Have you ever been to a barbecue joint where the sauce was not the boss? I totally have. You can have meat done just right only to have it ruined by bad sauce.
There is, however, a BBQ joint here in Milwaukee that serves up some of my favorite sauces. I enjoy a tangy, but not too tangy, style of sauce that’s just thick enough to fill in the cracks of the meat. I also like it when they let you apply your own amount of sauce to the meat instead of soaking the meat in the sauce. This allows you to control the flavor and customize the flavor to your palate.
This sauce is just the right amount of tangy with a hint of chocolate. Yes, chocolate. You can turn up the heat if you’d like by adjusting the cayenne or chili peppers. Enjoy!
- ½ cup Ketchup
- ¼ cup Dijon
- ¼ cup White Vinegar
- 1 teaspoon Cocoa Powder
- ½ cup Brown Sugar
- 2 tablespoons Honey
- 1 tablespoon Molasses
- ½ teaspoon chipotle chilis in adobo sauce
- ¼ teaspoon cayenne pepper
- 1 teaspoon Chili Powder
- 1 teaspoon Cajun seasoning
- ½ cup water
- ¼ teaspoon Onion Powder
- Put all ingredients into a saucepan and heat to a slow simmer. Continue to cook until it reaches a desired consistency.
- Cool the sauce and serve. Store in an airtight container in the refrigerator for up to 1 month.