0:00
- Y'all, Bobby is shooting a video tomorrow,
0:05
and he asked me if I would make this barbecue sauce for him
0:12
so it could be ready and all the flavors be together.
0:15
So I said yes, I'd be happy to.
0:18
So I'm starting with about a tablespoon of vegetable oil.
0:22
And I've got some purple onions, and some fresh garlic.
0:28
So I'm gonna simmer those until the onion
0:36
become a little translucent.
0:39
I'll probably let the onions go for a minute by themselves.
0:43
'Cause you have to be careful because garlic will,
0:48
So we use down south, I don't know about anywhere else,
0:52
but we use a lot of fruit for sauces
0:55
because they have their own natural sweetness
0:59
and they're just, it's just a good change.
1:04
So this is blueberry barbecue sauce for Bobby Deen's dish.
1:11
I have no idea what he's cooking.
1:13
Maybe a pork tenderloin, I don't know, but I'll find out.
1:19
Our onions are becoming translucent,
1:21
so I'm gonna add my garlic,
1:25
and let those two flavors get married.
1:36
Okay, I cut that down maybe a little too low.
1:42
So it's not long now.
1:44
And next we're gonna throw in our fresh blueberries.
1:50
Lemon juice, vinegar,
1:55
smells like apple cider vinegar.
1:58
You could use any vinegar of your choice. And brown sugar.
2:03
And that's gonna be our next add-on.
2:06
So our purple onion is translucent.
2:09
So I'm gonna add my blueberries.
2:17
I love blueberries. And you know what?
2:19
They're really good for you.
2:25
All right. In goes the lemon juice.
2:30
In goes the vinegar. And in goes the brown sugar.
2:36
Brown sugar is gonna give it that little sweet burst.
2:44
So we're gonna let this cook for a couple of minutes,
2:46
until the blueberries start bursting open.
2:53
And then the last things we're gonna add in
2:58
after that cooks for a couple of minutes is salt, pepper.
3:05
What is that? It's chili powder, I think, and paprika.
3:15
So this will be all ready for Mr. Deen.
3:19
All right, our blueberries are starting to burst.
3:22
So I'm going to add the last of our ingredients, our salt,
3:26
our pepper, our chili powder, and our smoked paprika.
3:34
Interesting flavors, right?
3:39
May not be for everybody,
3:48
So I'm gonna let that cook for a couple of minutes.
3:51
And then we're gonna use our emulsifier
3:56
and we going to emulsify it.
4:00
And I hope that'll work.
4:01
I may have to put it in the blender, I don't know.
4:04
But I'm gonna cut that down a little bit,
4:08
and let that go for about two or three minutes.
4:11
They're getting nice and thick,
4:13
so I'm gonna turn off the heat,
4:15
and we're gonna use our emulsifier.
4:18
I don't know if this is gonna work.
4:20
I may have to put it in the blender.
4:29
It's been so long since I've used this thing,
4:31
I can't remember how to get it on, there we go.
4:40
Okay, y'all, I think,
4:45
I think that's gonna do it.
4:54
Okay, now I'm gonna put this in a new dish
5:00
because there's still a lot of heat going on in that pot.
5:04
So I'm gonna pour it up in this and we're gonna let it cool.
5:09
Excuse me, completely.
5:14
It's gonna be pretty.
5:20
- [Speaker] Bobby's gonna be so happy that that's made.
5:22
- I know that that's done, and-
5:24
- [Speaker] I saved him a step.
5:27
- [Speaker] We saved him a step.
5:32
There we go. Done and done and done!
5:39
Hey, y'all, it's Paula Deen.
5:41
Now, if you enjoyed this video, be sure to like it
5:45
and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
5:52
Love and Best Dishes Y'all.
