Nectarine Chipotle BBQ Sauce

Ya’ll. This BBQ sauce makes me talk like a Texan. It is full of flavor with sweetness, a bit of tang and a whop of spice. I love, love, love it as a dip to homemade chicken tenders. And it perfect with shredded pork. Make it this summer. It’ll stay in your fridge for up to 3 months.


The photo was taken before it was blended. Yuuuuum!

Nectarine Chipotle Barbeque Sauce

  • 1 splash of olive oil
  • 1/2 cup yellow onion, diced
  • 5 garlic cloves, minced
  • 2 cups catsup
  • 3 chipotles in adobo sauce, diced
  • 1/4 cup Apple cider vinegar
  • 2 1/4 cup nectarines, peeled and diced (about 5 nectarines)
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp lime juice
  • 1 Tbsp Dijon mustard
  • 1/3 cup dark brown sugar
  • 1 tsp liquid smoke
  • 1/4 cup water
  • 1/4 tsp salt
  • Freshly ground pepper

Heat oil over medium heat in a sauce pot. Add onion and garlic and cook until soft.

Add everything but the water, salt and pepper.

One it begins to boil, add water, salt and pepper.

Cover and simmer on low for 45 mins. Stirring often.

Blend in a blender once the nectarines are soft.

Store in mason jars in your refrigerator for up to 3 months.

The Best Potato Salad Recipe

I have to admit it. I’m the picnic-er who always passes on the potato salad (I also always want to spell potato with an “e” but that’s a whole other post). It’s just not appealing to me to eat mayo and cold, smashed potatoes and pickles in one dish. 

That is until I ate THIS potato salad. I couldn’t believe when I went back specifically for seconds of just potato salad and then again for 3rds, 4ths and 5ths. I crave this now whenever we BBQ. I just had it again with BBQ pulled pork sandwiches (with onion rings and coleslaw in the sammy). I also don’t eat coleslaw unless it’s in a pulled pork sandwich. The potato salad is a perfect side for BBQ. It’s also a perfect side for Summer. 

Adapted from the Pioneer Woman Cooks

The Best Potato Salad

  • 8-10 small/medium russet potatoes, cut into quarters. 
  • 5 green onions, chopped 
  • A good two handfuls of cornichons (small pickles), sliced
  • 4 hard boiled eggs*, chopped 
  • 1/2 tsp smoked paprika
  • 1 tsp salt
  • Fresh cracked pepper
  • 1 1/2 cup mayonnaise (not miracle whip!)
  • 2 TBSP yellow mustard

Add potatoes to a pot of salted water and put on high. Boil and cook until they’re just tender enough for a fork to easily pierce a potato piece. 

Remove from water and place in bowl. Peel. Add mayo, mustard and spices. Mash until it’s almost mashed potatoes. It should still have a few chunks. Fold in chopped eggs, cornichons and green onion. 

Serve chilled!

* place eggs in a pot of water. Place on the stove uncovered on high. Once boiling, turn off the heat, cover the pot and set the timer to 13 mins. Remove from the pot and peel under running cold water. 

Brined chops and breaking in the Weber

We bit the bullet and caught up with the Jones’. We are now proud owners of a shiny, new Weber Genisis 310. She’s a beaut.

Summer Lovin’

There are so many great things about getting the grill including cooking outside, no stinky smoke inside, Chris is cooking now!, and lots more. But the best thing about the grill is the food. Grilled food looks and tastes so good. The perfect amount of crispy charring on the outside and the roasted insides make for delicious chops, hotdogs, corn on the cob, and burgers. (That’s what we’ve had so far. I’m looking forward to burning up a cedar plank with some Salmon soon).

Cedar plank (made by our fab contractor) photographed with radishes from his garden.

These chops come out perfectly! and the salad was refreshing too

Brined chops and mediterranean salad

Recipe for the chops:
2 thick pork shoulder chops (bone-in)
1/4 cup sea salt
1/4 brown sugar
4 cups water
1 tsp whole black pepper
1 tsp thyme
1 tsp oregano
1 bay leaf

Brine the chops by mixing the salt, sugar, herbs and water until the salt and sugar are dissolved. Put the chops in the water and let them soak in the fridge for 4 hours.

Take them out and let them sit on some paper towels for 20 mins before cooking. In the meantime, heat up your grill to 400 degrees.

Rub the rub (a dub, dub) on the chops and place on the grill. (Our rub was made by our contractor and is a spicy orange concoction) Let the chops cook for 6-8 minutes per side. I like to do the quarter turn half way through on each side to get the diamond char marks.

Take the chops off the grill and let them rest for 10 mins or so.

I served them with some caramelized onions and red peppers and a mediterranean salad. The salad is just some greens with Harley Farms feta (so damn good), cherry tomatoes, cucumbers, red onions and black olives with a drizzle of walnut oil and balsalmic vinegar.

What do you like to grill?