Mrs. Grail recently purchased a 1/2 gallon of Boysenberry syrup for our food storage. We’ll never use that much syrup so I figured it might be a good idea to try and figure out how to combine the syrup with BBQ. But how? That’s the question.
So, I’m going to have a contest. Leave your best idea or recipe in the comment section below for how I should use the syrup. Remember this is all about BBQ and/or grilling so the idea or recipe must include something being cooked on one of my smokers or grills.
On September 1st I’ll pick and winner. The winner will receive a McCormick Grill Mates Flavor Kit. The kit includes everything you see below:
Hmmm…lets see…How about using it to make a pan sauce for some smoked chicken. Reduce it with a little bit of garlic and balsamic vinegar?
Or how about grilled french toast (using the syrup as usual)? Hmm…that might turnout pretty tasty right? At least worth the experiment.
How about glazing some pineapple with the syrup just before you are done grilling them. Or water down the syrup with a little bit of pineapple juice before glazing..
OK, enough of my off the wall ideas for now
I would chop up a couple of jalapenos, an onion, and saute them until tender. Then add the pepper & onion to the syrup. Simmer it all together for a bit and brush it on chicken or fish. It would make a nice glaze or even a dipping sauce. Pour it over a block of cream cheese for an appetizer.
The obvious choice is a glaze for MOINK Balls !
Let’s see, I’d use your grill to bake two layers of a cake (maybe the 2 9 inch rounds option from a boxed butter, nothing too fancy.) While the cakes are baking, put a pot of the syrup on the burner to thicken it.
Trim the tops of the cake and let them cool. Them make a boysenberry butter cream and assemble the cake by taking one round, slathering it with the reduced syrup, add the other cake, and top with the butter cream. Add a touch more syrup and you are good to go.