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Grilling Meat & Poultry

Succulent Grilled Leg of Goat.

2 Comments on Succulent Grilled Leg of Goat.

grilled goat (1)

This recipe is inspired by an article my friend Franka Phillip wrote for the in-flight magazine of Caribbean airlines a couple months back. When you think “Caribbean” and “goat”, curry automatically comes to mind. I’d argue that island style Curry Goat is one of the best curry dishes you’ll ever enjoy… but what about grilled goat? I was definitely intrigued from Franka’s article as I have a deep passion for cooking over raw fire and finding another way to prepare goat would be ideal.

You’ll Need…

3-4 lbs goat (leg)
3/4 cup olive oil
4 cloves garlic (diced or crushed)
5 sprigs thyme
2 tablespoon parsley (chopped)
2 tablespoon oregano
2 sprigs rosemary (3 sprigs more to make the brush)
1 tablespoon dried pepper flakes
1 lime (juice)
1/2 lime for washing the goat
1/2 teaspoon allspice
2 teaspoon honey
2 scallions (chopped)
3/4 cup orange juice
3/4 tablespoon salt

I washed the leg of goat with the juice of 1/2 a lime (lemon will work too) and cool water. Then I pat it dry with paper towels before allowing it to sit in the marinade. Basically all you do is to cut some slits (stab) into the thick parts of the leg, then combine all the ingredients mentioned above for the marinade.

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Basically all you’re doing at this point is pouring the marinade over the goats leg, massage it in a bit, then allow it to marinate overnight or at least 2-3 hours in the fridge. I used a baking dish, but a large zipper bag would make more sense. Remember to place a plate under the bag in the fridge in the event there’s a spill.

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Before starting the grill outside (coals fire), I used some kitchen string to tie the goat’s leg so it maintains it’s shape while grilling. I also made a brush out of some Rosemary to brush on the marinade as the leg grilled. IMPORTANT! Stop using the marinade on the leg when you have about 30 minutes of cooking time left. The marinade is raw and you need at least 30 minutes to cook it off so it’s safe to eat.

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Please watch the full video below. Basically you’ll need a fire which will last for 2-3 hours as you slowly grill the leg of goat until fully cooked and tender – indirect heat. Indirect grilling simply means to have the item being grilled, NOT directly over the heat source. This leg took about 2.5 hrs on the grill which was at about 275-300 F. The last 15 minutes I placed it directly over the heat, but by this time the coals were mostly burned off.

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Using the Rosemary brush to apply the leftover marinade adds a wonder fresh herbal note to the finished grilled goat’s leg, but remember to stop using the marinade early enough to cook-off the rawness.

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Don’t slice into it immediately after you take it off the grill.. give it some time to rest (I know you’ll be tempted). Special thanks To Frank for her inspiration on what will be a summertime regular for me now. Yes, you can def use lamb as well.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Recipe Card

Grilled goat in a red serving dish
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Grilled Leg of Goat

Cuisine: Courses: Recipe Keys: BBQ Non Vegetarian
Difficulty: Intermediate Prep Time 15 mins Cook Time 2 hrs Total Time 2 hrs 15 mins
Servings: 8

Description

Elevate your grilling game with this succulent grilled leg of goat. Marinated in a blend of herbs and spices, then slow-grilled to perfection, this dish offers a tender and flavorful alternative to traditional barbecue meats.

Ingredients

Instructions

Video
  1. Wash goat leg with juice of 1/2 lime, rinse, and pat dry.
  2. Score and tie the goat leg to maintain shape while cooking.
  3. Combine olive oil, garlic, thyme, parsley, oregano, rosemary, red pepper flakes, lime juice, allspice, honey, scallions, orange juice, and salt into a marinade.
  4. Massage the marinade into the goat leg and marinate 2 hours or overnight.
  5. Preheat grill for indirect heat at 275–300 °F (135–150 °C).
  6. Place the goat leg away from direct flame on the grill and cook 2–3 hours, basting frequently.
  7. Move the leg over direct heat in the final 15 minutes to crisp the surface.
  8. Rest for 15 minutes before carving and serving.

