3 bbq sauces to get you grilling!

We love these national food holidays (it’s national bbq day!), and this one is just in time for Memorial Day weekend.

Homemade bbq sauce is a good thing to have in your arsenal of recipes, especially as the summer grilling months approach (and it also makes a great gift). This is our go-to-sauce with a few modifications to it below, and a few other must-haves for the season.

basic bbq sauce

1 tablespoon extra virgin olive oil, plus extra for grilling
1 small onion, finely diced
Kosher salt, to taste
Freshly ground black pepper, to taste
4 cloves garlic, finely minced
3/4 cup ketchup
1/2 cup light brown sugar
1/2 cup apple cider vinegar
1/4 cup molasses
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce

In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add remaining ingredients for barbecue sauce and whisk to combine. Bring to a gentle boil, reduce heat to low and cook for 15-20 minutes, stirring occasionally, until sauce has thickened slightly. 


bacon bbq sauce

For a smoky bacon bbq variation, cook 1 strip diced Applewood smoked bacon in saucepan before starting the rest of the recipe. Once the bacon is crispy, remove it with a slotted spoon and set aside. Return saucepan to low heat and begin with oil and onions…


mango bbq sauce

Fresh mango adds a natural sweetness to a basic bbq sauce, and we love the finished orange-hued color it gives it as well. This one is best basted over grilled chicken. For a bit of smoky flavor, add in a pinch of ground cumin, or for hint of spice, a pinch of red pepper flakes.

1 tablespoon vegetable (or canola) oil
1 small onion, diced
Kosher salt, to taste
Freshly ground black pepper, to taste
2 cloves garlic, minced
1/4 cup ketchup
1/4 cup light brown sugar
1/4 cup apple cider vinegar
2 tablespoons Dijon mustard
1 medium ripe mango, peeled, pitted, and diced

In a medium saucepan, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Season with salt and pepper. Add garlic and cook for another 1-2 minutes. Add remaining ingredients and stir to combine. Bring to a gentle boil, reduce heat to low and cook for 15-20 minutes, stirring occasionally, until sauce has thickened slightly and mango is tender. Remove from heat and allow to cool to room temperature. Once cooled, blend until smooth.

Makes approximately 1 cup.


For the best equipment, invest in one of these.

And the best tools (long-handles are key!)

For an easy way to add additional flavor, try planks, wraps, and chips.


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