Homemade BBQ Sauce | Chef Jean-Pierre
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- Опубліковано 4 сер 2024
- Hello There Friends, what a wonderful BBQ Sauce you could easily make at home. There are quite a few ingredients but trust me the end product is well worth it! Never go back to that bottled stuff. Remember that it is best preserved in the Freezer and will last you over 17 YEARS!
RECIPE LINK: chefjeanpierre.com/recipes/ba...
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VIDEO LINKS:
Beef Stock Recipe: • Classic and Essential ...
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PRODUCTS USED BY CHEF:
❤️ Chipotle Chilies in Adobo Sauce: chefjp-com.3dcartstores.com/C...
❤️ Maple Balsamic Vinegar: chefjp-com.3dcartstores.com/M...
❤️ Garlic Olive Oil: chefjp-com.3dcartstores.com/G...
❤️ Instant read Thermometer: chefjp-com.3dcartstores.com/S...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dcartstores.com/s...
❤️ Silicone Baking Mat: chefjp-com.3dcartstores.com/s...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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CHECK OUT OUR AMAZON STORE:
www.amazon.com/stores/Chef+Je...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/
0:00 Intro
1:00 Onyo Always #1
3:05 Mise En Place
5:00 Continue Caramelization
6:44 Leeks
7:02 Celery
7:22 Bell Peppers + Garlic
8:10 Brown Sugar + Balsamic Vinegar
8:38 Dry Mustard
8:46 Worcestershire Sauce
8:54 Chipotle Pepper In Adobo Sauce
9:10 Tomatoes
9:25 Ketchup
10:23 Salt and Pepper
10:35 Hot Chilli Pepper
11:06 Beef Stock
11:45 Let This Cook For a While
13:35 Liquid Smoke
13:50 Bourbon / Whiskey
14:00 Puree This Whole Thing
18:44 Strain It
21:02 Dont Tell Anybody
22:13 Outro - Розваги
I just made this and even used a chinois to strain it. My opinion is that it's the best BBQ recipe I've ever made, but you will have a hard time convincing people that it's good. To most people that grew up on bottled sauces, it's not supposed to be packed with flavor. I can taste nearly every ingredient in this sauce and it's jarring. The sweetness and the heat sit in the same row as the pepper and balsamic flavor. In my experience BBQ has never been this complex and it's blowing my mind. Destroying a benchmark is always uncertain territory, but I thank you for resetting my palette. That's a hard thing for a Texan to admit about BBQ, just saying.
Thank you so much for the great comment! I am so glad you enjoyed making the recipe and based on your description I know you did a fabulous job thank you for watching the channel😍
ya, I'm sure using a chinois made it better... (HSP)
I had the exact same experience, Will. This sauce is crazy. Complex and smooth, yet so flavorful; the chinois strain is a must. It's a game changer.
@@ChefJeanPierre Thank you for all your videos. Great cooking, and great attitude. It is always nice to see you smiling, it's contagious :)
Yep a joy every video I watch. It's like taking a cooking class.
The only bad thing about cooking with chef: I've already had to buy 5 new freezers since everything I freeze stays good for 17 years.
🤣🤣🤣
Hahaha, I was going to say the same thing myself. But what an investment!
I literally laughed out loud at that one. 🤛😂😂😂
👌🏻😆😂😂🤣💦
MINIMUM!
"If they complain, just don't invite them again. They won't complain again next time, I promise you!"
I love this comment 😁🤣🤣👍
Modern problems require modern solutions
LOL!
Honest criticism is not complaining! It is teaching or making them awhere to what they apparently do not know. Do you use ketchup in any of your sauces in France?
This man is the real deal. He is a Chef, not a pretend or wanna be.
50+ years!
He's kind of like the crazy uncle that shows up at all the family events and it instantly becomes a party.
😂😂😂😂 the quips are fabulous. "Go easy with the whisky you want to make them happy not drunk" still laughing. What a gem
ABSOLUTELY! And then goes on to add the bourbon a few more times! 🤣🥃
"Oh that's delicious!" - Immediately proceeds to add another glug of bourbon. My man!
