Spicy BBQ Sauce

With Tom Johnson

This BBQ sauce is not a typical cooking or grilling sauce but is perfect for dipping, on a sandwich, or as a finishing sauce. Chef Tom Johnson shows us how to make it as a topping for his Spicy BBQ Meatloaf.

Unlike most BBQ sauces, for the base this sauce uses a chili sauce from the jar instead of tomato sauce or ketchup. This allows you to get more flavor and enhances the spiciness. Many people and kids avoid BBQ sauces that are too hot but by making this yourself you can control that. An important tip to do this involves controlling the heat from the jalapeños by taking out the inside membranes and the seeds. Another tip is that by combining a chili pepper with a cayenne pepper you get a tangy flavor with some heat, instead of using just cayenne pepper and making an extremely hot sauce. You can make it your way. This video was filmed in the Doyon's Kitchen & Appliance Showroom at the Doyon's location in Gloucester, MA. You can obtain more information at their web site; www.doyonsappliance.com

Ingredients

1/2 onion, diced
1 garlic clove, chopped
1 fresh jalepeno
2 jars chili sauce
2 ounces Worcestershire sauce
4 tablespoons honey
1/2 cup brown sugar
1 teaspoon cumin
1 teaspoon chili powder
½ teaspoon cayenne pepper
1 teaspoon oregano
1 tablespoon cold water
1 tablespoon corn starch

Instructions

1. In a saucepan, sweat onion and garlic over medium heat.
2. Add chili sauce and mix with onions and garlic. Add honey and all of the dry spices.
3. Make a slurry by mixing the corn starch and water together and then add to the pan.  Simmer 30 minutes.

Serve as a dipping sauce, a sandwich spread or as a topping for your Spicy BBQ Meatloaf, ribs or other favorite meats.

Recipe courtesy of Chef Tom Johnson, Catch 22, 2011.

The best way to describe Tom Johnson’s food, according to him, is “comfort food with a flare.”

Chef Tom Johnson, 38, grew up in Gloucester, Massachusetts. His first restaurant jobs include Charlie’s Place, Caption’s Courageous, and McT’s. In his twenties, he moved to Portland, Maine to pursue a career in kitchen management. Then, in his thirties, he made a choice to go after a degree in culinary arts. In 2006, he graduated from the New England Culinary Institute (NECI) in Vermont. He completed his culinary internship with James Beard Award Winning Chefs Mark Gaier and Clark Frasier of Arrows Restaurant in Ogunquit, Maine. Tom assisted in the opening of and became the Sous Chef of their sister restaurant, MC Perkins Cove, also in Ogunquit.

Chef Tom has many years experience opening and operating restaurants. He recently moved back to Gloucester in an effort to assist in the opening of a new restaurant on the north shore, Catch 22. Chef Tom is dedicated to providing a product that is of the up most quality and consistent.