Tag Archives: barbecue

Mango Barbecue Sauce

Mango Barbecue Sauce

I love it when the weather here in Southern Oregon starts to warm up.  Warm weather is perfect barbecuing weather.  Don’t get me wrong, I barbecue at all times of the year and I even have been known to barbecue in the middle of a snowstorm…  It’s just that it so much more pleasant and enjoyable when the weather is nice.  Standing next to the BBQ, chatting with friends or family, grilling dinner with long stainless steel tongs in one hand and an ice cold beverage in the other hand.  You get the picture…

The other day at the local Food Coop, I found this gorgeous organic mango for a dollar and a half.  It was twice the size as my fist and was perfectly ripe.  I could not pass it up…  At first, I was going to make a dessert, I then quickly changed my mind after thinking about making a sweet and tangy Mango Barbecue Sauce.  I wanted a sauce that I can easily brush on grilled chicken or pork tenderloin during my busy work week for a fast and flavorful dinner.

While my Mango Barbecue Sauce was simmering away on the stove, I snagged my camera and headed out the back door.  The photo above is the backside of a perennial herb called “bloody dock” or “bloody sorrel”.  Yeah, I know, it’s a gory name for a lovely little plant. But when I bought them I was told that you could eat the leaves in a manner similar to spinach.  We’ll see.  The plants are not quite big enough for me to harvest a bunch of leaves yet.  Maybe in a few weeks I might be able to do that…

Up in the corner of the backyard, I heard all of this squawking…  It was a young blue jay that fell out of the nest a few days ago.  The parents were taking turns flying back and forth to feed their little down covered youngster.  The baby jay would hide in the bushes and only come out when its parents were around with their beaks full of food.  I’m hoping that within a week or so it will be able to take care of itself and be able to fly around on its own.  In the meantime, my Jack Russell Terrier is not allowed out in the back yard without a leash…  Poor dog!

My Mango Barbecue Sauce is easy to make and takes about an hour to prepare. I like to brush it on grilled chicken or if I have a more time on my hands, brushed on  succulent barbecued pork ribs.  Makes about 3 cups and it will keep up to a week in the refrigerator.  Enjoy!  Tessa

Ingredients:

  • 1 large mango (peeled and diced)
  • 1 cup tomato ketchup
  • 1/2 cup champagne vinegar
  • 1/4 cup Indonesian Soy Sauce
  • 1 can Pepsi (you can use Coke if you want)
  • 1 tsp ground ginger
  • 1 tsp coriander
  • 1 tsp ancho chili powder
  • 1 tsp Szechuan pepper
  • 1/2 to 1 tsp liquid smoke
  • 1/4 tsp red chili flakes (or to taste)
  • 1/4 tsp cracked black pepper (or to taste)

Grab a saucepan and add all the ingredients.  Cook on low, stirring occasionally for about an hour or until the mango is cooked down and the sauce has thickened.  If it is too thin, cook a bit longer.  Too thick, then add water.  Be sure to taste and correct your seasonings.  Remove from heat, blend with a hand or stick blender until smooth.  Brush on grilled chicken or pork.  Makes about 3 cups.  Keep in the refrigerator covered for about a week.  Enjoy!  Tessa

Strawberry Barbecue Chicken

Strawberry Barbecue Chicken

I have a bad habit…  Whenever Bruce and I have guests at our home, I tend to put out too much food.  Our guests always go home happy and with their bellies full but, dealing with party leftovers can be a pain.  Just like what happened over the past weekend.  We had a pound of leftover strawberries sitting in a bowl on the counter after our brunch and there’s only two of us living in the home.  Ugh!  I can’t believe I thought it and even worse, I can’t even believe that I said it out loud.  I bought way too many strawberries…

Strawberry Barbecue Sauce

I have learned over the years that sometimes you just need to get creative to use up the ingredients you have on hand.  I personally like to use ingredients and flavor combinations in ways that most people would never think or even dream of.  A great example is my sweet and tangy homemade Strawberry Barbecue Sauce with spicy ancho chili, sweet and sticky Indonesian soy sauce and my favorite soda, Dr Pepper.  The flavor of my Strawberry Barbecue sauce is smoky, sweet and complex but on the other hand, it’s really easy to make.

Strawberry Barbecue Sauce

  • 1 pound of strawberries (cleaned, hulled and quartered)
  • 1 can Dr Pepper
  • 1 cup tomato ketchup
  • 1/4 cup brown sugar
  • 1/4 cup Indonesian soy sauce
  • 1/4 cup rice wine vinegar
  • 1 tsp liquid smoke
  • 1 tsp seasoning salt
  • 1 tsp smoked paprika
  • 1/2 tsp ancho chili powder (use more for a spicy kick)
  • 1/2 tsp granulated garlic
  • 1/2 tsp granulated onion
  • 1/2 tsp black pepper or to taste

Add all ingredients to saucepan. Cook on medium low, stirring occasionally for about 45 minutes.  Blend with hand blender to make the barbecue sauce smooth.  Taste and correct your seasonings.  Remove from heat and let cool.  Makes about 3 cups.  Any leftovers will keep in the refrigerator for about a week.  Brush it on barbecue beef, chicken, or pork..

Now that the sauce is done… Let’s fire up the Q!

