed, chili powder and the chipotle chilies. Cook for about 2 minutes more to toast the spices and release their essential oils. Add the ketchup, brown sugar, molasses, honey, Worcestershire sauce. Bring this mixture up to a slow simmer and continue to simmer for about 30 minutes, stirring often. Blend this mixture, but remember that blending hot liquids expand, so only fill a blender half full and slow start the machine with slow pulses. Add the IPA Beer and the liquid smoke.
This can be used right away or cool down to use another day. If you like it hotter try adding some cayenne pepper or more chipotles.