Resident Brewer

Always thinking, grain to glass.

Chocolate Stout BBQ


This is my first attempt at BBQ sauce and I was a little nervous. I used an imperial milk stout that contained chocolate rye and oatmeal to balance the spicy chili. The darkness of the beer gave the BBQ sauce a dangerous appearance.

Hands-on time: 15 min.
Simmer time: 30 min.
Total time: 45 min.


  • 1/2 cup onion
  • 1 Tbsp minced garlic
  • olive oil
  • 1/2 cup water
  • 4 Tbsp worcestershire sauce
  • 2 Tbsp brown sugar
  • 2 Tbsp dijon mustard
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp chili powder
  • 1/2 cup chocolate stout
  • 1/2 cup honey


  1. I use my wok for just about everything, and BBQ sauce is a great example. I diced the onion and garlic as small as my tearing eyes wold allow. I started with coating the pan with olive oil. Once the pan was hot I added the onion and garlic, cooked until tender. Next I stirred in water, worcestershire sauce, brown sugar, mustard, cumin, paprika, cayenne pepper, chili powder, chocolate stout and honey. I added the beer and mixed well. I brought everything to a boil and continued stirring. Then I reduced heat and simmered for about 30 minutes.
  2. I took half of the BBQ sauce and let two chicken breasts marinade in it for about two hours. In the meantime I brought the remaining sauce back to a boil once more, and let simmer for another fifteen minutes. Once it cooled it was a good consistency for a finishing sauce.

Chocolate Stout BBQ

Since I had slaved over the stove for the sauce, I decided to pass the grilling off to the ball and chain. See Cascade Cornbread recipe for the finished meal, and beer pairing. At the end of the meal I bottled up the leftovers. The sauce had a great color and tasted even better after sitting for an hour.

Chocolate Stout BBQ

Leave a Reply