Californians think we know what barbecue is, but truthfully, we’re lying to ourselves. When we say “let’s barbecue,” we simply mean let’s grill. There is no distinct style of barbecue in California like Memphis, Kansas City, or the Carolinas have. Even though we’re confused on what barbecue actually is, we know how to make grilled meat taste pretty good. One of our best kept secrets is making a BBQ glaze that is jam-based with onions and chipotle peppers. The sweetness of the jam requires little additional sugar to balance the spicy and savory notes of the peppers, onion, and vinegar. When using a jam BBQ glaze, Californians dry rub the choice protein and start grilling. Once the protein is halfway cooked, we add the glaze and finish grilling. The glaze caramelizes and gives the protein a delicious sweet and spicy finish. The best choice of proteins for a jam BBQ glaze is chicken or pork –– especially pork ribs. Use any jam for this recipe like apricot, peach, strawberry, or blueberry. My favorite duo is raspberry BBQ glaze and grilled chicken thighs. ––Justin Burke 

California Jam BBQ Glaze

Ingredients
1 medium onion, finely diced
2 tablespoons olive oil
1½  cups raspberry jam
1 tablespoon dark brown sugar
1 large orange, juiced
2 chipotle peppers from a can of chipotle in adobo, plus 1 tablespoon sauce
¼ cup apple cider vinegar
¼ teaspoon salt
¼ cup tomato paste
1 tablespoon honey

DIrections 

1. Using a sauté pan, heat oil and add onions. Sauté onions until translucent and slightly browned. Remove from heat and transfer to a medium saucepan.
2. Add all ingredients except the honey to the medium saucepan with onions and bring to a simmer. Stir to combine and simmer for 15 minutes, then transfer to a food processor or blender and pulse until smooth. Return sauce to the pan and add honey. Return to a simmer, stirring occasionally until glaze is reduced, about 15 minutes. 
3. Taste and adjust seasoning as needed. Remove from heat and let cool completely. Store in airtight jars and refrigerate. Glaze will keep for 1 week. 

 

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