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In a heavy bottomed saucepan over medium heat, sweat the garlic and onion in the olive oil until soft, about 5 minutes. Add the ketchup, water, vinegar, tomato paste, Worcestershire sauce, and soy sauce. Stir until combined. Add the brown sugar, chili powder, cumin, pepper, mustard and cayenne and stir until combined. Let simmer on low heat, stirring frequently for 30 minutes. Fold in the blueberries, and continue cooking over low heat for an additional 30 minutes Serve warm, or cool. Refrigerate in an airtight container for up to one week. Preheat a gas grill to medium, set up for indirect cooking. Or light a charcoal grill set up for indirect cooking. Season the chicken with salt and pepper. Place the chicken pieces, skin side up on the grill. Cook the chicken with the grill cover on. Rotate the chicken every ten minutes for even cooking. Baste with the butter. Do not flip the chicken, or the skin will stick to the grill. Cook to 160° F, checking the temperature with an instant-read thermometer. The chicken pieces will not all cook to the same temperature at the same time. As the pieces are complete, move to a platter. When all the chicken is cooked, return to the grill, again, keeping the chicken skin side up. Coat with barbecue sauce. Close the grill and cook 2 minutes. Arrange chicken on platter and serve with additional sauce for dipping.
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Smoking wood chips — hickory, apple, cherry, mesquite
Mini mop for basting barbecue — vinegar mop sauce, butter baste
Cotton basting mop — barbecue sauce, vinegar mop, butter baste
Universal thickener — sauces, stir-fry slurry, crispy coating
Ready-made tikka masala — add chicken and cream, dinner in 20 min