Dr BBQ’s Secret Sauce

Published on January 30, 2019 | By
bbq chicken

If you are considering feeding a crowd, grilling is the way to go. BBQ chicken with some sausage and other meats provide the perfect appetizers and main course for your Super Bowl event or any gathering with a large group. These grilled, smoky meats are irresistible when they are slathered with Dr. BBQ’s Secret Sauce.

My husband, Dr. BBQ, also known as Gayden, crafted this perfectly balanced sweet and spicy sauce. It has been a long sought after secret in Covington. These ingredients are approximate and the sauce is like a living organism. It is always evolving with the whim of the chef and the ingredients he happens to have on hand. So, feel free to interpret as you wish and use the basic ingredients, reduced proportionally, to make a small batch. This recipe makes about 4-5 dozen pint jars.  You will have plenty of sauce to grill several chickens, sausage and other meats as well as sauce to spare for gift giving or to refrigerate for future backyard entertaining. Send all of your guests home with a jar of your signature, no longer a secret, sauce!

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4-5 dozen pint jars or about 30 quarts

Ingredients

  • 3 bunches celery, chopped
  • 5 bell peppers, chopped
  • 1-6oz container of peeled garlic
  • 3-3# bags onions, chopped
  • 4 large 8 oz cans tomato sauce
  • 75 oz ketchup
  • 10 oz chili powder
  • 3 oz paprika
  • 2# brown sugar
  • 32 oz lemon juice
  • 25 oz Worcestershire sauce
  • 24 oz cider vinegar
  • cayenne pepper to taste
  • 3 sticks butter
  • 18 oz honey
  • 1 tsp allspice
  • 2 TBSP cumin
  • Oil: use about 1-11/2 cups to cook veggies
  • Salt to taste

Instructions

  1. You will need a large stock pot then can accommodate about 18-20 quarts. In Louisiana we pull out the crawfish pot and light up the propane burner. This can get a little messy if you are making it in this large quantity, so an outside kitchen or propane burner outdoors is the best way to go. You can also use these same ingredients and decrease the amount of ingredients proportionally to produce a smaller batch for your own personal use.
  2. Chop all veggies and sauté in oil. Add spices, vinegar and lemon juice. Add butter. Add remainder of ingredients. Stir vigorously or whisk to make sure that all ingredients are well combined. May need to add water if sauce becomes too thick.
  3. Simmer for at least an hour. Add salt and a few pinches of cayenne to taste. Adjust all seasoning until you achieve the perfect balance of sweet and spicy. Remove pot from heat.
  4. Prepare pint jars as directed for canning. Ladle warm sauce into jars. Clean any drips of sauce from around the top. Fasten lids tightly. Let the jars cool undisturbed until the lids pop up. Refrigerate after opening. Time to fire up the grill. This tasty barbecue sauce is looking for some chicken.
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