The Ultimate Cherry Rum BBQ Sauce.

May 27, 2025February 10, 20208 Comments

This Cherry Rum BBQ Sauce is a great fusion… Canada meets the Caribbean. Freshly picked cherries from Niagara On The Lake, combined with sugarcane juice and all of her byproducts – Molasses, Rum and Demerara Sugar. Read on.. you’ll love the supporting cast of ingredients which goes into making this insanely GREAT homemade BBQ sauce.

You’ll Need…

1 tablespoon olive oil
1 medium onion (diced)
2 cloves garlic (crushed)
2 scallions (chopped fine)
1/2 teaspoon black pepper
3/4 teaspoon salt
1/2 cup Demerara sugar
2-3 tablespoon molasses
1 cup sugar cane juice (with ginger)
1/4 cup honey vinegar (apple cider vinegar will work)
1 1/2 cups tomato ketchup
1 cup dark rum (1/4 cup to finish also)
2 tablespoon honey (+ 1 tablespoon)
1 cup cherries (seeds removed)
2-3 tablespoon Worcestershire sauce
1 teaspoon dry mustard

In a deep saucepan heat the olive oil on a medium flame, then add the diced onion and garlic. Immediately reduce the heat to low so we don’t burn the garlic and add the scallions along with the black pepper. Cook gently for 2-3 minutes.

It’s now time to add the cherries (I guess you can use canned cherries if you wish – I’ve never tried that) and stir well and follow up with the orange juice.

Turn the heat back up to medium high and basically all you have to do now, is add all the other ingredients. Bring to a boil.

Important: If you cannot get sugar cane juice, use apple juice. If you have pure sugarcane juice, grate in about 3/4 teaspoon of ginger.

40 minutes later, turn off the heat and use an immersion blender to puree to the consistency you like. For me it was smooth, but thick.

To finish with that pronounced RUM flavor, hit it with a further 1/4 cup of rum and for a lovely balance, add the remaining tablespoon of honey. Allow to cool and store in sterilized containers in the fridge. Can easily last 2-3 weeks.

Did you know that our annual July Month Of Grilling is into its 11th year this year? Stay tuned… I’ve got some delicious offerings (as usual) this year for you.

If you can, please support. And should you have questions about this recipe or anything food related, be sure to Ask Chris.

Grilling Sauces & Condiments Vegetarian

Caribbean Guava BBQ Sauce #JulyMonthOfGrilling

May 29, 2025July 7, 20183 Comments

guava bbq sauce (9) — Meet Indy, my New Assistant (daughter)

As we kick off another year of July Month Of Grilling, I was very excited to find ripe guavas in a local grocery store as I’ve got several recipes I’ve been meaning to share with you all, involving guavas. The scent of ripe guavas takes me right back to my childhood days on the islands and climbing the guava tree in our front yard (no longer there unfortunately) with my little brother and racing to the areas of the tree where the guavas were mature and ready to pick. Besides passion fruit, I don’t think there’s not another tropical fruit which naturally lends itself to the complex (flavor) nature of a good BBQ sauce.

You’ll Need…

12 Guavas (ripe)
1 lime (juice)
1/4 cup raw brown sugar
small stick cinnamon
3 cloves
3 cups apple juice

1 tablespoon olive oil
2 scallions (finely chopped)
6 sprigs thyme (no stems)
1/2 large Vadilia onion (diced fine)
2 cloves garlic (smashed)
1/2 cup apple cider vinegar
2 tablespoon molasses
1 1/4 cup chili sauce
1 tablespoon Worcestershire sauce
1/4 teaspoon black pepper
3/4 teaspoon salt
2 tablespoon tomato paste
1 teaspoon hot smoked paprika
1/2 cup apple juice

Wash and trim off the tops off the guava (refer to the video below), then cut into segments. In a deep saucepan place the apple juice, guavas (keep the seeds it’s ok), brown sugar, small stick of cinnamon, lime juice and 3 cloves over a med/high heat and bring to a boil. As soon as you start seeing bubbles, reduce to a simmer and let it cook for about 25-30 minutes.

The goal is to enhance the apple juice with the lovely flavor of the ripe guava. Note : Your kitchen/home will smell like Christmas. In another deep saucepan on low heat, add the oil, followed by the scallion, garlic, thyme and onion. If you don’t have the sweet Vadilia onion, you may use a Spanish or regular onion. Cook on low for about 4-5 minutes. Please add the smoked paprika (I used a hot one) and stir well.