My Chef husband agrees! 💯
"Now we got it." - Killed me XD
"You want to make your guests happy, not drunk." Then proceeds to add some more Bourbon.....then some more...Ha Ha Ha !!
killed meh 😸😸
Now it’s deliciouser! 😂
"The Spanish recipe police", haha this man is gold! 7:11
No one expects the Inquisition
JP is da man. Let’s be honest. Best cooking show on UA-cam by far. Most entertaining and simply delicious
What I learned in this lesson:
1. Texture is the conductor of flavor
2. Immersion blender is the most-used tool in the kitchen
3. Jean-Pierre loves butter
4. Jean-Pierre loves bourbon better than butter
Thanks for another great lesson, Chef Jean-Pierre!
Thank you Roland! You were paying attention! 😂😍
I definitely need a chart on ism's by Chef Jean Pierre
Measure carefully!
Maple bourbon
May i add 5. Jean prefers the spoon over the fork
The best cooking channel on earth. Most loved Chef. Period.
"The Peoples Chef!" Shares all his hard earned secrets with us. Knew we appreciate them Chef!
Try watching Tasting History.
How could you not love this man?
@@Z4J3B4NT what about it? You trying to one up him with someone you think is a better chef? Nah. Bad form. Jean Pierre is a God among mere mortals.
Thank you so much I really appreciate all the wonderful compliments this is why you do this you guys are the best audience anyone could possibly ask for😍
My new discovery! Who said you cannot choose your teachers? Well, I ve chosen and its Jean-Pierre! Love and greetings from Greece!
“It’s all abou te tounge “”” just love him.....
Regards from Australia....
Everytime when Chef Jean Pierre says onyo my heart gets warmer. And yes after this recipe i will make my own bbq sauce
Damn Skippy👍🏾
The number one Onyon chef on UA-cam. Appreciate you making a whole recipe without 45 edits, animation or techniques that don't usually work. Swear we have these amateur's invading these platforms with no formal training and half a** recipes
Chef, on behalf of all the people watching your shows from India, may I ask you to cook a dish of Indian origin in one of your shows.
Get the Indian food Police on the act too....like the Spanish food police🤣🤣🤣🤣🤣🤣🤣
I agree about the Indian food police. I have seen them on Utube.
Great idea! Chef Jean Pierre+Indian food
Ooh, yeah. I'd love an Indian dish from Chef. It's a good thing I wasn't born and raised in India because otherwise I'd star in the reality show "My 1,200 Pound Life." I seriously don't know how EVERYONE in India isn't obese. Your cuisine is the best.
@@gazzadazza8341 It'll be fine. It's not like Indians are opinionated about anything...Yeah, I can almost hear India screaming at the video from 12 timezones away.
Dear Chef, I am like a child watching your videos - it is so much fun learning from a truly passionate teacher.
Thank you very much for the time and effort you (and Jack) put in this.
This German fan is a much better cook since I found your channel.
Glad to hear that Hanns! Thank you 😍
Chef Jean-Pierre is the most entertaining Chef on the NET. He has me laughing and smiling every time I watch. Bottom line!!! He is worth watching and I have made every recipe that I have watched and looking forward to watching all. He is the Happy Maker Chef!
“I think we are good on the seasoning...” adds another 1/4 C of Bourbon. Made me laugh out loud. Too good.
Only he can make people watch a 22 minutes video on how to make bbq sauce.
Legend 😂
I love that you have taken "onyo" to your heart.
It says A LOT about you as a person. I've seen many other UA-camrs who change their ways to avoid being made fun of.
You embrace it, and ride the fame. So much respect for that!
Oh, and this sauce also looks hella delicious!
I’m so happy all of his recipes last 17 years.
This is clearly the best chef channel on UA-cam clearly. THE best
Thank you so much!😍
Chef, Im teaching my 12 year old daughter how to cook. Every time I start no matter what I’m making I yell “onion first!” She always smiles. When I die, she’ll always remember that. Thank you, God bless you!
I’m going to take a couple weeks, make all of Chef Jean-Pierres recipes. Won’t have to cook again for 17 years. Anyone who was surprised with the butter, raise your hand so we can welcome the newbies to the channel!
You read my mind chef!! No more buying bbq sauce!
."....they'll think I'm crazy....but don't tell anybody" hahahah - your cooking show is a delight to watch, Chef! Great work!
Just so you all know I'm a swede and my whole family is watching. Love this show.
