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-   -   Recipe: Maple Ancho Glaze (pics) (http://www.bbq-brethren.com/forum/showthread.php?t=102776)

PatioDaddio 03-19-2011 03:58 PM

Recipe: Maple Ancho Glaze (pics)
 
Maple Ancho Glaze

Here's a recipe that I developed today to adorn some beautiful pork tenderloins that I'll
be grilling for dinner tonight.

I'll post a shot of the finished pork later.

http://files.patiodaddiobbq.com/imag...choGlaze_2.jpg

Ingredients
1 cup Pure maple syrup, grade A amber
1/2 cup orange juice
2 Tbsp Butter
2 Tbsp Bourbon (optional)
1/2 tsp Ground ancho chile
1/4 tsp Sweet paprika
1/4 tsp Ground ginger
1/8 tsp Smoked paprika
1/8 tsp Cinnamon

Method

Heat the syrup and butter in medium sauce pan over medium heat.

http://files.patiodaddiobbq.com/imag...choGlaze_1.jpg

When the butter is melted add the remaining ingredients.

Bring just to a boil then reduce the heat to medium-low and simmer 10 minutes.

Brush on the carnage of your choice just a minute or two before you take it off the grill.

Enjoy!

-----

John

BlueHowler 03-19-2011 04:03 PM

That's another one I'll just have to try!

Jim Beam makes a cherry flavored Bourbon called Red Stag I'll bet that tastes just fine in your recipe.

davet54 03-19-2011 06:05 PM

Sounds good. Don't know how you come up with your recipes but you put out some good ones. That is why I like this site, I have learned lots from everyone.

PatioDaddio 03-20-2011 12:46 AM

Well, the glaze was good, but I will double the ancho and add about a
quarter teaspoon of cayenne and a teaspoon of kosher salt in the final
recipe.

I soaked the tenderloins in Kosmo's Pork Soak for four hours then grilled
them using what I call a "redneck soo veed" (reverse-sear) :becky:. I cooked
them indirect to 140* internal (with a whisper of cherry smoke) then
seared them direct for just a few minutes per side.

I overcooked the pork by about five degrees, but it was still tender. The
Kosmo's soak probably saved me.

http://files.patiodaddiobbq.com/imag...laze_4_630.jpg

I served it with oven-roasted tri-color fingerling potatoes and some
grilled pineapple wedges that I brushed with the pork glaze.

T'was a good dinner, indeed.

John

deepsouth 03-20-2011 12:58 AM

man, sounds and looks awesome.

PatioDaddio 03-20-2011 01:06 AM

Final recipe:

Ingredients
1 cup Pure maple syrup, grade A amber
1/2 cup orange juice
2 Tbsp Butter
2 Tbsp Bourbon (optional)
1 tsp Ground ancho chile
1 tsp Kosher salt
1/4 tsp Sweet paprika
1/4 tsp Ground ginger
1/4 tsp Ground cayenne
1/8 tsp Smoked paprika
1/8 tsp Cinnamon

Method
Heat the syrup and butter in medium sauce pan over medium heat.

When the butter is melted add the remaining ingredients.

Bring just to a boil then reduce the heat to medium-low and simmer 10 minutes.

Brush on the carnage of your choice just a minute or two before you take it off the grill.

Enjoy!


-----

John

firemedic 03-20-2011 02:36 AM

Thanks for the post, this is going on my must-try list!!

TomB 03-20-2011 04:33 AM

Thanks for sharing your recipes John. You must have some very happy family members, friends and neighbors.

TIMMAY 03-20-2011 05:24 AM

Definitely one to try, thanks!

PatioDaddio 03-20-2011 04:48 PM

Thanks, all!

John

infernooo 03-20-2011 05:24 PM

Looks and sounds great, right down my alley too - I love maple syrup! The maple-butter-bourbon-ancho-sweetspices sounds like a match made in heaven. Not sure about the OJ (although on second thought, it would provide the sour element to the sauce), but I am willing to try! ;)

Quote:

Originally Posted by PatioDaddio (Post 1584099)
Final recipe:

Ingredients
1 cup Pure maple syrup, grade A amber
1/2 cup orange juice
2 Tbsp Butter
2 Tbsp Bourbon (optional)
1 tsp Ground ancho chile
1 tsp Kosher salt
1/4 tsp Sweet paprika
1/4 tsp Ground ginger
1/4 tsp Ground cayenne
1/8 tsp Smoked paprika
1/8 tsp Cinnamon

Method
Heat the syrup and butter in medium sauce pan over medium heat.

When the butter is melted add the remaining ingredients.

Bring just to a boil then reduce the heat to medium-low and simmer 10 minutes.

Brush on the carnage of your choice just a minute or two before you take it off the grill.

Enjoy!


-----

John


PatioDaddio 03-20-2011 05:29 PM

Yup, the orange juice cuts the sweetness a little.

John

parrdist 03-20-2011 05:42 PM

Man I wish I lived close to you, I would become your new Best Friend, This sounds fantastic. Can't wait to try.

Big Bears BBQ 03-20-2011 09:17 PM

Looks great and thanks for posting the recipe I'll give it a try........


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