Apple BBQ Sauce

The Fourth of July is running on the corner, and for some of us that is andexcuse to throwdown the skills on the grill. If you would like to step up your grilling or barbecue engagement this holiday season, I suggest making your own barbecue sauce. One of the benefits of making a sauce is that you are in control of what is in it; so, there an no surprise allergic reactions. 


I chose to make an apple sauce, after trying RUFUS TEGUE Apple Mash. The familiar taste of a Kansas City-style bbq sauce with the seasonings associated with apples just sang to me. This sauce would be ideal for chicken, pork, and white fish. 

With that being said, enjoy your holiday, be safe, and as always....

Stay Dapper



5 cloves of garlic

2 green apples, cored

1 oz-shallots-Apple cider vinegar

2 tablespoons-mustard

½ cup- molasses

1 cup-brown sugar

23 oz- ketchup

1 oz- lemon juice

2 tablespoons- chili powder

1 tablespoon- onion powder

2 tablespoons- garlic powder

2 tablespoons- celery seed

2 tablespoons- allspice

2 tablespoons-ginger

1 tablespoon- clove

6 tablespoons (1 oz)- cinnamon

  1. Roughly chop the apples and shallots, place them, with the garlic, in a food processor with half of the apple cider vinegar.  Pulse until It’s texture is comparable to applesauce.

  2. In a pot, over medium heat, sauté the Apple mash in melted butter until fragrant. Roughly, 2-3 minutes.

  3. Once fragrant, place the remaining ingredients into the pot, stirring to incorporate.

  4. Once the mixture starts to boil, lower the heat to a simmer for 10 minutes, stir occasionally.

  5. Once finished, allow the sauce to cool completely before placing it into an airtight container.

  1. If properly cool down and contained, the barbecue sauce and keep in the fridge raider for a couple of months





Chris Mungin