For those that have eaten at a Bad Daddy's Burger joint and ordered fries or tatter tots, they serve it with a paper cup of "Bad daddy's Sauce" for dipping. At first you hate it and then you can't get enough of it. The service at the one in town is horrible and I can make a decent burger, so I've been looking for the recipe for a few years to figure out what is in it. I've finally found the recipe hidden in a covid related cooking interview from a Greensboro news station that had a Bad Daddy's chef on who made it. There are several out there that claim to be it, mixed with ranch or ketchup etc but none are it. I made it this weekend and after giving it a few days to mellow, it tastes just like it. This isn't for the health-conscious folks so yall can stick with the rabbit food.
This makes about 20oz of mix. (I saved a used ketchup bottle for this recipe)
1 cup of mayo
1 cup of Cattleman's BBQ Kansas City sauce (they use French's Cattlemans there) or any other "Kansas City type" sauce the cook said
1-2 tablespoons of whole grain dijon mustard
Adobo sauce from one small can (7-8oz) of "chipotles in adobo"
1/2-3/4 tablespoon of "bad daddys spice?" I used a mix of bbq rub, cyenne pepper, and paprika.
Directions
Add in the mayo, bbq sauce, mustard, and spice mix.
To get the adobo sauce, I took the can and dumped it in a wire mesh strainer and pushed it around with a spatula until the chipotles were cleaned off of the mixture leaving the sauce in a bowl below. The heat level can vary in the sauce, I ended up dumping it all in, but I'd go for like 3/4s and adjust from there. If not hot enough, add it all and finely chop up parts of a chipotle or open another can. I know sometimes the sauce in the cans is hot and other times its meh depending on the intensity of the chipotles used.
add the adobo sauce to the mix and stir it together.
adjust heat level to your liking.
This is the base sauce and you can doctor it up from there.
This is good on burgers or as a dipping sauce for fries, chicken strips, etc.
This makes about 20oz of mix. (I saved a used ketchup bottle for this recipe)
1 cup of mayo
1 cup of Cattleman's BBQ Kansas City sauce (they use French's Cattlemans there) or any other "Kansas City type" sauce the cook said
1-2 tablespoons of whole grain dijon mustard
Adobo sauce from one small can (7-8oz) of "chipotles in adobo"
1/2-3/4 tablespoon of "bad daddys spice?" I used a mix of bbq rub, cyenne pepper, and paprika.
Directions
Add in the mayo, bbq sauce, mustard, and spice mix.
To get the adobo sauce, I took the can and dumped it in a wire mesh strainer and pushed it around with a spatula until the chipotles were cleaned off of the mixture leaving the sauce in a bowl below. The heat level can vary in the sauce, I ended up dumping it all in, but I'd go for like 3/4s and adjust from there. If not hot enough, add it all and finely chop up parts of a chipotle or open another can. I know sometimes the sauce in the cans is hot and other times its meh depending on the intensity of the chipotles used.
add the adobo sauce to the mix and stir it together.
adjust heat level to your liking.
This is the base sauce and you can doctor it up from there.
This is good on burgers or as a dipping sauce for fries, chicken strips, etc.
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