It’s no surprise that we love to eat around here, and in the spirit of the 4th of July we asked Team Toad for their best, most mouthwatering, crowd-pleasing, down-home Americana BBQ sauce recipes. From peanut butter to bourbon to a healthy dose of Sriracha, these recipes aren’t your grandma’s BBQ sauces.
Steve’s Tipsy Chicken BBQ Sauce (makes 1 ¼ cups)
Being from Boston, our marketing manager Steve can give you a zillion recipes featuring Guinness beer (Beeramisu, anyone?). So naturally he has a great BBQ sauce recipe using everybody’s favorite Irish brew.
1 1/2 cups Guinness Extra Stout beer
1/2 cup Heinz chili sauce
1/2 cup brown sugar
2 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 tbsp Caribbean hot sauce (Steve uses Pickapeppa sauce)
1 tbsp honey
1 tsp garlic salt
Add the beer and garlic salt to a medium saucepan and whisk to combine. Heat the pan over medium heat, add the remaining ingredients, and keep whisking until the ingredients are mixed together. Simmer for about 15-20 minutes until the sauce is reduced by half, then set aside to cool. Brush the BBQ sauce on meat or veggies during the last 5-10 minutes of grilling.
Ian’s Front Porch Peach Chutney (makes 1 ½ cups)
Our platform manager, Ian, hails from Louisiana and is Horny Toad’s resident expert in all things Southern. Ian’s combo of bourbon, butter, and peach preserves makes us feel like we’re sipping mint juleps and swatting away the fireflies. Nothin’ beats that Southern summer cooking.
3 tbsp unsalted butter
2 tbsp minced onion
2 cloves garlic, minced
3 tbsp apple cider vinegar
½ cup whole-grain mustard
¼ cup Dijon mustard
¾ cup peach preserves or jam
1 tbsp bourbon
½ tsp kosher salt
Melt the butter in a saucepan over medium heat. Add the onion and garlic and sauté for about 3 minutes. Add the vinegar and boil until almost completely reduced and the mixture looks like wet sand, about 4 minutes. Whisk in both mustards and peach preserves and lower the heat to a simmer, whisking everything together for about a minute. Remove the pan from the heat and stir in the bourbon and salt. The bourbon is added at the end—uncooked—to give a genuine jolt to the sauce. This Southern blend goes great with pork but is also a good finisher for chicken, duck, or veal.
Courtney’s China Town Chicken Ka-Pow (makes 1 ¼ cups)
It’s true what they say, sometimes life imitates art because this sauce has a real kick to it, just like our creative project manager, Courtney. Courtney grills up chicken wings and tosses them in this killer honey sriracha sauce to knock the socks off her guests.
5 tbsp unsalted butter
1/3 cup honey, plus more for drizzling
¼ cup Sriracha
1 tbsp soy sauce
2 tsp fresh lime juice
Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice, and whisk together until the mixture bubbles gently. Remove from the heat and let the sauce cool for 10 minutes.
Kimberly’s Saucy Satay
“Satay” is just a fancy way of saying BBQ in Thai. Always aiming to please, Kimberly, our dealer sales support manager, sent us two sauce recipes. And just like Kimberly and Horny Toad, this marinade and peanut sauce are a perfect pair.
Satay marinade (makes 2 cups)
4 tbsp ground turmeric
1 tsp ground white or black pepper
2 medium garlic clove, minced
2 tsp sugar
2 tsp ground coriander
2/3 cup coconut cream
Combine everything in a bowl and stir until mixed. Toss meat or veggies in the marinade then cover and refrigerate for at least 15 minutes before grilling.
Thai Peanut Sauce (makes 3 ½ cups)
1 can unsweetened coconut milk (full fat)
1/4 cup red curry paste
3/4 cup natural unsweetened creamy peanut butter
1/2 tablespoon of salt
3/4 cup sugar
2 Tbsp apple cider vinegar
1/2 cup water
Put everything into a pot and bring to a gentle boil over medium heat whisking constantly. Simmer on low for 5 minutes and continue whisking to avoid burning. Remove from heat, let cool to room temperature and serve. This recipe makes A LOT of sauce, so Kimberly likes to freeze half for later.