In honor of Superbowl Sunday and countless BBQs everywhere, here’s Scott’s own recipe for our house BBQ sauce. It works well on both beef and chicken.

Hopefully Scott will still talk to me after I share this recipe with the world!


1 cup red wine (we usually use an inexpensive Chianti)
1 cup dark beer (Guinness)
1 shot bourbon (Jack Daniels)
1/2 cup ketchup
1/4 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup mustard (Dijon or spicy brown)
1/4 cup honey
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce (more if you like more heat)
1 teaspoon kosher salt
1 tablespoon dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 large shallots
6 large cloves garlic


Mince the shallots and garlic. Heat the red wine in a saucepan over medium flame until simmering, add shallots & garlic to the pan. Reduce to 1/2 cup wine, add the rest of the ingredients EXCEPT for the beer and the bourbon. Continue simmering, stirring regularly, until mixture has reduced enough to coat a spoon.

Remove the pan from the stove, pour the sauce in a blender. Puree the sauce, then return to the pan and continue simmering. Add the beer and the bourbon. Continue simmering until the sauce had reduced enough to thickly coat the back of a spoon without dripping. Remove from heat, cool, and use.


  • We don’t have an immersion blender, but if you did, using one would be easier than having to put the sauce into a blender and then back into the pan.
  • This sauce will keep in a covered container in the fridge for a couple of weeks, easily, but I wouldn’t keep it longer than a month without freezing.