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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 07-27-2008, 05:05 PM   #16
BobF
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Quote:
Originally Posted by BIGWILLY View Post
i like painting my ribs with "peach pie glaze" shortly before pulling, give good flavor and adds a nice appearance
"Peach pie glaze" - what exactly is that?
I live in peach country and we don't glaze pies.
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Unread 07-27-2008, 06:03 PM   #17
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Default Ain't Just for Pies

Quote:
Originally Posted by BobF View Post
"Peach pie glaze" - what exactly is that?
i found this product at a discount food mart, bought all four of them @ buck a piece, don't know about pie making but does well as a glaze for ribs, apparently you can buy pie glazes in a fair amount of fruit types, thinking rhubarb might work,
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Unread 07-27-2008, 06:43 PM   #18
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I listed this before but here it is again:

Sweet Island rub
Ingredients
3 Tbsp. Caribbean jerk seasoning (I use McCormick)
2 Tbsp. light brown sugar
1 Tbsp. salt
1 tsp. pepper

Directions
1. Combine all ingredients in a small bowl. Rub on ribs (This will do 2 slabs)

Sweet Island Sauce
Makes about 2 1/2 cups

Ingredients
1 cup apricot-pineapple preserves (I cannot find these together so I use 1/2 cup of each)

3/4 cup pineapple juice
3/4 cup barbecue sauce
1 tsp. Caribbean jerk seasoning
1/2 tsp salt
1/4 tsp. black pepper

Directions
1.Stir together all ingredients in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 20 minutes.

Apply as finishing sauce.
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Unread 07-27-2008, 06:44 PM   #19
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rick, ya sure know how to hurt a guy with those pics. dang !
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Unread 07-27-2008, 06:45 PM   #20
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Sounds like a deal.
Never seen it, but maybe you can find it again.
If you see it again, let me know, I would to try it.
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Unread 07-27-2008, 07:48 PM   #21
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Ok, we tried a homemade teriaki. Too much honey, it was a little burned.
One rack of straight Sweet baby Rays for the "earth people"
One rack with twist on Jerk. It was a jerk style sauce but more emphasis on the sweet and a bit less on the allspice and the hot-failure. Bland, it didn't cut through.

The winner was a mango habanero glaze over a pretty standard rub. Good fruit flavor without too much sweet.
Nope, no photos, camera issues (it ain't here).
The recipe was a little like this:
  • 2 Tbls Peanut Oil
  • 8 Ripe Mangoes peeled and cut into large dice
  • 1/2 cup diced White Onion
  • 1/2 cup diced Carrot
  • 2 Fresh Habanero Chiles Seeded and cut into quarters
  • 1/2 cup Champaign Vinegar
  • 1/2 cup Ketchup
  • 1/4 cup Sugar
  • Salt to taste.
I went with Heinz chili sauce and omitted the sugar-I think that was the key.

Thats a keeper
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Unread 07-28-2008, 02:38 AM   #22
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I vote Jerk also.
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Unread 07-28-2008, 09:14 AM   #23
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Quote:
Originally Posted by Plowboy View Post
Try a mango/habanero glaze. Get some mango nectar from the store. Should be in the Mexican foods section. Simmer with a diced habanero (just the fruit, no seeds or ribs). Brush on as a finish glaze. Mango and habanero is a great flavor pairing.

I agree..these two flavors match up VERY well together and I have used it for a dipping sauce when I make my prosciutta wrapped shrimp.
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Unread 07-28-2008, 10:16 AM   #24
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Baste with some Korean style marinade (soy, sesame, garlic, vinegar, sugar, pepper) and glaze at the end with Pineapple Habanero from TPJ.
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Unread 07-28-2008, 10:35 AM   #25
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Jamaican Marinade
¼ cup olive oil
2 Tbs. Jamaican Jerk seasoning
¼ cup orange juice
2 Tbs. soy sauce
¼ cup rice wine vinegar
1 Tbs. dark Jamaican rum
juice of 1 lime
1 scotch bonnet or habañero pepper, seeded and minced
2 cloves garlic, minced
½ cup chopped red onion
2 green onions, chopped
½ tsp. Creole seasoning

Slowly add the olive oil to the jerk seasoning stirring with a wire whisk.
Then add all remaining ingredients; stir. Makes 1 ½ cups marinade

Guava Glaze
2 cups of your favorite BBQ Sauce
¾ cup Guava Fruit Pulp
1 tsp. Blackening Seasoning
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Unread 07-28-2008, 11:09 AM   #26
ushi
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I've tried my hand at some semi - authentic char siu before.

you can get the sauce at the store. been wanting to do some ribs with it, but I haven't gotten around to it.

http://en.wikipedia.org/wiki/Char_siu
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Unread 07-28-2008, 11:49 AM   #27
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Default pumpkin

roast a fresh cheese pumpkin, puree it, make a basic bbq sauce, light on the tomato product, add the pumkin, some sage, pumpkin seasoning and what ever else you think you need. The skies the limit when flavoring this sauce.

Raspberry and blueberry sauce, with smoked chili's
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