Homemade BBQ Sauce

how’s everybody doing on those beautifulhot day that we call Wednesday sotonight I got a special treat for all myfoodies so tonight I’m gonna make mybarbecue sauce also gonna make somemashed potatoes with actually be calledcheesy bacon mashed potatoes and makesthem go chicken so first thing we’ll dowe need to go checking so I want thechicken to be marinated so as alwaysmake sure your knife is nice and sharpand I will sharpen my knife you know getyour chicken breast yeah I got a nicebig chicken breast here and cut a holefat your cool stuff you don’t want tocook with then I’m going to slice thisdown the middle since this was a bigpiece of chickenboth why we don’t want that I’m actuallygonna cut this in the middle like thisto make it a little easier place it inthe middle again do you have no chickenyou see now this I’m not gonna thin outbecause there’s a grill in it so if youhave a little thicker piece in thethinner piece you want to cook the thickpieces with thick pieces quicklythin piece of the thin pieces now thisI’m going to cut down the middle againnow I’d like to cut the other half justbecause it’s a little easier to workwith when you’re growing them I’m gonnause a cast iron grill I love cast on theflavors so much but I’ll make sure thisI’m going to cut again there’s no middlethat’s piece we could cut XP so cutagain in the middle just like that yeahjust do them out a little bit I wantthem to thick like this piece we’regonna cut again can’t get the perfectall the time but you know if you want toget them as soon as you can and this isjust one piece of chicken breast ispretty much will be enough for what Ineed to cook tonight and if I have whatthose that have a nice lunch you knowJamaican vegetables chicken salad withthisthat’s a preheated my oven to 400 forthe bacon you know what that way andthen you know the Baker we’re gonna usefresh bacon in the mashed potatoesso now we’re going to make the marinadefor the chicken so I make my marinadeI’m going to use two lines one lemonthen I used two lines because limes arelots more than the lemon so that’s whycut them in here I have this which is ajuicer it makes it a lot easier then Igot my chicken in the bowl here andwe’re just gonna squeeze the juice inthere okay ice a little pepper somefresh garlic and a little chicken stockand that’s pretty much all I put in inmy mic marinated chicken when I make nochicken very simple when I’m likingadded any salt because there’s alreadysalt actually there’s no salt in thechicken stock so I may add a little saltto this sense chicken stock has nosodium you know the most importantthings those the salt and pepper that’sthe basic ingredients you want it basicseason is anytime you’re cooking itwasn’t to make sure you have at leastsalt and pepper it’s just a littleseasoned it makes everything taste somuch betterjust have a seat fullness I just tookthe seat oh my handsome fight Chuck’sthe chicken and I’m gonna get salmonellaof course contaminate anythingokay voice when the topic is anyonepepero father that’s good actually justgonna that’s pi about a tablespoon inthere so i’m just going to just go stirthat up I’m gonna add some fresh garlicwhich I have in here now this is freshgarlic in olive oil anytime you cut afresh garlic you want to put in sometype of oil so today especially figureit outnow it looks like that because althoughthat’s a habit I love when yourefrigerate it so there’s nothing wrongwith that and yeah I’m gonna put it upthat much garlicand actually I’m gonna add a little guma little bit also set stairs you knowhurry about teaspoon the two teaspoonsof saltlike I said I really don’t measure stuffout you know I just go with the flowmake it happenand I’m actually gonna add all this thisis a little seasons mix that I boughtfrom Target so we’re gonna add all thatsince I don’t have a lot of little lemonpepper and pie about a tablespoon ofthis to thanks that very simple littlesea salt free original season blend fromtarjay you got about a tablespoon offresh garlic and olive oil add a littlechicken stocknot much how about a tablespoon that’sabout it you don’t need much this isjust to get a little bit more juice soman that can tell a little better sodoesn’t dry out when you grill itone lemon two limes that’s it mix allgood to be yeah if you want to mix thisall nice sorry I think it’s nice tomarinated and you’re just gonna let thatsitor we like that sit we’re gonna preparethe potatoes actually we’re going toprepare the barbecue sauce for usbecause the barbecue sauce is gonna takea while then we’ll play the potatoes aseverybody Dylan so now