In the past couple of weeks I mentioned that I am going to participating in the Denver Chile Fest coming up on September 19th at LuLu’s Farm in Brighton. I will be providing cooking demonstrations to the masses. (Eeks). I’m starting to get a little nervous since I will be doing all the demonstrations on my own now! It’s such a cool opportunity that I just need to trust my instincts and run with it! Right? In preparation for this big event, I have been developing some recipes and this week after much trial and error with Hatch green chile heat levels, I came up with this Green Chile BBQ Sauce and Dry Rub. My neighbors and friends are saying “no more ribs, we are gonna get fat”, because I have been handing them out like candy. It’s kinda like, “hey kid, wanna rib”? LOL! Dang, Traeger (one of the sponsors at the event) will be proud! I have pretty much blown through 40 pounds of wood pellets in the past two weeks! Anyway, I will be making ribs (it will feed a lot of people and not so crazy long for the time department) for the event so that I can show off my Traeger skills since they are the major sponsor and I adore mine already! It’s a win win! Just know though, this sauce and dry rub would would be delicious on any meat,pork or chicken. I’m going to tackle a brisket one of these days with this dynamic duo! Enjoy it!
On a quick note, the great Chili or Chile debate. I have to end this because “chili” is the red chili that they make everyplace else besides New Mexico and Colorado. In the Southwest, it’s always Green Chile. That’s it. Enough said… Have a great week!
Finally, a quick plug for my buddy Dave Wood, “The Chile Guy”. He has the best Hatch and you don’t even have to drive down Federal Blvd to get them. His prices are great too. He will be at Wilmore Nursery (County Line/Broadway) on Saturday’s and Sunday’s through October. Get there early in the day because he does run out! You should see the lines! 🙂
For The Green Chile BBQ Sauce
- Olive oil
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 1½ cups green chili chopped, skins and seeds removed and cleaned
- 2 cups ketchup
- 2 tbs Worcestershire sauce
- ¾ cup of either honey or molasses (great either way)
- ¼ cup brown sugar
- 1 bottle of a Lager beer (your choice)
- 2 tsp salt
- 2 tsp pepper
- 2 tsp ground cumin
- 1 tsp corriander
- 1 tbs of the dry rub
For The Dry Rub
- ¼ cup chile powder (green or red)
- ¾ cup brown sugar
- 2 tsp granulated garlic
- 2 tbs kosher salt
- 1 tbs ground pepper
- 2 tsp ground cumin
- 1 tsp coriander
- 1 tsp Adobo seasoning
- For the sauce, in a medium sized stock pot coat the bottom liberally with olive oil and heat up to a medium temperature. Add the onions, garlic and chile and saute for about 10 minutes.
- Add the ketchup, Worcestershire sauce, honey or molasses, brown sugar, beer, salt, pepper, cumin, coriander and the dry rub. Simmer on low for 30-40 minutes.
- With an immersion blender or in a regular blender in small batches blend until smooth.
- For the dry rub, in a medium sized bowl, add the chile powder, brown sugar, garlic powder, salt, pepper, cumin, coriander and adobo seasoning. Mix to combine. Store in an airtight container until ready to use.
- When ready to use, coat desired meat liberally with dry rub and let sit for ½ hour prior to grilling. Finish off your desired protein with the BBQ sauce.