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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Jacks Barbecue Sauce

Sometimes it is easier to just go to the store and purchase barbecue sauce. But when you come across a recipe that is killer, than it is worth the extra effort. This is just such a recipe. I just found it among my deceased fathers papers(the Second Yankee Chef) and what a relief it was. Ever since he passed on in 2001, I have time and time again tried to replicate his sauce, but never have been able to. Now I can rest and when you conjure up a batch, you will also fall in love with this saucy slather.


For 1 Batch(es)


  • 2 cups ketchup(or is it catsup?)
  • 2 cups tomato sauce
  • 1/2 8-ounce)can crushed pineapple, undrained
  • 1/3 cup brown sugar
  • 1/4 cup minced onion
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon relish
  • 1 teaspoon garlic powder
  • 3/4 teaspoon dry mustard
  • Large pinch black pepper

Jacks Barbecue Sauce Directions

  1. Simply whisk all ingredients(including half the juice from the pineapple)in a large bowl and that's it!