Best Huckleberry Bbq Sauce Recipes

LEOPOLD'S HUCKLEBERRY SAUCE

Leopold's Huckleberry Sauce image

Provided by Food Network

Categories dessert

Time 10m

Yield 3 to 4 servings

Number Of Ingredients 5

Ingredients

2 cups huckleberries
1/3 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
1 1/2 teaspoons water

Steps:

In a saucepan over medium heat, add huckleberries, granulated sugar and lemon juice. Bring to a boil reduce heat and simmer for 5 to 8 minutes.
In a small bowl, combine the cornstarch and water. Slowly stir into the huckleberry sauce and heat until thoroughly combined and thickened.

HUCKLEBERRY BBQ SAUCE RECIPE

Huckleberry BBQ Sauce Recipe image

Provided by Stacy_K

Number Of Ingredients 17

Ingredients

Meat:
4-6 lbs boneless beef ribs
1/2 large chopped white onion
Salt and pepper
For BBQ Sauce:
Small can of tomato paste
1/4 cup apple cider vinegar
1/4 cup huckleberry honey (or agave nectar, regular)
10 oz huckleberry syrup (or chokecherry, prickly pear, or other flavor)
1/4 cup water (use it to clean out the syrup bottle and add to sauce)
1/4 cup olive oil
4 cloves minced garlic
3 T. cumin
2 t. cinnamon
1-3 t. cayenne pepper (optional to taste)
Salt and pepper
Cook ribs and onion at 350 ºF for about 30 minutes. Add about half of the BBQ sauce and cook for another 3-4 hours. Add extra sauce and serve.

Steps:

Cook ribs and onion at 350 ºF for about 30 minutes. Add about half of the BBQ sauce and cook for another 3-4 hours, reducing heat to 300 after about 2 hours. Add extra sauce and serve.

"HUSBAND AND WIFE" BBQ BRISKET

Provided by Food Network

Categories main-dish

Time 6h

Yield 4 to 6 servings

Number Of Ingredients 25

Ingredients

1 (4 to 6-pound) brisket of beef, trimmed
1 teaspoon garlic, chopped
1/2 tablespoon freshly ground black pepper
1/2 tablespoon kosher salt
1 tablespoon olive oil
2 large onions, chopped very large
3 carrots, halved
1 stalk celery, cut into 5-inch slices
2 bay leaves
1 quart hot vegetable broth or water
Huckleberry BBQ Sauce, recipe follows
1 (28-ounce) can diced tomatoes with juice
1/2 ounce tomato paste
1 tablespoon apple cider vinegar
1 teaspoon balsamic vinegar
2 teaspoons Worcestershire sauce
1/2 cup brown sugar, firmly packed
1 teaspoon molasses
1 tablespoon huckleberry jam
1 teaspoon natural smoke
1 teaspoon onion powder
1 teaspoon yellow mustard
1 teaspoon fresh garlic, minced
1 teaspoon freshly ground black pepper
1 tablespoon kosher salt

Steps:

Husband: Trim the heavy outside layer of fat on the brisket, leaving about a 1/4-inch of fat on the meat. Rub with garlic, pepper, and salt. Drizzle the brisket with the olive oil and rub into the meat. Place the brisket over hot coals of charcoal or wood fire and sear well on both sides. Fat side up will flame up quickly and must be well tended. To smoke the brisket, make a cold side and a hot side in the barbecue. Move all the coals to the right side, and put the brisket on the left side. Next, place some wood chips on a tin pan over the coals, and shut the barbecue lid. The coals need to be very close to the pan so the wood chips just begin to smolder. If they catch fire sprinkle them with water. After about 1 hour the wood will stop smoking and the brisket is ready to give to the "Wife."
Wife: Make a bed of the onions, carrots, and celery in a roasting pan or electric roaster, saving a small amount to put on top. Place the brisket with fat side up on the bed of vegetables, and arrange the bay leaves on and around the brisket. Top the meat with the remaining vegetables. Pour enough stock or water in the pan to cover the bottom 1 to 1 1/2 inches. Sprinkle with more salt and pepper. Cover and roast for 4 1/2 hours in a 350 degree F conventional oven, or for 4 hours at 350 degrees F in an electric roaster. Remove from the oven, cover, and let it sit for a good hour before slicing. Serve with warm Huckleberry BBQ Sauce.
In a medium saucepan bring the tomatoes, tomato paste, cider vinegar, balsamic vinegar, and Worcestershire sauce to a boil. Reduce heat and simmer for 10 minutes. Add the rest of the ingredients to the saucepan and return to a boil. Reduce the heat and simmer for another 10 minutes. Allow the sauce to cool. Puree the sauce in a blender until smooth. The sauce should be loose with some chunkiness. Serve warm.