Note

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    Grilling Sauces & Condiments Vegetarian

    Caribbean Guava BBQ Sauce #JulyMonthOfGrilling

    3 Comments on Caribbean Guava BBQ Sauce #JulyMonthOfGrilling

     

    guava bbq sauce (9)
    Meet Indy, my New Assistant (daughter)

    As we kick off another year of July Month Of Grilling, I was very excited to find ripe guavas in a local grocery store as I’ve got several recipes I’ve been meaning to share with you all, involving guavas. The scent of ripe guavas takes me right back to my childhood days on the islands and climbing the guava tree in our front yard (no longer there unfortunately) with my little brother and racing to the areas of the tree where the guavas were mature and ready to pick. Besides passion fruit, I don’t think there’s not another tropical fruit which naturally lends itself to the complex (flavor) nature of a good BBQ sauce.

    You’ll Need…

    12 Guavas (ripe)
    1 lime (juice)
    1/4 cup raw brown sugar
    small stick cinnamon
    3 cloves
    3 cups apple juice

    1 tablespoon olive oil
    2 scallions (finely chopped)
    6 sprigs thyme (no stems)
    1/2 large Vadilia onion (diced fine)
    2 cloves garlic (smashed)
    1/2 cup apple cider vinegar
    2 tablespoon molasses
    1 1/4 cup chili sauce
    1 tablespoon Worcestershire sauce
    1/4 teaspoon black pepper
    3/4 teaspoon salt
    2 tablespoon tomato paste
    1 teaspoon hot smoked paprika
    1/2 cup apple juice

    Wash and trim off the tops off the guava (refer to the video below), then cut into segments. In a deep saucepan place the apple juice, guavas (keep the seeds it’s ok), brown sugar, small stick of cinnamon, lime juice and 3 cloves over a med/high heat and bring to a boil. As soon as you start seeing bubbles, reduce to a simmer and let it cook for about 25-30 minutes.

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    The goal is to enhance the apple juice with the lovely flavor of the ripe guava. Note : Your kitchen/home will smell like Christmas. In another deep saucepan on low heat, add the oil, followed by the scallion, garlic, thyme and onion. If you don’t have the sweet Vadilia onion, you may use a Spanish or regular onion. Cook on low for about 4-5 minutes. Please add the smoked paprika (I used a hot one) and stir well.

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    You now can go in with the tomato paste (heat still on low) and cook for another minute or two. Stir as the natural sugars in the tomato paste may cause it to stick and potentially burn.

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    Deglaze with the apple juice and apple cider vinegar and turn the heat up as we want to bring it to a boil now. Add the black pepper, salt, molasses and chili sauce. Stir well.

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    As it comes to a boil, reduce to a simmer. The guavas should be fully tender now and the apple juice infused with it’s flavor. Strain and save back some of the fleshy part of the guava (I used about 12 pieces…no seeds).

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    Add this guava nectar to the pot and bring to a boil. Be very careful when straining the guava as it can splash and burn you. Then reduce to a simmer and let it cook for 35-40 minutes.

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    The last step is to break everything down with a stick blender. Pulse it a few times, taste it for salt and adjust to your own liking. I didn’t have to do anything to mine. Store in a clean glass jar in the fridge for up to one month. If you don’t have a stick blender you can cool it down a bit then use a traditional blender. Or skip that step and use a whisk or potato masher to break down the pieces of guava.

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    The subtle kick from the smoke paprika added the perfect heat for me, but you can certainly add some finely diced scotch bonnet pepper or your fav hotsauce to the brew. Additionally you may add some liquid smoke if you want the deep smoky flavor to the finished guava bbq sauce.

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    Please note that as the Guava BBQ Sauce cools it will thicken naturally.

    Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

    Don’t forget to stay tuned in as we explore another month of exciting and delicious foods off the grill, influenced by the culinary culture of the Caribbean.

    Recipe Card

    Guava BBQ sauce in a large glass cup surrounded by lemons
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    Caribbean Guava BBQ Sauce

    Cuisine: Courses: , , , Recipe Keys: Dairy Free Gluten Free
    Difficulty: Intermediate Prep Time 15 mins Cook Time 1 hr Total Time 1 hr 15 mins
    Servings: 2

    Description

    A tropical-inspired barbecue sauce made with ripe guavas, spices, and herbs, ideal for enhancing grilled meats and vegetables.

