From Bobby Flay's kitchen · Mesa Grill, New York
stove · bbq sauce
NATIONAL AWARD WINNERBobby Flay BBQ Sauce
From an award-winning kitchen
Ratio
KETCHUP 480CIDER VIN 60MOLASSES 30WORCESTER 30DIJON 15
Ingredients
- KETCHUP480 ml
- CIDER VIN60 ml
- BROWN SUGAR50 g
- MOLASSES30 ml
- WORCESTER30 ml
- DIJON15 ml
- CHIPOTLE15 g
- GARLIC10 g
- SALT6 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Southwestern American grill chef; James Beard Rising Star and National TV Cooking Award. Mesa Grill (New York, closed) and Bobby's Burger Palace among branded kitchens; Food Network host.
Originally published as Bobby Flay BBQ Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Boy Meets Grill BBQ (published as “Bobby Flay BBQ Sauce”). Full citation lives in Provenance.