Zesty Apricot BBQ Marinade

Being an olfactorally driven nostalgic, there are many aromas than transport me to the summers of my childhood. Running flat-footed on beaten backyard, forest paths wearing bandaids and koolaid moustaches I recall the smell of arnica and spruce, coconut suntan oil, bug repellant and if course the unmistakable smell of the neighbourhood barbeques. Such is the smell of summertime, and what is a good backyard cookout without some kick-ass BBQ sauce! So here is my accidental first, (and hopefully not last) zesty apricot BBQ marinade. 

First of all it's important to understand that many great things are created by accident. Take the Slinky for example! What would growing up in the 70's be without the invention of the Slinky?

So, the first step in making Zesty Apricot BBQ Marinade is to take your favourite recipe for low-sugar apricot jam, and leave it unattended on the stove. Yes, a crucial step in achieving that smoky BBQ flavour. To 6 quarts of slightly burned jam I added the following:

5 onions chopped finely

4 tbsp ginger garlic paste (homemade)

handful of black cardamoms

handful of coriander seed (homegrown)

handful of star anise

handful of black peppercorns

5 dried red chilies

2 tbsp red chili powder

1/2 cup of finely chopped crystallized ginger

5 whole cinnamon sticks

2 tablespoons of chipotle paste
2 tbsp smoked paprika

1 can of tomato paste

1 1/2 cups of soy sauce

Stir ingredients while bringing mixture to a boil, then ladle into sterilized jars as you would if it were jam. Process for 10 minutes until the lids are sealed and store in a cool place. 

Use as a marinade or brush it directly onto your favourite BBQ fare.

Zesty Apricot BBQ Marinade Chicken

Get Pickled

This morning my dear friend Toni pulled one of her classic ambushes, leaving a full bag of fresh garden cucumbers at my door. I had no choice but to get pickled. It's summertime after all.

Scrub, trim and slice approximately 24 four inch cucumbers and soak overnight with cold water and 1/3 cup of kosher salt.

Then prepare a brine of 8 cups of water, 1 quart of pickling vinegar, and one cup of kosher salt. Bring to a boil. 

Boil lids and rings in a separate pot to sterilize them.

Sterilize 6-8 pint jars in the oven at 225 F for 10 minutes. Stuff the jars with the sliced cucumbers, sprigs of fresh washed dill, one or two garlic cloves, one red chili pepper and a teaspoon of pickling spices. Ladle the hot brine into the jars and shift the contents with a spoon until all the air bubbles are released. Using tongs, place sterilized lids and screw the rings into place. Process for 10 minutes or let stand until you hear the lids snap. Once cool, store in a dark place for several weeks. Any jars that do not form a seal, store in the refrigerator and eat within a week.