    Ingredients

    Instructions

    Video
    1. Wash and trim the tops off the guavas, then cut into segments.
    2. In a large saucepan, combine the guavas, 3 cups of apple juice, brown sugar, cinnamon stick, cloves, and lime juice. Bring to a boil over medium-high heat.
    3. Once boiling, reduce heat to a simmer and cook for 25-30 minutes until guavas are soft.
    4. In a separate medium saucepan, heat olive oil over low heat. Add scallions, thyme leaves, Vidalia onion, and garlic. Sauté for 4-5 minutes until fragrant.
    5. Add hot smoked paprika to the sautéed mixture and stir well.
    6. Stir in tomato paste and cook for an additional 1-2 minutes, ensuring it doesn’t burn.
    7. Deglaze the pan with 1/2 cup apple juice and apple cider vinegar. Increase heat to bring to a boil.
    8. Add black pepper, salt, molasses, chili sauce, and Worcestershire sauce. Stir to combine.
    9. Reduce heat to a simmer and cook for 10 minutes.
    10. Strain the guava mixture through a fine mesh strainer into the saucepan with the sauce base, pressing to extract as much liquid as possible. Discard solids.
    11. Bring the combined sauce to a boil, then reduce to a simmer and cook for 35-40 minutes until thickened.

    12. Use an immersion blender to puree the sauce until smooth. If using a traditional blender, allow the sauce to cool slightly before blending. 

    13. Taste and adjust seasoning if necessary.

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    Gluten Free Grilling Sauces & Condiments Vegetarian

    Baigan Choka (eggplant dip) Recipe In The Oven.

    4 Comments on Baigan Choka (eggplant dip) Recipe In The Oven.

    baigan choka recipe (1)

    The key to making traditional baigan (eggplant) choka (dip) is roasting the eggplant over an open flame and if you really want to excite the taste buds with even more flavor, you would place the eggplant on hot coals. On so many levels this is not always possible, especially if you live in temperate climates where having that fire in the middle of winter is not possible. Yes, you can always use the flame on your stove top, but if you’ve ever had to clean up that stove after – you’d never do it again. This baigan choka recipe is specifically for people who want the same sort of flavors, but with an easier method of achieving this. Students, you can even do this is a toaster oven.

    You’ll Need…

    2 med eggplant (about 2-3 lbs)
    1/4 teaspoon salt
    2 tablespoon olive oil
    1 teaspoon veg oil
    2 cloves garlic (divided)
    1 scotch bonnet pepper
    1 small onion

    * If you didn’t already know, baigan is just another name for eggplant. This dish is both vegetarian and gluten free. Be sure to go through the entire list of ingredients to ensure they meet with your specific gluten free dietary requirements.

    Set your oven to the broil setting (525 F) and as it gets to temp, lets prepare the eggplant. Trim off the stem area, make some slits in the eggplant and for maximum flavor.. slice one of the cloves of garlic thinly and place them into the slits in the eggplant.

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    Line a sturdy baking tray with tin foil so you won’t have a mess to clean up after. Place the eggplant and WHOLE scotch bonnet pepper and drizzle with the vegetable oil on the eggplant. Using your hands rub the oil around the eggplant and place it in the oven.

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    After 5 minutes, remove the scotch bonnet – it should be slightly charred now. In a heavy bowl (or mortar and pestle) place the scotch bonnet (remove the stem), remaining clove of garlic and salt and pound to a smooth paste. Remember to wash your hands with soap and water after handling such hot peppers. TIP – I used a slightly mature scotch bonnet so I get a tamed heat. Remember you can control the heat level by how much scotch bonnet you choose to use.

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    After 25-30 mins at 525 F your eggplant should be perfectly cooked. Remove from the oven and slice down the center and using a table spoon, scoop out all that goodness and place in the same bowl we have the crushed pepper / garlic / salt.

