BBQ Sauce made with Rogue Hazelnut Honey Nectar Beer

I can’t tell you the last time I purchased store-bought BBQ sauce. Of course, if I was in a bind I would break down and buy it. But, it is so easy to make! By the way, did you notice that groovy spoon? I was lucky to order from the gift shop before it was sold out! I personally think Leela snagged them all for doggie toys.

🐶 Leela's very pleased that this is a homemade sauce. Pre-made is not an option in the South or anywhere else, for that matter. So I guess you get some bonus points on this one.

Usually, Jack Daniel’s is the key ingredient in my BBQ sauce. But, today I decided to use beer. The addition of diced chipotle peppers adds a nice zing. Smoking adds to the flavor. I store the leftover sauce in canning jars.

📖 Recipe

BBQ Sauce made with Rogue Hazelnut Honey Nectar Beer

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Want to take your BBQ Sauce to the next level? Try smoking it on the Traeger and adding your favorite beer. Any beer will do.

Please be sure to read the notes below!

• Author: AttaGrill
• Prep Time: 15
• Cook Time: 90
• Total Time: 60
• Yield: 16 oz 1x
• Category: Sauce
• Method: pellet grill
• Cuisine: American

Ingredients

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• ½ cup chopped onion
• 5 diced garlic cloves
• 1 Tbsp. butter
• 2 cups Heinz Ketchup
• ⅓ cup Plantation Organic Blackstrap Molasses
• ½ cup brown sugar
• 2 Tbsp. diced chipotle in adobo sauce
• 3 Tbsp. Worcestershire sauce
• 2 Tbsp. honey
• ⅓ cup red wine vinegar
• 1 cup beer (I used Rogue Hazelnut Nectar)

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Instructions

1. Start: Place cast iron skillet on Traeger and heat to 400˚.
2. Add butter.
3. Once the butter is melted, add onion and garlic, coat in butter cooking until translucent.
4. Lower temperature to 300˚.
5. Add all other ingredients, stirring to combine, and cook for around 30 minutes, stirring every 10 minutes.
6. Drink Beer: Leela doesn’t want you to let that leftover beer go to waste! Enjoy while you're waiting.
7. Finish Up: Lower temperature to 225˚ and set to Super Smoke, if available, for 60 or more minutes.

Notes

Remember my recipes are to be used as a guide for inspiration. These are my winging it instructions. You can also start off in the kitchen on the stovetop and then transfer to the Traeger and smoke. Cooking times are approximate. If you like a thinner sauce, smoke less. Thicker? Smoke longer.

If your sauce is not as thick as you want, increase the heat and cook longer on the grill. Or after smoking, place on stovetop and cook down.

I’ve used a variety of beer (porter, stout, ale, IPA) in my BBQ Sauce recipes and they all are tasty. So, don't fret if you don't have my suggested beer. 

Keywords: bbq, sauce, rogue, beer