Cherry Chipotle BBQ Sauce Recipe from Big Green Egg

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Make this homemade BBQ sauce for anything cooked on the Big Green Egg.


  • 3 cups of fresh cherries, pitted
  • 2 tablespoons of tomato paste
  • 2 tablespoons apple cider vinegar
  • ¼ cup molasses
  • 1 ½ teaspoons canned chipotle peppers in adobo sauce
  • ⅓ cup pulp free orange juice
  • 1 tablespoon of fresh lemon zest
  • 2 tablespoons of salt
  • 2 tablespoons butter
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced


Add the butter and onions to a sauce-pan. Simmer on low heat until the onions soften, and then add the garlic and cook for another 2 minutes before adding the vinegar, cherries and orange juice. Simmer the blend for 5 minutes until the cherries start to soften, and then add the remaining ingredients, stirring the pot until everything is fully blended. Allow the pot to gently simmer for a further 20 minutes before using your immersion blender to liquefy the sauce. Allow the sauce to cool before storing in a jar or applying to your BBQ chicken, pork or lamb.

By far my favorite grilling feast is a perfectly cooked brisket from the Big Green Egg slathered in Cherry Chipotle BBQ; it is so tender and irresistible that your grilling invitation should come with a disclaimer that as the cook, you have the right to nibble a taste with your fingers before dishing up plates for your guests. But I digress… place a generous pile of brisket on a Cobblestone Bread Co™ Toasted Onion Roll, add a dollop of BBQ sauce, and tuck in like no one is looking.

Because this BBQ sauce is so quick and simple to make, I like to make it a day in advance to allow it to rest and steep a bit; but if time is not on your side, dish it up right away. Either way make sure that you have enough to allow your guest a little extra; or even better, make loads so you can jar the extra sauce for take home presents with the recipe tied to the jar.

Jason Windsor


Jason Windsor is a pretty pretty princess.