Quintessential Chatty Farker
Join Date: 07-30-11
Location: Pemberton, New Jersey
Couldn't post the recipes before, here are the ones I experiment with...
Peach BBQ Sauce
8 ounces peach nectar
1/4 cup brown sugar
1/3 cup ketchup
1/4 cup white or cider vinegar
2 tablespoons soy sauce
2 cloves garlic, minced
1/2 teaspoon ground ginger
Stir all ingredients together, bring to a boil, and store in an airtight container. Chill for up to 2 weeks. Use for grilling or basting pork chops, ribs or chicken
Peach BBQ sauce II:
3/4 cup ketchup
3 tablespoons prepared mustard
1/2 cup oil
1/2 cup apple cider vinegar
Pinch garlic salt
3 tablespoons Worcestershire sauce
2 teaspoons paprika
1/8 cup lemon juice
1 teaspoon pepper
3 tablespoons brown sugar
3/4 cup water
1/2 cup onions, finely chopped
2 cups fresh or canned peaches pureed
1/8 cup lime juice
Mix all the ingredients together in a saucepan, excluding the peaches and simmer over medium heat for 15 to 20 minutes.
While the sauce is simmering, puree 2 cups of canned or fresh peaches. Once the sauce is cooked, add the pureed peaches to the sauce and stir together.
Zesty Peach BBQ Sauce
6 cups finely chopped pitted peeled peaches (about 3 lb or 9 medium)
1 cup finely chopped seeded red bell pepper (about 1 large)
1 cup finely chopped onion (about 1 large)
3 Tbsp finely chopped garlic (about 14 cloves)
1-1/4 cups honey
3/4 cup cider vinegar
1 Tbsp Worcestershire sauce
2 tsp hot pepper flakes
2 tsp dry mustard
2 tsp salt
COMBINE all ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbeque sauce, about 25 minutes.
Gina's Peach BBQ Sauce:
1 tablespoon butter
2 cloves garlic, minced
1 small shallot, diced
Kosher salt and freshly cracked black pepper
1 tablespoon reserved peach dry rub
2 cups ketchup
2 cups peach nectar
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 lemon, juiced
Melt the butter in a large saucepan over medium heat. Add the garlic and shallots and saute until tender, about 3 minutes. Season with salt, pepper and peach rub. Stir with a wooden spoon until fragrant. Stir in the ketchup, peach nectar, apple cider vinegar, mustard, Worcestershire and lemon juice. Bring the ingredients to a boil, and then reduce the heat to a simmer. Let cook until thickened, about 30 minutes, stirring occasionally. Adjust the seasonings if necessary, and enjoy. Yield: 4 cups.
Apple City Barbeque Sauce:
1 cup ketchup
2/3 cup seasoned rice vinegar
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup soy sauce or Worcestershire sauce
2 teaspoons prepared yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne
1/3 cup bacon bits, ground in a spice grinder
1/3 cup peeled and grated apple
1/3 cup grated onion
2 teaspoons grated green bell pepper
Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.
Variation: To make this sauce a little hotter, add more cayenne pepper to taste, approximately another 1/4 to 1/2 teaspoon. Be careful; a little cayenne goes a long way.
Zesty Apple Butter BBQ Sauce
1 cup (11 oz. jar) apple butter
1/2 cup ketchup
1 tbsp. prepared mustard
1 tsp. Worcestershire sauce
3 tsp. liquid smoke
1/2 tsp. each red pepper, coarse kosher salt & freshly ground pepper
1 cup finely chopped onions
1 tsp. apple cider vinegar
1/2 tsp. each minced garlic & paprika
1/2 cup firmly packed brown sugar
In lg. bowl, combine all ingreds. Mix well. Add desired meat portions, making sure all pieces are well coated. Cover & marinate in refrigerator 3-4 hrs. or overnight. Bake or bbq grill according to your favorite technique. Use remaining sauce to baste.
Raspberry Chipotle Barbecue Sauce
Yield: 5 cups
6 tbs packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
1/4 cup worcestershire sauce
2 tbs dark rum
2 tbs yellow mustard
1 tbs pure chili powder
2 tsp freshly ground black pepper
2 tsp garlic powder
1 tsp ground allspice
1/4 tsp ground cloves
1/4 cup chipotles en adobo
2 cup ketchup
2 cup raspberry preserves
kosher or sea salt
In large saucepan, combine sugar, vinegar, molasses, Worcestershire, rum, mustard, chili powder, pepper, garlic powder, allspice and cloves. Bring to simmer over medium heat. Cook, uncovered, until all ingredients are dissolved, stirring constantly, about 5 minutes. Stir in ketchup and bring to boil, stirring constantly. Add salt and pepper to taste. Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and gently simmer sauce, uncovered, until dark & thick, about 30 minutes, stirring often. Use right away or transfer to jars, cover, cool to room temperature and refrigerate. Sauce will keep several months.
