Memorial Day Weekend: Time to Fire Up the Grill

By John Coyle - May 24, 2013

You don’t have to look hard on DodgeForum to find veterans and active duty military. Over the years, I’ve had lots of friends who’ve served our armed forces overseas. I’ve been extremely fortunate in that they’ve all made it home—and I know it. So I always try to remember Memorial Day is more than just a day off work and an excuse to party. That said, the Memorial Day BBQ is an American tradition, and I know a lot of our members will be firing up the grill. Personally, I’m going to do pulled pork sliders in my slow cooker, so the coals can be used for carne asada, chicken and stuffed jalapenos.

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!

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Ingredients:

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

Directions:
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.