Strawberry Barbecue Chicken

  • 6 pounds chicken (I like to use legs or thighs)
  • 1 1/2 tsp salt (or to taste)
  • 1 1/2 tsp fresh cracked black pepper (or to taste)
  • 3 cups Strawberry Barbecue Sauce (or to taste)

Fire up your barbecue or grill pan.  Season chicken with salt and pepper.  Grill on medium high heat until juices run clear or about 15 minutes.  Brush with sauce and cook a few minutes more…  Serve chicken with sauce on the side.   Makes about 12 servings.  Enjoy!  Tessa

Looks delish!

Tequila Lime Chicken

Tequila Lime Chicken

If you ever heard anyone shout out “Winner winner, chicken dinner!” this is what they mean.  This tequila lime chicken is simple to make, and is perfect for a busy weeknight dinner.   It’s made with succulent boneless skinless chicken thighs and marinated in a tangy, yet a tad bit spicy tequila lime marinade.  You can cook this on your outdoor BBQ or for you “inside” people, on your stove top grill.  I look at it this way… Rain, sleet or snow, the weather is always fine for BBQ!

Ingredients:

  • 3 pounds boneless skinless chicken thighs
  • 1/2 cup tequila
  • juice of 4 limes
  • 1/2 cup chopped cilantro
  • 1 Tbls. olive oil
  • 1 1/2 tsp each of the following:  ground cumin, ground coriander & smoked paprika
  • 1/2 tsp ground chipotle chili pepper
  • 4 tsp garlic paste
  • 1 tsp seasoning salt or to taste
  • 1/4 tsp fresh cracked black pepper or to taste
  • 1 tsp sambal oeleck (optional for those with a taste for fiery food)
  • garnish with lime wedges and cilantro sprigs

Round up all your ingredients.  Find a medium sized mixing bowl for the chicken.  Clean and trim up the chicken thighs with your kitchen shears or sharp knife to remove any fat. Place all ingredients in the bowl and mix well.  Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, the longer marinade time the better.  Be sure to wash your hands and all your work surfaces after preparing the chicken.  If you don’t, you might end up using your “sick day” the next day.  Like I said, wash your hands, sick days are for times when you want to hang around the pool…

When you are ready, fire up your BBQ.  You want it to be at medium high heat and cook your chicken for about 10- 15 minutes on each side or when it reaches an internal temperature of 165 degrees.  If you don’t have a digital thermometer in your kitchen think about investing in one.  It takes all the guesswork out of when the food is done.  Be sure to toss out your marinade after placing the chicken on the grill.  Don’t even think about reusing it (see comment about sick days).  When the chicken is finished cooking, place on your favorite platter, garnish with lime wedges, cilantro sprigs and serve.  Makes about 6 servings.  Any leftovers?  Chop up, reheat and put in some corn tortillas.  Add some pico de gallo, a squeeze of fresh lime and you will have the perfect lunch for the next day.  Enjoy! – Tessa

Strawberry Chipotle Beef Ribs

Bruce and I have been married for over seven years.  I don’t think that he has decided to keep me because of my bubbly personality or my sweet smiling face.  Nope, it’s neither of those reasons….  I believe that it is all about the dishes that I make such as my Strawberry Chipotle Beef Ribs. These beef ribs are oven tender and smothered in an amazing homemade Strawberry Chipotle BBQ Sauce.  My Strawberry Chipotle BBQ Sauce is a crazy concoction of ingredients such as fresh strawberries, Dr. Pepper (yes, Dr. Pepper), Indonesian soy sauce and fiery chipotle peppers in adobo.  I figure that if I continue to make these ribs, Bruce just might keep me around for the rest of his life.  Make these ribs and prepare to be kept.  Makes about 4 servings.  Enjoy!  Tessa

Ingredients:

  • 2 large racks beef ribs (about 7 pounds)
  • 1/4 c. Indonesian soy sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • Strawberry Chipotle BBQ Sauce (see recipe below)

Preheat oven to 350 degrees.  Wash, trim and cut into individual beef ribs.  Toss ribs in a large bowl and drizzle on Indonesian Soy Sauce and rub with salt and pepper.  On a foil lined pan (or large cookie sheet) place ribs.  Cover with more foil and put in the oven.  Bake for about 1 1/2 to 2 hours or until tender.  Remove foil and brush with sauce.  Turn on the broiler and broil until sauce is slightly caramelized.  Turn ribs over and brush with more sauce.  Broil again until caramelized.  Place on serving platter.

Note:  You can easily make these ribs on your outdoor barbecue.  Just bake the ribs first so they are tender then you can finish them on the BBQ for a an outdoor smoky flavor!

Strawberry Chipotle BBQ Sauce

  • 1 lb. strawberries (cleaned, hulled and quartered)
  • 1 can Dr. Pepper
  • 1 c. tomato ketchup
  • 1/4 c. apple cider vinegar
  • 1/4 c. brown sugar
  • 3 Tbls. Indonesian Soy Sauce
  • 2 Tbls. chopped chipotle peppers in adobo sauce
  • 1 tsp. seasoning salt

Grab a medium saucepan and toss all the ingredients in.  Cook on low for about 45 minutes stirring occasionally.  Remove from heat and cool.  Makes about 2 1/2 – 3 cups sauce.