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As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. Check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Get ready for some fun summer happenings!

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Grape Chipolte Sauce

I made the following sauce for pulled pork the other day. It's pretty much the same as the Rasberry Chipolte sauce I posted awhile back. I noticed that substituting Grape jelly, the sauce is much less hotter than used with Rasberry Jam. Perhaps the grape has more sugar and calms down the fire of the chipolte. Anyway, this ones a winner![p]
Grape Chipotle Barbecue Sauce[p]1/4 cup unsalted butter
1/4 cup shallots, minced
2 cloves fresh garlic, pressed
1/2 cup cane sugar
1/2-cup orange juice, concentrate
1 tablespoon fresh ginger, peeled and grated
1 teaspoon sea salt
¼ teaspoon fresh ground black pepper
1/2 teaspoon ground cinnamon
1/4-teaspoon ground clove
1-can chipotle peppers in adobo sauce, pureed
1 cup seedless raspberry jam or grape
1 36 ounce bottle ketchup
1/4 cup Grand Marnier (optional)[p]Melt the butter in a saucepan over medium hot heat and sauté the shallots and garlic cook until soft, stirring, about 5 minutes. Add the sugar, orange juice, ginger, salt, pepper, cinnamon, and cloves, blending with a wire whisk heat until the sugar has dissolved. Blend in the chipotle puree, jam, and ketchup, stirring until well blend. Bring to a boil. Reduce heat and simmer for 30 minutes. If you are using the Grand Marnier add it the last 5 minutes of cooking.[p]Yield 6 to 7 cups

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