Mother Earth Living

Fire and Smoke: Piquant Barbecue Glaze

These barbecue recipes will have your mouth watering before you even fire up the grill.
Pat Crocker
August/September 2002
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Piquant Barbecue Glaze  

Makes 1 1/4 cups

Usually sweet, often clear, glazes give a professional flavor and finish to grilled foods. Applied during the last ten minutes of cooking, glazes are brushed on several times just before serving.

• 1/4 cup canned chipotle chilies
• 1-inch piece candied ginger
• 1 clove garlic
• 1/2 cup chili sauce
• 1/3 cup apple juice or beer
• 1/4 cup rice vinegar
• 3 tablespoons molasses
• 2 tablespoons soy sauce
• 2 tablespoons finely chopped onions
• 3 whole allspice berries
• 2 whole cloves
• 1 stalk fresh lemongrass, lightly pounded and cut in half

1. With a mortar and pestle or blender, puree the chilies, ginger, and garlic.
2. In a small saucepan, combine the chili sauce, apple juice or beer, vinegar, molasses, soy sauce, onions, allspice, cloves, and lemongrass; stir in the pureed chili mixture.
3. Bring to a boil, reduce heat, and simmer for 15 minutes.
4. Remove from heat, strain, and discard allspice, cloves, and lemongrass.
5. Use immediately or keep refrigerated until ready to use (for up to 4 days).

Click here to return to the main article, Fire and Smoke. 


 Pat Crocker, home economist and culinary herbalist, photographs, lectures, and writes about food and herbs. Author of three cookbooks, including The Healing Herbs Cookbook (Robert Rose, 1999) and The Juicing Bible (Robert Rose, 2000), Pat enjoys grilling with her family every summer. 








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