You now can go in with the tomato paste (heat still on low) and cook for another minute or two. Stir as the natural sugars in the tomato paste may cause it to stick and potentially burn.

Deglaze with the apple juice and apple cider vinegar and turn the heat up as we want to bring it to a boil now. Add the black pepper, salt, molasses and chili sauce. Stir well.

As it comes to a boil, reduce to a simmer. The guavas should be fully tender now and the apple juice infused with it’s flavor. Strain and save back some of the fleshy part of the guava (I used about 12 pieces…no seeds).

Add this guava nectar to the pot and bring to a boil. Be very careful when straining the guava as it can splash and burn you. Then reduce to a simmer and let it cook for 35-40 minutes.

The last step is to break everything down with a stick blender. Pulse it a few times, taste it for salt and adjust to your own liking. I didn’t have to do anything to mine. Store in a clean glass jar in the fridge for up to one month. If you don’t have a stick blender you can cool it down a bit then use a traditional blender. Or skip that step and use a whisk or potato masher to break down the pieces of guava.

The subtle kick from the smoke paprika added the perfect heat for me, but you can certainly add some finely diced scotch bonnet pepper or your fav hotsauce to the brew. Additionally you may add some liquid smoke if you want the deep smoky flavor to the finished guava bbq sauce.

Please note that as the Guava BBQ Sauce cools it will thicken naturally.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Don’t forget to stay tuned in as we explore another month of exciting and delicious foods off the grill, influenced by the culinary culture of the Caribbean.

Meat & Poultry

5 Tips For Perfect BBQ or Grilled Chicken.

May 27, 2025August 11, 20151 Comment

It’s not strange to see me in a parka, winter boots and full “blizzard” gear during the coldest of Canadian winters, tending to my grill with loving care and admiration. Ever since I started playing with fire and smoke on the $15 charcoal grill from Canadian Tire about 25 years ago at the back of the basement apt we rented in one of the most run-down areas of town, I’ve been a huge fan of bbq and grilling. Yes, there is a difference (so the “experts” will have you believe), but this post is not about the differences between BBQ and grilling, but rather the basic idea of getting the most flavor and best texture from chicken on your grill. These tips will work on propane, charcoal or any other form of heat you use to get that lovely sticky goodness.. you know what I mean.

I’ll try my best to be as quick and to the point as I can be, so this does not become a confusing post.

Tip 1. Season and marinate your chicken. (click > How To Season And Marinate Chicken Like It’s Don’t In The Caribbean) This step will help you start off with a layer of flavor, even before you add the smoke and your favorite BBQ sauce. Wet marinade or dry rub, use flavors you like!

Tip 2. Leave the skin on the chicken – but trim of all fat and excess skin. The skin will serve as a protective barrier from the heat to keep the chicken moist, plus as it slowly renders it will add additional flavor and moisture.

Tip 3. Indirect heat – low and slow. Think of this like a marathon rather than a 100m dash. Yes, you can certainly go with direct heat, but you’ll end up with chicken which is void of any real flavor and a texture similar to the shoes you’re currently wearing. You WON’T win any friends!

Tip 4. Baste with leftover marinade so the chicken remains moist as it grills. (add fruit juice, beer etc to the marinade to baste) To help add additional flavor and moisture, baste that chicken so it doesn’t dry-off as it grills. Remember we do not want leather or chicken jerky!

Tip 5. Warm BBQ sauce in metal pan (remember it will be hot, so don’t touch) and start glazing the last 5-10 minutes of grilling. Do not marinate your chicken with BBQ sauce as the sugars will cause it to char or burn even before it’s cooked internally. Invest in a metal cup or pan and warm though your BBQ sauce on the grill, so you’re not applying cold (from the fridge) bbq sauce to your perfectly cooked chicken. To give it that rich color and sticky goodness, apply layers of that sauce and finish up over the direct heat.

Gluten Free Meat & Poultry

Amazing BBQ Ribs In The Oven (recipe).

May 27, 2025November 20, 201414 Comments

Every July I go in search of smoke, flame and flavors with our annual month of grilling. And in doing so I usually get a number of emails from people without a grill/bbq pit who are in search of that sticky goodness you get with grilled meats. Here’s my take on doing bbq pork ribs during those cold winter months, in the oven. Remember if you’re doing this recipe gluten free, you will have to use your favorite gluten free bbq sauce for the finishing touches near the end.

