Grilling Sauce

http://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/blackbears-grillin-sauce.html

Blackbear's Grillin Sauce

Prep Time:	25 Min
Cook Time:	2 Hr

Ingredients

1/2	medium green pepper, chopped
1	large onion, chopped
3	cloves garlic, minced
4 Tbsp	olive oil, extra virgin
1 tsp	sea salt and freshly ground gourmet peppercorns
1/2 tsp	smoked paprika
2 tsp	dark chili powder
2 tsp	dry mustard
4 Tbsp	brown sugar
1 c	ketchup
6	chipotle peppers in adobo sauce, diced
1 c	low sodium spicy v8 juice! (so much better than the tomato juice he used in original recipe)
1/2 c	reduced sodium worcestershire sauce
2 Tbsp	lemon juice
	16-18 ounces of beer of choice  (lager or pilsner

Directions

1

 The above ingredients will be enough for 10-14 pounds of chosen meat. However you can grill smaller batches of meat and put the remaining sauce in the frig.

2

 Marinate pork and chicken in beer over night. Steaks marinate in worcestershire sauce with some onion and garlic powder for 4-8 hours. This part of the recipe has nothing to do with the ingredients I have posted. Use enough marinade to cover meat completely or flip half way for uniform absorption. For the steaks - prior to grilling I coated them with a blackened seasoning but this is optional).

3

 To make the sauce: (This is where the ingredient list comes into play). Heat the oil in a 2 quart saucepan on medium heat. Add the green peppers, garlic and onions; cook until tender. Next combine salt, pepper, chipotle peppers, dry mustard, brown sugar, chili powder and ketchup in a medium size bowl. Add beer, tomato juice, worcestershire sauce and lemon juice. Blend well. Pour mixture into saucepan with onions, peppers and garlic. Simmer until sauce has reduced to 1 quart. Stir to keep from burning. Chill and refrigerate. Use and enjoy the next day and there after.

4

 Note: This sauce can be a little spicy so if you don't like "hot" then either reduce or eliminate the peppers. You will still have a great tasting sauce without the heat.