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BBQ with Cherries


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#1 BigBri

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Posted 07 October 2016 - 04:01 PM

So a friend of mine asked me to make a BBQ sauce with cherries. The thing is, she doesn't want it hot. No heat.  :(

 

So that takes me out of my zone. I'm trying to think of what would go into it. Probably tomato based, onion, garlic, vinegar, then the cherries of course. Any thoughts, recommendations?  



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#2 hogleg

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Posted 07 October 2016 - 04:12 PM

There are lots of mild peppers you could include



#3 The Hot Pepper

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Posted 07 October 2016 - 04:19 PM

I'd do a glaze, season the meat with rub and cook per normal, glaze it at the end with your cherry glaze. So you get the BBQ flavor from the rub and smoke, the glaze adds the sweet cherry. Vinegar, cherries, sugar, lemon juice, orange zest, coriander, salt... maybe.


I am going for max crust on the lower end


#4 BigBri

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Posted 08 October 2016 - 05:03 AM

I'd do a glaze, season the meat with rub and cook per normal, glaze it at the end with your cherry glaze. So you get the BBQ flavor from the rub and smoke, the glaze adds the sweet cherry. Vinegar, cherries, sugar, lemon juice, orange zest, coriander, salt... maybe.

Thanks for the suggestions. I hadn't thought of the orange zest and coriander. That gives me something to play around with.



#5 D3monic

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Posted 08 October 2016 - 09:21 AM

Cherries are one of my favorite bbq sauce basses. Cherries reduced, brown sugar, garlic, onion, drip of molasses, tomato, ground mustard or light squirt of some stone ground mustard. Taste test and modify. 


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#6 Sam & Oliver

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Posted 12 December 2016 - 10:13 AM

Late to the thread but cherries or cherry preserves work well. Scale back the sugar if you use preserves. But definitely do a reduction if using fresh cherries. I prefer sweet Virginia or New England black cherries.

Be careful not to overpower the sauce with garlic if you include it. Consider a dollop of tamarind paste as well. Otherwise choose your favorite BBQ style and go. Also suggest wine vinegar instead of distilled or cider on this.

I tried it as a Charleston type, but the mustard didn't work well.
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