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motoeric
01-02-2014, 10:17 PM
Hi,

I'm looking for a comp sauce that has significant cherry overtones.

Any recommendations would be appreciated.

Thanks!

Eric

rookiedad
01-02-2014, 10:26 PM
why cherry, can you say?

ShencoSmoke
01-02-2014, 10:49 PM
Have you tried mixing in some cherry juice in with a standard sauce? I havnt tried it at comps but I've mixed cherry juice with sauce and had some interesting results.

motoeric
01-02-2014, 10:52 PM
I'm using a cherry rub on pork and would like to see how a layered cherry flavor will work. If I like the rub/sauce combo I may go one step further and see how using cherry wood will impact the overall flavors.

Eric

motoeric
01-02-2014, 10:57 PM
Have you tried mixing in some cherry juice in with a standard sauce?

I have and I will try that, but I'd also like to try a commercial sauce that others are having success with.

Thanks!

Eric

IamMadMan
01-02-2014, 11:25 PM
not competition, but it's good with cherry flavor not overpowering.

http://www.brownwoodfarms.com/bwf_store/Cherry_Barbeque_Sauce_p15.html

rib runners
01-03-2014, 08:16 AM
I used cherry juice in a sauce and cherry kool aid in my rub one time for ribs at a comp, judges didn't like it so good. Once and done.

Ron

Podge
01-03-2014, 09:28 AM
if you can taste cherry = unbalanced = not good score, JMO

rookiedad
01-03-2014, 10:37 AM
if you can taste cherry = unbalanced = not good score, JMO

yep! makes me remember Bigmista on pitmasters with the rasberry flavored sauce. i have gave it some thought though. most of the time cherries are paired with vanilla. you really wouldn't want bbq with a vanilla flavored sauce, but burbon is a bbq flavor that has vanilla notes. maybe a cherry rub would be balanced nicely with a burbon based bbq sauce.

http://www.brownwoodfarms.com/shop/cart.php?m=product_detail&p=39
here is something you could try though!

Cast Iron Chef
01-03-2014, 10:48 AM
I've used cherry preserves in my sauces. Not in competition though. You can try that.

JD McGee
01-03-2014, 11:37 AM
PM Big Brother Smoke! :tape:

fnbish
01-03-2014, 12:50 PM
I've used cherry preserves in my sauces. Not in competition though. You can try that.

+1 here.

I've done a pretty similar thing using orange preserves and also ground up marmalade in sauces at home because I like the orange with pork. Not sure how the judges would feel about it though :becky:.

K-Train
01-03-2014, 09:27 PM
Texas Pepper Jelly has some good stuff

hogzgonewild
01-03-2014, 10:25 PM
What about Blues Hog? I tried a Blues Hog "recipe" a few months ago that was pretty spot on, and it's key ingredients where allspice and vanilla. I think those would go great with the Cherry...

Stark-O-Rama
01-04-2014, 02:01 AM
Have you tried adding Grenadine to your current sauce?

HookedonSmoke
01-06-2014, 01:16 PM
Naked Bones Cherry is a suggestion

boogiesnap
01-06-2014, 03:33 PM
here is the boomba...i sh*t you not. i wouldn't layer it with a cherry rub though....

this is from patio daddio.

i, personally, added some butter and some honey and a bit of rub(i was using patio daddios at the time)

substitute the grape jelly for http://www.walmart.com/ip/10533067?wmlspartner=wlpa&selectedSellerId=3&adid=22222222227000000000&wl0=&wl1=g&wl2=c&wl3=41833582510&wl4=&wl5=pla&wl6=19880599990&veh=sem

with a boat motor once warmed though, puree the whole mixture.

1 bottle (18 oz) KC Masterpiece Original BBQ sauce
1 cup Grape jelly
2 Tbsp Your favorite hot sauce (I typically use Trappey's or Louisiana)

Melt the jelly in a medium sauce pan over medium heat.

Add the remaining sauce ingredients, whisk to combine, remove from the heat and set aside.

i used this in competition, if i only hada known how to cook ribs then, it prolly would of done quite well.

oh, and i think i went 50/50 kc and preserves.