| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Prep: | 25 min |
| Cook: | 1 hr 55 min |
| Yield: | 8 servings |
Ingredients
- 5 cloves garlic, peeled
- 2 tablespoons olive oil
- One #10 size can catsup
- 1 large Vidalia onion fine chopped
- 2 tablespoons soy sauce
- 1 teaspoon liquid smoke
- 2 tablespoons Worcestershire sauce
- 3 tablespoons yellow mustard
- One 5-ounce bottle pickapeppa sauce (This contains: mangos, raisins, tamarinds, salt and pepper, tomatoes)
- 2 tablespoons wine vinegar
- 2 large juice oranges
- 1 large lime
- 2 lemons
- 1/2 cup brown sugar
- 3 tablespoons grated horseradish
- 1 can cola, (recommended Dr. Pepper)
- Few dried chiles, to taste
- 1 tablespoon cayenne pepper, to taste
- 3 whole chickens, halved
- 1 cup poultry seasoning
- 1 large onion
- 4 cloves garlic
- 1 can beer
- 1 stick butter
- 2 tablespoons cider vinegar
Instructions
- Place the garlic in cup of boiling water for 3 minutes. Remove and chop fine. Saute the onions in the olive oil over medium-high heat for 5 minutes, until just starting to brown. Remove from the heat and wait 1 minute for the pan to start to cool. Add the chopped garlic, stir, and place mixture in a bowl to cool – never let the garlic hit the hot oil over the fire – this way the garlic will infuse the remaining moisture and not burn and get bitter.
- In a large stock pot over medium-low heat add the catsup and bring to a slow simmer, always stirring. After 10 minutes add the onions, garlic, soy sauce, liquid smoke, Worcestershire sauce, yellow mustard, pickapeppa sauce, and wine vinegar, and let simmer for another 10 minutes, covered.
- Cut all the fruit into quarters and squeeze the juice into the pot. Then, add the fruit to the pot, with the brown sugar, horseradish, and Dr. Pepper. Continue to simmer for at least 40 minutes, covered.
- Add the dried chile peppers and cayenne, turn off heat and let the chiles go to work for about another 20 minutes.
- Chicken:
- Add all items to a very large pot of boiling water. Reduce heat, cover with a plate and simmer for 1 hour. Remove from the pot and let cool to room temperature, covered.
- Your grill should be very hot. We use a smoke box with wet wood chips in the gas grill to add a nice wood flavor (optional). Lightly spray the grill with nonstick spray. Add the chicken and get nice grill marks on both sides. The bbq sauce should be in a large pot that has just been removed from the heat.
- Very important: Just paint the chicken lightly with the sauce and let it stay on the grill for 1 minute on each side, just to burn the sauce. Remove from the grill and submerge in the hot bbq sauce for a just a second. Put on platter and serve with very sour dough bread and vinegar and oil based cole slaw, cold beer and look out.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1253 |
| Total Fat | 84 g |
| Saturated Fat | 27 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugar | 17 g |
| Protein | 87 g |
| Cholesterol | 368 mg |
| Sodium | 1683 mg |
Reviews
Lip Smackin’ doesn’t sum up how good this sauce really is.
This recipe caught my eye several years ago when the contest results were shown on TV. We’ve used it with chicken (as in Jessie’s full recipe), several other grilled chicken recipes – – – and I won’t even to into spareribs, babybacks, briskett, and the ultimate pulled pork BBQ. I’ve shared this recipe with numerous people, and it gets rave reviews. One recipe batch will get me thru the entire summer BBQ season with smiles all around! Thank you David & Paul!
Finally a sauce that’s more than sugar and corn syrup. The sweetness from the fruit is excellent, with just a little kick from the Dr Pepper. I save the last 2 cups to use as a base for my next batch (like a sourdough starter). Perfect with blackened chicken.
I had to add more to it to kill the lemon/lime peel taste! Afterwards it was edible.
Even though the show took place early in summer, I finally got up the nerve to try it myself. A resounding success.
Emerial is great in every way. I love the way he explains things and helps his guest who are winners of his contest to explain things about cooking. Even though you know he is an exceutive chef he never makes you feel beneath him, keep it coming emerial, you are great!
Great taste to BBQ ribs & chicken.
I have made this sauce many times. It is by far the best sauce on the planet. I never had a sauce that hits your tounge so sweet and fruity with a follow up of smoke and heat. Just amazing!!! The next time you are asked to bring something to a BBQ make a batch of Jesse & Daves sauce.
You will be the hit of the party. Thanks Dave for passing on this recipe
You will be the hit of the party. Thanks Dave for passing on this recipe
I was a little nervous about the catsup at first being 10lbs, but once cooking started and things happened right, they came out PERFECT! I had a nice big BBQ and they were a smash. Also works great with any ribs, especially baby back!