Parker County Peach Barbecue Sauce Recipes

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BBQ CHICKEN WITH PEACH BARBECUE SAUCE



BBQ Chicken with Peach Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 servings

Number Of Ingredients 13

2 peaches, peeled, pitted and coarsely chopped
3/4 cup peach nectar
1/2 cup ketchup
1 tablespoon molasses
1 tablespoon white vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon adobo sauce from canned chipotles in adobo
1/4 teaspoon liquid smoke
6 chicken legs, leg and thigh attached
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
Peach brandy, for basting

Steps:

  • For the peach barbecue sauce: Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.
  • For the BBQ chicken: Prepare a grill for indirect cooking over medium heat.
  • Rub the chicken legs with the oil and sprinkle with salt and pepper. Grill the chicken over indirect heat, turning occasionally, for 25 to 30 minutes, until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees F. Baste the chicken periodically using a basting brush soaked in peach brandy; do not pour brandy directly over the grill. Ten to 15 minutes before the chicken is done, brush it generously with peach barbecue sauce. Just before removing the chicken from grill, brush a final time with barbecue sauce.
  • Let the chicken rest for 10 to 15 minutes before serving. Serve with extra sauce on the side.

RACKS OF WILD BOAR



Racks of Wild Boar image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 27

2 whole frenched racks of Texas wild boar (recommended: Frontier Meats)
4 ounces Southwestern seasoning blend, recipe follows
Parker County Peach Barbecue Sauce, recipe follows
5 parts iodized salt
2 parts granulated garlic
2 parts fine black pepper
2/3 part cayenne
3/4 part dried thyme
3/4 part dried oregano
2 parts paprika
1 part onion powder
1/2 part dried basil
1/2 part cumin
2/3 part coriander
2 parts chili powder
1/2 part dry mustard powder
1 sweet onion, diced
3 ounces butter
4 local fresh peaches, peeled and diced
3 ancho chiles, stems and seeds removed
12 ounces ketchup
1/2 bunch chopped cilantro leaves
3 ounces brown sugar
3 ounces bourbon
1 lime, juiced
1 pint chicken stock
Salt and pepper

Steps:

  • Clean the racks of wild boar of any sinews and excess fat. Rub generously with Southwestern spice blend and allow to sit for at least 45 minutes.
  • Grill on mesquite coals over medium heat until an internal temperature of 145 to 150 degrees F is reached.
  • Allow to rest for about 10 minutes before cutting into chops. Serve with Parker County Peach Barbecue Sauce.
  • Combine all ingredients.
  • Saute the onions in butter until soft. Add in the remaining ingredients and bring to a simmer.
  • Allow to simmer for approximately 15 minutes.
  • Puree with a stick blender until smooth, then check for seasonings. Cool to room temperature and refrigerate.

PEACH BARBECUE SAUCE



Peach Barbecue Sauce image

Provided by Food Network

Categories     condiment

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 9

2 peaches, peeled, pitted and coarsely chopped
3/4 cup peach nectar
1/2 cup ketchup
1 tablespoon molasses
1 tablespoon white vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon adobo sauce from canned chipotles in adobo
1/4 teaspoon liquid smoke

Steps:

  • Combine the peaches, peach nectar, ketchup, molasses, vinegar, mustard, Worcestershire sauce and adobo sauce in a deep saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer for 20 to 30 minutes, until the sauce has thickened and the flavors have melded. Puree with an immersion blender and let cool.

GRILLED GIANT PORK CHOPS WITH SWEET PEACH BARBECUE SAUCE



Grilled Giant Pork Chops with Sweet Peach Barbecue Sauce image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons ground coriander
3 tablespoons ground paprika
2 tablespoons ground cumin
1 tablespoon kosher salt
3 tablespoons freshly ground black pepper
1 tablespoon brown sugar
4 rib or loin pork chops, about 1 1/2-inch thick (12 to 14 ounces each)
2 tablespoons olive oil
1 small red onion, peeled, sliced thin
3 peaches, pitted, cut into medium sized cubes
2 tablespoons peeled and minced fresh ginger
2 medium ripe tomatoes, cut into medium sized cubes
1/2 cup cider vinegar
1/2 cup orange juice
1/3 cup light or dark brown sugar
1 teaspoon ground allspice
Salt and freshly ground black pepper

Steps:

  • Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on 1 side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
  • Make spice rub: Combine the ingredients for the spice rub in a small bowl and mix well. Rub the pork chops generously on both sides with the mixture and set aside while making the sauce.
  • Make the sauce: In a large skillet over medium-high heat, heat the oil until hot, but not smoking. Add the onions and cook, stirring occasionally, until golden brown, about 11 to 13 minutes. Add the peaches, ginger, and tomatoes and cook, stirring frequently for 2 minutes. Stir in the vinegar, orange juice, sugar, allspice, and salt and pepper, to taste. Bring the mixture to a boil, then reduce the heat and simmer until the mixture is reduced by about 1/2 and thickened slightly, about 20 minutes. Taste and adjust for the seasoning, then transfer the sauce to a blender or food processor and puree until smooth (be careful with hot liquids). Reserve 1/4 cup sauce for basting the chops, then pour the remaining sauce into a small serving bowl.
  • Put the chops on the grill over the coals and cook, turning once, until desired doneness; 8 to 10 minutes per side for medium. During the last 30 seconds of cooking on each side, baste the chops generously with the sauce. Check for doneness.
  • Serve the chops hot with extra barbecue sauce on the side.
  • Cook's note: The spice rub and barbecue sauce contains sugar, which might burn while cooking on the grill. If the chops start to burn on the outside, move them to cooler part of the grill and cover with a metal pie pan or disposable foil to finish cooking.

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