Dax Schaefer is a research and development chef for the spice company Asenzya. What’s more, he’s a trend tracker, dispatched all over the country to find the tastiest food trends out there. His favorite culinary road trips are those in search of great barbecue.
During his research into the world of ‘cue, Schaefer has experienced all sorts of sauces, from vinegar to ketchup to mustard and back again. He shared with us his own recipe for a sassy, sweet rootin’ tootin’ rootbeer bbq sauce.
Sprecker Rootbeer BBQ Sauce
YIELD: 4 cups
29 oz. ketchup
24 oz. rootbeer
4 oz. cider vinegar
2.25 oz. Worcestershire sauce
4 garlic cloves
0.4 oz. kosher salt
0.9 oz. chili powder, light
0.2 oz. black pepper
0.85 oz. Taptio hot sauce
0.85 oz. lime juice
1.75 oz. light brown sugar
- Mince and paste garlic cloves. (Sprinkle a little salt on the garlic and mash it with the side of your knife.)
- Add all ingredients except lime juice together in heavy bottom pot. Bring to a boil, then reduce to a simmer.
- Simmer until desired thickness is reached, about 25-30 minutes.
- Let cool and refrigerate until needed. Can be held up to 3 weeks.
Photo and recipe: Dax Schaeffer/Asenzya