The ingredients list seems kind of long, but it really didn’t take that much time to make at all. After initially making the sauce, letting it cool and then rushing to taste it, I was a bit undecided about the mix of flavors. Sweet and spicy—what a great combo! It’s a quick and easy sauce to make. I was really worried that the chipotle pepper was going to overpower this sauce, but it lends heat and smoke balanced with sweetness. I think that apple cider vinegar would also be a good choice. This is a fantastic barbecue sauce! 1 smallish onion, coarsely chopped (preferably a Spanish or other sweet onion), 1 tablespoon red wine vinegar (or substitute sherry vinegar), 1 canned chipotle en adobo, chopped (note that this is 1 chipotle pepper from a can of peppers, not 1 can of chipotle peppers), 1 tablespoon sweet Spanish paprika (pimentón), Kosher salt and freshly ground black pepper, Pumpkin Cake with Maple Cream Cheese Frosting. Bring to room temperature before using.). Adapted from Bobby Flay | Bobby Flay’s Burgers, Fries & Shakes | Clarkson Potter, 2009, Allow us to tell you about Bobby Flay’s barbecue sauce for a moment. Let us know what you think. This recipe for Bobby Flay's barbecue sauce is simple, straightforward, and made my barbecue-loving husband dance with joy. Wow Zach, 300 people! Have you tried this recipe? I used an immersion blender to blend the ingredients. The only suggestion I have is to double the recipe. I slathered the barbecue sauce on pork and chicken and the sauce nicely enhanced the flavor of both. We'd love to see your creations on Instagram, Facebook, and Twitter. Perfect slathered on ribs, pork, burgers, or chicken. I also did not have sweet Spanish paprika (again, due to location handicap) so I used regular, run-of-the-mill paprika. Then enter your email address for our weekly newsletter. It’s sometimes hard to find one that doesn’t taste like glorified ketchup. This a fantastic sauce with a bite to it. This is a good barbecue sauce. Let cool for at least 10 minutes. If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. Since I was preparing a lot of other food, I’d figured I’d use a bottled sauce to cut down on prep time, but this was a straightforward enough recipe that I could easily fit into my schedule. m’liss, excellent point about making more. You may never have another meal without it. I’ll certainly be making this again. I used regular chili powder, but I’ll track down some ancho chile powder to make this again in the future. Excellent suggestions for using this versatile barbecue sauce, Dawn. Hate tons of emails? The sauce still had quite a kick, but no one ran screaming from the dinner table. Notify me of follow-up comments by email. Image. I followed the recipe to a T, except when it came to the chipotle peppers. It has a perfect balance of flavors and a thick, cling-to-your-ribs (or-burgers-or-chops-or-wings-or-whatever) quality that you’ll want to slather on just about everything, even your morning eggs. The amount that I added didn’t seem to change the flavors, but didn’t yield a completely smooth texture either. Otherwise, I followed the directions precisely. You’re going to want to stop your multitasking and pay attention for this. After refrigerated for a day the Smokey, sweet, spicy, depth of flavor blew me away. Making a batch today to go on some bbq ribs. The variety of ingredients melded together to make a complex sauce. I used sherry vinegar instead of the red wine vinegar and was pleased with the flavor. The resulting sauce was still fantastic. I feel like I’ve found condiment nirvana. And the second. It was totally worth it. And the third. This is one of the best I’ve ever tasted! If I make it again, I’ll make sure to order some better paprika. You can start dousing and dolloping right away, although if you wait overnight you’ll be rewarded with a more complex taste with even more depth. I’ve made this several times, always with rave reviews from my guests. I could drink this sauce, it was just that good! It’s an ever so sweetly, spicy, tangy, smoky, sigh-inducingly lovely sauce that wooed us from the very first spoonful. Because the directions said to purée until smooth, I actually needed to add a little extra water (maybe a tablespoon or two) to loosen it a bit and achieve a smoother texture, however, I didn’t want to add so much water that it diluted the sauce. Next time, I’ll simmer a little longer. The burger is smothered with smoked Cheddar, this barbecue sauce, and heaps of crisp fried onions, and according to Flay, it would bring out the cowboy in anyone. I was worried the sauce would be way too spicy, and it is a spicy barbecue sauce, but not too much so. I loved this barbecue sauce! My barbecue sauce turned out really thick, and I think when I make this in the future, I will use a smaller onion as I believe this added to the overly thick sauce. The long list of ingredients makes for a wonderfully complex flavor that’s miles above any other recipe that I’ve tried. The heat doesn’t hit up front but is definitely there. Add the mustard, vinegar, Worcestershire sauce, chipotle chile, ancho chile powder, paprika, brown sugar, honey, and molasses to the pan and bring to a simmer. We liked the smoky character of the chipotle in adobo as well as the ancho chile powder. Add the garlic and cook for 1 minute. We really enjoyed it. While it’s fabulously delicious to use right away, a day’s stay in the fridge makes it even better. After trying it the next day slathered on some chicken, I found that what it was initially missing