Preserve Barbecue Sauce
By Kent “The Deck Chef” & Ally Whitaker
I’ve touched on this subject before with a few recipes but I decided that I needed to spell out the actual quick and easy method that I use when making a quick barbecue sauce with a berry infused flavor… I cheat.
Ally and I love quick and easy when it comes to cooking. We also love foods that are packed with flavor. Simple and easy does not mean bland. This recipe fits right smack into that category!
This is an easy method for making a junk sauce that is perfect for just about anything but very well suited for pork. It’s also great with chicken wings, turkey, steak and even tuna steaks as well! I’ve even drizzled it over grilled veggies, used it as a dipping sauce.
You can start with this basic recipe and then add more ingredients as you like. A true “Junk” sauce! Oh, a Junk sauce is when you need a quick sauce, so you start with something you have, then ya toss in a bunch of… junk! In this case the “junk” comes in the form of fruit preserves.
The last time I talked about this method I used Raspberry preserves as an example. Since then I’ve been emailed a few times with questions about using other items. So, I tried a few. To date raspberry, apple, peach, and orange preserves have worked wonders. Using something such as grape jelly produced a flavor similar to tailgate meatballs. Not one of my favorites… the sauce that is… I love meatballs.
Here’s a quick and easy version that’s slightly different from the Raspberry Junk Barbecue Sauce that I wrote about several months ago. I used blackberry preserves for one version and one with peach and both were pretty darned tasty. Remember, you can use your homemade sauce or a bottle of store bought if pressed for time.
Kent’s Preserve Junk Barbecue Sauce
Bottle of store brand plain barbecue sauce
2/3 c. preserves
1/2 Tbsp. hot sauce
Dash of brown sugar
In a saucepan over low heat – add the preserves and stir until melted. Do not boil or over heat. Add about half of the barbecue sauce, hot sauce and a dash of brown sugar and stir. Remove from heat, taste and add more barbecue sauce if desired.
Oh, did I mention, Ally used the left over sauce for a quick and easy spread. She took the version with blackberry, added a few more dashes of hot sauce and a tablespoon of minced jalapenos. Then, she mixed that with cream cheese. Let me tell ya, that was one Auburn football game day cracker spread that was pretty popular! Enjoy, and as always, let me know how your tweaks to recipes turn out.
Kent Whitaker is the author of eight cookbooks, ranging from hometown cooking with a culinary history twist to titles for NASCAR tailgating and barbecue. He has also written and illustrated two books for children, is a trained USCG AUXCHEF, and is the winner of the Emeril Live / Food Network Barbecue Contest. His latest book, Bullets and Bread, is in bookstores nationally and is also available online at www.thedeckchef.com, as well as at Barnes and Noble and on Amazon.
Tandoori Lamb Skewers
Fire Up The Grill
By Steve Collins
The Home Chef
This is like the yogurt based marinades that people from India use for tandoori barbecue. I’ve substituted coconut milk for the yogurt. Serve this with habañero cherry chutney (recipe below), for added zing.
Serves 2 for dinner or 4 for an appetizer.
1 lb. lamb steak from leg of lamb
Juice of 1 lime
Freshly ground pepper
2 c. coconut milk
2 Tbsp. fresh ginger, peeled and coarsely chopped
1 tsp. ground cumin
1 Tbsp. curry powder
2 cloves garlic, finely chopped
1 jalapeno pepper, seeded and deveined, coarsely chopped
Trim the lamb and cut into 1” cubes. Put it into a reclosable plastic bag. Prepare the marinade. Put the remaining ingredients in the blender and pulse until they’re well blended. Cover the lamb cubes with the marinade, seal the bag and refrigerate for at least two hours or up to overnight.
Prepare a hot fire in the grill. While the fire is heating, thread the lamb cubes onto the skewers.
Directions for Cooking on Sam’s Smoker Pro (which I used)
Put two cups of your favorite woodchips into the SmokerPro. When the fire is hot put the SmokerPro directly over the fire. Put the grill grate on and place the lamb skewers on the grate directly over the SmokerPro. Close the lid and cook for 30 minutes. Internal meat temperature checked with an instant read thermometer should read 165˚.
