Shelly's Recipe

Blackbear's Grillin Sauce

Category: Sauces, Marinades, Spices, Glazes and Rubs

1/2 medium green pepper, chopped
1 large onion, chopped
3 cloves garlic, minced
4 Tbsp olive oil, extra virgin
1 tsp sea salt and freshly ground gourmet peppercorns
1/2 tsp smoked paprika
2 tsp dark chili powder
2 tsp dry mustard
4 Tbsp brown sugar
1 c ketchup
6 chipotle peppers in adobo sauce, diced
1 c low sodium spicy v8 juice! (so much better than the tomato juice he used in original recipe)
1/2 c reduced sodium worcestershire sauce
2 Tbsp lemon juice
16-18 ounces of beer of choice (lager or pilsner)
Directions
1. The above ingredients will be enough for 10-14 pounds of chosen meat. However you can grill smaller batches of meat and put the remaining sauce in the frig.
2. Marinate pork and chicken in beer over night. Steaks marinate in worcestershire sauce with some onion and garlic powder for 4-8 hours. This part of the recipe has nothing to do with the ingredients I have posted. Use enough marinade to cover meat completely or flip half way for uniform absorption. For the steaks - prior to grilling I coated them with a blackened seasoning but this is optional).
3. To make the sauce: (This is where the ingredient list comes into play). Heat the oil in a 2 quart saucepan on medium heat. Add the green peppers, garlic and onions; cook until tender. Next combine salt, pepper, chipotle peppers, dry mustard, brown sugar, chili powder and ketchup in a medium size bowl. Add beer, tomato juice, worcestershire sauce and lemon juice. Blend well. Pour mixture into saucepan with onions, peppers and garlic. Simmer until sauce has reduced to 1 quart. Stir to keep from burning. Chill and refrigerate. Use and enjoy the next day and there after.
4. Note: This sauce can be a little spicy so if you don't like "hot" then either reduce or eliminate the peppers. You will still have a great tasting sauce without the heat.