was TIME! Attach it below. I used it on grilled pork ribs and they were truly finger-licking good! We used it on a pork roast that we smoked and then finished up on a slow grill. Finally! It was a great blend of spicy and sweet. I had all the ingredients for this easy-to-make barbecue sauce in my pantry, so I decided to make some to brush on grilled chicken. Add the ketchup and water and bring to a boil, stirring frequently. I used this to marinate pork loin, but I enjoyed it better with the meat after it was cooked. Incredible! It’s simple and easy to follow! Most recently, I served this with chicken hot off the grill, and alongside coffee rubbed grilled tri tip made for a high school graduation party. This recipe is fairly simple, and yields a good amount of sauce which delivers on a bold, rich, sweet, and sticky flavor that just does not compare to anything store bought. We put it on a 12 hour bbq brisket and my family ate every bite and begged me for the recipe!! It’s great scaled up, too. Only thing is adding a little extra vinegar (I used apple cider vinegar) when making a large batch. Even though the list of ingredients for this sauce looks lengthy, the recipe is not nearly as complicated as first glance would suggest. I think this going to be my new favorite BBQ sauce. We loved Bobby Flay's barbecue sauce. This makes a very thick sauce. I didn’t have ancho chile powder, so I used a little less regular chili powder along with smoked paprika, I figured I would get a nice added smokiness through the paprika. 10/10. This sauce is also very easy to prepare and would probably taste great on various grilling items like beef and vegetables. Bobby Flay’s Barbecue Sauce Recipe © 2009 Bobby Flay. Do you prefer info delivered in a neat, easy-to-digest (pun intended) form? Scrape the barbecue sauce into a food processor or blender and purée until either smooth or the desired consistency. I don’t give many 10s but this is one recipe to keep for sure. Bobby Flay's barbecue sauce hits the sweet, spicy and smoky jackpot. The teens and adults all loved it! We used Bobby Flay's barbecue sauce on chicken and pork chops and found it complemented the flavors of both. ; Pat the You can adjust the spiciness by altering the amount of pepper(s) you add. Thanks for taking the time to let us know, Sophie! Originally published June 13, 2012.–Bobby Flay. Next time I plan to quadruple the recipe! But you definitely have to earn it, considering the comically long list of ingredients. I always make extra to keep for a couple of weeks. You can never have too much barbecue sauce. Cook, stirring occasionally, until thickened, about 10 minutes. © 2016 All rights reserved. Bobby Flay’s barbecue sauce was created for his Cheyenne burger, which he says was inspired by a rodeo he once attended in Cheyenne, Wyoming. Bobby Flay’s barbecue sauce recipe is simply the best—an artful balance of sweet, spicy, and smoky. This gives the flavors an opportunity to better blend together, which I think gives you an even better sauce. Takes nothing to make and it’s gone before you know it. That improved it quite a bit to suit our palates. I slathered it on chicken and pork burgers, and it was a perfect balance of sweet and spicy. I found this recipe several years ago when I was looking for a sloppy joe recipe for the grandkids and have used it for everything BBQ since. Do let us know how the ribs turn out. https://ohsweetbasil.com/worlds-best-carolina-pulled-pork-recipe Email the grocery list for this recipe to: Heat the oil in a saucepan over medium-high heat until warm and shimmering. It hits every taste bud—sparking sweet, salty, spicy, tangy and smoky responses that linger long after sampled. Enter your email address and get all of our updates sent to your inbox the moment they're posted. Then tell us. And it’s thick…this isn’t a drip-off-your-burger sauce, it’s a stand-up-and-shout sauce. This is a very good tomato-based BBQ sauce. Reduce the heat to medium-low and simmer for 5 minutes. https://leitesculinaria.com/81549/recipes-bobby-flays-barbecue-sauce.html Add the onion and cook until softened, 3 to 4 minutes. Have a picture you'd like to add to your comment? A barbecue sauce recipe that doesn’t make an obscene amount and takes under an hour to make. It never ceases to amaze me how adding something as simple as homemade barbecue sauce will completely elevate a dish. The next day I sliced up the leftovers and added it to a salad of mixed greens, berries, and toasted almonds for a delicious, light summer supper. It really doesn’t make that much; by the time I was done, I only had about 1 1/2 cups. We also liked the thick consistency of the sauce after blending it. I used this recipe to make over 3 gallons of sauce to go with pulled pork for 300 people. I love it so much! I guess we shouldn’t expect anything less from Bobby Flay. Be the first on your block to be in the know. Preheat the oven to 300°F and set an oven rack in the lower-middle position. If you’re going to open the can of chipotles, you may as well use them all. All materials used with permission. I used a yellow onion as I can’t find Spanish onions where I live. There is a bit of a kick to the sauce, but not so much as to overpower the other flavors in the sauce. Not only was it delicious on the chicken, but my crock-pot baked beans dried out somewhat, and a big spoonful of this perked them right back up. The flavors are well-balanced—spicy but not overly so and rounded out with sweetness and tanginess.

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