PEACH JALAPENO RIB GLAZE™

Loin Back Ribs with Peach Jalapeño Glaze Cool Smoke

Steps. 1. In small bowl, stir together jam and jalapeño chiles. Brush over ham the last 45 minutes of baking.

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When the chicken is done, place it back in the aluminum pan skin side up, and using heavy-duty oven mitts, carefully remove the pan from the grill. Tent the pan with foil and let it rest for 10 minutes. Place the peach glazed chicken on a serving platter. Chop up the peach and jalapeno halves and mix with the peach preserves mixture.

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Store in an airtight container until ready to use. 2. Season Pork Ribs: An hour before you plan to cook the ribs, use a shaker to dust each rack evenly on both sides with ½ cup Cool Smoke Barbecue Rub (¼ cup per side). 3. Begin Cooking Pork Ribs: Heat the smoker to 275º F. Alternatively, heat a grill to 275ºF using a 2-Zone setup, with 3 to.

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Instructions. Preheat oven to 400°F. Pat pork chops dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large skilled over medium high heat. Sear the outside of the pork chops, about 2 minutes on each side - just enough to give them some good color.

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When the ham reaches about 115-120 degrees F, use about half of the glaze, to glaze the ham on the smoker. Close the lid and let cook for about 20 minutes more.

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After a long day of hiking, biking or on the lake, make this delicious jalapeno peach glaze to go on top of your favorite protein on the grill. This sweet and spicy glaze is perfect to slather on your grilled pork or chicken. This recipe makes 4 cups of glaze. It will hold in the refrigerator for up to two weeks. Ingredients. Olive Oil - 1 TBS

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For the chicken: Pre-heat oven to 400°F. On a parchment-lined sheet pan, season chicken with salt and pepper. Roast for 15 minutes in an even layer. Remove from oven and slather chicken thighs with the glaze. Return to oven and continue to roast another 15-20 minutes or until chicken reaches 165°F and is slightly caramelized.

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Remove the pork from the skillet and transfer to a plate. Tent to keep warm. To the same skillet over medium heat, add jalapeno peppers. Cook for 3 minutes. Then, add the peaches with the jalapenos. Cook for an additional 3 minutes, or until the peaches have softened. Pour the prepared peach glaze into the skillet with the peaches.

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Bring to a boil and simmer until reduced by half and the mixture is thick and syrupy. Remove from heat and stir in butter. Set aside. Remove pork chops from the brining solution and pat dry. Season each side with coarse ground black pepper. Preheat all grill burners on high for 15 minutes.

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In a small bowl, mix together the peach preserves, 1/2 Tbsp. olive oil, mustard, remaining garlic, jalapeno, and ½ the soy sauce. Season with salt and pepper to taste and set aside. Cook the Chicken. Heat 1/2 Tbsp. olive oil in a medium pan over medium-high heat. Sear the chicken 2 minutes per side.

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Preheat your oven to 325°F. Mix together the peach jam, chopped jalapeno, and lemon juice in a small bowl. Score the surface of your ham by cutting 1″ deep diagonal cuts into the ham in a diamond check pattern. Place your LGCM Ham on a rack in a shallow roasting pan, spread 1/2 of the peach jalapeno glaze on top, and cover the the pan with.

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Reserve 1/2 cup. Preheat the grill. Brush the chicken with olive oil and season with salt and pepper. Place the chicken skin-side down and cook until golden brown, 6 to 7 minutes. Turn over and.

PEACH JALAPENO RIB GLAZE™

Glaze for Meats: Glaze grilled or roasted meats such as chicken, pork, or even salmon with this jam. The sweet and spicy combination creates a tantalizing crust and flavor. Use it like a BBQ sauce and add it in the last 10-30 minutes of cooking. Sandwich Enhancer: Add a dollop of peach jalapeno jam to sandwiches and burgers for a spicy kick. It.

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Directions: In a medium bowl, mix all the Cool Smoke Barbecue Rub ingredients together thoroughly. Store in an airtight container until ready to use. An hour before you plan to cook the ribs, use a shaker to dust each rack evenly on both sides with ½ cup Cool Smoke Barbecue Rub (¼ cup per side). Heat the smoker to 275ºF.

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Score fat in a diamond pattern. Season ham with your favorite BBQ Seasoning. Place on smoker and cook until internal temp is around 135 degrees, about 12-15 minutes per pound. While ham is smoking, prepare glaze. To a sauce pot over medium heat, add butter and jalapeño and cook for 2-3 minutes. Add garlic and cook for 2 minutes or until golden.

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Combine the peach nectar, water, and apple cider vinegar in a spray bottle and spritz the ribs every 45 minutes. At the 2 hour mark remove the ribs from the pit and wrap in aluminum foil. For the wrap add 1/4 cup light brown sugar, 1/4 cup Kosmo's peach/jalapeño rib glaze and 1/2 stick of butter cut into pats.