Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: teesquare on December 28, 2012, 11:24:35 AM
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This is one of my old stand by's for that extra "pop" on a dish to push up the points..... ;) ;D
If you like products such Texas Rib Candy - give this a try...it should produce similar results, and is fully customizable to your taste for heat, or flavor:
1- jar of fruit preserves. I prefer blackberry - but ANY fruit will do. Pick one you like.
2. remove lid - and place jar in microwave for 60 seconds - and check for liquidity, stir, add more cook time if needed. We need the preserves to be pourable.
3.When heated sufficiently - pour the preserves thru a fine wire strainer, into a bowl. Use the back of a tablespoon or rubber spatula, etc...to squeeze out all of the liquid. Be sure to scrape off all the liquid clinging to the underside of the strainer too!
4. Add a SMALL amount - start with 1/2 - 1 tsp. of apple cider vinegar, and sir. Taste. You want to achieve a balance of the sweet/tart flavor that suits you.
5.Add a heat source of your choice. I prefer jalapeno powder (Texas Gunpowder) but you may want cayenne, or habanero, etc. (Be careful...A little too much of this stuff is what caused the Chinese to get the idea for fireworks..... :D :D :D )
Stir, and use as you choose. If you like it more tart, it will be thinner in viscosity, thus it will work in a squeeze bottle such as those you see in restaurants. This makes it great for making ribbons of color and flavor on a pork loin, or on your favorite recipe for ABTS, or moinks.....you name it.
If you want it really thick - but still want that sweet/tart balance - allow the mix to cool to be sure of its thickness/viscosity at room temp **and it will be thicker when refridgerated** Add ( IN VERY SMALL AMOUNTS) Arrowroot powder, while the mix is being re-heated and test thickness often. if you can't find Arrowroot powder at your local co-op or health food store ( it is gluten free Cliff! ;) ) then you can use corn starch.
Arrowroot is 2 times a strong in it's thicken power and it does not cloud the mixture as does corn starch.
So - experiment with this outline, and please - share with us your favorite blends.
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I got the 8 ply handy T!!!! :o
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Lotion infused ...please.... ;) ;D
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I got the 8 ply handy T!!!! :o
Is it recommended that this be mixed in the bathroom or does the recipe allow time for a sprint? ;)
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i like where you went w/ this T. the basic outline is the base unit w/ plenty of room for experimentation. i'm going to try it.
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I got the 8 ply handy T!!!! :o
Is it recommended that this be mixed in the bathroom or does the recipe allow time for a sprint? ;)
It depends on how "nuclear" your taste buds are :D.....I can't take the heat that others like....and a few here probbly like it with a 30 second half-life....brings new meaning to "Spring cleaning"... :D :D :D
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i like where you went w/ this T. the basic outline is the base unit w/ plenty of room for experimentation. i'm going to try it.
Thanks Sparky! This is the stuff that has made me some money, and many years ago...won some trophies! ;) If you make mild, an not too thick- it is great on ice cream...no kiddin'!
T
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( it is gluten free Cliff! ;) )
Gluten is not a problem for me, It's L-Glutamates (such as MSG, Yeast Extract, etc.) that get me.
Tee, I love sweet-heat combos, and I happen to love blackberry sauce on poultry. Next time I'm going to follow your lead and add a little heat to it.
This would've been excellent on the Duck we just cooked for Christmas dinner.
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Marked in my to do list!
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T---
That sounds good. I make a cranberry-habanero jelly from scratch that is great on pork loin, chicken, etc.
It makes for a great appetizer also... just spread it on a round of brie and pop it on the smoker until the brie softens. Hell, I might just have to do that for NYE!
Happy New Year all!
Mike
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Thanks boys and girls! And a Happy New Year to you all!
T
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Oh I so have to try this!
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Thanks for the Recipe T, Sounds excellent on a Variety of meats..
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Thanks Key and Scally!
Baste it on ribs guys. Or glaze chicken.
Hope you like it! Make some variations...Smoked Jalapeno ( chipotle ) and Orange is great. Peach and Hab. is good too.
T
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I have made Peach and jalapeno jelly for years. It goes over cream cheese with crackers and is great on pork, ham or chicken. Also good on ice cream for that savory touch. I always add lots more jalapenons to mine, Donna isn't as hot. We make it at the campground in the summer. I thin it down by straining it if I use it for squirting on things. Warm, then strain works best. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Most finishing sauces that are very hot to the finger taste tend to lose some heat after being Cooked. That Texas Rib Candy Mango Habanero for example is pretty dang hot to the finger taste but comes out pretty mild after cooking. Was worried the stuff would be too hot for my wife the first time I tried it.
Thanks for the ideas Tee. I have used the "Pom" pomegranate juice to make a fantastic pork glaze before. Add a little heat for a great chicken wing.
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Pom is great - beacause it already has that yin/yang of the sweet/tart. Great choice Mike! A fruit syrup concentrate may work as well - as long as it is not made largely of corn syrup/sweetners already....
T