BBQ Sauce Recipes

Smokey Maple Chipotle Bacon BBQ Sauce Recipe

Smokey Maple Chipotle Bacon BBQ Sauce
Ingredients
45 mL (3 Tbsp) rendered bacon fat
1 – 2 onions, minced
2 cloves garlic, minced
15 mL (1 Tbsp) oregano
15 mL (1 Tbsp) dry ground mustard
10 mL (2 tsp) chipotle powder
15 mL (1 Tbsp) ancho chili powder
375 mL (1½ cups) ketchup
30 mL (2 Tbsp) soy sauce
60 mL (¼ cup) vinegar
30 mL (2 Tbsp) Worcestershire sauce
30 mL (2 Tbsp) maple syrup

Homemade Ketchup Recipe: https://youtu.be/-Kh-sOrj2r4
Bacon Cabbage Salad Recipe Ideas Coleslaw Recipe Ideas: https://youtu.be/BeMRtOzwEas

Directions
Sauté the minced onions  in the rendered bacon fat over medium low heat until translucent.
Add the garlic and cook until fragrant.
Add dry spices and cook for another minute.
Stir in remaining ingredients.
Simmer and stir occasionally for about 15 to 20 minutes until thick.
If you like it a bit chunky, store in a glass container.
If you like it smooth, run it through a blender and then store in a glass container.

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Original of the video here

BBQ Sause Recipes
BBQ Chicken Recipes
BBQ Pork Recipes
BBQ Beef Recipes
BBQ Turkey Recipes

