Apricot BBQ Sauce

Oh my goodness. I wasn’t even looking for another BBQ sauce to add to my list of homemade, fantastically-good sauces. I actually made this apricot BBQ sauce only because I found a jar of apricot preserves in the back of the pantry that needed to be used up. It was a sign because this is one of the top BBQ sauces I’ve ever made or tasted. The perfect combination of sweet and heat and just the right consistency to squirt or slather onto to a rack of St. Louis-style smoked ribs without being too gloppy or too thin.

Apricot BBQ Sauce

Lightly Fruity

The apricot preserves add a light fruity flavor to the apricot BBQ sauce, but it’s there in the back with lots of other great flavors and isn’t so in-your-face. Now, if you want to have a more apricot-like sauce, feel free to add more. Since apricot (or peach for that matter) goes great with pork, add more sauce if you’re cooking pork. If you’re using this sauce on say chicken, you might want to use a little less.

Leftover Sauce

Remember that if you have to refrigerate any leftover sauce, let it sit out on the counter for at least 30 minutes before using. You don’t want to ‘shock’ hot, food with a cold sauce.

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5 from 1 vote

Apricot BBQ Sauce

This is one of the top BBQ sauces I’ve ever made or tasted. The perfect combination of sweet and heat and just the right consistency to stick to a rack of St. Louis-style smoked ribs without being too gloppy or too thin.
Course Sauce
Cuisine American
Keyword apricot, barbecue, BBQ, sauce
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 cup
Calories 881kcal

Ingredients

Instructions

  • Place all ingredients into a medium saucepan over medium heat.
  • Stir and heat until the butter is melted.

Nutrition

Calories: 881kcal | Carbohydrates: 213g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 1742mg | Potassium: 792mg | Fiber: 1g | Sugar: 154g | Vitamin A: 1598IU | Vitamin C: 34mg | Calcium: 91mg | Iron: 2mg

Nutritional values are approximate.

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Peach Apricot Chile Wings

Visit my other site, For The Wing, for all things chicken-wing!

I had been jonesin’ for these peach apricot chile wings from the moment I ran across the original recipe. Not because I’m a big fan of apricots, mind you, but because i knew that the combination of sweet peach and apricot would go perfectly with spicy chile sauce. Heck, I think the sauce even changed my mind about apricots!

Peach Apricot Chile Wings

I cooked these peach apricot chile wings on my Weber charcoal grill using the Vortex insert, which gives me that great crunchy skin and fantastic grilled flavor without a lot of effort. In fact, just about no effort whatsoever.

Usually I toss my wings with sauce after they are cooked, but this time I brushed some of the sauce onto the wings just before removing them from the grill. The sauce ‘set up’ a bit, making for the best sticky yummy wings you could imagine. I also served a bit extra of the sauce on the side for dipping.

I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!

Also try my pineapple chicken wings. And my ancho peach wings!

I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.

Peach Apricot Chile Wings
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5 from 1 vote

Peach Apricot Chile Wings

I had been jonesin’ for these peach apricot chile wings from the moment I ran across the original recipe. Not because I’m a big fan of apricots, mind you, but because i knew that the combination of sweet peach and apricot would go perfectly with spicy chile sauce. 
Course Appetizer
Cuisine American
Keyword fruity, spicy, wings
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 507kcal
Author Mike

Ingredients

For the wings

For the glaze and dipping sauce

Instructions

For the wings

For the sauce

  • Combine all ingredients in a saucepan over medium heat.

Nutrition

Calories: 507kcal | Carbohydrates: 51g | Protein: 24g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 119mg | Potassium: 404mg | Fiber: 1g | Sugar: 30g | Vitamin A: 334IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 2mg

Nutritional values are approximate.

Smoked Glazed Salami

I picked up a few fancy salami the other day while at Jungle Jim’s market outside of Cincinnati, Ohio. I didn’t get them by accident. Someone on an online BBQ group had recommended cutting them Hasselback-style, smoking them and glazing with an apricot glaze. The thought had my mouth watering, so I proceeded to make awesome smoked glazed salami. A little sweet, a little smokiness, and flavor-packed cured meat. Perfect.

Smoked Glazed Salami

Pass The Crackers

These sliced smoked glazed salami treats are perfect on crackers with cheese. Or even on sandwiches. Or by themselves. If you like a little spiciness, you can substitute jalapeno jelly for the apricot preserves. The heat really works well with the flavor of the salami.

Also try my salami chips with white bean dip.

Smoked Glazed Salami
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5 from 1 vote

Smoked Glazed Salami

These sliced salami treats are perfect on crackers with cheese. Or even on sandwiches. Or by themselves. If you like a little spiciness, you can substitute jalapeno jelly for the apricot preserves. The heat really works well with the flavor of the salami.
Course Appetizer
Cuisine American
Keyword salami, smoked
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 10
Calories 386kcal
Author Mike

Ingredients

Instructions

  • Cut thin slits in the salamis, but do not cut all the way thru. Tip: I lay two wood spoons alongside the salami. Then, when I cut down thru the salami the round spoon handles keep me from cutting too far.
  • Fire up your smoker for cooking at 225 F. Use a light wood such as apple or peach.
  • Smoke the salami for 1 hour.
  • Combine the apricot preserves and Dijon and brush half over the tops of the salami.
  • Smoke another 30 minutes then brush with the remaining glaze and smoke another 30 minutes.
  • Remove from the smoker.
  • Serve as is, with a knife for slicing, as a great topping for crackers. I also sliced the salami and served it on sandwiches.

Nutrition

Calories: 386kcal | Carbohydrates: 5g | Protein: 21g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 72mg | Sodium: 2087mg | Potassium: 352mg | Fiber: 1g | Sugar: 3g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

Nutritional values are approximate.