Blueberry BBQ Dry Rub
1 Cup Freeze-dried Blueberries, pulverized
4 Tablespoons brown sugar
1 Tablespoon kosher salt
½ teaspoon black pepper
1 Tablespoon garlic powder
½ Tablespoon onion powder
1 Tablespoon dried oregano
2 teaspoons cayenne
2 Tablespoons chili powder
Pulverize freeze-dried blueberries in a spice grinder or mortar and pestle until blueberries resemble coarse sand. Blend together all dry-rub ingredients.
Clean and prepare your favorite BBQ cuts of meat. Thoroughly rub your cuts and allow the blueberry dry rub to penetrate for no less than 2 hours (overnight is recommended).
Prepare your BBQ or smoker. Cook your cuts over medium-low to medium heat (225F-250F). When your cuts have reach the appropriate cooked temperatures, toss with additional dry-rub before serving. Enjoy!
Blueberry BBQ Sauce
1 medium yellow onion, finely chopped
1 garlic clove, minced
1 inch piece fresh ginger, peeled and grated
1 Tablespoon canola oil
1 ½ Cups ketchup
¾ Cup Blueberry Ketchup
1 Tablespoons apple cider vinegar
¼ Cup lager beer
Kosher salt and fresh ground pepper to taste
Heat canola oil in a pot over medium heat, saute onion until tender. Add garlic and ginger; cook, stirring constantly for 1 minute or until fragrant. Add ketchup and blueberry ketchup. Reduce the heat to low and simmer for about 30 minutes until sauce thickens – stirring occasionally. Add vinegar, beer, salt and pepper to taste. Heat sauce for an additional 10 minutes.Baste your favorite meats with this BBQ sauce, serve additional sauce on the side for dipping.
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.