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Homemade BBQ sauce recipe

It’s not very often we get to quiz Head chef Andrew Dudley on his culinary secrets but while talking about our weekend plans, he spilt the beans by sharing his ultimate BBQ sauce recipe with us – so we thought we’d share it with you.

Perfect for indoor and outdoor BBQ dishes this delicious sauce does not need a sunny day for it to taste good. Use as a chicken, lamb, pork or steak marinade, add a lashing to a brioche burger, drizzle over crispy chicken steaks or use it as a dip for grilled halloumi slices.

The key to success with this recipe is in the preparation, once you’ve made the sauce, all you’ve got to do is fire up the BBQ, grab your tongs, grab a beer and get cooking.


Chipotle Ketchup:
1kg ripe tomatoes, chopped
250g onions, peeled and chopped
250g cooking apples, peeled, cored and chopped
250g chipotle peppers
250ml cider vinegar
25g smoked sea salt
25g hot smoked paprika
250g light muscovado sugar

Place all the ingredients into a pan (except the sugar) and bring to a simmer – continue this simmer for two hours, then pass through a mouli. Return to the pan and add the sugar and cook for a further 30 minutes until the sauce has thickened.

BBQ Sauce:
25ml veg oil
1 onion grated
1 clove garlic
30g spice mix (Spice mix: 5g fennel, 3g cumin, 5g coriander, 5g celery salt, 5g mustard seeds, 5g peppercorn)
125ml apple juice
125ml cider vinegar
135ml maple syrup
125ml French mustard
125ml black strap molasses
125ml apricot jam
500ml chipotle Ketchup (from earlier recipe)
25g smoked sea salt

Stir all ingredients together, decant into clean bottles and use within two weeks of preparation.


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Centrally located in the heart of Cornwall, with easy access to the north and south coast The Plume of Feathers is the ideal base to discover the Duchy.

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Whether it’s a long lunch in the palm-fringed gardens, a hearty Sunday roast by the log fire or a Cornish breakfast under the airy conservatory, book a table with us. Breakfast is served from 7:30am–11:30am, and our main menu is available from midday–10pm.