The BEST homemade Peach BBQ ever!
It’s peach picking season here in AZ, and living so close to Schnepf Farms has me reminiscing over this fantastic homemade peach BBQ recipe I created last year. I know, I know, I created this last year! I have this thing where I do half the work and then brush it under the rug until it dawn’s on me that I have great content to pump out! Go ahead and call me slacker.
Last year my parents shot me a text saying “If you want peaches we are out of town and someone needs to get them before the birds do!”. I was like, “Heck ya I want peaches!” So that weekend I headed up to their cabin with a few bins and a neighboring family in tow. We came, we picked, and we saw a nasty rattle snack and I almost had a heart attack!
When we were done, I think we weighed in around 60 lbs of peaches. Unfortunately, we didn’t store them well and we lost about 20+ lbs to rot within the week. But if you did the math there, we were still sitting pretty. Considering we got them for the price of picking labor.
What you’ll need
8 cups of peach puree
1/4 c sugar
1 1/2 TB smoked paprika
2 tsp ground thyme
2 tsp salt
1 tsp nutmeg
3/4 c honey
1/4 c apple cider vinegar
1 TB chili powder
1/4 tsp black pepper
1/8 c Worcestershire
1/2 tsp ground mustard
1/2 tsp cayenne pepper
Food processor or blender
Large stock pot
Jars for preserving
Now all that probably sounds like a boat load of work, but it really isn’t. To make your peach puree, all you need to do is cut them in half and remove the seeds. Removing the skin is optional, I have done it both ways and like them both. Throw your peaches in a food processor or blender with the apple cider vinegar and puree.
From this point, you’ll throw that in a stock pot like a 1980’s lunch lady, hair net required, and add all the other ingredients. Cook on medium heat until all that sugar is dissolved and starting to caramelize making it saucy, like a sauce should be. And VOILA! You’ve done it, you are now a master chef! You’re welcome.
I love using this peach BBQ sauce on chicken thighs. I start by boiling my thighs, smother them in homemade peach BBQ sauce, then put them in the oven for 25 minutes at 400 degrees. Garnish with cilantro and serve it up like you own the place!
**Cute little side story, when I was photographing this chicken last year, my youngest son Brooks came to me and said, “oooooh I just love when you put that grassy stuff on it, it tastes so good”. Hahaha
PRINTABLE
- 8 Cups Peach Puree
- ¼ C sugar
- 1½ TB smoked paprika
- 2 tsp Ground Thyme
- 2 tsp Salt
- 1 tsp Nutmeg
- ¾ C honey
- ¼ C Apple Cider Vinegar
- 1 Tb Chili Powder
- ¼ tso Black Pepper
- ⅛ C Worcestershire
- ½ tsp Ground Mustard
- ½ Cayenne Pepper
- If you are making your own puree, cut about 5 lbs of peaches in half and remove the seeds. You can remove the skin if you desire. Combine peach halves and apple cider vinegar in a food processor or blender and puree until smooth.
- Pour puree into a large stock pot and combine all other ingredients, add additional salt and pepper to taste. You can increase the amount of honey if you want to make it a little sweeter. Cook on medium heat until all the sugar and honey dissolves and becomes thick and sticky.