Peachy Keen... Summer BBQ'ing with Okanagan Peaches

Ingredients

Yield:

4 servings

• Peach Ginger Fizz

  • 8 cup water
  • 10 each Okanagan BC peaches
  • 3 inch piece ginger
  • 6 cup sugar
  • 2 cup Chateau Whistler rooftop honey

• BBQ Pulled Pork

  • 1 each boneless pork shoulder
  • 1 cup ancho chili rub (recipe to follow)
  • 3 cup BBQ sauce (recipe to follow)
  • 1 recipe grilled pickled pepper salad (recipe to follow)
  • 8-10 each slider buns
  • 2 each Okanagan BC peaches

• Ancho Chili Rub

  • 1 cup brown sugar
  • ½ cup ancho chili powder
  • ½ cup finely ground coffee
  • 1 tbsp cinnamon
  • ¾ cup sea salt
  • 2 tbsp black peppercorns - toasted and freshly ground
  • 5 cloves fresh garlic
  • 1 ½ tbsp coriander seed - toasted and freshly ground

• Okanagan Peach BBQ Sauce

  • 2 tbsp oil
  • 2 each shallots - sliced
  • 1 tsp fennel seed - whole
  • 1 tbsp black peppercorn - whole
  • 2 each bay leaf
  • ½ can chipotle - seeds removed
  • 8 each Okanagan BC peaches – sliced
  • ½ cup bourbon
  • 4 cup tomatoes - canned crushed
  • ¼ cup white balsamic
  • ¼ cup sugar
  • ½ cup Chateau Whistler rooftop honey
  • ¼ cu brown sugar

• Grilled Pickled BC Pepper Salad

  • 1 each english cucumber - thinly sliced
  • 1 each red bell pepper - grilled and sliced
  • 1 each orange bell pepper - grilled and sliced
  • to taste pickled banana peppers
  • to taste red pickled jalapenos
  • 1 bunch green onions - thinly sliced
  • 1 tbsp grainy mustard
  • 1 tbsp lemon juice
  • ¼ cup olive oil
  • to taste salt and pepper

Preparation

Difficulty:

Medium

Time:

7 HoursTotal Time

Total Time:

50 MinutesPrep Time

1. Peach Ginger Fizz

   1. Slice both ginger and peaches into thin slices, place in a pot which will hold about 10 liters
   2. Add sugar, water and honey
   3. Place over medium-high heat and bring to a simmer
   4. Allow to simmer slowly for 15 to 20 minutes and remove from heat
   5. With a potato masher, lightly crush the peaches
   6. Allow liquid to cool and pass through a fine strainer
   7. Reserve syrup in fridge until needed
   8. For the younger ones, add a few ounces to soda water with fresh mint
   9. For the crowd looking for more of a kick, place a few black berries in a tall glass with fresh mint leaves, lightly crush mint to release flavour, add ice, a shot of your favourite vodka along with an ounce of the peach syrup, top with soda water and garnish with fresh mint

2. Peach BBQ Glazed Pulled Pork Sliders

   1. To prepare the BBQ sauce, add sliced shallots with oil to a pan and place over medium heat
   2. Add fennel seed, black peppercorns & bay leaf, continue cooking for 2-3 minutes
   3. Add sliced peaches, allow excess moisture to evaporate and peaches to begin to breakdown
   4. Deglaze with bourbon, continue cooking for about 3 minutes and add tomatoes
   5. Mix in sugars, honey, balsamic & chipotle, allow to return to a simmer
   6. Continue simmering over medium-low until sauce reduces to a BBQ sauce consistency
   7. Remove from heat, after 10 minutes of cooling puree mixture in a blender till smooth
   8. Sauce may be stored in the fridge for a couple of days
   9. To prepare the dry rub, place garlic in food processor to puree
   10. Once garlic is smooth add remaining ingredients, give food processor a few pulses to combine ingredients
   11. Store rub in a ziplock bag in your fridge until needed
   12. Evenly coat pork shoulder with dry rub, allow to sit at room temperature for 1 to 2 hours
   13. Place pork shoulder in center of grill with only the outside burners set to medium, both middle burners should remain off, this will allow pork to cook slowly without burning or flame up
   14. Allow pork to slowly cook until tender & pulls apart easily, this will vary according to the size of shoulder however plan for 6 to 8 hours 3kg pork shoulder
   15. When ready remove pork and place in large bowl, allow a few minutes to cool making it easier to pull, add BBQ sauce as you pull
   16. Cover bowl with tinfoil to keep warm as you prepare the garnish for the sandwich
   17. Cut ½” slices of peaches, brush with a touch of olive oil, give a quick grill to enhance flavour
   18. Whisk together mustard, lemon juice & oil, toss dressing with peppers
   19. Toast bun, place a generous helping of pulled pork on bun with grilled peach, top with grilled pickled pepper salad and bun
   20. Serve with Chateau house chips