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any used blueberry

post #1 of 12
Thread Starter 
Wondering if anyone has used blueberry juice for there meat when putting in foil. I cooked some chicken once with a blueberry ale it was delicious with the Cajun seasoning and the blueberry taste
post #2 of 12

I've used tart cherry, apple juice, apple cider, apple wine, bourbon, apple jack, and hard pear cider.  I'll have to add blueberry ale to the list!

post #3 of 12
Thread Starter 
Quote:
Originally Posted by Noboundaries View Post

I've used tart cherry, apple juice, apple cider, apple wine, bourbon, apple jack, and hard pear cider.  I'll have to add blueberry ale to the list!
Something I want to try and smoke with. I only did it at a hotel I was cooking in an electric skillet. The 10 guys that had it were amazed. I have a bunch of frozen blueberries and was thinking of throwing a cup or two in
post #4 of 12

I make Blueberry BBQ Sauce, so juice in the foil should be great...JJ

post #5 of 12

any chance at getting that blueberry bbq sauce recipe?

post #6 of 12
Quote:
Originally Posted by Chef JimmyJ View Post
 

I make Blueberry BBQ Sauce, so juice in the foil should be great...JJ

Did you use the Blueberry BBQ sauce only on chicken or other meat like pork ?

 

Dan

post #7 of 12
Thread Starter 
I used the ale just on chickend this BBQ sauce sounds delicious
post #8 of 12

I used my search engine and typed in 'blueberry bbq sauce recipe' and I got 2,270,000 results for Blue berry BBQ sauce.  I clicked on a few of them and this is going to go on my to do list, at the top.  Especially the one with Bourbon in it.

post #9 of 12

Blueberry sounds good on chicken!  I tried a premixed lime Margarita with ribs when I had nothing else to marinade with and the ribs were a hit with the family. That was a marinade however, not sauce. 

post #10 of 12

Didn't someone here have a blueberry rub to help lessen the salt content?

 

They did, they did!

 

http://www.smokingmeatforums.com/t/147797/blueberry-cherry-rbp-pork-rub-on-butt-wet-dry-chamber-recipe-q-view-finished-w-review

 

I don't know why if you are rubbing it you couldn't foil it!

post #11 of 12

Here you go folks. Enjoy...JJ

 

 

BLUEBERRY BUBBA Q JUICE

 

1 Quart     Ripe Blueberries

2 Each      Shallots, Peeled and Sliced

1 Large     Clove Garlic, Peeled and Sliced

1 TBS        Butter

1 CUP       Balsamic Vinegar

1/2 CUP    Water

1/2-1 CUP Packed Brown Sugar

1 TBS        Molasses

1 TBS        Dijon Mustard

6 oz            Heinz Chili Sauce or Ketchup

6 Each       Large Basil Leaves, torn

 

Wash blueberries, set aside.

Melt the butter in a large sauce pan.  Add the shallots and garlic, saute until soft but not browned.

Add the blueberries, vinegar and water to the sauce pan.  Bring the berries to a boil, reduce heat and simmer the berries until soft.

Add the remaining ingredients stirring until well combined, simmer for 5 minutes.

Add the sauce to a food processor and puree until smooth.  Return the sauce to the sauce pan.  Simmer until desired thickness, adjust seasoning 

with salt, pepper. Add additional sugar, vinegar or hot sauce to taste.  Cool and store in refrigerator for up to one month.

Yield:  approximately 1 quart.

post #12 of 12

Chef JJ

 

Thank you for the recipe I will be trying this.

 

Dan 

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