That is just awesome, thank you Lars! 😍
I grew up in the restaurant industry - Northern Vermont ( Dad Italian/ Mom French-Canadian)
Chef has the best of both Cultures and all the personality you can ask for!
My favorite is when he talks about other cooks and says “if they do .... Click. Turn on Playboy Channel”
Thank you for sharing your knowledge and personality to the masses, we are quite lucky to have you!!
Chef Jean-Pierre adding bourbon in this vid with the same energy as the woman pouring "2 shots of vodka"
_just a splash_
You just want to make them happy, don't make them drunk!
Please chef, we need more than one video a week. I know it’s a lot of work producing your videos but we just can’t get enough and I feel safe speaking for all of your fans on this. AND, I can’t wait to make this sauce!! Excellent job!
I love how you don’t cut your videos down into misleading 4 minute videos like other chefs do. You actually show yourself making the dish. Respect
Glad you like them!😍
Tip for the chipotle peper in adobo sauce, opened tins do not keep for very long (4 days max in the fridge).
Put it all in the blender, whack that in a (BPA free) plastic container and into the freezer for 17 years.
Viewer from the Netherlands btw.
4 views -19 likes. simply the best channel .thank you chef
Denmark 🇩🇰 is also represented! Can’t wait to try this bbq sauce - It looks amazing!
This guy deserves a Nobel Award. No joking. His spirit always lifts me up and gets me cooking again...💗💗💗
🙏🙏🙏😊
"Texture is a conductor of of flavor." -- Another gem. Thank you, Chef.
I love that you don't just tell what you do, but also why 😊
"Tik tack tok" so funny everytime I hear it chef!
I made this sauce, I had to change some ingredients due to access and choice, BUT this sauce is as he says ABSOLUTELY AMAZING. A lot of work but worth it. Used a good Balsamic vinegar, maple not available, Instead of 100% olive oil I used 50/50 olive and smoked bacon fat. Had to use straight Bourbon Maple not available, also hickory smoke was the only one available. Used two jalapeno peppers instead of Habanero. Finally I used 50/50 catchup and the new siracha catchup, (good stuff). The sauce is a little warm but really really good. Can't wait to try on chicken and ribs.
This Aussie absolutely loves this wonderful man's channel. Thankyou Chef.
Super excited for this recipie! Have a good day everyone!
I'm from Tasmania, Australia. I've learned sooooo much watching you cook, soooooo much fun, steak au poivre is my favorite to do and the stocks I make them all the time and butter......gotta have butter (I totally make my own thank u very much)
From Perth, and same here! I love how the Chef explains things in great detail, honestly I'd watch a three hour video
Australians can't cook. They would add ketchup or milk to every dish. So i am not surprised you liked this sauce. Once there is ketchup in it, you are good to go.
@@capollyon Haha oh okay!
Well I can't cook well, yet, but I will be able to soon with all of our good Chef's advice, and therefore you will be incorrect at that point!
@@smoothbeak hardly. Your biggest star, Mr. Pierre White can't cook either. I mean no offense. Just some nations can't cook and some can. American and Brits also can't cook. Arabic food tastes like sand And german food is generally boring. There are only very few nations on the globe which cuisine is rooted in public culture. The rest of the world eat crap most of the time.
@@capollyon Haha well I'd somewhat agree with you Australian's are not known for their cooking.
And where are you from My Apollyon?
You've quickly became my favorite channel!
Happy to hear that!😍
LOL! Love the adding of the bourbon and Chefs facial expressions! 😎
Greetings from Switzerland :) Best cooking channel on UA-cam! Always looking forward to your videos, chef
When you point with your index finger for emphasis..you da man..love it
I love this guy! He is obsessed with carmalized 'onyo'! He got me addicted.
Chef, you are fabulous. We definitely need more shows. Once a week is not enough. You are the best!
1, Onyo always first.
2. Garlic til fragrant, then liquid.
3. Measure everything else carefully, also do whatever you want, but if they don't follow rule 1 or 2 go to the playboy channel.
Am I doing this right?
4. Butter :P
Gold!! 🤣😂👍💯
Lmfao yup sounds about right
Smooth as silk, friends.
And of course, rub it all over your body. Let it cool first!
Damn just love this guy!!! Ive watched cooking/chef tv show for 25 years. He is so funny and honest :) no filter :)))) love it
Youre so right chef! I stopped inviting complainers to my dinner parties a looong time ago. Ive since been enjoying my own company for the last 17 years
👏😂😍
Chef Jean-Pierre, you are my new favorite teacher!
