Apricot-Mango Chutney

Dave DeWitt Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.

Ingredients

4 medium apricots, diced
3 medium mangos, peeled & diced
8 oz. sugar
2 cups white wine vinegar
1 teaspoon cardamom
1 teaspoon dried ginger
1 teaspoon salt
1 teaspoon white pepper
1 red bell pepper, finely diced
8 ounces golden raisins
1/2 red onion, finely diced

Instructions

Combine all ingredients in a saucepan and simmer, uncovered, for 45 minutes.  Cool, then place in clean jars and refrigerate.  Warm up to use with meat recipes.

Blueberry Chipotle BBQ Sauce

Dave DeWitt Recipes Leave a Comment


This sauce is designed for poultry of all kinds–not only grilled chicken, but also cornish game hens, duck, and smoked turkey.

Ingredients

  • 3 cups fresh  blueberries, crushed

  • 1 ½ cups white vinegar

  • ½ cup brown sugar

  • 2 tablespoons. Worcestershire sauce

  • 1 teaspoon white pepper

  • 1 teaspoon black pepper

  • 1 teaspoon salt

  • ½ teaspoon ground cloves

  • ½ teaspoon chipotle powder, or more to taste

  • 1 bay leaf

Instructions

Blend the ingredients and cook together in a saucepan. Bring to a boil, reduce heat and simmer for about 8 to 10 minutes. Best served at room temperature or warm. Remove the bay leaf before using.

Breast of Wild Goose with Lingonberry Sauce

Dave DeWitt Recipes Leave a Comment

Rick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.

Ingredients

1 full breast of wild (or domestic) goose, about 3 pounds

Marinade:
1/2 cup olive oil
1/2 cup water
1/4 cup apple cider vinegar
3 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder

Sauce:
1 12-ounce jar lingonberry preserves
1/2 cup gin

Instructions

Marinate breast for 2 hours in refrigerator, remove, dry the breast and place it on a grill, preheated to 350 degrees F.   While the goose is marinating, mix the gin and preserves and heat in a saucepan over medium heat, stirring often, until the mixture thickens.

Boil the marinade for 10 minutes, then use it to baste occasionally, until the goose breast reaches an internal temperature of 160 degrees F. Remove and allow breast to rest for 15 minutes, covered in foil, before slicing.

Serve with warm lingonberry-gin sauce on the side.

Teriyaki Marinade

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This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1/2 cup tamari soy sauce
1/2 cup sake or dry sherry
1/4 cup sesame oil
1/4 cup rice vinegar
1/3 cup brown sugar, packed
3 cloves garlic, minced (about 2 tablespoons)
1 (3-inch) piece fresh ginger, grated
1 teaspoon wasabi powder
1/2 cup sliced green onion

Instructions

In a mixing bowl, combine the soy sauce, sake, sesame oil and rice vinegar. Stir in the sugar and whisk until the sugar dissolves. Add the garlic, ginger, wasabi powder and green onion; stir to combine. 

Luau Pork Teriyaki

Dave DeWitt Recipes Leave a Comment

This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (1 1/2-pound) whole pork tenderloin
1 cup sliced pineapple in syrup
1/2 cup teriyaki marinade (see recipe, located here)
1/4 cup finely chopped green onions
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder

 

Instructions

Cut the pork into slices about 1/4-inch thick and place them in a zippered storage bag. 

Drain the pineapple, reserving all of the syrup. In a bowl, combine the syrup, teriyaki sauce, green onions, ginger and garlic powder; pour half of the marinade over the pork, reserving the rest. Cover and refrigerate the pork at least 1 hour. 

Meanwhile, prepare the grill for medium-high direct cooking. Remove the pork from the marinade and grill about 5 inches from hot coals for about 5 minutes on each side or until completely cooked.

Pour the pineapple and remaining marinade into a saucepan. Bring it to a boil and serve as a dipping sauce.