I would honestly like to thank the bbq pitboys. Because this channel has really helped my bbq skills a whole lot. I feel like a pro when my family and friends drool over my food.
That was a LOT easier than I expected. I've seen sauce recipes where it takes 3 - 4 hours to prepare and cook the sauce. I like this one a lot! Thanks guys!
I've made it 4 times, now. Switched it around a little (little molasses, little more vinigar, let the sugars carmalize on the bottom then stirto get those flavor crystals), but comes out awesome every time. Good sauce. 😁
The sticky honey cut with that sharpness from the jalapeño vinegar is a really good idea. Definitely floats my metaphorical meat boat. The old BBQ Pit boys just keep jammin' out the hits
I'm going to make your stuffed burgers wrapped in bacon with the beer can and i'm making that sauce today. Man the pit is going to be rocking and the neighbours are going to crying!!..Thanks guys!!
Now THIS is what i call good eating.. Man, you people, anything you make it's just amazing, i don't know how, this isn't gourmet, this isn't beautiful well shaped food, hell i don't know if it would even pass healthy regulations of a most basic diner, but i could eat just ANYTHING you guys make.. You're like the cooking youtube version of the midnight program of national geographic, just about anything at time is interesting and you can't get enough.. Like hickok45 , every video is just so interesting.. Freaking amazing, keep up the good food ! Greetings all the way from Greece !!!
Youtub3rh4x0r Thanks for those kind words. Trust us... our food preparation here at the Pit is far cleaner than most 5 star restaurants... and gourmet to us means awesome bbq and grilled meat, and a lot of it on a plate... BTW if the cook is stackin' fancy ass meat and veggies on a plate with dabs of sauce to look pretty, then you're paying too much $$ for little or nothing...... -BBQ Pit Boys
Jalapeno Honey BBQ Sauce Recipe Ingredients: 1.) Blend all ingredients slowly over medium heat 4 Cups Ketchup 1 1/2 Cups Dark Brown Sugar 1/2 Cup Apple Cider Vinegar 1/2 Cup Worcestershire Sauce 1 Cup Honey 1 Tbsp Garlic Powder 1 Tbsp Onion Powder 1 Tbsp Black Pepper 1 7oz. can of sliced pickled jalapenos(all contents of can) 2.) Cover all Ingredients and let simmer for 20 minutes 3.) Remove from heat Let cool 4.) Blend all ingredients until smooth 5.) Store up to 3-4 weeks refrigerated Enjoy!
Jeff Adair Jeff, I don't know where you live but I think they deliver to all of the lower 48... if you run out of this, me and most of my friends and family use Sweet Baby Ray's. Delicious. I've kinda given it up because of the High Fructose Corn Syrup aspect. I'm gonna give this a try myself since Hunts makes a ketchup without HFCS but I'll use fresh jalapenos instead of the can, plus I'll add some habanero's because I love the heat. Or maybe some "Satan's Blood" I bought off Amazon. It's ghost pepper based oil and holy cow will it get your attention! Peace! Oh and, thanks Pit Boys!!!!
Hmmm. No familiar with Aldi's. Aldi as in the German food store chain? If so, it's their store brand? Do you know if it contains HFCS? I'm always trying to keep that out of my food chain. Thanks!
flatleythebard Wish I could edit my post... anyway. Guys, you say you use your fave chup, right? What it you wanted to create your own? Had a quick squizz at yer site but couldn't see a recipe. I could Google some chup's but I'd love to see how you'd do one from scratch.
Nice Idea , Looks as if the Idea maybe would work out to dehydrate and put in a back pack camp cook set to take along on fishing trips in the back waters in my kayak seasoning for fresh fish on the camp fire. I would add some type of heavy taste oak whiskey or a maple syrup
Any thoughts on using fresh jalapenos as opposed to the pickled? Maybe offsetting with a bit of white vinegar to make up for the sauce that they're canned in?
I made a batch of this sause 4 years ago and canned it, just found the last jar way in the back of my fridge, it's still good! This stuff will last you through the Zombie Apocalypse! Hahahaha
Could you substitute the jalapenos with whatever chili you want? I'd love to crank it up some more by adding some habaneros or similar in there with the jalapenos. Maybe add some bacon fat in there too! Thanks for sharing as always!
I have to ask because every time I try cooking with the lid on on my charcoal BBQ the coals go cold after 20 or so minutes. What kind of BBQ do you use, please : ) ?
Take this sauce, go way back a few years to the bacon baked beans recipe......The one with the "hey boys we need some tunes here....how bout some bacon-n-beans pickn music" those will be some good beans!
lmao bru that looks like a propeller from some ol' 30's fighter plane in your mixer bru. i really like the rustic stuff ye use. notta mention the recipe, imma dying to make some.
Hey fellas! I followed your recipe to the T but mine came out a little vinagery, did I mess something up somewhere? Maybe I should of cooked it a little longer perhaps?
Guinea779 your "vinagery" depends on one's definition of too much vinegar, right..? Cut back on the vinegar in the recipe if that better suits your palate. We call that Pitmasters Privilege..
BarbecueWeb Bob ..I'll give a try and update you . I've frozen sauces in Ball jars before and they usually last three months or so (if not scarfed down beforehand) Don't see why this wouldn't work as well...... All of us at the BBQPB chapter in the Chicago area ... Smokgasim say ...keep the vids coming boys ...always look forward to Sunday mornings for a new idea! BPB4L
Why do you blend the peppers after cooking the sauce? I see that you want to make the smooth texture for brushing on the sauce but does it make a difference in flavor if you blend the peppers while preparing at the beginning?
