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Has any one used jelly in their BBQ?

 
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V8KILLR
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Joined: 13 Jan 2008
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Location: New Berlin, WI

PostPosted: May 14 2010    Post subject: Has any one used jelly in their BBQ? Reply with quote

Iíve been trying for years with my chili to have a sweet initial taste with a tangy heat finish. Itís been a battle for a long time trying to get the flavor complexity Iím after. Iíve tried different jellies a number of times, often with a habanero. Curiosity has gotten the best of me, any one try jelly in their BBQ, or gone after this type of flavor?

Jason
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Reggae Q
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PostPosted: May 14 2010    Post subject: Reply with quote

I started making my own habanero pineapple jelly and I use it to glaze pork roasts and sometimes ribs all with about 30 minutes left
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Chef
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PostPosted: May 14 2010    Post subject: Reply with quote

Sure thing I sdo it all the time. I make a Wild Berry Chipotle Sauce that I use an pork loins and many other things. It is to die for. You can mix the jelly and peppers by themselves or add a little reduced wine. Use the wine you are serving with the meal and it ties them together quite well. If you want more back end burn than the chipotles give you add a little Habanero. I also use chipotle, habanero and honey to make my sauce for ribs. great idea you have there and it works great.
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V8KILLR
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PostPosted: May 14 2010    Post subject: Reply with quote

Thanks Gents!

Chef,
I never thought about honey. The "I also use chipotle, habanero and honey to make my sauce for ribs." sounds great! I'm going to have to try mixing some thing up!

Jason
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BigOrson
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PostPosted: May 14 2010    Post subject: Reply with quote

I have a cherry root beer BBQ sauce (I think I got the recipe here) that contains cherry preserves.
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samson
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PostPosted: May 14 2010    Post subject: Reply with quote

I've made some glazes before with jelly and jams as a base. In the past I've used cherry for hams, peach for chicken, and I think I used apricot with pork tenderloins. I'd have to look up the ingredients for the recipes but they usually turn out good.
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zilla
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PostPosted: May 14 2010    Post subject: Reply with quote

Texas Pepper Jelly is the best I've had. I use it on ribs, and pork butt.
www.texaspepperjelly.com
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Chef
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PostPosted: May 14 2010    Post subject: Reply with quote

For my sons graduation party last year I did three glazes with jelly on my chicken breast. I made apple, peach, and raspberry with chipotle I season the breast with a fajita seasoning type of rub for a few hours than about 45 minutes before grill time I coat them with the glaze. People raved about them. On the pork loin I have used the raspberry, strawberry, a mixture of the two and apple. Those have all worked well.
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upinmaine
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PostPosted: May 14 2010    Post subject: Reply with quote

My wife has made an appetizer for years which is sliced keilbasa, 1 jar commercial chili sauce, and 1 jar grape jelly. She does it in the crock pot, but I always thought it would be a pretty good base for a BBQ sauce. When it all cooks down with the fat from the meat it is totally different than when you first mix it.
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KAKid
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PostPosted: May 14 2010    Post subject: Reply with quote

Make your chili to the heat level you like. I get my heat from my rub on a smoked brisket. Puree a 8 oz pkg of thawed raspberries in syrup and add that in. Works like a charm for me.
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V8KILLR
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PostPosted: May 14 2010    Post subject: Reply with quote

Thanks guys. I was wondering if any of you smoke your own chipotle? If so, what's the procedure?

Thanks again!

Jason
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BrianT



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PostPosted: May 15 2010    Post subject: Reply with quote

V8KILLR wrote:
Thanks guys. I was wondering if any of you smoke your own chipotle? If so, what's the procedure?


I just planted a bunch of peppers and was wondering the same thing?
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V8KILLR
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PostPosted: May 15 2010    Post subject: Reply with quote

Any one?
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Oregon smoker
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PostPosted: May 15 2010    Post subject: Reply with quote

V8KILLR wrote:
Thanks guys. I was wondering if any of you smoke your own chipotle? If so, what's the procedure?

Thanks again!

Jason


I always dry a chitload of peppers every year.

You should cut them in half. Very low heat for a very a long time if you want to do it all the way. As in *175 for 3 days Shocked .
What i have done and what i suggest if your grinding the peppers to powders is 12-24 hrs in the smoke and then drying in your oven to finish the process.
The thing about drying peppers is that they have a thick skin then a thick flesh to em. So cutting in half exposes the flesh to the smoke and heat. You are not trying to cook them so much as dry them slowly and removing all of the liquid from them.
YMMV. Cool
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reptileink
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PostPosted: May 16 2010    Post subject: Reply with quote

I always add a glob of grape jelly in my chili. I really like to hit the sweet taste buds before the fire hits....
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motoeric
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PostPosted: May 17 2010    Post subject: Reply with quote

I use preserves or jelly in my sauces all the time and preserves in with the cream cheese in ABT's.

I wonder what the burn temperature is for the different sweeteners in jelly, jams and preserves?


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