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    Now crush the eggplant you scooped out until it’s somewhat smooth (you can do all of this with your mortar and pestle – I used a traditional “ponga”). Heat the olive oil in a small frying pan just until you start seeing smoke. In the meantime thinly slice the onion and place it on top of the eggplant mixture (do not mix it yet). Now pour the heat oil onto the onion (this is called chunka). By doing so we do two things. We get the rawness out of the sliced onion and we also pull some flavor out of the onion. Mix well and serve.

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    This is a dish I love eating with hot sada roti and it’s something my mom makes daily for me when I visit home (Trinidad and Tobago), but you can use any flat bread or use as a dip for any of your favorite potato or corn chips. I hope you give it a try as it’s so simple to do in the oven and I know if you’re old school you’ll miss the smoky flavor of the fire roasted, but the high heat we roast it at in the oven will give it a unique taste.

    Recipe Card

    Baigan Choka (Eggplant Dip) in an orange serving bowl
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    Baigan Choka (Oven-Roasted Eggplant Dip)

    Cuisine: Courses: , Recipe Keys: Dairy Free Gluten Free Quick Meals Spicy Vegetarian
    Difficulty: Beginner Prep Time 5 mins Cook Time 30 mins Total Time 35 mins
    Servings: 4

    Description

    A classic Trinidadian dish, baigan choka is traditionally made by roasting eggplant over an open flame. This oven-broiled version captures the essence of the original, delivering that smoky flavor with less mess, perfect for those in cooler climates or without access to a grill.

    Ingredients

    Instructions

    Video
    1. Set your oven to the broil setting 525 degrees F (275 degrees C).
    2. Prepare the Eggplant (2). Trim off the stem area, make some slits in the eggplant for maximum flavor.
    3. Slice one of the Garlic (2 clove) thinly and place them into the slits in the eggplant.
    4. Line a sturdy baking tray with tin foil.
    5. Place the eggplant and Scotch Bonnet Pepper (1) and drizzle Vegetable Oil (1 teaspoon) on eggplants. Using your hands rub the oil around the eggplant and place it in the oven for 25 minutes.
    6. After 5 minutes, remove the scotch bonnet – it should be slightly charred now.
    7. In a heavy bowl (or mortar and pestle) place the scotch bonnet (stem removed), remaining clove of garlic and Salt (1/4 teaspoon) and pound to a smooth paste.
    8. After 25-30 minutes, your eggplant should be perfectly cooked. Remove from the oven and slice down the center and using a table spoon, scoop out all that goodness and place in the same bowl as garlic-pepper mixture.
    9. Now crush the eggplant you scooped out until it’s somewhat smooth.
    10. Heat the Olive Oil (2 tablespoon) in a small frying pan just until it starts to smoke.
    11. Meanwhile, thinly slice the Onion (1) and place it on top of the eggplant mixture (do not mix it yet). Now pour the heated oil onto the onion.
    12. Mix well and serve.

    Note

    Baigan is another name for eggplant.

    This dish is both vegetarian and gluten-free.

    Adjust the amount of scotch bonnet pepper to control the heat level.

    Be cautious when handling hot peppers; wash hands thoroughly after use.

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    Grilling Sauces & Condiments

    Classic Homemade Caribbean BBQ Sauce.

    22 Comments on Classic Homemade Caribbean BBQ Sauce.

    One of the things I like best about having been exposed to traditional Caribbean cooking from day 1, is that it allows me to use basic principles of cooking and apply it to the variety of flavors I grew up enjoying. When you think about grilling on hot coals in the Caribbean, the first thing which comes to mind is “jerk”, but there so much more to grilling in the Caribbean. In this BBQ sauce you’ll obviously see elements of a ‘jerk’ marinade, but I’ve used the basic steps of a tomato based BBQ sauce to merge the two into one of the most delightful bbq sauces I’ve ever tasted.

    I no longer have the pleasure of having a cut oil drum filled with coals and meat sizzling away on a metal grate, but I get similar results on the gas grill I use during the summer months.. and during those cold snowy days when I MUST have a good piece of grilled chicken (neighbors must think I’m nuts).