we’re gonna makeour barbecue sauce so you want to get amedium saucepan about this size I’mgoing to do three cups of ketchup I liketo use heinz ketchup I also like to usethis because this has no artificial allSwedish so this actually just regularegg another cluster of course if there’sonly not good for youso I’m going to do three cups of thisnow I’m actually going to use a drymeasuring cup to measure up to theketchup so this is a dry measuring cupand this is called a liquid measuringcup dry look I’m a handsomedry one for the ketchupall right I gotta back up go jump backup a kitchen especially high my favoriteroute now you guys in for a real treatbecause I happen to have a share thisrecipe with anybody so you can only havemy secretsoh hi Marge barbecue sauce is so goodwash the side so I cook clean as I go soI’m gonna have a million dishes when I’mdone cooking yeahtakes a little more time now but at theend you can enjoy your dinner and youhave a couple dishes to doso now we’re gonna add this so we’regonna do 3/4 cups water now I also usespring water because like I said toughfor again water and for those nuts orjust a cute pair if I water from Targetwhich is real good they’re gonna do 1/4cup of teriyaki sauce now this issomething I just found out that’s newwhich is awesome it’s gluten gluten freeand it’s preservative free so that meansthe less chemicals so a little betternow I actually take that little top offthis America so it pours a lot easierthen we do 1/4 cup of teriyaki sauce nowsome people put wishes so sauce nomatter they can to wish your shirtsomething that’s why I use the teriyakiso don’t wash your shirt now the nextingredient is usually apple cider sometype of apple cider some type of vinegaryou know so actually instead of me usingapple cider vinegar this is my secretingredient is Dr Pepper and it has to bethe original Dr Pepper not that cheapstuff gotta be Dr Pepper it’s reallybetter now and we’re gonna do about 8ounces of dr. pepper or which is about1/2 a cup I do want to put a slowly soyou don’t get a lot of bubblesI apologize we’re actually gonna do acup of dr. pepper another half a cupjust looked at my recipes actually a cupgood wife recipe book over thereyou know that’s my secret book a lot ofmy recipes I’ve been making over theyears so we got our cookbook dr. pepperwe’re gonna have that in there we’regonna add one tablespoon of dry mustardnow since this is a littleso this is a half a teaspoon so we’regoing to do six of these because threeteaspoons equals one tablespoon so sinceI have a half a teaspoon I’m gonna dosix of these we gothis is very important toothis gives a lot of flavor the barbecuesaucethen we’re going to do 1 and 1/2teaspoons of black pepper so that’s justgoing to be three of the 1/2 teaspoonsthen we’re gonna do a cup of tea smokecayenne pepper it just gives a littlekick not much just a little bit cayennepepper you do have to be very carefulbecause cayenne pepper can make you foodvery spicy so be very careful whenyou’re using cayenne pepper and then I’mgoing to use a teaspoon of chili powderand then we’re going to do 1/4 cup ofchopped onion some garlic too now if Icould get this chili pepper out of thebottle that will be very helpfulso I got my half a 1 1/4 cup of choppedTony I have a food processor so I’ve putthe onion for our sauce makes a loteasier so we’re just gonna add and I douse a sweet Vidalia Onion cuz it givesit a little sweet flavor I love sweetwith Diane goes in my favor then I’mtalking about add about two tablespoonsof chopped garlictablespoon left in there you know youcan use a little more ground if you usemore running this working on your tasteand then the final ingredient we’regoing to use is 3/4 cups of packed brownsugar you could use light you can usedark doesn’t really matter and justclean my thing but I gotta wipe it anddry it out so my sugar so I’m just usinglight brown sugar for tonight next thatdoesn’t matter use dark or light withevery little heart desires and I like toput you know keep in if you make mine alittle heap in now you also might buyawesome mega detail sugar depending howthick or thin you want your sauce so nowthis we’re gonna put on the elementwe’re gonna whisk it up we’re gonnabring it to a boil then we’re going toreduce it I’m gonna reduced it’s a veryold swimmer about an hour to an hour anda half now you can take a look beforethat buddy’s let it cook for about anhour to two hours depending how thick Iwant my sauce how’s everybody doing sonow I have my saucepan over here so ifyou can’t see my picture I want you tosee this saucepan so put my temperatureit’s about