I have had lots of requests for this one as we used it on one of the early burgers and I have often stated that I won’t buy barbeque sauce any longer. It is that great. It reminds me slightly of some sauce I had when I lived in Overland Park, KS at Hayward’s Pit BBQ and is adapted from Bobby Flay’s book we have been cooking through in this blog, Bobby Flay’s Burgers, Fries & Shakes. The book that changed our thinking! This is worth any trouble. Pick up a squeeze bottle at the grocery store before you make it and dub it the sauce bottle because it does stain plastic. See the Cheyenne burger earlier in the blog for a photo that does it justice!

a healthy splash of canola oil
1 medium onion chopped
3 cloves garlic
1 cup ketchup
1/2 cup water
1 T dijon mustard
1 T red wine vinegar
1 T worcestershire sauce
2 canned chipotles in adobo diced (put the rest in a baggie and freeze, use as needed…works great)
1-2 T Cayenne
1/4 cup brown sugar
2-3 T molasses

Cook onions five or so minutes in the oil over medium heat. Add in garlic and cook another minute or so. Add the rest of the ingredients and simmer for 20 minutes or so.

We then transfer everything to the blender and puree the heck out of it. Be careful – it is really hot and blenders can explode! Pour through a funnel into your bottle and store in the fridge.

We love it and use it on fries, burgers, hash browns…