» Support TQJ

» Log in

User Name:


Not a member yet?
Register Now!

» Online Users: 51

0 members and 51 guests
No Members online
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,538
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Results 1 to 5 of 5
  1. #1
    Join Date
    Aug 2011
    Vergeroux, France

    Default Black cherry, bourbon glaze

    I found that if you make this the day before, you will have to add some more bourbon the next day.

    1/4 cup Bourbon (I used more)
    1/2 cup water
    13 oz (368 g) jar of black cherry preserves (I used lite)

    I purréd the mixture in the blender before cooking.
    Place all of the ingredients (or the purré) into a medium sauce pan.
    Using medium heat, bring the mixture to a rolling boil then reduce heat slightly to simmer for 10 minutes.
    The glaze will reduce by about 1/3 by the time it is finished.
    When 10 minutes have elapsed, remove it from the heat and allow it to cool.

    I put it in a closed jam jar for the night.

    The original recipe called for the addition of 1/4 cup brown sugar, maybe your black cherry preserves are not as sweet as ours.

    Bon appetit.
    Hardware : Cold smoker, Weber kettle copy, SFB stick burner, Weber Spirit E-310, Bullet

  2. #2
    Join Date
    Dec 2008
    St. Petersburg, Fl.


    This sounds real good. I'll be trying this soon.

  3. #3
    Join Date
    Jan 2008
    South of Peculiar, MO


    Yep. I'm trying this.

    Thanks Cal
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  4. #4
    Join Date
    Oct 2008
    Exeter, MO


    Thanks Cal. I will sure be trying this.

    Stump's Stretch
    Ugly Drum Smoker
    Chargriller Smokin Outlaw
    Shoal Creek Fire BBQ Team

  5. #5
    Join Date
    Jun 2009
    Pattison, TX


    On my list too!! Thanks Cal!!
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

Similar Threads

  1. Black cherry & bourbon glazed pork belly
    By kingkoch42 in forum Pork
    Replies: 4
    Last Post: 01-30-2015, 08:48 PM
  2. Sweet and Spicy Hoisin Glaze
    By peculiarmike in forum In the Kitchen
    Replies: 1
    Last Post: 07-07-2013, 07:03 PM
  3. All drizzled with balsamic glaze...
    By tomshoots in forum Beef
    Replies: 5
    Last Post: 06-23-2013, 11:27 PM
  4. Glaze question?
    By BBQ Derek in forum Sauces
    Replies: 3
    Last Post: 09-29-2010, 11:01 AM
  5. Any ideas for a honey glaze?
    By gt2003 in forum Sauces
    Replies: 4
    Last Post: 05-14-2010, 10:02 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1