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Discussion in 'Sauces, Rubs & Marinades' started by bignorth, Jun 23, 2013.
10# on the smoker now, need some advice on a good finishing sauce for sandwiches....thanks!!
I recently tried Jalapeno jelly as a foiling sauce.. everyone that tried it loved it!! I mixed the jelly with the au jus from the pan and basted over the full brisket before foiling.
Do you have a recipe? my brisket is on the smoker now, but i wont have any "pan drippings" unfortunately....
Just joined the forum and saw this thread. Better late than never, eh?
This recipe is a close approximation of the Jalapeno Jelly Chevy's Mexican restaurants serves
We can some of this every year and it keeps through the winter
3/4 cup chopped red bell peppers
3/4 cup chopped green bell peppers
1/3 cup diced and seeded jalapeno's peppers
2 3/4 cups sugar
1/2 cup red wine vinegar
1 tablespoon freshly squeezed lime juice
6 tablespoons certo liquid pectin
To Make the Jelly: Combine the peppers, jalapenos, sugar, vinegar, and lime juice in a large saucepan over medium heat. Cook until warm and sugar is dissolved. Pour the mixture in a blender or food processor and blend for 5 seconds. Return the blended mixture to the saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease the heat to low and simmer for 5 minutes. Stir in the pectin, increase the heat to medium high, and bring to a boil. Remove from heat and cool. The jelly will set as it cools. Once cool cover and refrigerate. The jalapeno jelly will keep for 5-6 days.
Its had to beat JJ's for anything...... I like it on pork but bound to take honors in brisket too.
Have ya been to Roll Call forum already and got the royal welcome?
Never tried JJ's, but use the heck out of Pappy's on the grill and mix up my own dry rub for smoking
Thanks, and yep, the the first post was on roll cal. Lots of friendly folks on here!