Recipes

Chef Juke's Raspberry-Chipotle BBQ

dub — Sun, 05 Aug 2012 19:20:37 GMT

Hi Y'all-

In case you're tired of red pepper/vinegar or sauces that smek like fancy ketchup, I present the one the only the legendary:

Chef Juke's Raspberry-Chipotle Barbecue Sauce

6 Tbls. packed dark brown sugar
1/2 cup cider vinegar (i vote for brown over white!)
1/4 cup molasses (or so)
Â¼ cup Worcestershire sauce(i'd double this)
2 Tbls dark rum (at least!)
2 Tbls yellow mustard (i like more)
1 Tbls pure chili powder (i'd omit this-the chipotles are hot enough)
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(slurried up good in a food procesor)
2 cups ketchup
2 cups Raspberry Preserves(seedless Smuckers is what I use)
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. Makes 5 cups or 20 servings.

NOTES:
**Add the chipotle peppers to taste. Since simmering will bring out the heat in the peppers start by adding Â¼ cup of chipotles and cook for the 30 minutes THEN taste again and add additional peppers if you like it REALLY HOT.

You can drink shots of this stuff!
dub(good on anything)

Lexington Red Slaw

learnenbbq — Fri, 31 Jul 2009 00:11:57 GMT

Does anyone have a recipe for this?

Here's a Baked Bean recipe that seems pretty good IMHO.

Another_Q_Lover — Tue, 30 Mar 2010 20:46:28 GMT

Tom’s Baked Beans

Catering barbecue for birthdays, family reunions, and other celebrations, we have accompanied the barbecue with several different side items. One of the most popular items that we prepare is baked beans. The following recipe I dreamed up and will actually feed about 50 people, so if smaller quantities are desired, just reduce the ingredients proportionally.

One pound of bacon

One large sweet onion (the flatter the onion, the sweeter it is)

Three ‘number-10’ cans (117 ounce cans) of ‘Bush’s Original Baked Beans’

One pound of brown sugar

One cup of molasses

One teaspoon salt

One teaspoon pepper

Empty the three cans of Bush’s beans into an 18-quart cooker that has been sprayed with a non-stick cooking spray. In a large skillet, fry the bacon after cutting it into one-half inch wide strips (cut the entire pound of bacon without separating the strips). When the bacon begins to give off a little grease, dump in the onion, chopped fine. Fry until the onion turns translucent and the bacon separates and is fairly crispy. Dump the onion and bacon, including the grease, into the beans and mix well. Add the brown sugar once the beans are hot and beginning to bubble, and stir. Add the molasses and stir. Add the salt and pepper and stir. Let the beans cook for about 30 minutes. Serve along with the barbecue and some Cole slaw. (If you need a few more beans for a few more folks, just add another can of Bush's beans to the above mix. It will stretch it without changing basically anything.)

ENJOY!

Welcome!

donald — Wed, 08 Nov 2006 03:50:04 GMT

Have a recipe you'd like to share or find some advice? Then just ask!

- Donald