♫ Gonna smoke me fatty brisket
♫ I got my barbecue shoes on
♫ Gonna smoke me a fatty brisket ♫
- Welcome to the BBQPitBoys.com.
Today we're cookin' up some chipotle barbecue sauce,
and we're puttin' it on some chicken and chops.
All right, you're gonna need some orange juice
with this recipe.
You're gonna need some mole, all right?
And you're gonna need some chipotle peppers
in adobo sauce.
And here I've got some tomato juice,
and you're gonna need some cumin, all right?
Easy recipe, and let's put it together.
All right.
Now, if you've never had chipotle barbecue sauce before,
you've definitely got to check this out.
It's some good eating at the pit.
Now, we'll start with 2/3 cups of O.J.
All right.
And to this recipe we're gonna add 2/3 cup tomato juice.
The magic of this recipe is mole, all right?
Now, this is a Mexican product,
and if you can't get it locally,
you can order it online real easy, all right?
And this is the way it comes.
It is thick as mud.
Even thicker.
And we're gonna need about 1/2 cup of it, just like that.
Oh man, this smells good!
Now, mole, there's different versions of it,
but this here is a hot mole.
This has got ancho chili peppers, toasted bread in there,
sugar, chocolate, sesame seed.
It's got peanuts.
Oh, there's some good flavor in here, man.
You can see how thick it is.
What we're gonna have to do is simmer it over the fire
to break it down and thin it out.
That's how you do it.
And we're gonna add a couple teaspoons of cumin.
And here I've got some chipotle peppers in adobo sauce,
about a seven ounce can here.
We'll throw some of that juice in there,
that adobo sauce, all right?
Tomato sauce.
Then we're gonna chop it up real fine.
Now, chipotle peppers are smoked red chilis,
and they're smoked for several days usually, right?
Dry 'em out, and man, they come out,
really this is good eatin' right here, man.
We're gonna be throwing them into this recipe.
Now again, if you can't get this locally,
you can get it online.
They'll deliver it to you no problem.
Chop it up good.
Now, this chipotle barbecue sauce goes good
not only on chicken and chops, which we'll be using it
for today, but it goes good on beef, even fish.
Man, it just works, man.
It even works as a dip.
Oh yeah. (laughs)
All right, here over the fire we're cooking it down.
We're stirring constantly.
We don't want it to burn.
But as you can see, heat it up and it begins to thin out.
It's still a paste.
That's the way we're gonna use it,
first step for these recipes here.
All right, good enough.
Take it off the fire.
Now today, we're gonna be using this chipotle barbecue sauce
on some chicken and chops.
Now, I just want to take a little oil
and coat both sides of these chicken and chops.
You know all about that.
We won't go into detail.
And here I've got some SPG.
Just sprinkle both sides.
(rock music)
And what we're gonna do here, is we're gonna sear
both sides real quick.
We want to add some nice grilling flavor here.
Just briefly.
(sizzling)
Just like that.
All right, we've seared those chops.
We're moving them indirect, opposite the hot coals
to complete the cookin'.
You know all about that.
You've been watching us over the years.
And here, we're gonna throw on these chickens here,
and these are fryers.
They're small chickens, real tender and juicy.
Again, just a quick sear of both sides.
All right.
They've been seared good enough.
Now, we're gonna take this chipotle barbecue sauce.
It's more of a paste right now.
Keep it hot.
Keep stirrin' it so it don't burn.
And we're gonna mop it, all right?
Give it a good mop.
I'm gonna start with the top side first.
Now, what we're doing here is creating a layer of flavor.
This is gonna be on the skin on the chicken
and it works real good.
Start with one side.
We'll let it set up before we flip it, about 10 minutes.
All right.
I'm gonna do it again.
I'm gonna flip 'em.
Now, these chops and the chicken will cook differently.
The chops won't take as long to cook.
Now, we'll flip both sides.
We'll do a little more mopping.
Now of course, we could have shortened this video
a little bit, but we kind of like doing this.
If you're impatient, just hit that fast-forward button
right in front of you there. (laughs)
But for the rest of you, just hang in there.
This is how it's done.
All right, get a good coat.
Now, this is some hot sauce here.
Now, some of you asking,
"Well, could I marinate this overnight?"
Well, I guess you could, but it'd be real hot.
It's better to do it this way, a layer of flavor.
Put the cover on.
This is only gonna take maybe about a half hour or so,
and we're cooking at 350 degrees fahrenheit.
All right.
(rock guitar music)
About 25 minutes gone by.
These chops are done.
Look at that chicken.
It's got to go a little bit more.
We'll give it a flip.
Oh yeah.
I'm gettin' hungry. (laughs)
Now, what I'm gonna do with these chops
is just briefly put 'em directly over the coals,
man, just to sear 'em a little bit more.
A couple more minutes for them.
All right.
I say it's time to eat.
Let me pull these chops off here.
Look at that. (laughs)
You smell that?
It smells good!
Now, I'm gonna pull the chops off.
Like I said, they're gonna cook a lot faster.
And chicken, eh, not much more to go here,
but before we do that, we're gonna turn this paste
into more of a sauce,
'cause now we're gonna want to be doing some dipping too.
Like I said, we're making enough here
that there'll be plenty of leftovers for the fridge.
Now, to turn it into the sauce, we get the cerveza, huh?
Yeah.
I'm just gonna thin it down.
Now, you can thin it down to the way you like it.
You can make it real thin, or keep it fairly thick.
Let's add a little more cerveza to it,
get it the way you want it.
Yeah, simple enough.
It's good eatin' at the pit, doing chipotle barbecue sauce
and chicken and chops.
Now, just before serving those chickens,
I'm gonna go direct over the coals again.
And do a little more mopping.
I like it thick.
You do it the way you want it.
All right.
These chickens are done.
Let me give 'em a flip.
Take a look at that.
Oo-ee!
Heh heh, Lord have mercy.
Okay, it's time to eat.
Now, before continuing with this video,
I'd like to give a shout out to all our chapters,
about 700 worldwide now.
And our subscribers.
Man, without you, this wouldn't be possible.
This beer is on me. (laughs)
In fact, I do apologize for eatin' in front of you
like this, but it's Pit Master's privilege.
Mm mm!
So the next time you're lookin' for a sauce recipe
for your barbecue, you check out BBQPitBoys.com.
(bird calls)