BBQ Sauce


  • 2" wide piece of slab bacon cut into 1” cubes
  • 2 onions, roughly chopped
  • 1 fresh poblano pepper, seeded & chopped
  • 1 green bell pepper, seeded & chopped
  • 2 jalapeno peppers, seeded & chopped
  • 3 apples, cored & chopped
  • 4 cups ketchup
  • 2 cups apple juice
  • 2 cups cider vinegar
  • 1 cups white vinegar
  • 2 cups brown sugar
  • ½ cups Worcestershire sauce
  • 1 cups yellow mustard, ground
  • 5 cloves garlic, chopped
  • 1 bottle beer
  • 1 bottle soda
  • ½ cup Formaggio Kitchen BBQ Rub
  • 1 chipotle pepper in adobo sauce (plus a bit of the adobo sauce)
  • 1 cups Day Old Corn Bread (optional)
  • drippings from meat or leftover trimmings (optional)


  1. Render bacon in a stockpot over medium high heat.  Add peppers and onions and a bit of water to deglaze the pan.  Cook until the peppers begin to breakdown and the onions become translucent
  2. Add remaining ingredients and stir frequently as it comes to a rolling boil (turn up heat if necessary, but make sure the bottom doesn’t scorch).  Cook at a rolling boil for an hour.  Remove from stove and let it cool a bit.  Blend the mixture with a stick blender or in a regular blender until smooth.  Return the blended mixture to the stove and simmer for ½ hour.  Stir in any drippings or trimmings if you have them