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Fruit BBQ Sauce

post #1 of 20
4/22/06 at 4:19pm
Thread Starter 
I will be leading a comp. in a few months along side of my friend. We are looking to use some kind of fruit or sweet and sour bbq sauce. Something that will be different, but will catch peoples eyes.

Anyone have any thoughts towards this? Thanks.
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post #2 of 20
4/22/06 at 4:22pm
Mangos would be good.

Regards Cakerookie
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post #3 of 20
4/22/06 at 4:50pm

Tamarind Chipotle

We had this great bbq sauce in Mexico that was spicy but sweet and tart - great combo with lots of depth of flavor. Don't have a recipe but it was dark and fruity with a nice smokey chipotle flavor.
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post #4 of 20
4/22/06 at 4:51pm
I've seen it done with watermelon and chipotles. Doesn't give much sour though so some citrus may be needed. Seems appropriate for pork ribs. I'd probably have a different preference for a pork shoulder or brisket.

Phil
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post #5 of 20
4/22/06 at 6:34pm
Thread Starter 
Well im thinking we are going to use ribs, maybe a shoulder/brisket , chicken, and maybe a different meat. Im thinking buffalo but that can get kinda costly.

What kind of different exotic meat should i put on there as well?

I found 2 recipies that cought my eye.

Peach BBQ Sauce
and
Black Cherry BBQ Sauce.

The black cherry sauce called for black cherry soda which sounds.....idk over the top so to speak.


:chef:
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post #6 of 20
4/22/06 at 9:50pm
black cherry syrup reminds me of a bad cough...
Try a non-tart syrup.
Fig, melons, pears heck even a stone fruit would work. I would say plums, their kind of tart (depends on the ripeness) though their out of season.
I've done the mango. Just be easy with the brown sugar when making the sauce
:ciao:
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post #7 of 20
4/23/06 at 8:03am
What is a comp. ?
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post #8 of 20
4/23/06 at 9:20am
orange, huckleberry, guava, papaya, blackberry, apricot, it can go on and on!
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post #9 of 20
4/23/06 at 10:54am
* Exported from MasterCook *

Apricot Barbecue Sauce

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup vegetable oil
1/4 cup wine vinegar
1/2 cup apricot nectar
2 tablespoons brown sugar
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon chili powder

Combine thoroughly all ingredients.

Source:
"National Pork Producers Council"
S(Internet address):
"http://www.nppc.org"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 80 Calories; 7g Fat (74.9% calories from fat); trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 159mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0

Heres one from Master Cook..........

Regards Cakerookie
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post #10 of 20
4/23/06 at 5:54pm
Thread Starter 
comp means competition.


Thanks guys maybe ill exparment a few of these. Any more ideas shoot them my way. :lips:
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post #11 of 20
4/23/06 at 5:57pm
Quinn01 are you entering the Memphis in May Barbecue Comp? Or is this another comp school related or something.Always interested to hear about these things.

Regards Cakerookie
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post #12 of 20
4/23/06 at 10:09pm

Roasted Bananas

I just invented a Tropical Spicy Ginger jam that would be great with BBQ-will have to try it when I get back to work-

The jam consisted of Roasted Banana's and Pineapple, Pickled and Candied Ginger and house made chipotle powder---freaking awesome

12 Bananas, roasted and deglazed, liquid reserved
3 large pineapples, cleaned and roasted, deglazed, liquid reserved
Mince one ounce of each pickled ginger and candied ginger

Add enough water or pineapple juice to reserved liquid to make 4 cups. Combine it with 7 cups of sugar, bring to 220 degrees.

Rough chop pineapples and mash roasted bananas. Add ginger, pinch of salt, one tablespoon of Chipotle powder and 28 oz of the simple syrup. Bring back to 220 slowly (about one hour, stirring frequently to avoid scorching)

Yeilds One Quart

This is pretty awesome, and makes a great peanut butter and jelly sandwich.
:lol:

Peace, Hugs and Chipotle Powder----
Chef Mike
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post #13 of 20
4/24/06 at 11:38am
Thread Starter 
Yah Bauh. That sounds good man. Ill have to try that too.

Right now i think we are going with a citrus bbq sauce and a few others that we have in mind that we want to try.

This comp. is within the county. Its a county wide BBQ cook-off. I was in it last year as a JR. in highschool. I am now going to be a sr. for next years. I am in charge of running this and I want to win. The kid im working with is like my sous chef so to speak.

I think im going to get one more person to help out. We are thinking of usuing ribs, chicken, shank and a few other little things.

We will see. But yeah ill keep all of you posted on how the things turn out.

Any more ideas keep em commin! Ive got untill September, when the grill off is. :smiles:
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post #14 of 20
4/24/06 at 3:02pm
just an fyi there are some good QUE sites on the net, full of information.
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post #15 of 20
4/24/06 at 3:18pm
What is a QUE site ?
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post #16 of 20
4/24/06 at 6:45pm
Short for Bar-B-Que
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post #17 of 20
4/24/06 at 7:55pm
i've had a fig bbq sauce on beef and chicken and it was to die for, i'm not sure exactly how it was made, but i do know that the figs were cut in half and roasted in the oven with a little sugar on the tops of them until the sugar caramelized, it was fantastic!
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post #18 of 20
4/29/06 at 10:19pm

ridiculous bbq's

I was hanging out with my sous tonight that had never had a really good Carolina Mustard BBQ and with that thought I was telling him that we had a bunch of bananas and pineapples that we need to use up soon...so give me a day or so and I am going to have a bunch of BBQ's that are gonna be to die for...

Cheffy
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post #19 of 20
4/30/06 at 4:56pm
pomegranite bbq sauce!!
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post #20 of 20
5/2/06 at 10:03am
BBQ Sauces---

Well, I made a few different sauces this week...

The tropical one that I gave the recipe for the jam in one of the posts above, that was pretty awesome...

Also did a roasted banana
Roasted Pineapple with honey and chipotle
A traditional Mustard that I broke down as a base for an Apricot Mustard, Roasted Pineapple-Mustard, Mandarin Orange/Sesame BBQ

Hoisin BBQ

and I think that is it, but ain't that enough????????

Am doing a small function tomorrow night (300 pp for a benefit that Tony Bennet is doing) and I am doing hoisin roasted pork loin with a choice of the bbq sauces that I listed above, along with traditional BBQ sauce and a traditional bbq with Honey and Chipotle

Anyway...there's the Cheffy Babbles...

Peace, Hugs and BBQ Sauce...

Cheffy
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