I'm looking for recommendations for a good recipe for a raspberry chipotle bbq sauce. I found this one online, but have not yet tried it. Does anyone have another one that they like that they'd care to share? Many thanks -
Keri C
Smokin on Tulsa Time
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The Ugly Brothers Raspberry/Chipotle Sauce
As used by the Ugly Brothers to win the 1999 California State Championship Tri-Tip
18 oz Hunts BBQ Sauce
16 oz. Knotts seedless Raspberry Preserves
8 oz white vinegar
6 canned Chipotles en adobo chopped extremely fine
3 TBS garlic crushed
1/2 stick sweet butter
Mix all over low-med heat and simmer until all are well mixed. This sauce is sweet and hot so you don't need too much! If you plan on using this sauce please assign a designated driver!!
UPDATE FROM KERI 6-9-2003:
I made this sauce this weekend, with these changes: I used Bullseye BBQ sauce, and I added a heaping tablespoon of brown sugar and 8 hard shakes of Chipotle Tabasco. I also zapped the peppers in the food processor with the raspberry preserves before adding to the saucepan. Dear husband Robert declared it a keeper. It was pretty tasty, I admit. I thought the raspberry would jump out at you, but it doesn't. It turns out to be a very subtle "now what is that?" kind of taste when blended with the chipotles.
Served it (along with Blues Hog, Head Country hot, and a basic pepper-vinegar sauce) with ribs, brisket, and pulled pork. I saw the raspberry sauce being used on all meats, but seemed especially popular with the brisket.
I'm really curious as to how this would work with blueberry now - I think it would be a good match.
Keri C
Keri C
Smokin on Tulsa Time
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
@@@@@
The Ugly Brothers Raspberry/Chipotle Sauce
As used by the Ugly Brothers to win the 1999 California State Championship Tri-Tip
18 oz Hunts BBQ Sauce
16 oz. Knotts seedless Raspberry Preserves
8 oz white vinegar
6 canned Chipotles en adobo chopped extremely fine
3 TBS garlic crushed
1/2 stick sweet butter
Mix all over low-med heat and simmer until all are well mixed. This sauce is sweet and hot so you don't need too much! If you plan on using this sauce please assign a designated driver!!
UPDATE FROM KERI 6-9-2003:
I made this sauce this weekend, with these changes: I used Bullseye BBQ sauce, and I added a heaping tablespoon of brown sugar and 8 hard shakes of Chipotle Tabasco. I also zapped the peppers in the food processor with the raspberry preserves before adding to the saucepan. Dear husband Robert declared it a keeper. It was pretty tasty, I admit. I thought the raspberry would jump out at you, but it doesn't. It turns out to be a very subtle "now what is that?" kind of taste when blended with the chipotles.
Served it (along with Blues Hog, Head Country hot, and a basic pepper-vinegar sauce) with ribs, brisket, and pulled pork. I saw the raspberry sauce being used on all meats, but seemed especially popular with the brisket.
I'm really curious as to how this would work with blueberry now - I think it would be a good match.
Keri C