HOT CHILI BBQ SAUCE 1 small poblano pepper, diced 1 Serrano chilli, fine diced 1 Thai chilli, fine diced 1 tablespoon olive oil (15ml) 2 canned chipotle peppers in adobo sauce minced 1 small white onion small dice 1 tablespoon minced garlic (15ml) 1 cup tomato sauce (250ml) ¼ cup ketchup (60ml) 2 tablespoons prepared mustard (30ml) 2 tablespoons prepared horseradish (30ml) 1.5 teaspoon ground cinnamon (7.5ml) 3 tablespoons molasses (45ml) 1 tablespoon Worcestershire sauce (15ml) 1.5 teaspoon soy sauce (7.5ml) Salt and pepper to taste

Seed and dice chillies.

In a large skillet heat oil over medium heat until almost smoking add the chillies and allow to cook for 2 minutes or until slightly charred.

Add garlic and onion and sauté until translucent.

Add the remaining ingredients and bring to a simmer.

Reduce heat to low and simmer for 30 minutes. Adjust seasoning if necessary.

Yield: 2 cups (500ml) sauce
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HOT MINT BBQ SAUCE 1 cup pre made bbq sauce (250ml) ½ cup mint jelly (125ml) 1 tablespoon hot sauce (15ml) 1 tablespoon lemon juice (15ml) 1 tablespoon lime juice (15ml) ¼ cup diced fresh cilantro (60ml) salt to taste

In a medium sauce pan combine all above ingredients except the cilantro. Bring to a gentle boil over low heat.

Allow to simmer for 5 minutes. Remove from heat and stir in the cilantro and salt to taste.

Yield: 2 cups (500ml) sauce
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COLA RIBS 2 Sides baby back ribs approx. 3 lb each 2 cups cola (500ml) ½ cup bourbon (125ml) ½ cup brown sugar (125ml) 2 tablespoons dry mustard powder (30ml) 2 tablespoons chilli flakes (30ml) 1 tablespoon minced fresh garlic (15ml) 3 springs of fresh rosemary bruised ½ bag char wood, soak two thirds in cool water for 2 hours or until completely saturated

Place ribs in a non reactive glass dish.
Combine marinade ingredients in a medium bowl, mix well.
Pour marinade over ribs and cover with plastic. Allow to marinade for 4 hours.

Preheat charcoal grill to or 350°F/176°C or medium heat. Make sure to push charcoal over to one side of the grill for indirect cooking.

Insert charcoal tray. Add 2/3 of the drained soaked wood and remaining dry char wood to tray. Mix and allow the wood to smoke. Once smoke is achieved reduce heat under charcoal tray to 275°F//135°C or low heat and add more wet chips.

Place ribs over the side of the grill that does not have charcoal underneath. Close lid and smoke for 3 hours or until ribs are falling off the bone. During the cooking continue to add wet chips to the tray.

Remove from barbeque and loosely tent ribs with foil.

Yield: 6 servings
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SPICY GRILLED SHRIMP 1.5 lb jumbo shrimp 16/20 count, peeled and deveined Marinade 3 tablespoons olive oil (45ml) Juice and zest of 2 oranges Juice and zest of 1 lime 1 teaspoon dried chilli flakes (5ml) 1 tablespoon sugar (15ml) Place cleaned shrimp in a large re sealable plastic bag.

In a separate bowl combine marinade ingredients. Pour over shrimp and toss to coat.

Allow shrimp to marinate for 15 minutes (no longer as the shrimp with begin to cook from the acid in the citrus fruits).

Preheat barbeque grill to 400°F/204°C or high heat. Lightly oil the grill.

Remove shrimp from marinade and pat dry. Place shrimp directly on high heat grill

Cook for 1 –1.5 minute per side or until pink and no longer transparent.

Yield: 6 servings
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CHARRED STUFFED JALEPENO 14 large jalapenos 250 gr cream cheese (room temperature) 4 slices of bacon, fried crisp and crumbled 1 tablespoon fresh oregano (15ml) ½ cup fresh chives, minced fine (125ml) 2 green onion, minced fine zest of 1 lemon salt and pepper to taste 1 tablespoon olive oil (15ml)

Using a sharp knife, cut along the length of the jalapeno to create a pocket. Leave the tops intact, being careful not to cut through to the other side.

Using the knife carefully devein and remove seeds from the chilli. Toss chillies with olive oil.

Preheat barbeque to 375°F/190°C or medium high temperature.

Place chillies on grill and allow to char on the outside about 3 minutes turning constantly with barbeque tongs. Remove from grill and refrigerate.

When peppers are cool remove the charred skins and discard.

In a medium bowl combine the cream cheese with the remaining ingredients and mix until well combined.

Place the mixture in a piping bag. Pipe the mixture into the peeled peppers.

Preheat barbeque to 400°F/204°C or high heat. Place peppers on warming rack and allow the filling in peppers to get warm and gooey.

Remove and let cool slightly before serving.

Yield: 14 peppers
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