Best Bbq Voodoo Recipes

BBQ VOODOO

Steps:

• Add the honey, molasses, garlic, chipotles, chiles, pepper and salt in large stockpot. Place the cumin, coriander and bay leaves on a piece of cheesecloth, then tie into a pouch with kitchen twine. Add to the stockpot and cook over medium heat 30 minutes, stirring gently often. Mixture will be thick and fragrant.
• Add the canned tomatoes. Cook 20 minutes and break up tomatoes. Remove spice bag.
• Add the onions, watermelon and peaches. Cook 45 minutes on medium. Cool 30 minutes. Remove large pieces of fruit, chiles, garlic, and onion and puree them in a process till smooth. Combine the puree with the remaining mixture and pass through strainer in batches. Mixture should be smooth. Return to pot.
• Add the vinegar, water and BBQ sauce. Reduce heat to low, cook minimum 4 hours.
• Add brown sugar to your taste.
• Let sauce come to room temperature. Marinate meat in enough sauce to cover in 1 gallon bag for 24 hrs. Smoke using favorite method. Shred meat, adding enough sauce to shredded meat to coat (don't add the marinating sauce to the shredded meat unless you've boiled the sauce first).
• The recipes for this contest, which were provided by contributors who may not be professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.
• Serve with additional sauce on side.

GRILL "BLACKENED VOODOO" CHICKEN

Steps:

• 1. Marinate chicken wings in Italian dressing for at least 2 hours but up to 8 hours.
• 2. Remove the chicken from the marinade and shake off the excess. Sprinkle with the Cajun dynamite dust to evenly coat each wing. Allow to sit till dust appears "wet".
• 3. Preheat grill set up for indirect medium heat (300 degrees). Add apple wood chips soaked in water for 1 hour to create smoke. Arrange Chicken wings over drip pan and smoke for 40 minutes.
• 4. In aluminum foil pan over direct heat, melt butter, coat wings with butter. Cook chicken over direct heat 10 minutes. Just before serving, dip wings in sweet & sour sauce and cook 10 more minutes to "set" (to stick the sauce to them).
• 5. You may have to move the chicken wings around if you have hot spots in your grill, when grilling direct, just leave over coals long enough to char "Blacken" them with a bit of char. Do not burn. You are looking for a nice mahogany color. These wings are a little on the hot side, but my family tears them up!