Dad's Sweet Fig BBQ Sauce

To provide a little context to this first blog story, my son, Scotty and I went to culinary school together, along with our great friend and Scotty’s Pub manager, Quinton Turner. We had the great fortune of learning under one of the best chefs ever, Christy Sykes at Houston Community College. We all love cooking together, still!, But, because I live in Michigan, we do not get to do that very often. One of the trips Scotty made to the Detroit area, we smoked an American Wagyu brisket and then finished it with a Sweet Fig BBQ Sauce collaboration. Some would say that it was the combination of the home-made sauce and the high quality of the meat that completed this prize worthy brisket, but, after a little thought, I believe it was the time I was able to spend cooking again with my son, and then sharing it with our family that made this dinner taste so much better!

To continue sharing the joy of this meal, I am passing on this recipe to you. I hope you consider cooking and sharing it with those closest to you!


1¼ cup Ketchup

¾ cup Brown Sugar

2 oz Fig preserves or whole figs (cored and minced)

¼ cup Molasses

¼ cup Apple Cider Vinegar

¼ cup Water

1 tbsp Worcestershire

2½ tsp Ground Mustard

 2 tsp Garlic Powder

1 tsp Onion Powder

2 tsp Smoked Paprika

1½ tsp Sea Salt

¼ tsp Cayenne Pepper

1 tsp Black Pepper

2 tbsp Cornstarch slurry (2 tbsp Cornstarch/2 tbsp Water)


Mix Wet Items to a pot and bring to a simmer. Add dry ingredients and continue to simmer and adjust seasoning to taste. Thicken as desired with the cornstarch slurry. Schmear on meat, eat…