The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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A homemade BBQ (sauce)

September 20, 2011

I don’t grill out in the park enough. It’s kind of one of the nicest things ever but when it comes down to it, it’s a freaking production. While the first time (3 years ago) was enough to put me off of it for quite some time, this Sunday was different.

Friends invited friends and everyone brought something. Things were just more organized and the vibe was lovely. M brought almost half of the goods, which was awesome. And I bought a granny cart the day of which was like the smartest thing ever. I just put the cooler on top of that sucker and wheeled it right there. And most importantly, there was awesome, awesome food.

At one point, a new friend turned to me and said, “Are all of your friends foodies?”

“Well… yes,” I responded as I looked around to the homemade mac and cheese, heirloom tomato bruschetta, honeycomb chocolate peanut butter pie (really should have taken a pic of this one) and the goods from the Meat Hook to name a few things. I was so proud of us. We really can deliver when the time calls for it.

A.B. made a homemade BBQ sauce. It had peaches in it, but it was also spicy which made it pretty great on everything. We marinated my shrimp in it, put it on the burgers and dipped the kielbasa in it. I think it would be excellent on ribs with maybe a hint more spice. Wow was it good.

And here is the original recipe along with some notes from A.B. Enjoy!

“I made a half recipe, using fresh peaches and not frozen. I made it exactly half, except for the Sriracha sauce which I added an additional teaspoon or so on top of the 2 tablespoons. I also didn’t pass it through a sieve, mostly because I didn’t think it needed it because there weren’t any big chunks of anything after going through the blender….Maybe next time a sign that says, “This isn’t peanut butter or applesauce” might be necessary…””

Fiery Peach BBQ Sauce
Makes 4 cups.

• 3 tablespoons olive oil
• 1 cup finely diced red onion
• 6 cloves garlic, minced
• 1 cup water
• 1/2 cup apple cider vinegar
• 2 tablespoons Worcestershire sauce
• 1 cup orange juice, with pulp
• 4 tablespoons brown sugar
• 4 tablespoons Sriracha sauce
• 1 teaspoon salt
• 4 cups peaches, peeled and sliced (frozen peach slices work well, too)

1. In a saucepan, heat olive oil over medium low heat. Add red onion and cook until translucent, stirring periodically. Stir in the garlic and cook for about 1 to 2 minutes more.

2. Add water, vinegar, Worcestershire sauce, orange juice, sugar, Sriracha sauce and salt, and stir well. Bring to a boil over medium heat, then lower to a simmer. Let it simmer for about 20 minutes.

3. Add peaches to the sauce and let it cook down until soft. Transfer sauce to a blender and blend until smooth. Pass the sauce through a sieve and return to the stove to simmer for about 5-10 minutes more, or until nicely thickened.


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What’s more disturbing, Chris or my facial expression?

Seth Callaway

September 20, 2011

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