Thumbs up! Haven’t even finished watching but any BBQ sauce that freezes for 17 yrs is a winner😋 🤣🤣
And everyone at church is gonna want this recipe too. 🤣 I am certain both are delicious, but personally I like the chunky vegetable feel and flavor. Just sayin"😉
Another outstanding recipe. No surprise here. There is one recipe that I would like to see you make, one of my favorites from your restaurant - Escargot Left Bank! I have never found anyone else that even comes close. It's been over 30 years and it's time. Please!
Escargot? Indeed!❤️
We'll do it soon Ron! Not sure how many people would actually like that??? 😍
@@ChefJeanPierre There is at least two that I know of - me... and Heidi above.
@@ChefJeanPierre All of your classes teach about techniques, foods, flavors..etc.. so even if we wouldn’t cook a certain recipe, we still learn. Besides...you are very entertaining. I tell everyone to watch!
I need more snails in my diet!!!
“Freeze it it’s good for 17 years”! Or add “a lil bit o budder.”
Where’s the merchandise chef? I’ll make my own if I have to! Can’t wait to make this now!!
“Isle 3”
Hey! im a 19 year old chef from norway, your show really helps me to learn new stuff and techniques!!
That is really awesome thank you for watching the channel and keep on cooking😍😍😍
6:44 there's no more noble purpose in life, my friend! You grabbed us by our hearts there! Thanks for the fun, the flavors and sheer love you have for your cooking! Love from India.
Thank you! 💓💓💓 😍
Chef I just wanted to say that I love watching your videos like most people. You are not a stuck up chef like several I have seen. You try to make it fun and enjoyable to learn. On that note, I did make this last night with a few variations. It came out AMAZING!!. The wife was given a taste test while it was cooking down and she was ready to get a straw and start drinking it she loved it so much. I used this on some pork chops, you are right, I will NEVER buy BBQ sauce from the store again. Keep up the videos chef.
I LOVE THIS GUY.HE 'S SO HONEST AND GENUINE.HE ALWAYS MAKES ME SMILE.
I was waiting for the butter friends Thanks Chef for another great time with you ! See you next week !
Always a fan and yet you give us one more reason to love you.
The sauce looks terrific and cannot wait to try it out.
Greetings from Chicago and to the worldwide community of your students.
Perfect for the summer grilling season. Thank you Chef!
I love Thursdays for these videos. Thank you, chef!
Congratulations on 300 k subscribers Chef. Waiting for 3 M
Thank you! 😍
The "HITS" just keep coming, many thanks Chef! Coopers Mark.... "Love It" 🤣😂🤣😂😂
When you see there’s almost 23 minutes of BBQ sauce making bij Chef Jean Pierre you know it’s gonna be good! 😋
"Dass thee water comin out of thee oyion...."🤣👍 I've learned SO much from you chef JP!
You're the absolute best!
I love how the editor of these videos is so aware of our meme culture! Onyo Always #1
My favorite video yet. I am a barbecue sauce nut and make all different styles. I use chipotles in adobo sauce for my smoky/spicy barbecue sauce recipe as well
There is one thing I do love with raw onions, a great hot dog. Thanks for your videos. Great and perfect to share with the kids also!
Simpaticone !!! Totally ADORABLE !!!
😍😍😍
Congratulations Chef!!! I noticed you reached 300,000 subscribers! You'll be at a million in no time.
Thank you 😍
So much invaluable information that will be used for our entire lives. Thanks for choosing to help the world Chef
Hey Im born and raised in Alaska, and I'm a European mutt with some Alaskan Native and I love you big brother, you are the greatest!😘 I can't help it but the Italian in me takes over many things lol.❤❤❤
👍👍👍😊
It was a pleasure to watch you Chef!
Thank you Chef Jean Pierre, my favorite sauce 👍
Just be careful where you take your spoon, to avoid some Bourbon consequencies 😁
A little "astuce" is to make a "mise en place" for the spoons too, so the clean on left side and the already licked on the other side... for example... ❤
I am not Australian, although lived here since 98, and was never a fan of store bought BBQ sauces, but this recipe is different, better and a different animal. Store bought sauces are designed to last months without going off in the fridge so are not freshly made, so a huge difference in flavour. Fresh made for me every time now, and am getting a reputation as the best BBQ sauce from my friends. Thanks Chef JP
Fantastic! Perfect summer recipe. Thank you chef JP. Things I learn in these videos apply to everything I cook. Thank you!
