rhubarb bbq sauce?

[digitS']

I want you folks with peaches to think about barbeque sauce recipes. There is a chance that my peach tree will come back strong from a very good foliage year (zero fruit)!

Also, there are like 3 general classes of plums. Do you suppose that it is the European types that would make good sauces?

You can't put all this responsibility on the Pie Plant . . .

Steve

 

[bobm]

Digit, that peach tree will produce quite a few of very small fruit and will drop many/ most of them. I would suggest that you prune out about 1/2- 2/3 of it's branches and shorten the rest this winter, while it is still dormant, to get fewer but much more bigger fruits as well as a larger yield. I think that the French Prune will make excellent sauces. Some of the more tart plums will too depending on ones tastes.

 

[digitS']

I bet that's good advice, Bob.

I am a little scared for that tree. It has such wonderful fruit but had such serious problems just a couple of years ago. Then, a late frost took all the blooms off it in 2013!

It came back with all this growth! There's no question that it needs pruning. My years in the rose greenhouse should hold me in good stead. I think this is a little far north for a little volunteer peach that just accidentally came out with the right fruit genes but maybe the wrong hardiness genes.

Steve

 

[digitS']

A couple years ago, I was given a book by Steven Raichlen (Barbecue University, Primal Grill) called "Sauces, Rubs and Marinades." I have a great deal of respect for Mister Raichlen, I'll say that right off . There is a Rhubarb barbeque sauce in the book but it is just too strange for me: garlic, coriander, cilantro and dill ? ? ??? No, that would not be a combination for me. I started off ignoring that recipe.

There are some other sauce recipes, tho'. Boy, are there! Here is something Mister Raichlen says about barbeque sauces: "The truth is that while we Americans love barbecue sauce, we can't agree on what it is."

Now, even before he gets to that recipe that I'm ignoring, before he gets to some interesting Asian recipes with peanuts and ginger and yogurt and stuff, he has several recipes that I think I'd love. And, do you think that it is strange for the one from allrecipe to use Dr. Pepper? There's one in the book that uses either 7 Up or Sprite and one called "Coca-Cola Barbeque Sauce."

Most, are fairly simple and many make use of other sauces like Worcestershire and ketchup. Mister Raichlen has a short section on "How to Build a Great Barbecue Sauce" with a list & groups of possibilities. Almost all of them have appeal to me . I think I'd leave the beer, wine and booze out of the sauces - they can accompany the meal. Coffee and the soda pops appeal to me .

I've had a bottled peach & pepper sauce. Very tasty! And, what about that apricot & pineapple jam that I used to make? Apples? Well first, I'd better get to the next rhubarb sauce and plan on freezing some peaches for next winter's recipes!

Steve

 

[thistlebloom]

I have one of Raichlen's books on barbequing also. It's recipes he developed after traveling worldwide and sampling grilled food from EVERYWHERE.
There's some good stuff there.
Sometimes those ingredient combinations sound like they would just be the worst but turn out really tasty. I can't remember just what it was now, but kid#1 made us something to go with dinner one time that I was planning on just eating politely, but it was amazingly good. Wish I could remember what it was!

 

[digitS']

It is just fine with me if others' have different tastes. It is more than fine! I'm not a very sophisticated, well-traveled person. Exposure to these ideas give me the opportunity to personally "grow" a little.

Just look at what the "California Barbecue Association" says & lists: "Perhaps no other word in the English language has so many different but perfectly correct spellings as the word 'barbecue.'"

barbecue, barbeque, bar-b-que, bar-be-que, barbicu', barbicue, barbacue, and, of course BBQ . (I bet we can think of some more!)

I am really tired of gathering & accounting for receipts, etc. for the 1040 form . . . Maybe I will just go right ahead on that Canadian Living BBQ sauce this afternoon.

Steve

 

[digitS']

It was a long afternoon . . . on the 11th and today, on the 20th .

I "went right ahead" and made that Canadian Living sauce today. Oh, it was easy and good! I didn't have any meat but a little smoked sausage in the broccoli tonight so it was just "dip the spoon in the sauce and taste."

I thought it was great but DW's critique was that I should have left out the vinegar - too sour! If you look at the recipes, you'll see that it only had a tablespoon of vinegar :/. The other BBQ sauce had a cup, and both about the same amount of rhubarb!

It called for only 1/4 cup of brown sugar and that Allrecipe one used 1 full cup. Well, I liked this one (maybe it's because I'm 1/4 Canadian .)

Steve