All posts by dewmanshu

Smoked Cherry BBQ Sauce Version #1

Recipe Story: Click HERE
Buy Limited quantities of “Left Overs” Click HERE
(disclaimer)

3 Cups of smoked cherries
1 Cup of blueberries
2 Diced up Black plums
2 Jalapenos, rind and seeds included if ya like it to have a good bite
1 Cup of vegetable or chicken broth
5 Cloves of garlic
1/2 of a large Yellow Onion (I only had Vidalia during this recipe, but would prefer yellow’s for this)
2 Cups of Ketchup
2 TBSP Worcestershire
1 TBSP lemon juice
1 TBSP Extra Virgin Olive Oil
1 Cup Brown Sugar
1/2 TSP Cayenne (you can omit if you want)
1 TSP Cumin
1 TSP Roasted Ground Coriander
1 TSP Ground Celery Seed (I use a mortar & Pestle)
1 TSP Ground Ginger (crazy huh?)
1 TBSP Garlic Powder (MORE garlic!)
1 Cup of Honey

  1. Remove stems and pits from cherries. Cut in half and smoke with whatever wood you like. I used Cherry Wood. Or just use fresh cherries and no smoke. I am sure it will be fine. Wreck this recipe all you want!
  2. In sauce pan. medium heat throw a tablespoon of butter and the garlic and onions in. Cook until onions are translucent and garlic is starting to brown.
  3. In a blender, “CHOP”  the cherries, blueberries, plums, jalapeño, garlic, onions, and broth until all cut up and a good slosh of liquid. Then purée/food processor speed for a minute or so. You are looking to cut the plum skins up as much as possible.
  4. Place fruit concoction in large sauce pan. Medium heat.
  5. Stir in rest of the ingredients.
  6. Cook uncovered and stir for about 30-45 minutes on medium heat.
  7. Cook uncovered and stir occasionally for about 30-45 minutes in between simmer and medium heat.
  8. Turn down to simmer/low heat and let it cook for as long as it takes to get to the consistency you like. Stir ever now and again.
  9. Once cool store how ya want. Makes about 6 pints.
SMOKED!

 

Blend!

 

Getting there!

 

 

Final product! I like cheese so that is a stick of goat cheese. I also like to blend my sauce one last time before jarring.

 

 

 

 

Let’s kick this off with a made up sauce and a couple rack of ribs.

I got this wild idea to smoke cherries. Yep, smoked cherries. Now I have to admit, getting them rolled up in the paper was a tad tough. But the real job, the real job was getting them lit. Seriously though, I smoked some cherries.

 

Fresh cherries BEFORE smoke.

 

 

 

 

 

 

 

 

After an hour in the smoker with Cherry Wood (duh, what else) at 225*

 

 

 

 

 

 

 

 

 

 

Now on to making a sauce and some ribs for the sauce. I’ll be back with the details and how I wrecked the recipe. Sneak peak of the ribs in the mean time? Sure.

I smoked in a Cook Shack electric smoker for 2 hours then moved to charcoal grill for ~2 more hours. This is at 3.5 hours. I know I know, I took one out and gave it a hug. Hey, if you can’t love your own meat, how can you expect others to learn to love your meat? High five for understanding? Oh yehhhh!!!!