Emeril’s BBQ Sauce & Creole Seasoning

BBQ Chicken

We did the traditional cookout last 4th of July and I decided to try out Emeril’s Homemade Barbecue sauce which was published on Reader’s Digest last month. I usually don’t like barbecue sauce on my grilled meats but when I saw this recipe I decided to try it and was I ever glad I did! Everyone loved it. The sauce had a fresh, spicy and tangy flavor without the artificial smoke taste in the bottled varieties. It’s still grilling weather so I’m sure we’ll be making this sauce again.

I made a few variations to the recipe since I didn’t have everything on hand like the cane syrup. I also had a half a jar of store bought salsa that I wanted to get out of the refrigerator so I decided to throw that in here. Aside from those two changes, everything else was as the recipe called for.

2 Tablespoons Olive Oil
1 small Onion, chopped
2 Cloves Garlic, chopped
4 cups Ketchup
½ cup dark Brown Sugar, packed
2 Tbsp. cane syrup 1 cup bottled Salsa
¼ cup Cider Vinegar
¼ cup Worcestershire Sauce
3 Tablespoons Red Hot Sauce
2 Tablespoons Yellow Mustard
2 teaspoons Creole Seasoning (see recipe below)
1 teaspoon crushed Red Peppers

Heat olive oil and saute garlic and onions until soft and fragrant. Add the rest of the ingredients and simmer 15-30 minutes until blended and thickened.

2½ TBSP. Paprica
2 TBSP. Salt
2 TBSP Garlic Powder
1 TBSP Black Pepper
1 TBSP Onion Powder
1 TBSP Cayenne Pepper
1 TBSP Dried Oregano
1 TBSP Dried Thyme

Combine everything and save. Use as needed.

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3 comments on “Emeril’s BBQ Sauce & Creole Seasoning
  1. Wow, this looks so delicious! I will definitely be bookmarking this to try next time we have barbecue chicken.

  2. Now that sounds like bgque sauce that I’d like, except for the spicy ingredients. I’d take out the red pepper and hot sauce. I used to love spicy, but it doesn’t like me any more.

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