Homemade BBQ Sauce

By Chef Edward Brumfield - Red Rooster Harlem |

Looking to make a delicious homemade bbq sauce for your 4th of July grilling? Our executive chef at Red Rooster Harlem, Edward Brumfield, has a super easy recipe that will make you look like a bbq rockstar. Enjoy!


Extra Virgin Olive Oil (1 Tablespoon)

Bell peppers (1 small diced red, yellow and green pepper)

1 small red onion

2 stalks of celery

1oz chopped ginger

1 cup bourbon

Salt (to taste)

1 Tablespoon brown sugar

1 Tablespoon smoked paprika

1 teaspoon Berbere

4 cups of ketchup

4 cups of molasses

Dijon mustard (1 tablespoon)

Apple cider vinegar (1 tablespoon)










Dice bell peppers (red, yellow, green),  into tiny pieces, set aside

Dice fresh ginger into tiny pieces, set aside

Dice onions into tiny pieces, set aside

Dice celery, set aside

In a small bowl, add brown sugar, smoked paprika, and berbere


Using a medium size sauce pan, add extra virgin olive oil (EVOO) 

Add diced trinity vegetables (bell peppers, celery, onions, ginger)

Sweat vegetables down for 1 minute, stir frequently

Add salt (to taste)  

Add mixture of brown sugar, smoked paprika, berbere

Let simmer for 3 minutes  

Add 2 cups of bourbon (any basic kind will do)

Let simmer for 30 seconds

Add equal parts ketchup and molasses (1 quart each)

Stir in well and let simmer for 1 minute

Add mixture of Dijon mustard (1 tablespoon)

Add apple cider vinegar (1 tablespoon)

Let sauce simmer for 15-20 minutes, or until it coats the spatula or spoon

Makes about a quart of BBQ Sauce and can be stored in the fridge for up to (2 weeks)