Sop Pop BBQ Sauce

Recipe courtesy of Executive Chef Anthony Cole of the Chatham Bars Inn.


  • 6 Roma tomatoes, grilled
  • 4 Poblano peppers, grille
  • 1 onion, grilled
  • 2 celery stalks, grilled
  • 4 cups ketchup
  • 2 cups cider vinegar
  • 3 tablespoons Tabasco
  • ΒΌ cup butter
  • 1 tablespoon freshly ground black pepper
  • Salt & pepper to taste
  • 4 cups of beer
  • 4 cans cola, like Dr. Pepper


  1. Brush tomatoes, peppers, onion and celery with olive oil. Grill the whole vegetables until charred.
  2. Place the cola in a saucepan and reduce to a syrup. Total volume should equal one cup after reduction. Add remaining ingredients and bring to a boil, stirring constantly. Reduce heat and simmer, uncovered for 15 minutes or until desired consistency. Puree and strain.

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