Smokin' Hot & Smokin' Cold

Jul 18, 2012

On this week's Louisiana Eats!, author John T. Edge offers fresh perspectives on one of America's favorite foods: barbecue. Plus Chef Brian Landry will talk about a fancy culinary technique used in professional kitchens that you can use at home.

Peach BBQ sauce

2 tbsp oil

1 smoked jalapeño

1 med. Smoked onion

1 tbsp minced garlic

1 tbsp tomato paste

1/2 c Jim Beam

1/2 c cane vinegar

1/2 c Steen’s cane syrup

1 tbsp Worcestershire sauce

1 c pork stock

2 c tomato sauce

1/4 c ketchup

1T yellow mustard

1 tsp dry mustard

1 tsp dry thyme

Salt & pepper to taste

4 peaches chopped

Heat oil and sauté jalapeño and onion, then add garlic and stir for 30 seconds.  Stir in tomato paste and deglaze with Jim Beam. Simmer until all the alcohol is cooked off.  Add cane syrup, vinegar and Worcestershire sauce and simmer for 2 minutes. Then add the sauce, stock, ketchup, peaches, mustard and dry ingredients and simmer for 30 minutes.  Puree and adjust seasoning, sweetness, or acidity to taste.

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