Thread: Sauce
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Unread 01-16-2013, 06:04 PM   #15
volfan411
On the road to being a farker
 
Join Date: 05-01-12
Location: Knoxville tn
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Quote:
Originally Posted by chad View Post
Contrary to popular opinion, liquid smoke is not of the devil!
It is used as a flavor component, especially in sauces. Not all sauces go on "bbq". You can add/remove any item you wish but then it's not the recipe you started with.

I had a case once where a friend asked for the recipe for my grilling sauce and I gave it to him with all components! (Didn't pull an Aunt Bea and leave one out!).
He tried it the next weekend and told me it didn't taste the same.
When I reviewed the recipe he told me he'd replaced the white pepper with black pepperr...well, duh, it wasn't the same since the white pepper is one of the necessary flavor components for that particular sauce.
Anyway, good luck and as always: YMMV!
I am not opposed to using liquid smoke I just did not want to use it and put sauce on smoker and get it over smoked. I will probably adjust the sauce to my taste anyways so this recipe would just be a starting point.
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OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen
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