     

    You’ll Need…

    5 scallions (green onions)
    7 sprigs of fresh thyme (about 1 tablespoon chopped)
    1 teaspoon salt
    1 teaspoon black pepper
    1 tablespoon ground allspice
    1 teaspoon nutmeg
    1 teaspoon cinnamon
    2 scotch bonnet peppers (no seeds)
    1/3 cup soy sauce
    2 tablespoon vegetable oil
    1 onion
    1/2 cup pineapple juice
    2 cloves garlic
    1/4 cup brown sugar (packed)
    1/4 cup cider vinegar
    1 large onion diced
    2 cups ketchup
    1/4 cup Worcestershire sauce
    2 tablespoons molasses
    1 tablespoon honey
    1 tablespoon grated ginger
    1 teaspoon Dijon mustard

    It does seem like a lot of ingredients, but I assure you you’ll be very pleased once you get a taste of this Caribbean BBQ sauce.  Start off by chopping the onion, scallions, scotch bonnet pepper and thyme. Be sure to wear gloves when handling scotch bonnet peppers and wash your hands immediately after with soap and water.

    Heat the oil in a deep pot and add in the chopped ingredients, grate in the ginger and add  the spices (cinnamon, nutmeg and allspice). Turn your heat down to low and allow this to cook for about 4 minutes. We’re building a wicked flavor base at this point.

    Basically all you have to do now is add all the other ingredients, turn up the heat to medium and bring it up to a boil.

    When it comes up to a boil, reduce the heat to a gentle simmer and cover the pot. Allow this to cook for 25-35 minutes, but remember to stir very often. You should have a sort of chunky sauce at this point. You can allow it to cook for a further 10 minutes and end up with a rustic/chunky sauce. I used my stick blender to pulse it into a more smooth consistency. You can also pour it into a conventional blender and give it a few pulses until you achieve the consistency you like.

    In the pics above you’ll notice I used this wonderful Caribbean style BBQ sauce on some ribs and they were absolutely fabulous. The scotch bonnet peppers gives it a wicked kick and the balance of spices and fresh herbs takes this to a level on it’s own. It’s rich color alone is enough to get your taste buds going! Not only is this a wonderful BBQ sauce, but it acts as a great dining sauce as well. Store in the fridge in a air tight container for up to 3 months.

    Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

     

    Grilling Sauces & Condiments Vegetarian

    Mango Honey Mustard BBQ Sauce

    5 Comments on Mango Honey Mustard BBQ Sauce

    After posting the Homemade Tamarind BBQ Sauce recipe a while back, I got a message from the Crucian Contessa (a talented Caribbean food blogger) that she had an out-of-this-world mango BBQ sauce and it turns out she was willing to share it with me/us. In the past we’ve been guilty in the Caribbean of not being as creative with the abundance of fresh local ingredients we’re blessed with, but I’m seeing a huge shift in the culinary culture of the islands, which is very positive. The trouble with that is, we’re now seeing a lot of traditional recipes being lost to more modern fusion type cooking. It’s always an interesting balancing act when I try to keep traditional recipes alive and at the same time let my creative side go wild.. but with a Caribbean twist.

    I urge you to check out the tasty offerings the Crucian Contessa stirs up on a regular basis on her website at: http://www.cruciancontessa.com/ But please don’t visit when you’re hungry as her creativity in the kitchen, along with her beautiful pictures will surely get the drool on.

    This mango bbq sauce is excellent on grilled meats and fish and we quickly found out that it was just amazing as a dipping sauce for chicken strips. I tried to stay as close to the original recipe to show respect for the work CC put into developing such an exciting sauce… but in true Wicked Chef fashion, I tweaked a couple things to give it a sort of personal touch.

    You’ll Need…

    3 Sweet Seasoning Peppers
    1 tablespoon butter
    2 cups chopped mango (ripe)
    1 Tablespoon freshly grated ginger
    3 green onions
    A pinch of allspice
    1 Teaspoon of Black Pepper
    3/4 teaspoon sea salt
    ½ cup Lime Juice
    ¼ cup Dijon Mustard
    ¼ cup Honey
    2 Tablespoons Ground Mustard
    ¼ cup Light Brown Sugar
    1 Tablespoon Worcester Sauce
    1 Tablespoon Molasses
    2 Stalks Shado beni (aka culantro)
    ½ cup Apple Cider Vinegar (organic)
    1 Tablespoon White Vinegar
    1 cup mango juice
    1 teaspoon paprika
    1/2 scotch bonnet pepper (no seeds)

    Notes: If you’d like to add a bit of a smoky undertone, you can add some chilli powder or chipotle peppers to the sauce. I used the paprika for the rich colour and I like the smokey element it brings. To add a kick to this mango bbq sauce, use an entire scotch bonnet pepper and include the seeds. If you can’t get shado beni, use about 5 tablespoons of chopped cilantro.

