Memorial Day Weekend: Time to Fire Up the Grill
I found the recipe for Christine’s Honey Habanero BBQ Sauce a couple of years ago, and it’s been a smash hit every time I’ve made it. I’ve generally added way more garlic and shallots than it calls for, subbed soy sauce for the teriyaki, and Dijon for the yellow mustard. It’s tasty, but for the uninitiated, it’s pretty spicy. After it cooks, I puree it in the blender. This makes about two cups, and I generally make a double batch, so I have a cup of sauce per pound of meat ratio.
I’d explain it in detail, but this is a fire and forget deal. Salt and pepper a four-pound pork loin, put it in the slow cooker, throw some chopped onions over the top, and dump on the sauce. Then cook it on low for eight to nine hours. If I have to tell you what to do after that, I’m afraid you, my friend, are lost.
Anyway, check out that recipe below, and let us know what you’ll be cooking up in the comments!
- 6 fresh habanero peppers (Wear gloves)
- 5 cloves fresh garlic
- 7 shallots
- 2 tablespoons olive oil
- 1 cup honey
- 1/2 cup teriyaki sauce
- 1/2 cup any brand regular bbq sauce
- 4 tablespoons horseradish
- 2 tablespoons worchestershire sauce
- 2 tablespoons yellow mustard
- 2 teaspoons liquid smoke
Remove all seeds, stems, and ribs from habanero peppers. Finely dice cleaned peppers, garlic, and shallots, and sauté in olive oil until garlic and onions begin to carmelize. Once the garlic and onions begin to turn golden brown, add honey, teriyaki, bbq sauce, horseradish, mustard, and liquid smoke. Bring to a boil, then reduce and simmer for 15 to 20 minutes.