Chef Juke's Raspberry-Chipotle Barbecue Sauce
 

One question for any of you who have made this recipe:

Do you recommend raspberry jam _with_ or _without_ seeds?

We normally buy jam with seeds. But it occurs to me that a smoother
consistency might be desired in a sauce.

I'd experiment, but I'm making it for the first time for a party this
weekend and I'd prefer not to inflict any of my mistakes on the guests.
(It's not even my party, I'm just providing the Q for a friend's shindig.)

TIA,

--
TFM3 (not The Fat Man)

Note: Spam-resistant e-mail address

Chef Juke's Raspberry-Chipotle Barbecue Sauce
 

On Tue, 07 Oct 2003 20:51:13 GMT, "Thomas Mooney"
> wrote:

>One question for any of you who have made this recipe:
>
>Do you recommend raspberry jam _with_ or _without_ seeds?
>
I've had it both ways. I recommend without seeds.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Chef Juke's Raspberry-Chipotle Barbecue Sauce
 

Thomas Mooney typed:
> One question for any of you who have made this recipe:
>
> Do you recommend raspberry jam _with_ or _without_ seeds?
>
> We normally buy jam with seeds. But it occurs to me that a smoother
> consistency might be desired in a sauce.
>
> I'd experiment, but I'm making it for the first time for a party this
> weekend and I'd prefer not to inflict any of my mistakes on the guests.
> (It's not even my party, I'm just providing the Q for a friend's shindig.)
>
> TIA,

To me, it just doesn't taste like raspberry without the seeds. Texture
thing, I guess. I haven't made the exact Chef Juke's raspberry sauce, but I
have made several similar sauces and the one time I used seedless, it "tasted
funny". I don't think that it was anything other than the lack of seeds for
the texture. YMMV

BOB

Chef Juke's Raspberry-Chipotle Barbecue Sauce
 

Thomas Mooney wrote:
> One question for any of you who have made this recipe:
>
> Do you recommend raspberry jam _with_ or _without_ seeds?
>
> We normally buy jam with seeds. But it occurs to me that a smoother
> consistency might be desired in a sauce.
>
> I'd experiment, but I'm making it for the first time for a party this
> weekend and I'd prefer not to inflict any of my mistakes on the
> guests. (It's not even my party, I'm just providing the Q for a
> friend's shindig.)
>
> TIA,

I've only made it with seeds and don't think you'll be disappointed if you
do likewise. They're really not noticeable, what with all the flavors
anyhow. Regardless, with seeds isn't a mistake and won't ruin anything.
Jack Curry

Chef Juke's Raspberry-Chipotle Barbecue Sauce
 

"Thomas Mooney" > wrote in message
...
> One question for any of you who have made this recipe:
>
> Do you recommend raspberry jam _with_ or _without_ seeds?

The Chef uses Wall's Berry Farm Raspberry Preserves from Costco which I
believe have seeds.

I've only made it with seeds and my biggest complaint is
dealing with the number of requests to make more.

Chef Juke's Raspberry-Chipotle Barbecue Sauce
 

Thomas Mooney > wrote in message
...
> One question for any of you who have made this recipe:
>
> Do you recommend raspberry jam _with_ or _without_ seeds?
>
> We normally buy jam with seeds. But it occurs to me that a smoother
> consistency might be desired in a sauce.
>
> I'd experiment, but I'm making it for the first time for a party this
> weekend and I'd prefer not to inflict any of my mistakes on the guests.
> (It's not even my party, I'm just providing the Q for a friend's shindig.)
>
> TIA,
>
> --
> TFM3 (not The Fat Man)
>
> Note: Spam-resistant e-mail address
>

I agree with most of the posters. I have a batch in the fridge made with
raspberry preserves....very seedy and incredibly delicious. I love this
stuff on pulled pork tacos.

If it was good enough for Chef Juke to put in his recipe, it's good enough
for me. BTW, I don't recall ever seeing Chef Juke post anything on AFB.
Just who is Chef Juke?

John in Austin

Chef Juke's Raspberry-Chipotle Barbecue Sauce
 

JakBQuik > wrote in message
...
>
>
> I agree with most of the posters. I have a batch in the fridge made with
> raspberry preserves....very seedy and incredibly delicious. I love this
> stuff on pulled pork tacos.
>
> If it was good enough for Chef Juke to put in his recipe, it's good enough
> for me. BTW, I don't recall ever seeing Chef Juke post anything on AFB.
> Just who is Chef Juke?
>
> John in Austin
>
>

Chef Juke does occasionally post here. You can google his posts, if you're
so inclined.

