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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-19-2011, 03:58 PM   #1
PatioDaddio
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Default 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.



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.



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!

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John
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Unread 03-19-2011, 04:03 PM   #2
BlueHowler
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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.
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Unread 03-19-2011, 06:05 PM   #3
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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.
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Unread 03-20-2011, 12:46 AM   #4
PatioDaddio
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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) . 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.



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
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Unread 03-20-2011, 12:58 AM   #5
deepsouth
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man, sounds and looks awesome.
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είναι το είδος.
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Unread 03-20-2011, 01:06 AM   #6
PatioDaddio
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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
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Unread 03-20-2011, 02:36 AM   #7
firemedic
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Thanks for the post, this is going on my must-try list!!
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Unread 03-20-2011, 04:33 AM   #8
TomB
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Thanks for sharing your recipes John. You must have some very happy family members, friends and neighbors.
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Unread 03-20-2011, 05:24 AM   #9
TIMMAY
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Definitely one to try, thanks!
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Unread 03-20-2011, 04:48 PM   #10
PatioDaddio
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Thanks, all!

John
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Unread 03-20-2011, 05:24 PM   #11
infernooo
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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 View Post
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
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Unread 03-20-2011, 05:29 PM   #12
PatioDaddio
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Yup, the orange juice cuts the sweetness a little.

John
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Unread 03-20-2011, 05:42 PM   #13
parrdist
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Man I wish I lived close to you, I would become your new Best Friend, This sounds fantastic. Can't wait to try.
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Unread 03-20-2011, 09:17 PM   #14
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Looks great and thanks for posting the recipe I'll give it a try........
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