Spicy Fruit Finishing Glaze For Barbecue Food

SWEET & SPICY GLAZED BBQ DINNER

Steps:

• Preheat oven to 350°F. Mix coating mix, sugar and red pepper in shaker bag. Use to coat chicken, then bake as directed on package.
• Meanwhile, prepare Dinner as directed on package.
• Serve chicken with the Dinner and beans.

SPICY FRUIT FINISHING GLAZE FOR BARBECUE

Steps:

• In a small saucepan over low heat, stir together water and the next 10 ingredients. Simmer, uncovered, until onion bits are very soft, about 5 minutes. Add preserves and simmer, uncovered, about 20 minutes. Mixture may appear a little thin, but will thicken.
• Cool to room temperature then refrigerate until ready for use. Refrigerate up to 2 weeks.
• Apply as you would barbecue sauce in the last few minutes on the grill.

SPICY GLAZE FOR CHICKEN OR PRAWNS

Steps:

• Warm butter in saucepan or microwave until just barely melted. Add remaining ingredients and mix well. Cool, stirring occasionally. Refrigerate up to a week or freeze in tbsp size quantities.
• To prepare chicken or prawns: Place about a pound or pound and a half of sauteed chicken pieces or peeled, boiled, drained prawns into a pot. Add about 2 tbsp glaze to the pot and cook over very low heat stirring often to coat completely. Allow it to caramelize slightly. Serve warm or at room temperature. Adjust the amount of paste according to how spicy you like your food. We sometimes add up to 4 tbsp for this much chicken or seafood.

GLAZED BBQ CHICKEN RECIPE

Steps:

• Trim meat of excess fat, and pat dry. Apply dry rub all over the chicken pieces and place in a refrigerator overnight or at least 4 hours uncovered to dry brine.
• Preheat smoker to 275 degrees Fahrenheit (F) using fruit wood like apple or cherry. Oak and Hickory also work well.
• Place chicken pieces in the smoker until the internal temperature of the chicken reaches 150 degrees F in the breast and 160 degrees in the thighs.
• Dip the chicken pieces into the bowl of glaze and place back onto the smoker. Continue smoking until the internal temperature of the chicken reaches 160 degrees F using a good instant read thermometer for the breast and 170 degrees for the thighs.
• Remove from the smoker and then dip again into your glaze, let it rest for 10 minutes allowing glaze to set.
• Serve and enjoy.

GRILLED FRUIT SKEWERS WITH SPICY MAPLE CUMIN GLAZE

Steps:

• Build a charcoal fire for direct grilling. Soak the bamboo skewers in a bowl of water and set aside.
• Combine the glaze ingredients in a medium bowl and mix well. Add the fruit and toss gently to coat with the glaze. Cover and refrigerate.
• Thread the fruit on the soaked skewers, alternating each fruit type. Place the skewers on the grill and cook directly over medium-high heat for 1 1/2 minutes on each side, or until browned and caramelized. Serve warm.

PEACH GLAZED RIBS

Steps:

• Heat charcoal or gas grill for indirect cooking at 230 to 250 degrees F. Add drained wood chips, if using.
• Place the ribs, meaty side down, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
• Meanwhile, make the glaze. Combine all ingredients in small saucepan. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes, stirring frequently.
• Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with peach glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.

RASPBERRY HOT BARBECUE SAUCE

Steps:

• Stir together the ketchup, raspberry preserves, honey, pickle juice, mustard, brown sugar, vinegar, red pepper flakes, onion flakes, garlic powder, and black pepper in a saucepan over medium heat. Bring to a boil while stirring. Reduce heat to low and stir in the hot sauce; allow to simmer about 1 hour.