To find out more about him...

www.chefjuke.com

--
TFM3

Note: Spam-resistant e-mail address

Chef Juke's Raspberry-Chipotle Barbecue Sauce
 

Ok Ill bite :) What is the recipe for this sauce or is it store bought and
you add the jelly?


--
Lew/+Silat

Chef Juke's Raspberry-Chipotle Barbecue Sauce
 

On Wed, 8 Oct 2003 13:50:10 -0700, "Lew/+Silat"
> wrote:

>Ok Ill bite :) What is the recipe for this sauce or is it store bought and
>you add the jelly?

Google really is your friend, you know.

REPOST REPOST REPOST
Chef Juke's Raspberry-Chipotle Barbecue Sauce

NOTE: This is a slight variation on the classic Kansas City Barbecue
sauce from the KC Barbecue Association, for those who like their BBQ
Hot & Smoky!

6 Tbls. packed dark brown sugar
1/2 cup cider vinegar
1/4 cup molasses
¼ cup Worcestershire sauce
2 Tbls dark rum
2 Tbls yellow mustard
1 Tbls pure chili powder
2 tsp. freshly ground black pepper
2 tsp. garlic powder
1 tsp. ground allspice
1/4 tsp. ground cloves
1/4 cup Chipotles en Adobo
2 cups ketchup
2 cups Raspberry Preserves (I use Wall's Raspberry preserves from
Costco)
Kosher or sea salt
Pepper

In large saucepan, combine sugar, vinegar, molasses, Worcestershire,
rum, mustard, chili powder, pepper, garlic powder,
allspice and cloves. Bring to simmer over medium heat. Cook,
uncovered, until all ingredients are dissolved, stirring constantly,
about 5 minutes. Stir in ketchup and bring to boil, stirring
constantly. Add salt and pepper to taste.

Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and
gently simmer sauce, uncovered, until dark & thick, about 30 minutes,
stirring often. Use right away or transfer to jars, cover, cool to
room temperature and refrigerate. Sauce will keep several months.
Makes 5 cups or 20 servings.


**Add the chipotle peppers to taste. Since simmering will bring out
the heat in the peppers start by adding ¼ cup of chipotles and cook
for the 30 minutes THEN taste again and add additional peppers if you
like it REALLY HOT.



--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Google is my friend Kevin
 

Sorry Kevin dont know what I was thinking not searching first.


--
Lew/+Silat

Google is my friend Kevin
 

On Wed, 8 Oct 2003 19:00:32 -0700, "Lew/+Silat"
> wrote:

>Sorry Kevin dont know what I was thinking not searching first.

No big deal. It's just that I've reposted that freakin' recipe about
eleventeen times already.


--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

Google is my friend Kevin
 

"Kevin S. Wilson" > wrote in message
...
> On Wed, 8 Oct 2003 19:00:32 -0700, "Lew/+Silat"
> > wrote:
>
> >Sorry Kevin dont know what I was thinking not searching first.
>
> No big deal. It's just that I've reposted that freakin' recipe about
> eleventeen times already.
>

Which recipe is that? Could you post it please? :)

The printout of it that I have does not have honey listed in the
ingredients, but in the directions it says "...combine sugar,..., honey,
....".

I know that someone has mentioned this before, but I don't remember an
answer. How much honey? I always add just a bit, but was curious as to how
much we were 'supposed to' add...

David

Google is my friend Kevin
 

"21Twelve" > wrote in message
news:2UBhb.14725$hp5.4265@fed1read04...
>
> "Kevin S. Wilson" > wrote in message
> ...
> > On Wed, 8 Oct 2003 19:00:32 -0700, "Lew/+Silat"
> > > wrote:
> >
> > >Sorry Kevin dont know what I was thinking not searching first.
> >
> > No big deal. It's just that I've reposted that freakin' recipe about
> > eleventeen times already.
> >
>
> Which recipe is that? Could you post it please? :)
>
> The printout of it that I have does not have honey listed in the
> ingredients, but in the directions it says "...combine sugar,..., honey,
> ...".
>
> I know that someone has mentioned this before, but I don't remember an
> answer. How much honey? I always add just a bit, but was curious as to
how
> much we were 'supposed to' add...
>
> David
>
>
None. Chef Juke acknowledged that slight error in his recipe some time ago.
No honey.
Jack Curry

Google is my friend Kevin
 

"Jack-Curry" <Jack-Curry > wrote in message
. ..
> None. Chef Juke acknowledged that slight error in his recipe some time
ago.
> No honey.
> Jack Curry
>
Dammit, I must've missed that. Why is it that I always manage to read the
'noise' posts and miss much of the 'signal' posts? Thanks for the info...

