DIY: BBQ Sauce – Sweet Chipotle

[Music][Applause][Music][Applause][Music][Applause][Music]hey YouTube welcome to Kordell barbecueI’m Joseph today I’m going to be makingmy v5 barbecue sauce I had to call it be5 because I want to pour other versionsbefore I landed on this one and Icouldn’t think of a better name myingredients over here apple juicepretty common we’re going to use about acup of that dr. pepper also fairlycommonsecret ingredient a lot of other peoplealso use that we use a few cups so thatactually and primary sweetener in in mysauce is a combination of strawberry jamand raspberry preserves we do have to bepretty careful about chunks and stuffthat’s in here we’re gonna set thatstuff out I also have a few different DrPepper got some yellow peppers NewMexico peppers and some peppers theseare the key peppers these are smallerthey’re hot these other two are largerand they’re not being just flavor andand then because motely peppersthemselves are pretty hard to get I’mreduced to a powder it’s still goodhere’s a little bit of molasses and thenanother bit of a secret ingredient someof you’ll be familiar with some of youwon’t this says ownwe need one cup of apple juice actuallyhave a lot of sauce to make acompetition coming up I’m going to makeone batch just for the videoall right so this is warming up getstarted on the peppers I need two ofeach of the larger ones and then alsotwo of the smaller onesnot for this morons got my list righthere for the smaller ones because theyare small so I get some scissors cutthese up[Music][Music]all right so now I’m going to put themin into the liquid that has alreadystarted simmering a little bit thebubbles are coming out of my Dr Pepperall right so here’s the leftover pepperscan you see that you see that you cantalk I’ve got go up with it yes allright see all these peppers in here butthey’re all in here you go a short stirand this if you ask my wife for surethis is the worst part about my sauce iscooking hot peppers in the house for anhour the whole house is gonna smell justlike peppers she hates it I like it butI’m a little crazy she doesn’t like itshe’s not home so I make extra saucetoday well she’s not home right we’llhave a closer looktake a look at those the sauce Simranand have a quick look at the seeds yousee just how many seeds were left behindwe want to put all those in the sauceand give somebody an attack or somethingI don’t have a quick look over here atthe sauce cooking all rightlooks pretty good that’s gonna simmerfor like you said about an hour untilare comfortable that I’ve gotten all theflavor out and then we’ll get started onputting the next ingredients in okay allright peppers are still simmering butwhile that happens let’s talk about someof the other ingredients why I chosethem what they bring to the table I knowthat we’ll start with some of you whichis the citizen it’s it’s a type of saltright unless she is the type of salt andused to put salt in here I took the saltout when I added this because I don’tneed to sauce but this has a lot moreflavor in it if I’m not mistaken it’s ait’s a saffron it kind of just goes witheverything I put it on stuff all thetime anyway and I thought this will bebetter give a little bit more depth offlavor to the sauce better than plainold salt some folks might you like thethe pink Himalayan salt we do use thatin our rubs but partly because thisstuff is pretty fine textured and wejust haven’t tried it on the nextmolasses fairly obvious choice just tobring some more sweetness and some depthof the sweetness as well Chipotle iskind of what I built this entire thingaround is I like to bubble a and one ofthem you can score results so I haveactually of course I’m using some driedchipotlenot actually that much of it and theother peppers as well because one pepperis just not enoughand then the jellies I’m gonna make abunch of sauce today when I normallymake a batch a single batch to use halfof each one of these two jars herestrawberry and raspberry so my veryfirst sauce that I made is juststrawberry and just some chipotlepeppers already made into sauce twoingredients and water that was it boilit down made a sauce of it it wasn’t badit was not right I wasn’t gonna put onit was kind of okay but it was just kindof okay you could definitely tell thatit was strawberry so having strawberryby itself was not okay so I added theraspberry as well and many of theseother ingredients to go with it to kindof hide the strawberry flavor still onthat strawberry but I don’t want it tobe upfront so the apple juice the dr.pepper is some of you may not know and Iknow you just found out about dr. peppermore