Directions for cooking on planks
Soak two planks for at least an hour. When the fire is hot, put the planks on the cooking grate directly over the fire. Spread the chicken pieces on the planks. Cook as above
2 c. dried cherries
1 c. red wine or brandy
4 Tbsp. shallot, finely chopped
1 habañero pepper, finely chopped
Salt to taste
Freshly ground pepper
Put all of the chutney ingredients in a saucepan and bring to a boil. Reduce to a simmer. Add the wine as needed until the cherries plump.
Barbecue Is Now
By Paul Kirk CWC, Ph.B., B.S.A.S.
Kansas City Baron of BBQ
Order of the Magic Mop
Ambassador of BBQ
Certified Master BBQ Judge
One of my favorite things to barbecue and eat is chicken wings, so I am passing along some of my favorite recipes I’ve played with this year.
Once you try these, you’ll understand the name—they’re utterly, totally addictive! These are a bit messy and time-consuming to make, but they’re worth every minute. They’ll impress the heck out of your friends, too, and you’ll wish you’d made more of them. They also taste great the next day, if that should happen.
4 lbs. chicken wings
1 c. grated Parmesan cheese
2 Tbsp. dried parsley
1 Tbsp. dried oregano
2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
1/2 c. butter
Preheat the smoker or oven to 350° degrees F. Cut the wings into drumsticks, saving the pointy tips. (Not sure what to do with those wingtips? Freeze them for soup—they make great broth).
Combine the Parmesan cheese and the parsley, oregano, paprika, salt, and pepper in a bowl. Line a shallow baking pan with foil. (Do not omit this step, or you’ll still be scrubbing the pan a week later.)
Melt the butter in a shallow bowl or pan. Dip each drumstick in butter, roll in the cheese and seasoning mixture, and arrange in the foil-lined pan. Bake for 1 hour, and kick yourself for not having made a double recipe! Yield: About 40 pieces.
If you like the Asian flavors as I do you should enjoy these wings
Five Spice Chicken Wings
15 chicken wings cut into 30
2/3 c. soy sauce
2 Tbsp. vegetable oil
2 tsp. Chinese five spice powder
2 cloves garlic, pressed
Marinade chicken wings with mixed ingredients. Refrigerate at least 1 hour, preferably overnight, turning chicken occasionally.
Preheat oven or smoker to 375º degrees F. Arrange chicken on rack in foil-lined pan and bake or smoke for 30 minutes. Brush chicken with reserved marinade occasionally. Turn chicken and cook about another 30 minutes, brushing occasionally with marinade.
Here is an easy and tasty wing recipe.
Lemon Chicken Wings
3 lbs. chicken wings
4 c. fresh lemon juice
1 Tbsp. cane sugar
1 Tbsp. Lawry’s seasoned salt
1 Tbsp. lemon pepper
1 tsp. chipotle powder
1/2 c. butter, melted
Marinate chicken in 4 cups lemon juice for 2 hours covered in the refrigerator. Combine the spices and blend well. Remove the chicken from the marinade. Sprinkle the wings with the seasoning.
Preheat the pit to 250º degrees F. Place on pit and cook indirect for about 1 1/2 hours or until done or until done. Remove the wings from the grill and place in a large bowl and pour the butter mixture over them, toss to coat and serve.
Squeeze the 2 lemons into the melted butter and blend well. Serves 6.
Here’s one for all the grillers.
Hot and Spicy Chicken Wings
10 chicken wings, disjointed
1 Tbsp. canola oil
1 Tbsp. garlic powder
1 tsp. parsley
1 tsp. oregano
1 tsp. black pepper
1/4 c. lemon juice
Hot sauce to taste
Mix everything together in a bowl, and let marinate in the fridge for at least an hour or better overnight. Then grill. It’s that easy! Use as much hot sauce as your taste buds call for. Makes 20 pieces. Enjoy!
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