Chef Juke's Raspberry-Chipotle Barbecue Sauce
 

On Wed, 08 Oct 2003 15:14:49 -0600, Kevin S. Wilson >
wrote:

>On Wed, 8 Oct 2003 13:50:10 -0700, "Lew/+Silat"
> wrote:
>
>>Ok Ill bite :) What is the recipe for this sauce or is it store bought and
>>you add the jelly?
>
>Google really is your friend, you know.
>
>REPOST REPOST REPOST
>Chef Juke's Raspberry-Chipotle Barbecue Sauce
>
>NOTE: This is a slight variation on the classic Kansas City Barbecue
>sauce from the KC Barbecue Association, for those who like their BBQ
>Hot & Smoky!
>
>6 Tbls. packed dark brown sugar
>1/2 cup cider vinegar
>1/4 cup molasses
>¼ cup Worcestershire sauce
>2 Tbls dark rum
>2 Tbls yellow mustard
>1 Tbls pure chili powder
>2 tsp. freshly ground black pepper
>2 tsp. garlic powder
>1 tsp. ground allspice
>1/4 tsp. ground cloves
>1/4 cup Chipotles en Adobo
>2 cups ketchup
>2 cups Raspberry Preserves (I use Wall's Raspberry preserves from
>Costco)
>Kosher or sea salt
>Pepper
>
>In large saucepan, combine sugar, vinegar, molasses, Worcestershire,
>rum, mustard, chili powder, pepper, garlic powder,
>allspice and cloves. Bring to simmer over medium heat. Cook,
>uncovered, until all ingredients are dissolved, stirring constantly,
>about 5 minutes. Stir in ketchup and bring to boil, stirring
>constantly. Add salt and pepper to taste.
>
>Reduce heat slightly, add raspberry jam and 1/4 cup chipotles** and
>gently simmer sauce, uncovered, until dark & thick, about 30 minutes,
>stirring often. Use right away or transfer to jars, cover, cool to
>room temperature and refrigerate. Sauce will keep several months.
>Makes 5 cups or 20 servings.
>
>
>**Add the chipotle peppers to taste. Since simmering will bring out
>the heat in the peppers start by adding ¼ cup of chipotles and cook
>for the 30 minutes THEN taste again and add additional peppers if you
>like it REALLY HOT.

All,

Sorry I haven't replied or posted much lately. Been dealing with
sudden illnesses with both of my parents each who live on a different
side of the country...that's kept be a bit busy the last 2-3 months.

Yup, that's the recipe. The preserves I use do have seeds. I also
just made a very tasty batch using some Mango preserves that I picked
up at Costco. I made a large batch of the basic sauce, then split it
in two and added raspberry preserves to one and mango to the other.
Both batches came out great.

While this is the first iteration of the recipe, I play around with it
a lot and seldom follow the recipe verbatim. Lately (as it has been
berry picking time here in Oregon) I've been adding 1-2 cups of fresh
raspberries to the mix. You can also play with the amounts of
allspice and cloves (as well as everything else for that matter) to
suit your own personal taste.

Cheers,



-Chef Juke
http://www.chefjuke.com
"Everybody Eats when they come to MY house!"

(Remove the CAPS from the return address when sending email replies)

Chef Juke's Raspberry-Chipotle Barbecue Sauce
 

"Red" > wrote in message gy.com>...

> I've only made it with seeds and my biggest complaint is
> dealing with the number of requests to make more.

Here, here!

It's now my family's favorite sauce, but it has to be toned down since
most of them don't like good (read that as "hot") food. :)

I screwed up my last batch, though. I got in a hurry and didn't
measure out the preserves, assuming that the "about half a jar" was
two cups. Since we hadn't used the preserves for anything but that
sauce, I figured it was OK.

Eh...there was probably a bit more than 2 cups in there. This batch of
sauce is too thick at refrigerator temperature. Heated, it's fine, but
there's just too damned much jelly in there. It's still great, but you
don't expect to "scoop" BBQ sauce.

Is there any chance of fixing it?

Chef Juke's Raspberry-Chipotle Barbecue Sauce
 

> there's just too damned much jelly in there. It's still great, but you
> don't expect to "scoop" BBQ sauce.
>
> Is there any chance of fixing it?

The jelly is pectin. Good stuff if you want jelly.

When I make wine, I use pectinase, which breaks up the natural pectin in
each grape that makes them remain a jellied mass after crushing. The idea is
you get more liquid, and more wine.

Maybe you can pick up some pectinase at a wine-making place. Might cost a
couple bucks for a 2 oz. bottle. A drop might be a good place to start, but
I have no idea if this will really work. Maybe test it on some regular jelly
and see what happens.

-John O
--double yer money back guarantee on this advice. :-)