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Bayou Bite Louisiana BBQ Sauce Recipe

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louisiana-bbq-sauce

Fiery foods, forgive my bad pun, are hot right now.

A few years ago nobody north of Texas had heard of chipotle. Now it’s on everyone’s spice rack and there’s even a restaurant chain named after the smoked jalapeno.

But in Bayou country, hot stuff has always been big. The first bottled hot sauces came out of Louisiana, home of Tabasco Sauce. Today there are lots of great hot and spicy barbecue sauces on the market. Some just burn from capsaicin (the active ingredient in spicy chile peppers), but the best are complex blends and the heat is tempered with sweetness and savory.

Bayou Bite, my version of a great Louisiana Barbecue Sauce, is a wonderful blend of sweet and hot peppers. Even if you don’t like hot stuff, you really should try this one. It is a finishing and dipping sauce. It loses much of its fresh, bright goodness when cooked. So paint it on your meats near the end and serve it in a bowl for dipping ribs, and chicken, or spoon a few dollops on steaks and chops. The recipe below is medium hot. If you want it hotter, add 1 more tablespoon of Chipotle Tabasco Sauce. Go ahead, add more. I dare you.

Bayou Bite is especially good on shellfish, especially shrimp and oysters. I’ve even been known to dump it on top of a brick of cream cheese and serve it with crackers.

Louisiana BBQ Dipping Sauce Recipe


Charred red bell peppers
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2.56 from 27 votes
This Louisiana BBQ sauce recipe is spicy and sweet with Chipotle Tabasco, roasted jalapenos, red peppers, and Steen's Cane Syrup. Referred to as Bayou Bite, this delicious sauce blends sweet and hot peppers for a mildly spicy finishing and dipping sauce for ribs, chicken, steaks, chops and so much more.

Serve with: Abita amber


Course:
Sauces and Condiments
Cuisine:
American

Makes:

Servings: 2 cups (473.2mL)

Takes:

Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

Notes:
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works. 
Metric conversion:

These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page

Method

  • PrepPrepare the red peppers if you don't have them in the freezer.
  • Cook. Turn the heat on the grill down to medium. Peel the garlic cloves and wrap them in foil. Put them on the grill for about 15 minutes or until they are tender.
  • Prep again. Put the pepper and garlic in a blender and puree. You should get about 1 cup (236.6mL) of liquid. If you have more or less pepper juice, adjust the rest of the ingredients accordingly.
  • Add the remaining ingredients and liquefy. Taste and adjust the flavors to your preferences. Add more Tabasco if you want it hotter or more syrup if you want it sweeter. Bottle it in a clean jar and refrigerate. It will lose some of its freshness after a month or so.
  • Serve.  Use the sauce to spice up countless dishes.

Related articles

Published On: 8/4/2015 Last Modified: 10/22/2022

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  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.

 

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