You’ll Need…

1 rack of ribs
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon ground ginger
1 heaping tablespoon brown sugar
1/2 teaspoon fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon hot smoked paprika
1 cup bbq sauce (your fave)

The first step is to remove the thin membrane on the underside of the rack of ribs (pull with a paper towel for traction). Now this is optional, but for the rub to really get into contact with the open flesh and do it’s magic.. yea remove the thin membrane. Then I like cutting the rack into two pieces for easier handling.

Then is just a matter of placing all the ingredients (except the bbq sauce) in a bowl and give it a good mix. Now coat the ribs with this amazing rub you just made, cover with plastic wrap and put in the fridge for at least a couple hours to marinate. Try to really rub it into the meat with your hands.

Set your oven @ 300 F and then get 2 large pieces of tin foil and wrap each piece of seasoned ribs (make sure you keep all that lovely rub on the ribs) and seal them into 2 packages. Place then on a baking tray (so if they leak you won’t have a mess in your oven) and set them on the middle rack of your oven. Have then go for about 2 hours and 15 minutes.. by sealing the packages they will retain it’s moisture as they cook.

It’s now time to have some fun… remove them out of the oven (and tin foil) and place on a rack (if you have one) on a lined tray and hit them with a coat of your favorite bbq sauce. I lined the tray as I know the cooked-on bbq sauce will be difficult to clean later on. Set the oven on “BROIL” (basically high heat – above 450 F) and place the ribs back into the oven. NOTE: You will have to keep a close eye on these as the high heat will cause the sugars in the bbq sauce to burn. Give it about 3-5 minutes, then remove from the oven, turn over and slap on some bbq sauce and back in the oven for 3 minutes. Please repeat this 2 times so you get that lovely glaze combined with that sticky goodness of the bbq sauce.

Now here’s the thing… bbq traditionalists will say this is not bbq as there’s no smoke and though we can add a smoke pouch to the oven (who needs the entire house being smoky) this can stand on it’s own as being bbq (IMO). The rub will give this a wicked rounded flavor, the slow cooking in the oven will have these ribs fall-off-the-bones-tender and by using your favorite bbq sauce (remember to use gluten free if doing this recipe according to a gluten free diet), you’ll get those rich flavors you enjoy during the summer months.

Gluten Free Meat & Poultry

Simple Oven BBQ Chicken.

May 27, 2025May 2, 201237 Comments

After posting the pics of bbq chicken I made in the oven on the Facebook Fan Page a couple weeks back.. you won’t believe the number of emails and phone calls I got asking for the recipe (there were eve some smoke signals originating from Detroit way asking for the recipe). Though not a recipe you’d associate with the Caribbean, I thought I’d still share this simple bbq chicken in the oven recipe, with you all. This recipe is so simple, we’re not even making the bbq sauce. However don’t let it’s simplicity have you fooled into thinking it will lack in flavor or originality.

You’ll Need….

1 chicken (4-5 lbs)
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon salt
1-2 cups bbq sauce (your fav)
4 sprigs fresh thyme
Juice of 1 lime or lemon for washing the chicken.

IMPORTANT : Be sure to use a gluten free bbq sauce to make this dish comply to a gluten free diet.

* Optional, but you can add some pepper sauce or freshly cut scotch bonnet pepper in the mix to give it a wicked kick!

I’m good at taking apart a chicken, so cutting it into four pieces was not a problem. You can always ask your butcher or use chicken parts for this recipe. If you’re worried about the white meat going dry, rest assured that it won. It will be the most moist, tender and juicy chicken breast you’ll ever have (that’s not brined). In a future episode on the Food FAQ cooking channel I’ll show you how to take apart a whole chicken.

You’ll be tempted to remove the skin from the chicken, but do leave it on. However, do trim off the fat and excess skin. Having the skin on, is one of the key things to having tender and moist bbq chicken in the oven. Wash the chicken pieces with lemon juice and rinse with cool water. Pat dry and get ready to season

In a small bowl or plate, mix the salt, black pepper, cinnamon, dry mustard, allspice and fresh thyme, then work it on all the pieces of chicken. I know my Caribbean friends are probably saying that this is not fully seasoned, but trust me. Be sure to coat both sides of the chicken.