so about two years agoit’s cherry flavor oh no goes great withthe strawberry and raspberry okay sothis is gonna simmer a little bit longerand then basically what I’m gonna do isthe peppers oh that cool strainer hereright and then I’m gonna put all theother ingredients in stir it all upuntil the jelly is in there it’s mixedin here it’s all nice and then I’m gonnastrain it again get the strawberrychunks and the raspberry seeds you seethe raspberry preserve seeds in there wedon’t want to leave that in our sauceit’s gonna get in your teeth you’regonna bite that tiny little seed you’renot gonna like ityou get that out this junior will getthem off just fine as long as you do itbefore the sauce thickensalright I’m back it’s been almost anhour not quite but think this stuff isready it’s got a bunch of the pepperflavor out of it I’m gonna strain thispot into this pot alright this largerone is because I said earlier I do haveto make a lot of sauce so I’m making asingle batch in a triple batch what I’mgoing to strain them out and I don’thave a look at that so just some peppersand sauce and if you can see it I’m nottipping this over though or this okay sothat’s all the peppers that’s whatthey’re going to look like afterwardsthey look more like peppers I’m actuallygonna put these into here in my largerbatch just because waste not want not mealright so well they look back into theoriginal pot next is all the other onesso one half of this one half of SKR 32ounce jars so 16 ounces each wish if Iremember correctly 16 ounces is 2 cupsso these are 4 cups and I’m going to usehalf of each put half of them in thereI’m going to kind of star thatvigorously once I’ve donehopefully you can see without meblocking too much of the screen here I’mstanding in front of the camera justeyeball it it’s fine if I had to choosebetween the raspberry and the strawberrywhich one I was going to go heavy andwhich one I was going to go lightprobably go heavy on the raspberry soonce it’s in there and it’s mixed witheverything so the raspberry I think is alittle bit harder to identify than thestrawberry and you don’t really wantsomebody eating your ribs and going thattastes like strawberry you want to putit in there you don’t want that to be upfrontalright now for the strawberry I’m gonnause this whole thing so I’m not worriedabout double dipping my spoon at all usethe whole thing today not the wholething in this first batch though yeahalso you want to make sure you get somefairly good quality jellies jams andpreserves as well I’ll just get anythingthey add upI like smokers I don’t think you can gowrong with smokers if you got somethingthat you like that’s better than that Ialways use that but I wouldn’t useanything less than smokers they’re notvery expensive to begin with they’rekind of a go to standard that’s my firstchoice views so this needs to heat up alittle bit more the jellies gotta meltonce the jelly is melted we’re gonnastrain it out a second time into my kindof sacrificial pot over herethen put it back in here and reduce it Ido have a couple other ingredients toput in here though so I need 1 teaspoonof molasses I’m using blackstrapmolasses I know there’s a coupledifferent kinds of molasses you can getthis was the first one that I chose touse I like it yeah no problems with itso I just keep using it 1 teaspoon andI’m using a regular house it’s probablynot an actual precise that’s okthat’s the made with love size teaspoon1 teaspoon of that 1 packet of this theydo come in packets all right which isniceand you know what I’m actually going topour this onto a paper plate just solike some of you folks don’t know whatit is and so it’s real orange can we seethat a camera person is this on filmcan we see it rightso it’s orange finely ground it smellspretty good I couldn’t tell you exactlywhat it smells like this was like saysohmthat’s what it is but if you put this inrice your rice is going to be this colorin the end some of you probably haverice like that you don’t even realizethat this is how they did it you know sookay okay it’s really important thoughas soon as the jams are melted losethey’re in there you get a uniformconsistency you strain all those bitsout of there as soon as I wrote thatdon’t wait until the sauce that comes upit’s just gonna be harder so it totallyis smoked jalapeno peppers and this isjalapeno peppers that have been driedand ground so this one because it kindof is one of the stars of the show Bobthis cheese ball hey give me a bit of arounded teaspoona little bit but I still on my recipe itsays teaspoon I just know that I want alittle bit extra Chipotle so it’s not aflat