If you have Smoke n' Spice cookbook....

[Carter]

I made Beer Can Chicken yesterday.  It worked out great.

Tried a couple of new sauces from Smoke n' Spice.

1.  Alabama Great White
2.  Jalapeach Sauce.

If you've never made these, they are fantastic.  Our guests liked the Jalapeach so much that I sent them home with the leftover sauce.  Nice combination of sweet & heat.

Would people want me to post the recipes?  This is kind of my peace offering for misbehaving on Friday.

Carter

[Smoking Duck]

Sure, but I must have missed the misbehaving part.  Course, for once, I'm just happy I wasn't smack dab in the middle of it  ;D

[Mr Walleye]

Carter

I too must have missed the misbehaving part. I think it was because I was.... ahhhh.... misbehaving.  ::)

I have the Smoke n' Spice cookbook but I haven't tried either of those recipes. Thanks for the report on them. I'll have to give them a shot.

Mike

[La Quinta]

Dang...I'm with Giggles...there was misbehaving and we couldn't play??? :)

I have the book also Carter...but I'm sure there are many who don't so...I think you should post them!! :)

[KyNola]

Darn it, I too missed the misbehaving because I too could have been "misbehaving".  Absolutely post the recipes.  I love the S&S book!

KyNola

[Carter]

OK, here's the Jalapeach BBQ recipe.

Jalapeach BBQ sauce

16 ounce can of peaches in heavy syrup, undrained
1/4 cup minced onion
3 tbs pickled jalapenos
2 tsp pickling liquid from jalapeno jar
2 tbs peach chutney
2 teaspoon brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cumin

Note:  I could only find peaches in light syrup and couldn't find any peach chutney so used Mango instead.  Worked fine in my opinion.

Mix the ingreients in a saucepan and bring the liquid to a simmer.  Reduce the heat to low and cook the mixture until the onions are tender and the sauce thickens, approximately 25 to 30 minutes.  Use the sauce warm or chilled.  It keeps, refrigerated for a couple of weeks.

Note 2:  I simmered mine for about 40 minutes.  The onions were very soft, and the peaches like mush, but still chunky.  I used one of those handheld food processors to turn it into a more liquified (but still thick) sauce.

I would make it again.  Like I said, I sent the leftover sauce home with my buddy.  He wants to try it on pork chops.  Who am I to say no to that?

[Carter]

Alabama Great White

1 Cup Mayonaise
1 Cup cider vinegar
1 tbs lemon juice
1 1/2 tbs black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne.

I found this from a google.  I couldn't find the smoke n' spice recipe online and if I wait until I get home from work, I'll never get this posted.  Note from my reading.  The recipe I used probably had half the cider vinegar and a little bit of water.  I also used chipotle powder instead of cayenne.  Other recipes call for a little horseradish which I think sounds pretty good.

Anyways, this one's a piece of cake to make because you don't have to turn on the stove and the ingredients all work well together.

what I think is really interesting and it came to me in the middle of the night on Saturday night.  In the morning I confirmed it by dipping a couple of potato chips into the sauce and sampling it (breakfast of champions).  We have a very simple name for this sauce up here in Canada.  We call it "Ranch".  Having said that, it's definitely worth the 10 minutes of trouble to make this up yourself.

Carter