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Post by gulfcoastguy on Aug 15, 2011 11:30:16 GMT -5
Fig BBQ sauce courtesy of Grilled magazine March edition can be found in Barnes & Nobles
1 cup fresh figs 1/4 cup pitted prunes 2 cups water 1/2 cup apple cider vinegar 1/2 cup dark brown sugar 2 Tablespoons molasses, unsulfered 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon black pepper 1 tablespoon dijon mustard 1/2 teaspoon allspice 1 teaspoon cayenne, I used crushed red pepper flakes combine over medium heat stirring for 5 minutes, reduce heat and simmer for 20 to 30 minutes stirring occasionally, blend sauce and either can it or refrigerate it If canning it multiply in the recipe by 8 yields 14 pints, process by hot water bath method. Very good on pork, I think it would be good on poultry but haven't tried it yet.
Update! Marinate pork loin for 24 hours in this then cook on indirect heat untill it reaches 155F internal temperature. I used a Green Egg ceramic grill/cooker/oven/smoker set up with the plate setter and a dome temperature of 300F.
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Deleted
Posts: 0
Joined: January 1970
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Post by Deleted on Jan 14, 2012 12:13:25 GMT -5
I am going to try this one for sure this summer. We have fig and plum trees and have been wanting a BBq recipe using them. Thanks!
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Post by gulfcoastguy on Jan 23, 2012 18:53:56 GMT -5
Sorry to be so slow getting back. As a note if you multiply the recipe by 8 (use a half gallon of figs) it will yield 14 pints that can safely be canned by the hot water bath method. Oops! I'm repeating myself. I allways used to make fun of the old people who did that. I am a little more generous with the red pepper flakes, black pepper, and mustard then the recipe says since I like it spicey.
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