    Wash, peel and dice your mango (you can probably use frozen mango chunks as well) and set aside. Then give your green onions (aka scallions or spring onions) and peppers a fine chop. Now heat the butter in a heavy pot (distribute heat better) and start building a flavor base. Add the green onion, peppers, spices, black pepper and grated ginger to the pot and turn your heat down to low so it cooks very slowly. Stir and cook for 4-5 minutes.

    Turn up your heat and start adding the mango chunks, give that a stir and add everything else to the pot. It’s important that you stir well and bring up to a boil.

    After it comes to a boil, reduce the heat so you have a gentle simmer going and place the lid on the pot and allow to cook for about 25 minutes. You will have to stir every 4-5 minutes as it may start to stick to the bottom of the pot. Your kitchen will have a very intoxicating aroma and your sense of smell will get confused. The same will happen when you taste this mango bbq sauce… you won’t know if it’s the mango, the mustard or the mellowness of the honey that’s attracting all that attention from your taste buds.

    After 25 minutes, you should taste for salt and adjust accordingly. Since no 2 mango are the same (can be tart  at times), you may have to add a little more honey or mustard.. the goal is to have a wonderful blend of flavors, but keep the present of mango as the key subject of the sauce. By now your sauce should have started to thicken up and the mango should be dissolving. You can certainly play around with the consistency (if you want it chunky, runny or thick). I then turned off the stove and used a submersion blender to make my mango bbq sauce a bit smooth. You can use a wire whisk or potato masher as well with pretty much the same results. If using a blender as I did, try not to over work it or risk it going frothy.

    Crucian Contessa was quite correct when she said that this mango honey mustard bbq sauce is out of this world..as we had it the same night with some Caribbean Style Chicken Fingers and Caron was raving how delicious it was. So delicious, she packed my share for lunch at work the next day.

    Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

    Grilling Sauces & Condiments Vegetarian

    Homemade Tamarind BBQ Sauce

    9 Comments on Homemade Tamarind BBQ Sauce

    One of the first personalized bbq sauces I’ve ever made was this tamarind bbq sauce and in the process I learned the foundation of making good tomato based bbq sauces. I have a number of sauces I’m still to share with you as we dig deeper into this culinary tour of the Caribbean, so do stay tuned in. Using a less glamorous fruit from the Caribbean called Tamarind (In trinidad and Tobago we refer to it as tambran) to add a wonderful jolt of true Caribbean vibe to this versatile bbq sauce (can be used as a dipping sauce as well), the final taste will surely excite your taste buds.

    One of my first memories of tamarind is sucking back on a piece fresh off the tree and that wicked punch of sour where your taste buds go into immediate shock… thinking about it brings my mouth gushing with water from that memory.  Those of you in North America.. it’s similar to the sour candy you enjoyed as a kid… the ones your friends would dare you to place in your mouth and not open it.

     

    You’ll Need…

    1/4 cup brown sugar (packed)
    1/4 cider vinegar
    1 large onion diced (I used a sweet onion)
    2 cups ketchup
    1/4 cup Worcestershire sauce
    2 tablespoons molasses
    2 tablespoon yellow mustard (commercial stuff is fine)
    1 scotch bonnet pepper
    1/2 teaspoon black pepper
    1/2 teaspoon ground allspice
    1 tablespoon olive oil
    1/2 teaspoon salt
    1 tablespoon grated ginger
    3/4 cup tamarind pulp (see note below)

    Notes: You’ll need between a cup and a cup and half of hot water to prepare the tamarind pulp into a liquid form. You can certainly add some cinnamon and fresh herbs to personalize this Tamarind BBQ Sauce if you like. When using the scotch bonnet pepper try to wear gloves as the oils can be painful on your bare skin and try not to use the seeds, since that’s where a lot of the heat is.