that’s around it they stir that inand I don’t think I missed anythinglet’s see and I can’t stress enough butno I’ve said two three times alreadyonce the GM is melted and uniformedx-rated here you need to strain it outof there you don’t want your sauce to bethickened already when you’re trying toget these tiny little raspberry seedsout of there I’ve done it so we’ve backin a few minutes and I’ll show you howeasy it is if you strain you came backand I Jam and preserves have meltedthey’ve thinned out this is starting tobubble now it’s all the uniform so I’mgoing to pour this through here andstrain it give myself a spoon as well alittle bit of it see how much you cansee this so it’s coming out nice andthin that’s exactly what we wanted to dojust melted the genes right he’s gonnaclog this trainer up a loop how muchso what I do is just just drag thispoint along the bottom what that’s goingto do is take all the seeds to kind ofscrape them up to one side and then therest of it can filter through realsimple I’m halfway donethese short-handled pots all right I dohave a little bit of strawberry jam thatdidn’t melt a little down here it’ll beour imagine how much more work thiswould be if I pick enough even halfway[Music]from this step I’m actually going tokeep using the other pan to the rest ofit because this one is full of seeds andstuff needs to be cleaned up which isprobably perfect for my other vanish[Music]same reason I did the other the peppersand that least now they’re stillflavoring herenormally I throw it out when I’m makinga single batch this is my sauce it’sbeen strangeit’s just sauce now now I’m just gonnasimmer it until I reach almost thisthick because I want because it is hotit’s gonna thicken up more as Irefrigerate it but I still want it to bealmost dead thick when you put it on theribs it’s gonna heat it up again becauseI’m going to heat it up as much as itdoes peanut so almost the thickness notquite almost there okay let’s just havea look at the sauce simmer and it’s notquite done yetall right look hereall right I do have a dark sauce but youcan see it’s still red so that’s thesauce as it’s just thick enough it’sfinished now other than that all rightand here’s the larger batch we’re stillon the first step I has a burn aroundreal low because I didn’t want my twosauces to need to do really anything atthe same time as each otherall right so finished product stillworking on step one all right we’ll beback okay we’re backsausage wasn’t thinking enough for awhile I think it’s the consistency thatI want it to be for me this is the mostdifficult step of the whole process iskind of the guesswork involved inknowing just when the sauce is becausethat’s the cooled off it’s going to getthick and I’m always kind of guessing alittle bit a larger pot for my triplebatch that I’m making is still roll andstill on the first step we’re going togo ahead and put this into here I got myfunnel to two bottles and I’m doing thisa couple days ahead of time just in caseI need to thicken it up a little bitmore in case I’m wrong and my sauceguesswork which I might be actually nowthat I feel it but we’ll see it’llthicken up just how much but I got acouple of days so tomorrow all the workif it’s too thin I can taking it out ifby chance you cook this way down andit’s too thickthat after you let it cool you canalways add put it back in a pot againput either some more dr. pepper or somemore apple sauce apple juicewhichever you prefer whatever you thinkit could use a little bit more lessbecause that’s what you can use to soyou heat it up put either one of thoseliquids back and spirit what fiveminutes or so kind of just put in justjust enough and then you can put it backin the container and you’re finethat’s if you get your sauce too thickand the opposite if he ate your saucetoo thin you’ll know by the next daywhen you pull it out of the refrigeratorit’s too thin it still shapes in thebottle it’s too thin you can just put itback in the pot and simmer it or it’sreally thin and might be another hour alow simmer will take longer so you justthicken it up that way so too thick cookit some more to thin heat it up and puta little bit of juice or dr. pepper backin there just a little bit at a time tothin out just a little bit and then putit back in fridge for storage all rightso that’s this sauce gonna let it cooloff a little bit and yesall right folks thanks for watchinganother episode of cool barbecue I’mJosephwe just finished making my B 5 sweetchipotle BBQ saucealright if you liked what you saw herewe’re gonna see more of it like andsubscribe again thanks for watching youguys have a great dayyou