....A.K.A The Poor Man's Bar-b-Que Sauce.
I LOVE this stuff on Pork and Chicken. Surprising that with no real vinegar, if warmed, it has a great vinegar flavor. Dewey said that is due to the Trappey's Hot Sauce, which is vinegar based. Don't want as much vinegar flavor, don't warm it up. I also found you can substitute the Cholula Hot Sauce and the Bar-b-Que Sauces used. Dew seems to follow the credo....buy what's cheap. LOL, I guess so, we found the Trappey's for as little as .37 cents a bottle.
Dewey's Dirt Road Bar-B-Que Sauce
2 lemons (zested, juiced, and cut into 1/8's)
1 medium bell pepper, (diced in 1/2 inch chunks)
½ onion, coarsely chopped
2 teaspoons Montreal Pork Rub (just my preference) (used Jeff's rub last time)
6 oz butter
12 oz. TEXAS PETE Honey Mustard Sauce
32 oz of Sure Fine Original BBQ sauce(Substitute what's available if necessary)
4 oz. White Cooking wine
6 oz. Trappey's Bull hot sauce
Cholula Hot Sauce to taste (Get this in the Mexican section of the grocery)
3-4 oz. of Kentucky Straight Bourbon Whiskey (He likes Makers Mark) ( I like Old Wiser)
Combine in boiler or pan and simmer for 1-2 hours (The longer the better and I put the pan on the smoker this weekend for added smoke flavor.)
Strain and serve warm with Pork or chicken
Harvest Time or Cattlemen’s is good BBQ sauce base to use.
Harvey's "store brand" products are labeled sure-fine or Harvey’s.
Add butter, lemons and white wine first, followed by peppers and onions
This is my go to Pork and Chicken sauce while I like Jeff's for Chicken and Beef. Hope you enjoy
I LOVE this stuff on Pork and Chicken. Surprising that with no real vinegar, if warmed, it has a great vinegar flavor. Dewey said that is due to the Trappey's Hot Sauce, which is vinegar based. Don't want as much vinegar flavor, don't warm it up. I also found you can substitute the Cholula Hot Sauce and the Bar-b-Que Sauces used. Dew seems to follow the credo....buy what's cheap. LOL, I guess so, we found the Trappey's for as little as .37 cents a bottle.
Dewey's Dirt Road Bar-B-Que Sauce
2 lemons (zested, juiced, and cut into 1/8's)
1 medium bell pepper, (diced in 1/2 inch chunks)
½ onion, coarsely chopped
2 teaspoons Montreal Pork Rub (just my preference) (used Jeff's rub last time)
6 oz butter
12 oz. TEXAS PETE Honey Mustard Sauce
32 oz of Sure Fine Original BBQ sauce(Substitute what's available if necessary)
4 oz. White Cooking wine
6 oz. Trappey's Bull hot sauce
Cholula Hot Sauce to taste (Get this in the Mexican section of the grocery)
3-4 oz. of Kentucky Straight Bourbon Whiskey (He likes Makers Mark) ( I like Old Wiser)
Combine in boiler or pan and simmer for 1-2 hours (The longer the better and I put the pan on the smoker this weekend for added smoke flavor.)
Strain and serve warm with Pork or chicken
Harvest Time or Cattlemen’s is good BBQ sauce base to use.
Harvey's "store brand" products are labeled sure-fine or Harvey’s.
Add butter, lemons and white wine first, followed by peppers and onions
This is my go to Pork and Chicken sauce while I like Jeff's for Chicken and Beef. Hope you enjoy
Last edited:
