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Saiko 02-26-2012 03:34 PM

Dr. BBQ's big time BBQ sauce w/o liquid smoke?
I'd like to try Dr. BBQ's big time BBQ sauce, but I'm not a fan of liquid smoke. Has anybody made the sauce and just ommited the liquid smoke? Just curious. And yes, I paid for and have the book. :-D

swamprb 02-26-2012 03:51 PM

The good Dr. put that in for a reason.

Dave Russell 02-26-2012 03:55 PM

I actually don't mind a little in my sauces. Try his thick and sticky sauce.

BruceB 02-26-2012 03:59 PM

Maybe you could use some smoked paprika in it's place....just a thought.

Brian in Maine 02-26-2012 04:07 PM

That is my go to sauce, and the liquid smoke is not over powering.

Saiko 02-26-2012 07:56 PM


Originally Posted by BruceB (Post 1960444)
Maybe you could use some smoked paprika in it's place....just a thought.

I really like that idea even though his recipe doesn't call for paprika. I might throw in a tsp or so and see how I like. I do have some liquid smoke somewhere in my pantry, but it's easily 10 years old or more. Not sure if this stuff goes bad or not.

deepsouth 02-26-2012 08:00 PM

if you decide to used liquid smoke, i'd buy a fresh bottle.

MilitantSquatter 02-26-2012 08:08 PM

FYI... 2 yr shelf life for liquid smoke, up to 4 per one manufacturer

What is the shelf life of Colgin Natural Liquid Smoke?

We guarantee Colgin Natural Liquid Smoke's freshness and flavor intensity for two years. However, because of Colgin Natural Liquid Smoke's low pH and antimicrobial properties, it is often safe and delicious for twice that long.

HeSmellsLikeSmoke 02-26-2012 08:20 PM

It is a very good sauce with the liquid smoke. I suggest trying it as is and then start tweaking it next time around if you don't really like it.

Saiko 02-26-2012 08:31 PM

OK OK I'll give it a shot with the liquid smoke. Dr. BBQ is the man and if he says add liquid smoke I'm adding liquid smoke. And I'll toss the 10 year old bottle and buy a new one.:-D

Brian in Maine 02-27-2012 07:00 AM

Let us know what you think of the sauce.

QDoc 02-27-2012 08:22 AM

Try smoking your sauce on a wsm using a little apple wood... oh yeah use a designated ss bowl.

fingerlickin' 02-27-2012 11:22 AM

Has anyone ever tried actually smoking the sauce for a while in place of the Liquid Smoke? or is that just a dumb idea?

Saiko 02-27-2012 05:57 PM


Originally Posted by Brian in Maine (Post 1961052)
Let us know what you think of the sauce.

Made it to today and I really liked the overall flavor. The liquid smoke wasn't too pronounced, and there was nice balance of sweet/sour/heat.

However, when I saw the amount of dried thyme I kind of cringed, as I'm not a huge fan of dried thyme unless it's mixed with some other dried herbs (like in a canjun spice blend).
I love fresh thyme but I find dried to be a litle overpowering, but that's just a personal preference. I went with the amount in the recipe and it was too much for me. It's still winter so I didn't have any fresh thyme growing, but next time I will use fresh thyme and let it simmer for a bit to infuse the flavor (or use just use about 1/4 of the amount of dried).

That's an easy tweak though, and as I stated it's more of a personal thing, I'm just really sensitive to the taste of it. I'll be making this again for sure!

kwas68 02-27-2012 06:22 PM

The thyme was too much for my liking as well.

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