medium and take a wire whiskwe’re just going to whisk everythingtogether so some icy Mixy Mixy Mixynow like a staff it looks too liquidy Ijust had more brown sugar to thicken ituplike I said you want to bring stuff youknow so I’ve got a boil and then youwant to simmer it down then you want tolet that cook for about an hour to twohours depending how thick you want itwematanya once you have tried thisbarbecue sauce once you have tried thisbarbecue sauce you will not go back tobottle saucehey this so much better so that’s whatyou want your barbecue sauce to looklike say everything’s nice Mixy Mixy I’mgonna bring that to a boil then let itsimmer and like I said we’re gonnasimmer for about an hour or two andwe’ll stop preparing the potatoes forthe mashed potatoes so now we’re gonnaget our potatoes ready so I’m gonna userusset potatoes and I’m also gonna makethese making dirty mash the tips knowwhat dirtying mashed potatoes needs methere’s not thirty so you know don’t gothere would you mind so pretty muchdirty messy oh this is that you justlive in the skins on so again we’regonna have to clean these so we’re goingto clean it up on the heart wolf undercold water with either a sponge that’sbrand new or a vegetable scrubber so I’mgonna use the same sponge I use theother day just plunge I only use twoQueen vegetables so as you can seethat’s all dirty so you just wanna getthem all nicely cleaning cleaningyeah pretty much we just want to get allthe dirt or Phillips from the potatoesand you don’t want dirt in your mashedpotatoeslike I said hot water usually thevegetable scrubber your response youknow you want to use the side of thesponge and I’m using full potatoesthat’s what I got what you know makesome punch eyes the other day I’m a bigpotato so tonight we’re going to do somemashed potatoes I do want to say thisyou know in part Irish I can eatpotatoes all the hill all mashedpotatoes baked potatoes potatoes skinhome fries has brown let’s say thecasserole all kinds of potatoes whodoesn’t want potatoesso now we got a little potatoes nice andclean so now I’m gonna have a pot I’mgonna get a knife again and put thepotatoes up and put in mashed potatoesare easy so I’m gonna cut the potatoright down the middle just like thatthen we’ll cut the tail with that andhalf again this will make the potatoescook faster so like I say right down themiddleyou’re gonna have to do down the middleagain and then just see cute so hotrocket scienceso just like I said down ice cookies nowI’m not gonna turn these on by the waybecause I still have to put the grilledchicken the grilled chicken it’s gonnatake a while any other cubes don’t haveto be in precise size you know but youwant to make sure those equal so we cookcoconut so then we can add some water tothat and like I said I live in Floridaso I’m only gonna use either purifiedwater or spring one up because they usea lot of chemicals down there for thatthe shriek the water you can actuallysmell the sulfur water and also where Ilive – they use reclaimed water – so wedo not want to use reclaimed waterso my barbecue sauce is actually boilingso I just slowed it down to the lowesttemperature on the oven and you justwant to let that simmer for the nexthour or sonosy – when you’re cooking Aussie makesure you handle the place didn’t run younever want your hand just push outweather like this that’s how you cancause an accident so your handles orwho’s gonna be placing work so that’sthe potatoes with the water and I’ll getback to you a little bit I heardeverybody doing so I get my potatoescooking over here I just turned the heaton add a little salt Tula now you canhave sort of this because you’re notmaking pasta so you need it to boil wellyou need it to boil but you don’t needto blow faster because you already havethe potatoes in there because you wantto put the water in cold salt turn itoff and then you plug it let that cookfor about 22 F now it’s nice and tenderso now over here I had my cast-iron panI pull a olive oil on it you knowbecause that’s the best I like to usewhen I’m cooking got my chicken hereit’s nice and how I could feel the heatcoming off of it so I’m going to add mychicken to it and see as you can hearthat nice soundin here wheel the back to you a coupleminutes when I flip the chicken over andyou do it Oakley so I guess so like Isaid when you got the potatoes in thereand a little salt put it at number eightwhen they let you go because we don’twant to spoil too much I got thebarbecue sauce simmering see how it’ssticking it up you know as you eat asyou cook it longer you swim along it’sgoing to do so she’s gonna