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Video Transcription

welcome friends welcome back to the
kitchen it is May 20 2011 Toronto andabout a week and a half ago the
temperatures were below freezing andthere were snow flurries and today it’s
32 or 33 degrees outside an absolutescorcher for so early in the season
which has got me thinking more and moreabout summer barbecues so earlier today
I made a cabbage salad and I fried offsome bacon to sprinkle on the top just
before serving which has left me withsome bacon fat in the bottom of this pan
not quite enough so I’m going tosupplement it with the bacon fat that I
keep on the back counter I want aboutthree three and a half tablespoons of
bacon fat in the bottom of this pan andwhere you are going to saute off these
onions and saute might be a strong wordwe’re really looking to sweat them down
get them translucent and almost havethem break down completely that’s coming
together nicely now the heat isn’t onvery high I’ve got this set on five out
of tenso halfway just enough to keep it hot so
that the onions break down so I havesome of our spring garlic if you have
regular heads of garlic just go aheadand use that I find that I have this
garlic so I’m going to use it that’spretty much the only reason it does have
a slightly different flavor than thegarlic that you would buy at the
supermarket but not so much that you’rereally going to notice and that just
goes in and starts to get heated prettymuch as soon as the garlic hits the pan
it’s going to become fragrant and that’swhen you want to add in the spices so I
have oregano I have dried hot mustard Ihave chipotle chili powder and ancho
chili powder and I’m just going to stirthose together and get the spices to
bloom you don’t want to let this go toolong because you don’t want the spices
to burn so pretty much in like the timeit takes you to measure out some ketchup
now this is our homemade ketchup you’regoing to notice that it is darker and
chunkier than most homemade ketchup ormost ketchups in general oftentimes
Julie and I will let it go a lot longerto develop a really deep deep earthy
flavor and we won’t blend it at the endmostly because we’re not using it for
grilled cheese sandwiches for grilledcheese sandwiches you really need to use
that electric red stuff from the grocerystore but for this you could definitely
use the stuff from the grocery store itwill be just fine it’s going to bring
all of the right components to thisrecipe so stir that in next in we need
some soy sauce and I’m just going tofree pour full ingredient list is in the
description box below the video and Ithink that’s about right so stir that in
while it’s cooking down I’m going to addsome vinegar any vinegar you want this
is one that I particularly enjoy it alsoneeds some more stir sauce and this is
the stuff that we’re experimenting withhere at home in the kitchen homemade
it’s not quite Wurster sauce but youknow what it has all of the same flavor
components and is absolutely amazing andeverything that I’ve cooked it in if you
have store-bought Worcester sauce usethat it’s going to work just the same so
I’m gonna put in a couple of spoonfulsof this and we’ll give this a stir just
to start bringing it all together theheat still on low its bubbling just a
little bit looking good now we come tothe point of adding a sweetener now I’ve
already added ketchup and if you’readding commercially made ketchup it will
be very sweet so you want to taste thisand decide how much extra sweetness you
want to add some people won’t addanything some people will want it
sweeter and this is then the nextdecision is what sweetener to use and
what flavor you want it to bring to thebarbecue sauce so molasses is is a great
one brown sugar which is just whitesugar with molasses added back in
another great one to usesorghum sorghum is absolutely amazing in
this I use sorghum in this all the timeit brings with it a beautiful flavor if
you’ve never had pure sorghumand you have to make sure that you get
pure sorghum there’s a lot of sorghumout there that is sorghum flavor added
to corn syrup a lot like pancake syruppretends to be maple syrup but it’s just
corn syrup with maple flavoring and tothat end I’m gonna add some maple syrup
so you don’t want much you know maybe 2or 3 tablespoons just enough to bring
some sweetness and some flavor and Ilove that maple flavor so we’re just
gonna stir that all together we’re gonnaput this on to a low simmer for maybe 15
or 20 minutesand yes I rinsed the ketchup bottle with
water so that I could get all of theketchup out okay I think we’re done so
I’ll give it a little tasteand see where we’re at now at this pointmmm that’s so good but it’s so good
there’s a Tang right at the beginningand then there’s a little hint of
sweetness but not too much subtle hintof sweetness but then you get hit with
that pepper that is absolutely amazing Ilove that stuff and yet I don’t put it
on everything that I barbecue um cuzoften times I just want the meat to
speak for itself anyway back to what Iwas saying at this point if you like it
a little bit chunky you can put it intoa container and keep it I think that’s
just a little bit too chunky for me soI’m going to blend it down smoothokay we are done so I’m going to
transfer this to a mason jar and I keepit in the fridge you don’t have to keep
it in the fridgedefinitely could just be kept on the
countertop in the pantry or in thegarage can be kept pretty much anywhere
so at some point this summer we’ll getout to the barbecue or the wood oven and
we’ll cook with this stuff and I’ll showyou how good it is but you know what Icould just have that in a bowl on the
table and dip bread into it and I wouldbe a very happy boy thanks for stopping
by see you again soonyou

16 Replies to “Smokey Maple Chipotle Bacon BBQ Sauce Recipe

  1. That jug of maple syrup is the most Canadian thing I have ever seen. I bet Glen has an iron maple syrup reserve in a bunker somewhere.

  2. I use bbq sauce nearly every day. I make mine with erythritol for my sweetener, but definitely trying this variation with a splash of bourbon.

  3. I love your “free pour” method. I find that, after measuring for so long, I have a sense of how much of something is if I measured it so I am comfortable free pouring, too. In fact I have found I usually put in a bit less than called for in a recipe (for say salt or sugar) and it usually tastes fine if not better.

  4. I’m all out of BBQ sauce I will definitely try this recipe, looks delicious! Also I love seeing that CBC ball cap in your vids, so damn cool.

  5. Interesting! Aussie Tablespoons are 20ml, so it’s a good thing you have the measurements in grams/ml too

  6. Thanks for watching Everyone! Full recipe and links in the description box. What’s your favourite BBQ sauce recipe? Do you even use BBQ sauce?

  7. Chipotles in adobo sauce. Add in some of the sauce or toss in one of the chipotles and blitz it smooth. It’s everything you want in a sauce or chili — sweet, spicy, hot, and smoky.

  8. amazing video Glen, definitely will be doing this bbq sauce this summer. Cheers from Bentonville, Arkansas.

  9. When I saw Glenn’s notification, I click instantly to hear him say “welcome friends, welcome back to the kitchen”. I’m addicted

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