Ray Lampe aka "Dr. BBQ" is an outdoor cooking expert and barbecue enthusiast that many of you may already be familiar with! Ray grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000, the trucking business had run its course, and it was time for Ray to try something new. He had been participating in BBQ cookoffs as a hobby since 1982, so he decided to take a leap and turn his hobby into a career. In 2000 Ray moved to Florida and began his career as an outdoor cooking expert. Dr. BBQ has been featured in many different arenas since his career began including serving as an expert judge/host on CBS Sports “Ultimate BBQ Showdown” and the Food Networks “Tailgate Warriors with Guy Fieri”, being featured on the Food Network’s “Best Thing I Ever Ate”, serving as a BBQ expert on "Diners, Drive-ins, and Dives”, traveling the country as the Spokeschef for The Big Green Egg grill and smoker, serving as Executive Chef at Southern Hospitality BBQ in NY 2008-2009, cooking in over 300 BBQ contests, winning over 300 awards and serving as an expert judge at all of the big BBQ events across the country. Ray has written six cookbooks: The NFL Gameday Cookbook,Ribs, Chops, Steaks, and Wings, Dr. BBQ’s Big Time Barbecue Road Trip, Dr. BBQ’s Big-Time Barbecue Cookbook, Dr. BBQ’s Barbecue All Year Long and Slow Fire: The Beginner's Guide to Barbecue. To learn more about Dr. BBQ, please visit his webpage at www.drbbq.com.
This one is hot if you leave the seeds in the chilies and use the hot sauce. If you use something hotter than Frank’s, you’re on your own.
- 2 tablespoons vegetable oil
- ½ cup minced onion
- 1 clove garlic, minced
- 1 jalapeno, minced (seeds optional)
- 1 serrano chile, minced (seeds optional)
- 2 cups ketchup
- ¼ cup yellow mustard
- ¼ cup molasses
- ¼ cup Frank’s or other vinegar based hot sauce (optional)
- 2 tablespoons good-quality chili powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- In a small saucepan over medium heat, warm the oil.
- Add the onion, garlic, and chilies and cook, stirring occasionally, until everything is soft, about 4 minutes.
- Add the ketchup, mustard, molasses, hot sauce (if using), chili powder, Worcestershire, and soy sauce.
- Bring to a simmer and cook for 15 minutes, stirring often.
- Store in an airtight container in the refrigerator for up to 2 weeks.
Makes about 3 cups.
Recipe couresty of “The NFL Gameday Cookbook” by Ray Lampe, a.k.a Dr. BBQ
To learn more about Dr. BBQ or purchase his cookbooks, visit www.drbbq.com.