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PatioDaddio 12-15-2010 11:58 PM

Recipe: Patio Daddio Sauce v6 (pic)
Patio Daddio BBQ Sauce v6

I cannot believe that my blog is just shy of two years old and I have yet
to post a barbecue sauce recipe. How lame is that?!

One of the brethren asked me for a pork sauce recipe. While this is not a
pork-specific sauce, this is a great all-purpose sauce that has garnered me
quite a few awards on the competition barbecue trail.

As you can see, this is version six, which is indicative of how competition
recipes must evolve as you learn from your scores. It's also important that
your sauce compliment your rub. This sauce is tailored to my All-Purpose
BBQ Seasoning.

Note: If you want to make this sauce more pork-specific, just double the
apple cider vinegar and jack the pepper and chipotle up as your taste buds

12 oz Chili sauce (I use Heinz)
6 oz Tomato paste
2/3 cup Water
3/4 cup Dark brown sugar (or 1/2 cup regular sugar plus 1/4 cup molasses)
1/2 cup Worcestershire sauce (I use Lea & Perrins)
1/2 cup Unrefined evaporated cane sugar
1/3 cup Apple cider vinegar
2 Tbsp Yellow mustard (I use French's)
2 tsp Kosher salt
1 1/2 tsp Granulated onion (not onion powder)
1 tsp Granulated garlic (not garlic powder)
1/2 tsp Smoked paprika
1/4 tsp Black pepper, ground fresh
1/4 tsp Ground chipotle chile
1/8 tsp Cinnamon

Combine all of the ingredients in a large sauce pan.

Tip: I use the water to rinse out the chili sauce bottle.

Bring the sauce just to a boil, whisking occasionally.

Reduce the heat to medium-low.

Simmer about 30 minutes, or until the sauce is reduced by about 1/4.

Remove the pan from the heat and the sauce let cool to room

Store in an airtight container and refrigerate for up to a month.



Papa Payne 12-16-2010 03:39 AM

Gonna have to try this...

Thanks for sharing!


J_Don 12-16-2010 07:09 AM

Wow, here's another one for the recipe file. I'm starting a folder just for Patio Daddio. Thanks again John. :-D

boogiesnap 12-16-2010 07:19 AM

thanks john!

i have been using a couple modified versions of your classic drumstick sauce for the last few months with good success and reviews.

i will be cooking this one up next!

i also use your all purpose rub quite often, but i cut the salt to a quater cup.

this way i can tailor the salt level to cater to the meat i'm using. like say brisket gets an extra sprinkle of salt and beef ribs get an extra dusting.

Ron_L 12-16-2010 08:26 AM

Sounds good, John! I like the use of chili sauce for a base. I have a recipe for a sauce for pork chops that uses that as the base and it comes out great.

Phesant 12-16-2010 08:44 AM

Thanx John, this sounds great, thanx for sharing the recipe with us :-D

bigabyte 12-16-2010 09:09 AM

Looks like a mighty fine recipe!:cool:

stephan 12-16-2010 09:36 AM

I am sure this has crossed everyones mind at one time or another. There are many great recipes on this site if they were all put into a book and sold the profits could go to keeping up the site. Its just a thought.

Dave Russell 12-16-2010 10:16 AM

Another Patio Dadio bookmark! Thankyou John, and Merry Christmas!

Southern Home Boy 12-16-2010 10:36 AM


Originally Posted by stephan (Post 1485423)
I am sure this has crossed everyones mind at one time or another. There are many great recipes on this site if they were all put into a book and sold the profits could go to keeping up the site. Its just a thought.

My wife's company prints books. It's possible I could get them printed for cost. If not, it's not overly expensive to have a few hundred books made. I bet a lot of Brethern - and LOTS of folks at comps - would buy 'em.

I think it'd be pretty cool actually. We have some of the best BBQ chefs in the world around here, some amazing photographers and the amount of wit would make anyone laugh their arse off.

Besides just the recipes and photos, we could include team bios, personal bios and general "Stories from the Brethren".

Hell, I'd buy it for any ONE of those things. Put 'em all together and you've got yourself a truly marketable product. IMHO anyway....

PatioDaddio 12-16-2010 01:34 PM

Thanks, guys. I appreciate your kindness.


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