I love Chef Jean Pierre !! Great videos always informative and very entertaining at the same time
When he unscrewed the cap on the liquid smoke at first I got nervous. I made that mistake once.
Yeah, that caught my attention too. Liquid smoke is either great or gross depending on how much is used.
Hey Jean-Pierre, I love your teaching style. Funny, kind and really interested in the learn and teaching process. Great videos. I've tried your Mac n cheese the other night and my family said it was the best they ever had. Thankyou so much. I've found a new love for cooking. Classical French cuisine.
We cannot wait to make this! My daddy built a huge smoker in our backyard in the 60’s. I Inherited the house in 2001 and we have carried on daddy’s tradition of smoking pork butts, whole pig, turkeys, ribs, salmon, brisket; you name it, we’ve done it! My brother makes a sauce with cattleman’s barbecue sauce as a base. Now, my husband and are going to make your delicious sauce and blow everyone away with flavor!! Thank you Jean Pierre for this recipe! And if you are ever near Orlando and Winter Park, FL, please come for a visit! ❤️👍🥂
This is what I would call an upscale BBQ sauce. And of course I would expect nothing less from Chef Jean-Pierre! Chef, where is your new studio? I really like it!
Chef I know this BBQ recipe are so delicious like all your delicious foods you prepared for us on UA-cam, please continue to make more delicious recipes on your UA-cam channel because I’m one of your favorite UA-camr
Hello from Australia, thanks for your videos Chef, please keep going for another 17 years, that would be AMAZING!
Chef Jean-Pierre not only are you an amazing chef, but you are one of the best teachers I have ever watched. You explain the why behind what you are doing. Thank you!
Hi chef Jean Pierre. Was anxiously waiting for u every Thursday 👍👍. I did get u a 👍👍👍👍👍👍 G😇D BLESS
I LOVE YOU CHEF! This looks amazing, looking foward to do in my home. Thanks chef.
We love you Jean-Pierre! Keep on doing your amazing show! We always look forward to these thursdays! Cheers from vienna-austria
Heavenly beautiful Mr. Jean-Pierre. You are my Louis de Funes of the kitchen. :) I really enjoy every your show. :) Thank You.
Love how he didn't use the same spoon that he tasted from.He got a clean one. That's the way it should be done. Great recipe Chef.
CHEF!! We love you... always smiling always personable always a FANTASTIC recipe 👍😊😋😘
Thanks so much😍😍😍
Thank you 👨🍳 Cheff Jean Pierre
my teacher the best teacher ever!!
I wish I know hem before I waste my time and very stupid school but anyway I’m here learning more from the best cheff in the Earth
I just made this❤ had wings with leftover sauce and have four jars in the freezer! Best sauce I have ever had and knowing I made it myself is so rewarding! Thanks so much, chef!!!!❤ This was fun! This sauce would work in so many dishes!
Another great video chef! Thank you. I'll be making this sauce this weekend. Just in time for memorial day!
I love that you help all us home chefs to get better. ❤
I love his videos because he teaches that you dont need to stick to the recipee strictly to make a good dish. Its all about your personal taste as long as you cook for yourself. Wanna add more bourbon? Do so. Before I was kinda scared of cooking but now I usually just take a pan and start (ofc only for easy dishes) to add whatever I like.
Chef, I made this last night. I used beef stock that I made on Monday (made some mistakes with it, but I will get those corrected next time; still turned out ok...I guess. It doesn't have much taste) and I strained it....twice!!! And I added 2 tbsps of butter. Wow!!! I tasted the pureed product first, and then I tried it after the first strain. There was a huge difference!! And smooth as silk!!! Thank you, Chef.
I had to smile when you pulled out the "Emotional Support Butter" and did the monter au beurre to that sauce ❤️
Chef, remember a while back you promised to show us your famous salmon poached in butter! I've been looking forward to seeing it and hope you have time to do it soon. Thank you so much for what you do! I appreciate your passion for cooking very much.
It's on the long list of request! We'll do it soon, I promise!😍