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Chipotle - Peach Marinade and Sauce
 Moderated by: Vargr, shadowcat-x, boojum
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 Posted: Sat Jun 25th, 2011 10:36 pm
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Vargr
Vargr


Joined: Tue Jun 7th, 2005
Location: Colorado Springs, Colorado USA
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Mana: 
I "built" this sauce for some lovely pork butts we were planning to smoke tomorrow. Shadowcat-X said she'd like something fruity and sweet, and suggested peaches. I started with a full jar of 'store brand' peach preserves, added white cranberry-peach juice for a bit of tartness and additional peach flavor, and mashed in a fresh sweet peach for even more peachiness. There's big red onion in there too, for a bit of savoriness, as well as several more "traditional BBQ" herbs and spices.

A few chipotle peppers from a tin of chipotle in adobo sauce, brings along a fiery kick, as does a good shot of Jack Daniels. Coke cola was used to thin it to a marinade, and add acidity and complexity.

It tasted pretty darn good on the stove as it was simmering. Let's hope it does as well in the final presentation.

~~~~~~~~~~~~~~~~

1 Jar Peach Preserves
1 Peach, pitted, then diced (save the juice)
4 Chipotle peppers, chopped fine
1 lg red onion, diced fine
1.5-2 C Coke cola
1 C white Cranberry-Peach juice
1-2 tsp liquid smoke (Hickory)
~1 T fresh Basil, finely chopped
1-2 T Jack Daniels
1 T Granulated Garlic
1 T Chili Powder
2 tsp Paprika
1-2 tsp ground black pepper
1 tsp salt

Directions:

Toss the diced peach and its juice into a medium pot and mash it up well (with the back of a spoon or a masher).

Add the rest of the ingredients and bring to a slow boil over medium heat.

Allow to cool, and pour over pork roast(s) in a large zip lock bag. Move to refrigerator and allow to marinate overnight, flipping over occasionally so it gets to all sides.

To make sauce/mop, pour off of pork and back into medium sauce pan. Over medium heat, allow to boil until volume is reduced by 1/2 or more.

(I will see if I have to adjust anything after reducing it, to get the flavors "just right".)

For a mop, you want it "spreadable", so a thinner consistency would be good. Let it thicken even more to make a nice BBQ sauce out of it to accompany the pork on serving, and to use as a "glaze" in the final minutes of cooking the pork.

~~~~~

<Edit> After the smoking event, we made a few minor changes to convert this from marinade, to mop, and then to a BBQ Sauce.

The "mop" version consisted of the original marinade, boiled down until it was reduced by 1/2 in volume. This was mopped liberally over the pork roasts several times during the smoking.

The remaining sauce was "doctored" again; adding a couple tablespoons each of:

Dark Rum
Molassus
Pure Maple Syrup

The mixture was boiled down again, reducing volume by about 1/3, and then hit with a hand-blender to finely puree all the onions, remaining peach pulp, and all the rest into a very thick consistency.

The Rum was rather overpowering at first, but after boiling for about 10 minutes, was much more subdued and became a more 'background' flavor.

The Chipotle heat became much more prominent in the final reduction, leaving a noticable 'tingle' on the tongue.

All in all, this is a most satisfactory marinade, mop, and BBQ sauce. It would work just as well with Chicken as with Pork. But probably not so well with beef. Sweet and fruity, but certainly not a 'traditional' tomato and brown sugar type BBQ sauce. Wuffy will be using this again!

Last edited on Thu Jun 30th, 2011 01:35 am by boojum



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