Sauce Question


 

RKruger

TVWBB Member
I used to eat at a restaurant that served a brisket sandwich with chipotle apricot BBQ sauce that was incredible. I have been looking for a recipe and have not been able to find one. This was a traditional tomato based sauce, and that’s about all I know about it, other than it was fantastic. Please if anyone has any ideas I would like to serve this as an option with a brisket I’m doing Monday.
 
Sure. Don't know what you had, of course, but try this, subbing 1/2 - 3/4 c apricot jelly for the pineapple juice called for. Cut the molasses to 1 Tbls and the sugar to 1 Tbls. (Use the lesser amount of apricot at first.)

After you purée the sauce return to the heat and adjust fruitness, sweetness and heat/smokiness by adding, if necessary, more jelly, sugar and/or molasses, and chipotle, respectively.

[If you don't have Aleppo sub ground guajillo, cascabel or ancho. If those aren't at hand sub 'chili powder'.)
 
Thanks! The Briskets are on (high heat method), and we will be giving the sauce a whirl.
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Thanks for the recipe. It was fantastic! The only thing I will change is I would like to have some larger apricot chunks. Once again Thanks!
 
I'm glad you like it.

Try preserves or simply get some dried apricots, chop, reconstitute in hot water for a while, squeeze, then add to the sauce when you add the liquids/tomatoes/etc.
 
This sauce worked great on pork back ribs also. I sauced the ribs when I foiled and then when I took them off. They turned out GREAT! Then again I may be biased...
 

 

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