levi27123
Knows what a fatty is.
Anyone got Any good BBQ glazes with or without fruit
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BBQ glazes ?
- Thread starter levi27123
- Start date
yakdung
is Blowin Smoke!
The Meeper
Full Fledged Farker
This sauce is fabulous with BBQ duck.
Ingredients
1.5kg very ripe tomatoes or 3 x 440ml canned tomatoes
2 onions, thinly sliced
2 long red chillies, seeds removed coarsely chopped
40g brown sugar
185ml cider vinegar
60ml Worcestershire sauce
1 tbsp Dijon mustard
2 tsp smoked paprika
1 tsp ground allspice
1 tsp ground cloves
2 cloves garlic, chopped
2 fresh bay leaves
1 cinnamon quill
Method
Combine tomato, onion and chilli an cook over medium heat for 30 minutes until very soft. Transfer to a food processor and blitz until smooth, then push through a sieve into a clean saucepan.
Add remaining ingredients and bring to the boil over medium heat, reduce heat to low and simmer, stirring occasionally, for 15mins or until thick.
Remove cinnamon and bay leaves.
Pour into a sterile bottle and cool.
The sauce will keep for up to 1 month in the refrigerator.
with courtesy to Luva duck Australia
Ingredients
1.5kg very ripe tomatoes or 3 x 440ml canned tomatoes
2 onions, thinly sliced
2 long red chillies, seeds removed coarsely chopped
40g brown sugar
185ml cider vinegar
60ml Worcestershire sauce
1 tbsp Dijon mustard
2 tsp smoked paprika
1 tsp ground allspice
1 tsp ground cloves
2 cloves garlic, chopped
2 fresh bay leaves
1 cinnamon quill
Method
Combine tomato, onion and chilli an cook over medium heat for 30 minutes until very soft. Transfer to a food processor and blitz until smooth, then push through a sieve into a clean saucepan.
Add remaining ingredients and bring to the boil over medium heat, reduce heat to low and simmer, stirring occasionally, for 15mins or until thick.
Remove cinnamon and bay leaves.
Pour into a sterile bottle and cool.
The sauce will keep for up to 1 month in the refrigerator.
with courtesy to Luva duck Australia
IamMadMan
somebody shut me the fark up.
If it's just a glaze you want without adding any additional flavors, spritzing with apple juice during the last 15 minutes leaves an awesome satin sheen.
If you want a thicker glaze, heated peach or apricot preserves work well too. You can also thin them with Apple Juice, Worcestershire Sauce, Honey, and even Cider Vinegar and add additional spices in for flavor. You are only limited by your imagination.
Red Currant Jelly on pork Loin looks great and imparts some fruitiness and sweetness....
If you want a thicker glaze, heated peach or apricot preserves work well too. You can also thin them with Apple Juice, Worcestershire Sauce, Honey, and even Cider Vinegar and add additional spices in for flavor. You are only limited by your imagination.
Red Currant Jelly on pork Loin looks great and imparts some fruitiness and sweetness....
wtxsmoker
Full Fledged Farker
Blue hog and jalapeño jelly mix. Pretty shinny
TXBronco
Full Fledged Farker
I actually just mixed Blue's Hog and Trader Joe's Sweet Chili sauce with a touch of water. Worked great
ShadowDriver
somebody shut me the fark up.
The folk back in NC at the Cackalacky outfit sure do make a nice Cheerwine sauce that I'd honestly never be able to use as anything other than a glaze (it's that sweet), but it really excels in that role.
Otherwise, I'm a big fan of MadMan's suggested apple juice or even a really nice mop sauce made of apple cider vinegar, bourbon, apple cider/juice, lemon juice, and some dry rub (simmer that down for a little while before applying to your smoking meat of choice).
Hope that'll give you a couple of other ideas to consider!
Let us know what you end up trying & how it works out.
Otherwise, I'm a big fan of MadMan's suggested apple juice or even a really nice mop sauce made of apple cider vinegar, bourbon, apple cider/juice, lemon juice, and some dry rub (simmer that down for a little while before applying to your smoking meat of choice).
Hope that'll give you a couple of other ideas to consider!
Let us know what you end up trying & how it works out.
