Bottled Sauce + Fruit Matrix (Make Your Own Flavors)

Makes: ~2 cups Active: 10 min Simmer: 5–10 min

The Meat Hook

Store-bought is just the highway—this matrix is the neon welcome sign that turns your bottle into your signature. Juice or jelly brings body and fruit, vinegar keeps it honest, butter adds shine, and heat is optional.

Base Formula (mix & match)

 

• 2 cups bottled BBQ sauce (unsalted if possible)
• ¼–½ cup fruit juice or preserves/jelly (loosened)
• 1–2 Tbsp apple cider vinegar or lemon juice (to taste)
• 1 Tbsp butter (gloss)
• Optional: 1–2 tsp hot sauce or ¼ tsp cayenne; pinch salt if base is flat

 

Steps

1. Warm sauce in a saucepan. Whisk in juice/jelly until smooth; simmer 5–10 minutes to light nappe.
2. Add vinegar to brighten; finish with butter off heat. Adjust heat/salt.
   Pitmaster’s Tip: Glaze in the last 10 minutes only; sugar scorches fast.

— ✦ — ✦ —

Flavor Combos (ready to deploy)

• Peach–Habanero: peach preserves + splash cider vinegar + tiny habanero (or hot sauce). Ribs & chicken.
• Cherry–Cola: cherry preserves + ¼ cup cola (simmer cola first to reduce fizz) + lemon. Brisket ends, rib tips.
• Apple–Dijon: apple butter + Dijon + cider vinegar. Pork chops, ham.
• Pineapple–Teriyaki: pineapple juice + 1 Tbsp soy + 1 tsp grated ginger. Chicken thighs, wings.
• Raspberry–Chipotle: raspberry preserves + chipotle purée + squeeze lime. Pork tenderloin, chicken quarters.
• Orange–Bourbon: orange marmalade + 2 Tbsp bourbon (simmer 2 min) + splash ACV. Baby backs, meatloaf.

 

Rookie ✦ Backyard Pro ✦ Pit Legend

Rookie

✦ Start with ¼ cup fruit; you can always add more.

✦ Keep heat low so sugar doesn’t burn.

Backyard Pro

✦ Split batches so the platter has two “personalities.”

✦ Add 1–2 Tbsp pan jus to deepen a beef sauce.

Pit Legend

✦ Strain for glassy competition finish.

✦ Finish ribs with 50/50 fruit sauce & honey stripe; set 2 minutes.

From the Fire

Fruit + smoke is classic: sweet fills the mid-palate, acid cuts fat, butter makes it shine.

Tips, Tricks & Techniques

• Fix-It Dial: Too sweet → +1–2 tsp ACV; Too sharp → +1 Tbsp butter; Too thin → simmer; Too thick → +1–2 Tbsp warm water/juice.
• Label & date; hold refrigerated up to 1 week.

 

Pair It

• Ribs • Chicken • Meatloaf • Sausage
• Zero-proof: Half-and-half sweet tea/lemonade
• Bourbon highball

 

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael’s the BBQ Buddy who shows up with Tongs, Temps, and a Plan: Honest Temps, Natural Fats, Good Drinks & Good Times! If it’s a fake outfit or accent or just bad info, it’s OUT. Life is too short. Let’s have FUN! If it helps you win Saturday Dinner for your “Judges” — Family, Friends, and Folks — it’s IN. Steak, Brisket, Burgers, or Ribeyes for a Crowd — BBQ, Grilling, Outdoor Living is the Way.