This awesome, mega-delicious homemade blueberry BBQ sauce recipe is one you have to try is you love your barbecue sauce to be on the slightly fruity and sweet side. I would include myself in that group, but it had better be an extremely balanced and tasty sweet BBQ sauce and not overpowering in the fruitiness department.
Thankfully, this blueberry BBQ sauce is wonderful, and has a little something for everyone – sweetness from the blueberries and brown sugar, tartness from the red wine vinegar and balsamic vinegar, smokiness from the chipotle chiles, spiciness from the habanero, and full body and rich savoriness from the rest of the ingredients.
Mmmm-mmmm! Time to make some good stuff!
Here is comes. After several years of a baffling absence, I’ve finally decided to make public my very own, “top-secret”, personal, Roberts-family chili recipe. This is the delicious, spicy, hearty, chunky, “go-to” chili that I developed several years ago, and it is the chili I make on a regular basis throughout the year.
Well, just to clarify, there’s probably nothing too secretive about my ultimate, number one, primary chili recipe. I haven’t been trying to hide it for any particular reason. I just…I don’t know! I have no idea why I’ve never gotten around to posting it until now!
Well, this stuff is worth the wait. This killer chili recipe is an all-purpose crowd-pleaser that’s good for any time, whether you need a hot, steaming bowl of chili love on a cold evening, or you need a hot dog topper for a spring or summer afternoon…
2 Large Baked Potatoes
3 Slices of bacon
2 Chicken Breasts
1 Quart of Chicken Stock
Fresh Mozzarella Cheese
1 Large Egg
Salt & Pepper
Hot Sauce (All-Purpose, or your favorite kind)
Slow cook the chicken breasts for 4+ hours in chicken stock and set aside to cool. Bake the potatoes and set aside to cool. Peel the skin from the potatoes and grate. Mix the grated potato with 1 egg, salt and pepper and a bit of oil. Press into a cupcake tin and make a well in the center. Bake at 400°F until the edges begin to brown. Set aside to cool and remove from tin carefully.
Want a spicy new topper for your next beef steak, piece of grilled meat or grilled seafood? Try a compound butter like this one: a delicious spread that employs both Green Mountain Gringo Roasted Garlic Salsa and a vinegar-y cayenne pepper sauce like Texas Pete. It’s simple, can be made in a matter of minutes, and can be prepared for several hours before your big meal…
The secret to any great chili is start with an awesome basic chili powder recipe. A chili powder spice blend can be theoretically used to flavor up many different things (try mixing it in with some cuts of steak or chicken the next time you make burritos or fajitas!), but of course its main usage will always be a good bowl of chili con carne.
Pitmaster Jack Waiboer of GrateTV recently asked me for an all-around good recipe for chili powder, when I realized that I had never posted it to this blog! So, for everyone’s benefit to use as the core of your next bowl of chili, below is my chili powder recipe…