JBaker
TVWBB Super Fan
I was cooking up a few slabs of baby backs and about 16 chicken thighs yesterday when I realized I had nothing to glaze the chicken. Staring at me from the garden was the last effort of my 4 rhubarb plants to stay alive. A quick google turned up this recipe:
2 cups diced rhubarb
1 cup red wine or orange juice ( I used 3 Buck Chuck Cab Sav)
2 cups sugar
1/2 cup Dijon-style mustard
Combine the 4 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside.
I went a little heavier with the diced rhubarb and the wine, but allowed it to cook for an extended period of time in the coals of a kettle I had fired up, then in the smoker with the ribs and chicken to grab some of the smoke flavor. Rather than dirty up the blender I passed the cooked rhubarb through a mesh sieve, pulling out all of the fibers.
Excellent on the chicken, and not bad on the ribs either.
Give the thumbnails a click...
2 cups diced rhubarb
1 cup red wine or orange juice ( I used 3 Buck Chuck Cab Sav)
2 cups sugar
1/2 cup Dijon-style mustard
Combine the 4 ingredients in a saucepan and simmer until rhubarb is soft. Puree in a blender and set aside.
I went a little heavier with the diced rhubarb and the wine, but allowed it to cook for an extended period of time in the coals of a kettle I had fired up, then in the smoker with the ribs and chicken to grab some of the smoke flavor. Rather than dirty up the blender I passed the cooked rhubarb through a mesh sieve, pulling out all of the fibers.
Excellent on the chicken, and not bad on the ribs either.
Give the thumbnails a click...
