Sweet Peach Barbecue Sauce For Chicken Pork Shrimp Fish Food

PEACH BBQ CHICKEN

Steps:

• Heat the oil in a small skillet over medium heat, then add the onions and caramelize, stirring occasionally, until soft and deeply golden brown, 10 to 15 minutes. Deglaze with the cider vinegar and reduce by about half, 3 to 5 minutes. Whisk in the ketchup, soy sauce, brown sugar and paprika, then bring to a boil and let simmer for 5 minutes. Remove from the heat and let cool.
• Meanwhile, preheat a grill or a grill pan over medium-high heat. Lightly oil the grill grates, then grill the peaches, flipping once, until they get a nice dark char and are soft, 3 to 4 minutes per side.
• Place the cooled onion mixture and grilled peaches in a blender. Puree until smooth.
• Sprinkle chicken breasts with salt and pepper. Place chicken on the hot grill and cook for approximately 5 minutes; flip chicken and coat grilled side of chicken with the peach BBQ sauce. Allow chicken to cook for another 5 minutes, then flip again, coating with more peach BBQ sauce.
• Cook chicken until it reaches an internal temperature of 165 degrees F, another 4 to 5 minutes on each side.
• Meanwhile, toss the sweet potato slices in a bowl with olive oil and salt and pepper to taste. Grill, flipping once, until nicely charred and tender, 3 to 5 minutes per side.
• Arrange a few slices of grilled sweet potato on a plate, then top with some Tomato Cucumber Salad and lay a chicken breast on top. Repeat with remaining ingredients. Serve with lime wedges.
• Combine the tomatoes, cucumbers, onion, avocado oil, ginger, garlic, the spices and lime juice in a large bowl, then season with salt and pepper. Toss well, then toss with the arugula.

MISSISSIPPI SWEET AND SOUR BARBEQUE SAUCE

Steps:

• Combine ketchup, brown sugar, tomato paste, vinegar, corn syrup, pineapple juice, bourbon whiskey, water, white onion, lemon juice, mustard powder, hot pepper sauce, Worcestershire sauce, salt, black pepper, onion powder, garlic powder, allspice, Chinese five-spice powder, and celery salt together in a saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer until flavors have blended and sauce is slightly reduced, 1 hour.

STEVEN RAICHLEN'S NASHVILLE SWEET BARBECUE SAUCE

Steps:

• Combine ketchup, brown sugar, lemon juice, zest, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder, and pepper in a nonreactive saucepan. Whisk to mix.
• Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.
• If not serving the sauce immediately, let cool to room temperature, transfer to air tight jars, and refrigerate until serving.

PEACH BBQ SAUCE

Steps:

• In a medium size sauce pan, add olive oil, garlic and ginger. Cook over medium heat about 3 minutes, stirring often.
• Whisk in orange juice, peach preserves, apple cider vinegar, brown sugar, brown mustard, smoked paprika, salt and chili flakes.
• Bring mixture to a boil, whisking often.
• Lower to simmer and cook 10 minutes, whisking often, scraping sides and bottom of the pan.
• Remove from heat and cool slightly before refrigerating.

SWEET PEACH BARBECUE SAUCE (FOR CHICKEN, PORK, SHRIMP, FISH....)

Steps:

• In a large skillet over medium-high heat, heat the oil until hot, but not smoking.
• Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes.
• Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes.
• Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste.
• Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes.
• Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth.

PEACH BARBECUE SAUCE

Steps:

• Place peaches, tomatoes, onion, bell peppers, cherry peppers, jalapeno peppers, garlic, sugar, vinegar, liquid smoke, herb seasoning, mustard seeds, salt, black pepper, celery seeds, ginger, and cinnamon in a large stockpot. Bring to a boil; cook and stir until peaches and vegetables begin to brown, scraping the bottom of pot frequently to keep from scorching, about 1 hour.
• Reduce heat and simmer mixture until softened and slightly reduced, 30 more minutes. Remove from heat.
• Puree mixture using a hand blender until well blended. Pour mixture, about 1 cup at a time, through a fine mesh strainer; press remaining sauce in strainer with a ladle to remove fibrous portions of tomato skins. The strained sauce should be glossy and thick. Stir in tomato paste and blend until smooth.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack the barbeque sauce into the hot sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for at least 30 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

BOURBON PEACH BARBECUE SAUCE (AND ITS USES!)

Steps:

• Rub pork or other meat with vegetable oil, then season with 1 tablespoon Old Bay and garlic. A milder meat, such as chicken, may need less seasoning, so I would recommend using your discretion.
• Heat grill to medium.
• Combine preserves, bourbon, ketchup and 1 1/2 teaspoons Old Bay in a small bowl.
• Grill meat over medium heat until done. For the pork this would be about 25-30 minutes, or until internal temperature reaches 160°F.
• Brush with sauce during the last 2 minutes of cooking.
• Serve with remaining sauce.