Add a Twist to Your Next Barbecue With Florida-Fresh Taste
by RYAN MILEJCZAK
With the seasons changing and the weather warming up, it’s the perfect time to fire up the grill and enjoy some good old fashioned southern barbeque.
If you’re looking to up your barbeque game, we have the perfect solution: adding a blast of flavor to your sauce with Florida fresh fruit!
A huge variety of Florida grown fruits fit perfectly in a barbecue sauce, from tangy citrus, to sticky sweet mango, to oh-so-delicious guava, adding a burst of sunshine to every bite.
In this article, we’ll show you a few of our favorite barbeque recipes incorporating Florida fresh ingredients.
Zesty Grilled Citrus BBQ Chicken
Adapted from Plain Chicken
Ingredients
- 1 ½ cup ketchup
- 3 tbsp vinegar
- ⅛ cup honey
- ⅛ cup brown sugar
- 2 tbsp worcestershire sauce
- ½ cup Florida orange juice
- ½ cup Florida grapefruit juice
- Juice of two key limes
- 1 tsp ground mustard
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tsp paprika
- ¼ tsp cayenne pepper
- Salt to taste
- 4 to 6 bone-in, skin-on chicken thighs
Instructions
Begin by combining all ingredients except chicken in a medium saucepan. Bring to a boil, then reduce to a simmer and cook for 15 minutes, stirring frequently. If a thinner consistency is desired, add water a ¼ cup at a time. Remove from heat and let cool for at least one hour.
Marinade chicken in the sauce in ziplock baggies for 2 to 4 hours. Remove from marinade and grill until cooked through, about 10 minutes. Brush chicken with additional sauce on all sides, then remove and let cool slightly before serving.
Spicy Sweet Mango Pineapple Chipotle BBQ Pulled Pork
Adapted from AllRecipes
Ingredients
- 1 3-4 lb pork shoulder roast
- 1 7 oz can chipotle peppers in adobo sauce
- ¼ cup honey
- ¼ cup brown sugar
- 2 tbsp apple cider vinegar
- 2 cloves garlic, minced
- 1 tbsp dijon mustard
- 1 large very ripe Florida mango, peeled, pitted, and finely diced
- 1 cup fresh diced Florida pineapple
- ½ cup ketchup
- ¼ cup soy sauce
- 1 tsp olive oil
- Salt and pepper to taste.
Instructions
Begin by pureeing the mango, pineapple, and chipotle peppers together until smooth. Next, heat olive oil in a medium saucepan over medium-low heat. Add the garlic and cook for one minute, then add the fruit and chipotle puree. Cook for another two minutes, stirring frequently, then add remaining ingredients except the pork shoulder. Let cook for another 5 minutes, stirring frequently, then remove and set aside.
Next, season the pork shoulder liberally on all sides with salt and pepper, then place in a slow cooker. Pour the sauce over top, ensuring everything is well covered, then cook on low until fall apart tender, 5 to 8 hours. Serve hot.
Florida Guava BBQ Ribs
Adapted from NYT Cooking
Ingredients
- 2 lbs pork or beef ribs, membrane removed
- 8 oz Florida guava paste, cubed
- ¼ cup tomato paste
- ¼ cup apple cider vinegar
- 3 garlic cloves, minced
- Juice of two key limes
- 1 tbsp soy sauce
- 1 tbsp smoked paprika
- ½ tsp dried oregano
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp ground cayenne
- 1 tsp honey
- 1 tbsp salt, plus more to taste
- ½ tsp freshly ground black pepper, plus more to taste
- 1 tbsp fresh ginger, peeled and grated
- ¼ cup water
Instructions
Begin by mixing together salt, pepper, onion powder, garlic powder, oregano, and smoked paprika then applying liberally to the ribs on all sides. Let the rub sit for at least an hour, up to overnight.
Next, heat your grill and place the ribs in a disposable aluminum tray pan and cover tightly with aluminum foil. Place the tray on the grill away from the flame and cook until the internal temperature reaches 180 degrees F (1.5 to 2 hours.)
Meanwhile, combine remaining ingredients in a deep pot and bring to a boil then reduce to a simmer and cook, stirring frequently, for 10 minutes. Adjust flavor with additional salt and pepper if desired.
When ribs have finished cooking, remove foil and brush any rendered fat on the rubs, then brush generously with the guava barbeque sauce on all sides. Remove from pan and return to grill for another five minutes, then baste with more sauce and cook for another five minutes. Remove and let cool before cutting and serving.