With your oven set at 375 F, place the baking dish with the seasoned chicken on the middle rack and let cook for 45 minutes.

After 45 minutes, tip the baking dish and spoon out any liquid/fat from the bottom of the dish (discard). In the picture you’ll notice that I lined the dish with foil to make the clean-up easier when I’m done. We need to get rid of all liquid as we want the bbq sauce to really stick to the pieces of chicken for that gooey goodness. Using your favorite store BBQ sauce, baste the chicken pieces and place back in the oven for 10 minutes.

After 10 minutes, turn the pieces of chicken over and give this side a nice coat of that BBQ sauce and back into the oven for another 10 minutes.

It’s time to flip it over again and give it a final coat of that luscious BBQ sauce. Be generous as we want this to sort of caramelize and form a sticky coating over the pieces of chicken. Back in the oven for 10 minutes. The last 3 minutes I turned on the broiler and got the perfect color on my BBQ chicken.

With the lovely scent of the cinnamon, allspice and fresh thyme, your kitchen will smell like heaven. I used (my Canadian friends will know it) Diana’s Honey Garlic sauce, so with the addition of the honey and garlic flavor, this BBQ Chicken was unreal. By cooking with a low heat, the fact that we kept the skin on and the basting with the BBQ sauce, the chicken was simply amazing. Nothing dry and tasteless here.. but then, when would I ever give you a crappy recipe?

I do hope you guys give this version of BBQ chicken a test drive, as I’m sure the results will be very pleasing to your taste buds.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. oh yea! leave me a comment below – it’s appreciated.

Meat & Poultry

Some BBQ tips and techniques for chicken.

May 27, 2025June 26, 200918 Comments

With major holidays in Canada (July 1) and the US (July 4) coming up soon, I thought I’d share a few tips on working with chicken on the grill. These are from my experiences and though I don’t claim to be an expert… I do have guests licking their fingers when they’ve had the opportunity to experience my artistry on an open flame. My absolute favourite meat besides a good NY Strip steak to cook on the grill is chicken. But not just any old piece of chicken, it must be leg quarters. I love the flavour of dark meat, plus it stands up best to the high-direct heat of grilling.

Some tips…

To make breast quarters grill more quickly and evenly, cut through the wing joint to break it and bring the wing closer to the grill. If you’re cooking dark meat like leg quarters, pierce the thick parts a few times with a pairing knife. I usually go in near the joints. Here’s a pic of some leg quarters brushed with sticky honey-garlic sauce.

caribbean bbq chicken

If you’re dieting and want to remove the chicken’s skin, do so after cooking, not before. Without some kind of covering, the chicken will dry out and toughen before it finishes cooking.

Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.

If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill.

Cook white-meat poultry until juices run clear and the meat reaches an internal temperature of 170 to 175F and dark meat to 180 to 185F on a meat thermometer.

Grill whole birds and larger parts using the indirect method in a covered grill. Place a drip pan beneath the bird; the pan should be slightly larger than the bird. Fill the pan halfway with water or you’ll find that the drippings or grease will flare up as well. Keep adding water as needed so the pan is never dry.

Chicken should be well-done. If you don’t want to take the usual time it takes, cook your chicken partially by steaming it on low heat on a stove top or (I can’t believe I’m saying this) microwave.

Purchase one of those metal BBQ sauce cups so you can place the BBQ sauce you’ll be using to heat while the chicken is cooking. Never take bottled BBQ sauces from the fridge and brush directly onto your grilled meats and vegetables. I place my sauce cup on top of the BBQ while I cook. the heat is very low, so the sauces gets to slow heat and be ready for basting when the time arrives.

bbq tips

The final product… had to add some chicken flavoured rice and a wonderful Greek salad.

caribbean bbq dinner

Leave me a comment below if you have any questions or would like to contribute further to this post.

bbq

The Ultimate Cherry Rum BBQ Sauce.

Caribbean Guava BBQ Sauce #JulyMonthOfGrilling

Recipe Card

Caribbean Guava BBQ Sauce

Description

Ingredients

Instructions

Taste and adjust seasoning if necessary.

5 Tips For Perfect BBQ or Grilled Chicken.

Amazing BBQ Ribs In The Oven (recipe).

Simple Oven BBQ Chicken.

Some BBQ tips and techniques for chicken.

Hi, I'm Chris.

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