Category: Sauces

Blackberry Mint Syrup for Lamb

Blackberry Mint Syrup for Lamb

The coming of spring not only heralds the beginning of the outdoor cooking season, it is also the traditional season of lamb.  Most people think lamb has too strong a flavor. Many will tell you that they just don’t like it. The average American eats less than one pound of lamb per year.  We think you’ll discover the delights of lamp chops if marinated properly.


Mise En Place 

  • Black Berry Puree                                           4.oz vol
  • Mint                                                                1.oz  wt.
  • Water                                                              2 Cups
  • Sugar                                                               2 Cups 


Begin this recipe by letting the Black Berry Puree thaw on the Prep Table for a few Minutes.  Mix Sugar and Water in a pot on stove Bring to a boil.  Place the Mint in the boiling water.  Simmer for 2 minutes.  Remove mint. 

Add Blackberry Puree.  Bring Simple Syrup to a boil and reduce by a 1/3.  

Let cool –  syrup should coat back of Spoon.  Place in Squeeze Bottle.   

Label, Date & Store

Pope Sauce

Pope Sauce

This recipe comes from Rob Russell of Topeka, Kansas.  He got it at the T2 Lodge in Canada from a chef that used to cook for the Pope.

Barbecue Legend.


Barbecue Bob

Combine the following ingredients:

  • 32 oz. bottle of Hunts ketchup
  • One pound of brown sugar
  • ¼ cup of soy sauce
  • ¼ cup of honey
  • ¼ cup of water
  • 2 tablespoons of crushed red pepper
  • 1 tablespoon of black pepper
  • 1.5 tablespoons of onion powder
  • 1.5 tablespoons of garlic powder
  • 1 teaspoon of salt
  • ½ teaspoon of cayenne pepper

Blend all ingredients and simmer for 20 minutes.

Properly prep ribs and rub with grape seed oil.  Lightly dust with cinnamon and nutmeg.

Bake or smoke to glazing stage.  Glaze ribs with sauce, wrap in foil and place back in oven or smoker for an half hour.

Baste again before serving.

Shantel's Venison Rub

Shantel’s Venison Rub

Shantel V. is a good friend of ours.  She says her two favorite things to do are to eat, and to teach.  Well, she’s a fantastic cook, and we hear an excellent teacher too!  I checked out her Facebook page, and found that she has lots of recipes on there.  In addition to all of this she is a new Mommy to baby girl Darby.  Oh, and she’s married to Aaron.  But we won’t go into that 🙂

 Rub Ingredients:

2 Tbs. Brown Sugar

4 Tsp. Ground Mustard

4 Tbs. Paprika (use Smoked Paprika if you have it)

2 Tsp. Cayenne pepper to taste

3 Tsp. Onion Powder

3 Tsp. Garlic Powder (not Garlic Salt)


Using a Venison Shoulder Roast, combine ingredients above, and rub on Roast.  Place in refrigerator overnight.  In the morning, place the roast in a crock pot on low for 8 to 9 hours with one can of Coke or Dr. Pepper.  Then shred the roast and add your favorite BBQ sauce and heat through on low in the crockpot for half an hour to an hour.

Shantel’s Favorite BBQ Sauce:

2 – 32 oz. bottles of catsup

1/4 cu. liquid smoke

1/4 cu. worchestershire sauce

1 3/4 cu. brown sugar

1 can Coke

1 oz. pepper


Mix all ingredients, using the can of coke to rinse out the catsup bottles, then pour that into the rest of the mixture.  Stir until sugar dissolves.  Pour over shredded meat and cook as described.

Thanks to Shantel V. for this great recipe.