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I have an Italian Prune plum tree that produces tons of fruit most years. I discovered this recipe one year since plums and barbeque season coincide. Very easy to make and it's worth popping some in the freezer for fall and winter.
Italian plums are freestone and often small being about 2 inches long. If you use a Japanese variety or cross, you don't need as much, and the texture will be different.
*The Dijon mustard makes the sauce murky, so I often leave it out for appearance sake. It will help thicken the sauce, but I think without is perfect. This is good with any grilled or smoke cooked meat, but especially with Chicken, Turkey and Pork
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