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The BBQ BRETHREN FORUMS. (https://www.bbq-brethren.com/forum/index.php)
-   Q-talk (https://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   cherry chipoltle bbq sauce (https://www.bbq-brethren.com/forum/showthread.php?t=162141)

Ponty56 05-30-2013 03:03 PM
cherry chipoltle bbq sauce
 
What are your thoughts on cold smoking Cherry's for BBQ sauce to help mild down the sweet and tart and implant some smokeyness for a sauce.

Johnny_Crunch 05-30-2013 03:05 PM
Sounds awesome if you can pull it off!

boogiesnap 05-30-2013 03:59 PM
brilliant.

deguerre 05-30-2013 04:08 PM
Don't think it will cut the sweetness or tartness but it WOULD add an extra dimension!

Ponty56 05-30-2013 04:27 PM
I made a quick small batch a couple of weeks ago but didn't have time to pit cherrys. So I had to resort to canned pie filling it was good but I want to make it great!

davefan360 05-30-2013 08:49 PM
never did cherries but have smoked some blue berries with a little grape juice. it worked well however I would only smoke fruit for about 30min or so other wise I think it gets to smoky. and next time I do it I will do more of a cold smoke say 120ish. I did mine hot so that also might make a difference.

Ponty56 05-30-2013 09:17 PM
This will be my first cold smoke so I was going to get a cold smoke maze and use some cherry saw dust any other suggestions?

firefighter4634 05-30-2013 09:21 PM
It sounds really good, make enough for all the Brethren. :eusa_clap

Ponty56 05-31-2013 09:53 AM
Anyone ever use the a-maze smoker to cold smoke?

deguerre 05-31-2013 09:56 AM
Quote:
Originally Posted by Ponty56 (Post 2499640)
Anyone ever use the a-maze smoker to cold smoke?
Yep! Love it. I use my GOSM or the kettle as the smoke chamber depending on how much I'm smoking. Unfortunately, living in Memphis, I have a narrow time frame in any given year for cheese.

Q Junkie 05-31-2013 10:06 AM
I made a habenaro glaze a while back with some smoked cherries and peach on some grilled prawns with a little sesame seed. I did not write anything down but I really liked it and will try to reproduce again for sure.

Thermal Mass 05-31-2013 10:12 AM
My thoughts turn to fire roasting, perhaps on a frog mat or grill pan.
Would they turn more sweet and smoky similar to fire roasting peppers?
...Wheels turning... If I can find some decent looking ones (pretty early here) I'll take a run at it.
Until then thoughts?

Ponty56 10-23-2013 06:43 PM
So I'm back at trying to perfect this sauce, what do you think about the idea of ageing it in a wine barrel that had cherry wine in it?

IamMadMan 10-23-2013 07:28 PM
Quote:
Originally Posted by Ponty56 (Post 2499640)
Anyone ever use the a-maze smoker to cold smoke?
I have the A-Maze-N pellet smoker. Pellets are more readily available than sawdust (as well as cheaper). Traeger will also ship pellets for free if you order two 20 lb bags..

Quote:
Originally Posted by Ponty56 (Post 2668888)
So I'm back at trying to perfect this sauce, what do you think about the idea of ageing it in a wine barrel that had cherry wine in it?
Why not add the wine to the sauce?

Ponty56 10-23-2013 07:44 PM
Quote:
Originally Posted by IamMadMan (Post 2668915)
I have the A-Maze-N pellet smoker. Pellets are more readily available than sawdust (as well as cheaper). Traeger will also ship pellets for free if you order two 20 lb bags..



Why not add the wine to the sauce?
Wouldn't barrel ageing add other flavors other than the wine?


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