thicken it upand we got the chicken grow and they seenice over there so let’s flip thechicken see how it looks and see howit’s still white so you’re gonna flipthat back because you want that to benice and cookie-cookieso I just flip the chicken over and seethat’s about the color you want see howit’s nice and brown on them that’s thecolor you want so now I can let thatcook for about five to 10 minutesnow I also preheated my oven to 200because the chicken is power going to bedone before the mess with tails so justto keep the chicken nice and hot youknow and it’s not going to dry it outand y’all make our add a little lemonjuice you know as I put it in the ovenso stays in there sinjar so we’re gonnadry it up so stays nice and moist wedon’t want to dry we want a voice so I’mgonna add a little lemon you know I’mgonna add a little pan over here to putthe chickenso I just took the chicken over thecast-iron grill cut itsee how it’s nice and white in themiddle nice and white no pink so I’mjust going to throw that end up the panover here cut I cut all my chicken tomake sure that it’s cooked early got myoven already preheated to 200 I’m justgonna take out a little mist looks likethis and once I got the C I just got asweat just a little ol lemon sorry youcan’t see that there we goI got my chicken in the hot pan justgonna stroll on the juice and then I’mjust gonna throw that in the oven it’skeeping this home while the rest of thechicken cooks in the stateís cook so Ijust took off the second batch ofchicken it’s cooking a little fastersince the cast iron grill is off fatheras you can see we got a much better searon that so I’m just going to cut makesure it’s nice cookie-cookie up nice thelight in the middle so we’re gonna addthis so the pain with rest of thechicken so I’m up against a nice sumdone now so they’re ready to get allnice and smashing they smash you sowe’re going to change the potatoes inthe colander then I’m gonna get anotherbowl put those in another Bowl mypotatoes in there and how do you tellyou potatoes are done there’s always thefork tender so see how they just smashup with the fork so that’s how you knowthey’re doneso now I don’t have actual mashed potatoSmasher the hell you want to call itwhatever you call that thing so I’m justgoing to use a ladle let’s make them allnice machine a she I just want to getthem all nice and smush your solution Ismash the machine there and you’re gonnakeep smashing eyes until you get mysignal smoothso now potatoes are nice and smooth nowcheese it’s user for both you don’t haveput them semester face up just use for[Music]more you can less I want the pencil shoeI died off like the I put a little heavycream in my potatoes make just makesthem a little smoother so you knowprobably about tablespoon 1 to 2tablespoons of heavy cream I’m gonna addour bacon mixed whole whole ever we’regonna add cheese in the minute so I’mgonna get this all mixed you mix itunless you nicely before I add thecheese now I like my bacon a little bigso you could cut your bacon small if youlike but now I like nice big chunks ofbacon to my cheddar mashed potatoesso see how everything is nice niftymixer so I’m not too sure if my lastlittle piece recorded so I have aboutfour tablespoons of other I had twotablespoons of heavy cream adding mybacon and get a little nice mixingmixing so say we got a little nice MixyMixy there and then shred the cheese inthere I like that so my nose you shredmy own cheese because I don’t like tobuy shredded cheese just because all thechemicals other in there so you know itdepends how much cheese you want youknow I like cheese so yeah I’ll probablyuse about half the block of this cheesethat I bought about four ounces ofshredded cheese just gonna mix all thattogether so pretty much it’s over thecheese and belts you know just mix thatsoy cheese notes let’s see multi Multimulti so there’s a little nice than cookthat got my grilled chicken I got mymashed potato my cheesy bacon mashedpotatoes got my homemade barbecue saucebarbecue sauce sauce nice and done doneI’m gonna put add that to the top of thechickengive that chicken a little more flavorand that’s what the finished productlooks like yeah I cook for about nineand a half to two hours perfect let itcool down then once it cools down I’mgonna put that into the mason jar thenwe got our dinner over here we gotcheesy bacon mashed potatoes with somegrilled chicken in the level of homemadeJerry’s barbecue sauce so I hope thateverybody enjoyed this video until thenext one and I appreciate you guyssubscribe and share in my channel and alot more good recipes coming from me