So, Ms. Tammie is putting together a cookbook, and has asked (demanded) my TOP SECRET, award winning recipe for "Uncle Jeff's Butt Sauce".

After much thought, and questions like "am I ever going to make a million dollars off of this recipe", I've decided that I will share a little bit of my BBQ expertise for the cookbook.

Cooking with Cletus via Facebook

I should start out by telling you that I grew up on a farm, we raised and cooked hogs, calves, chickens, sheep and goats.  I remember standing in the living room window wearing underwear, cowboy boots and cap guns.  My grand-dad was out in the yard with a sledge hammer and my "pet calf".  I waved at him, and he waved back at me, then whacked Bossy in the head with the hammer.  I cried, my mom yelled... grandpa just went and got the tractor and drug her out back.  Bossy was delicious.

I still use the smoker that I have had all of my life... it's flavored the way I like it.  I use it for BBQ Cook-offs, family get togethers, and smoking turkeys for the holidays.  I am usually cooking with one of my "brethren of the smoke", my dog and best good friend, Cletus.

I like to cook with pecan wood.  Hickory gets sort of a bitter taste when you cook for a long time, and when you are cooking a pork-butt, or large briskets you want to cook "low and slow"...

I like a good bone in pork-butt roast, I'll cook a pork-butt for pulled pork sandwiches for around 8 hours at 250 to 275 degrees... then close of the pipes, and smoke the meat with cherry wood for a couple of hours... the wood you use to "smoke" with does make a difference.

When you can gently pull the bone from the roast it is ready.  I start by rubbing the whole roast down with spicy mustard, and all thru the cook, I brush the meat with "Uncle Jeff's Butt Sauce" thinned with beer, and occasionally spray the meat with a mixture of Apple Cider and brown sugar.

As for my BBQ Sauce Recipe... here are the ingredients:

  • Seeded and Minced Jalapeno
  • Seeded and minced Serrano
  • Minced garlic cloves
  • Diced Onion
  • Strong Black Coffee
  • Worcestershire sauce
  • Apple Cider Vinegar
  • Chili Powder
  • Sugar
  • Lime Juice
  • Ground Cumin
  • Black Pepper
  • Salt
  • White Pepper
  • Smoked Paprika
  • Dry Mustard
  • Liquid smoke
  • Cayenne
  • Beer... (for the sauce and the cook)
  • And for this amount of sauce you will add a 2 lb. bag of brown sugar.

Mix all ingredients together... the amounts of each ingredient must be precise.  I did mention that part about the exact amount of each ingredient being extremely important, didn't I?

I said I would share a "little bit" of my expertise, and my recipe is the best thing I got going for me... I'll give you the measurements later.

Anyway... this should make 12 1/2 pint jars... great for Christmas gifts.

(By the way... I cannot stand the Kansas City BBQ Society's cook-off rules and guidelines, but I'll have to tell you about all of that later.)

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