Sugarcane, Sorghum, Persimmons, Figs? Personally, I’m a sucker for a BBQ sauce with a touch of molasses.
devilsknew, I won’t tell unless it comes out successfully. I may try to experiment a little this coming weekend if the weather is better than it was this past weekend.
You could make a Hurricane BBQ Sauce- use orange juice, lime juice, and passion fruit syrup as a base.
I’ve several times used Coke or Dr. Pepper, ketchup, and brown sugar as a base for a bbq sauce. It’s especially good for marinating because the acid in the cola tenderizes the meat nicely.
Where can you buy that? I’ve harvested some passion fruit before the opossums this year, and there isn’t much there save for some seeds to suck on. 
Have any of you got access to mojo criollo? It is based on a sour orange juice, and of the sweetish marinades, it is one that I can stand behind.
I think it’s always going to be way down on the list – a little goes a long way. Still, it ruins a sauce for me.
And mustard is awesome in barbecue sauce, but I think it goes best with pork. As long as you stay away from the mayonnaise based white sauces of Alabama, I’m cool. (To be perfectly honest, though, the white sauce ain’t bad with chicken.)
Well, you can get Trader Vic’s Passionfruit syrup for mixers at liquorrama.
Here’s a simple recipe to make your own with the pulp of the fruit. One can often find Goya brand passion fruit pulp in Latin/Caribbean markets,as well as in some supermarkets. if the fresh fruit aren’t suitable or available, one can use the packaged and frozen option.
Here’s a guy making an authentic Pat O’Brian’s original Hurricane with passion fruit syrup.
I’ll give that a shot if I can find that many. There really isn’t much pulp there, just a wrinkled skin containing lots of fiber and some seeds with a sweet, not very flavorfull covering.
Thanks. 