    The first thing we need to do is dice the onion and pepper very small.. remember to not use the seeds of the pepper if you’re concerned about explosive heat. Put the tamarind paste into a bowl and top it with hot water (I used just over a cup of boiling water). The hot water will allow us to break the tamarind down into a concentrated liquid form.

    In a deep sauce pan on medium heat, pour in the olive oil (to help cook the onions and it will also give the finished tamarind bbq sauce a brilliant sheen), then empty in the diced onion. Turn your heat down to low and let this slowly cook for 5 minutes (remember to stir). It will soften up, go translucent and release it’s natural sugars.

    After 5 minuets it’s time to add the black pepper and allspice.. this step will help toast the spices a bit and release it’s flavors. Cook that for a minute or two, then start adding everything else into the pot (see video below).. except the tamarind. Raise your heat to medium to bring to a gentle boil (remember to keep stirring). As this comes to a boil, the water with the tamarind pulp should be cool enough for you to handle.

    Using a fork (at first), break up the tamarind pulp, then get in with your fingers and massage it. This action will release the pulp and the water will become a sort of tamarind concentrate. Discard as much solid (seeds and fibers) as you can. Now strain the liquid into the pot and give it a good stir.

    Turn the heat back up so you get this back to boiling, then turn the heat down to a very gentle simmer. The idea is to cook this very slowly so all the flavors marry and form a tasty tamarind bbq sauce. Typically after 30 minutes it will be finished, but I allowed my batch to go for 45 minutes to really thicken up. You can leave it for additional time if you want a more thick bbq sauce. Do remember that when the sauce cools it will also thicken up quite a bit.

    Not only will you have the satisfaction of knowing you made your own BBQ sauce, you’ll now have the most tasty tamarind bbq sauce you’ll ever enjoy. This sauce is not only meant for grilling, it makes a wicked dipping sauce for your chicken fingers and is a great topping for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months (it won’t last.. you’ll find uses for it before then)

    Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

     

    Recipe Card

    Homemade Tamarind BBQ Sauce
    Print Recipe

    Homemade Tamarind BBQ Sauce

    Cuisine: Courses: , Recipe Keys: Dairy Free Gluten Free Spicy
    Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr
    Servings: 4

    Description

    This tangy and spicy tamarind BBQ sauce is a Caribbean favorite, perfect for adding a burst of flavor to grilled dishes or as a dipping sauce.

    Ingredients

    Instructions

    Video

    1. Place tamarind pulp in a bowl and pour over 1 to 1½ cups of hot water. Let it soak while you prepare the other ingredients.

    2. In a deep saucepan on medium heat, pour in Olive Oil (1 tablespoon), then add the large onion. Turn the heat down to low and let this slowly cook for 5 minutes, stirring often.

    3. Add black pepper and ground allspice to the onions. Cook for 1–2 minutes, stirring constantly, to toast the spices and release their flavors.

    4. Increase heat to medium and add ketchup, Worcestershire sauce, molasses, yellow mustard, Scotch bonnet pepper, salt, and grated ginger. Stir to combine and bring to a gentle boil.

    5. While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water. 

    6. While the sauce is heating, use a fork to break up the soaked tamarind pulp, then use your fingers to massage it, releasing the pulp into the water. 

    7. Strain the tamarind liquid into the saucepan, discarding any solids.

    8. Remove the sauce from heat and allow it to cool completely. Transfer to sterilized glass containers and store in the refrigerator.

    9. Use this sauce for grilling, a dipping sauce for your chicken fingers or for burgers. Store in glass containers in the fridge and it will remain good for at least a couple months. Enjoy!

    Note

    You’ll need between a cup and a cup and half of hot water to prepare the tamarind pulp into a liquid form. You can certainly add some cinnamon and fresh herbs to personalize this Tamarind BBQ Sauce if you like. When using the scotch bonnet pepper try to wear gloves as the oils can be painful on your bare skin and try not to use the seeds, since that’s where a lot of the heat is.

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