Add the chipotle peppers to taste. Since simmering will bring out the heat in the peppers start by adding 1/4 cup of chipotles and cook for the 30 minutes THEN taste again and add additional peppers if you like it REALLY HOT.
Blueberry Chipotle Barbecue Sauce
Makes about 4 cups
1 tablespoon peanut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 inch chunk of peeled ginger, minced
2 cups blueberries (I bet raspberries or blackberries would be great, too)
1/2 cup veggie broth or water
2 tablespoons ketchup
2 tablespoons soy sauce
2 to 3 teaspoons chipotle powder (smoked paprika would work too)
1/4 cup molasses
2 tablespoons sugar (or more to taste)
Salt to taste, if needed
Preheat a sauce pan over medium heat. Saute the onions in the oil for about 10 minutes, until lightly browned. Add the garlic and ginger, saute for a minute more.
Add the blueberries, veggie broth and soy sauce and bring to a boil. Once boiling, add the chipotle, molasses and sugar. Lower heat and let simmer for about 45 minutes, until it’s reduced by about half. It should be nice and thick. Adjust sugar and salt if you need to. Turn the heat off and let sit for about 15 minutes before using, stirring occasionally.
I used the BBQ sauce on tofu and tempeh. For the tofu, I pressed it and dredged in 2 tablespoons peanut oil and 2 tablespoons soy sauce. Bake for about 20 minutes, then flip and coat with lots of sauce. Bake for 15 more minutes. Same for the tempeh, only I steamed that for about 10 minutes. I love the way basmati or jasmine rice taste with BBQ sauce, so make me happy and serve rice alongside.
2 Cups fresh or frozen blueberries
2 Chipotle chiles from a can of chipotles in adobo
2 teaspoons adobo sauce from the can of chipotles
2 Tablespoons sugar
1 Tablespoon honey
2 Tablespoons chicken / vegetable stock
1/4 teaspoon ancho cilli powder (optional)
1/2 teaspoon lime juice
Kosher or sea salt to taste
Step 1: Put everything in a small sauce pan over medium heat.
Step 2: Simmer the ingredients for about 10 minutes to allow the flavors to mix, mashing the berries with a potato mixer, spatula, or other kitchen implement.
Step 3: Pour the mixture into a mesh strainer and press the liquid out with a spatula (this removes the blueberry skins). Pour the strained mix back into the strainer and re-strain at least once to get all the good stuff.
Step 4: Pour the strained mixture back into the saucepan and simmer on medium-low heat until it reduces to a thick sauce-like consistency. Stir often with a spatula.
Step 5: Place the thickened sauce in a bowl or jar if making ahead, or use directly on chops as called for.
Yield for Sauce: 1-1.5 cups, depending how thick you reduce it down.
2 cups fresh blueberries
1/2 cup diced Granny Smith apples
1/4 cup white wine vinegar
2 1/2 tablespoons sugar
3 tablespoons honey
1 1/2 tablespoons grated orange zest
1 1/2 tablespoons chopped canned chipotle chile in adobo sauce
1/2 tablespoon mustard seeds
1 teaspoon grated ginger
1/2 teaspoon salt
1/4 teaspoon chopped fresh rosemary
5 cups mashed raspberries, preferably fresh, but frozen (without syrup works, too)
2 teaspoons minced garlic
2 tablespoons chipotle chilies in adobo sauce, (about 1/3 of a 7oz can)
1/3 cup red wine vinegar
3 cups granulated sugar or 2 cups honey
1 Box Pectin
Puree the 2 tablespoons of Chipotle Peppers in adobe sauce with 2 tablespoons minced garlic and 1/3 cup red wine vinegar in a blender, food processor or electric chopper. Mix the dry pectin with about 1/4 cup of sugar and Keep this separate from the rest of the sugar. If you are not using sugar, you'll just have to stir more vigorously to prevent the pectin from clumping. This helps to keep the pectin from clumping up and allows it to mix better!
stir the pectin into the raspberries and blended chipotle and put the mix in a big pot on the stove over medium to high heat (stir often enough to prevent burning). It should take about 5 to 10 minutes to get it to a full boil. If you want the sauce to be thinner, just use less pectin, say half of the box.
When the berry-pectin mix has reached a full boil, add the rest of the sugar and then bring it back to a boil and boil hard for 1 minute... If you bring it back to a full boil fairly slowly (on medium heat rather than high) that will help reduce foaming.
Remove from the heat.
Humphrey's DownEast Beast W/BBQ Guru