Bubba-Q Sauce
Bubba Durand

Bubba-Q
Barbecue Sauce
with Naturally Hickory Smoked
Jalapeno Peppers & Sweet Onions


Scroll to the bottom for a much smaller recipe, made with a ketchup-base

10 1/2 C Cider Vinegar
9 C Tomato Paste
7 C Brown Sugar
4 C Dark Molasses
4 C Brewed Black Coffee
1 ½ C Water
1 Cup Jack Daniel's
3/4 C Light Corn Syrup
3/4 C White Sugar
4 Large, Sweet Onions
16 Cloves Garlic, crushed
8 Jalapeños
4 t Fresh Ginger, minced
2 T Dry Mustard
1 T Salt
1 T Onion Powder
4 t Ground Cumin
4 t Ground Black Pepper
1 1/2 t Ground Clove
3/4 t Cinnamon

Remove the stems from the jalapeños and cut the onions into quarters.
Smoke the jalapeños and onions with hickory chips over low heat for 1 to 2 hours, until smoked and softened.
Grind the jalapeños, onions, and garlic in a food processor until finely ground.
Combine all ingredients in a large pan and simmer until thick enough to coat the back of a spoon.
Sterilize jars, lids and rings. Fill hot jars with hot sauce, wipe rims of jars, cap and process 20 minutes in a boiling water bath.

Makes 20 Pint Jars




Bubba-Q-II
Triple-Fruit Barbecue Sauce
with Lemon, Lime, Grapefruit
and Fresh Ginger Root

6 1/4 Cider Vinegar
5 1/2 C Brown Sugar
4 1/2 C Tomato Paste
1 1/4 C Worcestershire Sauce
1 Cup Jack Daniel's
3/4 C Water
1/2 C + 1 T Dry Mustard
1/4 C + 2 T Light Corn Syrup
1/4 C + 2 T White Sugar
1/4 C Fresh Ginger, Grated
4 Cloves Garlic, crushed
2 Lemons
2 Limes
1 Grapefruit
1 1/2 t Salt
1 1/2 t Onion Powder
3/4 t Ground Clove
1/2 t Cinnamon

Slice the lemons, limes, and grapefruit into paper-thin slices. Remove seeds.
Combine all ingredients in a large pan and simmer until thick enough to coat the back of a spoon.
Sterilize jars, lids and rings. Fill hot jars with hot sauce, wipe rims of jars, cap and process 20 minutes in a boiling water bath.

Makes 6 Pint Jars (or more)




Bubba-Q
made with a ketchup base

2 jalapeno peppers, seeded and chopped
1 large onion, peeled and chopped
4 cloves garlic
1 t chopped ginger
1 1/2 cup cider vinegar
1 cup black brewed coffee

5 oz. worchestershire sauce
1/4 cup Jack Daniel's
Peel (yellow part only) of 1 small lemon, grated on a microplane
Juice of 1 small lemon
3 cups ketchup
1 cup dark molasses

1 cup brown sugar
2 t black pepper
1 1/2 t dry mustard
1 t cumin
1 t ground cloves
1/2 t salt
1/2 of a whole nutmeg, grated on a microplane


[OPTIONAL] Smoke the jalapenos and onions for 1 hour in a wire-mesh basket or a foil pan.
Combine jalapenos, onions, garlic, ginger, vinegar, and coffee in a blender.
Blend until smooth.
Pour the mixture into a large sauce pan.
Stir in the worchestershire sauce, Jack Daniel's, lemon juice and peel, ketchup, and molasses.
Mix the brown sugar with the spices (this keeps the spices from forming lumps in the sauce).
Stir the brown sugar mixture into the sauce.
Bring it to a simmer, then reduce heat to low.
Cook until thick enough to coat the back of a spoon (about an hour).
Sauce will get thicker as it cools.

Makes about 1 quart


The Johnson Family Cookbook