Blueberry Chipotle BBQ Sauce

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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.

Blackberry or Marionberry BBQ Sauce

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This sauce works particularly well with grilled beef, and it’s great on steaks of all kinds.

Ingredients

  • ¼ cup butter

  • ¼ cup chopped onion

  • 1 teaspoon. chopped garlic

  • ¼ cup Worcestershire sauce

  • 2 tablespoon molasses

  • 1 tablespoon hot sauce of choice

  • ¼ cup fresh lemon juice

  • 3 cups fresh blackberries, crushed

Instructions

Heat the butter in a saucepan, add onion and garlic and cook until soft, about 5 minutes. Add all the other ingredients including the berries and cook for about 10 minutes in a slow simmer. You may wish to let this reduce down a bit if the sauce appears too thin.

Raspberry BBQ Sauce

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Use this as a finishing sauce for grilled pork chops, pork ribs, lamb chops, or even lambburgers.  Take care that the sauce doesn’t burn when on the grill.

Ingredients

  • 3 cups fresh raspberries, crushed, strain some of the seeds out if possible

  • 1 cup yellow mustard

  • ½ cup vinegar

  • ½ cup brown sugar, packed

  • 1 tablespoon liquid smoke

  • 2 tablespoons hot sauce of choice

  • 2 tablespoons chili powder

  • 1 tablespoon. ground pepper

  • 1 teaspoon salt

Instructions

Mix all the ingredients together in a saucepan, heat to a boil, then lower the heat to a simmer and cook for 5 minutes. Do not overcook.  This makes a chunky sauce, so feel free to strain it to make a smoother version.

Big Pig Pork Injection

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Ray Lampe, aka “Dr. BBQ” is a competition cook on the barbecue cookoff circuit and the author of four books, including his latest, The NFL Gameday Cookbook. The following is an excerpt from the archives of “Ask Dr. BBQ“

Here’s Ray’s version of a competition injection blend. This goes well in a slow cooked pork shoulder.

 

Ingredients

1 cup pineapple juice

1 cup apple juice

½ cup brown sugar

¼ cup salt

2 tablespoon Worcestershire sauce

2 tablespoons soy sauce

2 tablespoons hot sauce

1 tablespoon dry mustard

Instructions

Combine all the ingredients in a saucepan. Heat until they are all blended well. Refrigerate before using.

Chipotle-Pumpkin Seed Butter

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A Recipe From:

Soaked, Slathered, & Seasoned

A Simple Guide to Flavoring Food for the Grill

 


by Elizabeth Karmel

Ingredients

1/2 cup (1 stick) unsalted butter, softened

1 small chipotle in adobo, drained and finely chopped (about 1 tablespoon)*

3 tablespoons lightly toasted green pumpkin seeds (pepitas)

1/2 teaspoon ancho chile powder

Pinch ground cinnamon

1/2 teaspoon sea salt or fleur de sel

 

Chipotle-Pumpkin Seed Butter

 

Instructions

In a medium bowl, mash or stir the butter with a fork until it is smooth and slightly fluffy. Add the chipotle, pumpkin seeds, ancho chile powder, cinnamon, and salt. Mix together, mashing with the back of the fork to make sure all the ingredients are incorporated. Mix well. Taste for seasoning and adjust if desired.


On a piece of plastic wrap or parchment, drop the butter in spoonfuls to form a log. Roll the butter in plastic wrap and smooth out to form a round log about 1 1/2 inches in diameter. Refrigerate until hard and easy to cut into pieces. The butter will keep, tightly wrapped, in the refrigerator for up to 1 week and in the freezer for up to 1 month.