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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
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02-26-2012, 03:34 PM
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#1 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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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.
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Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm |
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02-26-2012, 03:51 PM
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#2 |
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somebody shut me the fark up.
  
Join Date: 10-27-06
Location: Bothell WA
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The good Dr. put that in for a reason.
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Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com |
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02-26-2012, 03:55 PM
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#3 |
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is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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I actually don't mind a little in my sauces. Try his thick and sticky sauce.
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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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02-26-2012, 03:59 PM
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#4 |
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Full Fledged Farker
Join Date: 12-09-04
Location: Utica, MI
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Maybe you could use some smoked paprika in it's place....just a thought.
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Good Talkin' With You Bruce 22 1/2" WSM 2 18 1/2" WSM's Pitmaster iQue 110 Weber 22 1/2" Kettle Weber Smokey Joe Platinum Weber Genesis Gasser Treasurer, Great Lakes BBQ Association Member Rubbed, Smoked and Sauced BBQ Team KCBS/CBJ #55356 |
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02-26-2012, 04:07 PM
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#5 |
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is One Chatty Farker
Join Date: 08-05-07
Location: Portland Me
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That is my go to sauce, and the liquid smoke is not over powering.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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| Thanks from:---> |
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02-26-2012, 07:56 PM
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#6 | |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
Downloads: 0
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Quote:
__________________
Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm |
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02-26-2012, 08:00 PM
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#7 |
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Quintessential Chatty Farker
 
Join Date: 04-21-10
Location: Biloxi, MS
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if you decide to used liquid smoke, i'd buy a fresh bottle.
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Large BGE, Small BGE, Mini BGE, Weber 22.5 OTG, yellow thermapen |
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02-26-2012, 08:08 PM
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#8 |
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Moderator
 
Join Date: 09-17-05
Location: soon to be in Mooresville, NC
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FYI... 2 yr shelf life for liquid smoke, up to 4 per one manufacturer
http://www.colgin.com/faq.php 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.
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Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's |
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02-26-2012, 08:20 PM
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#9 |
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somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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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.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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02-26-2012, 08:31 PM
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#10 |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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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.
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Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm |
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02-27-2012, 07:00 AM
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#11 |
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is One Chatty Farker
Join Date: 08-05-07
Location: Portland Me
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Let us know what you think of the sauce.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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02-27-2012, 08:22 AM
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#12 |
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Full Fledged Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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Try smoking your sauce on a wsm using a little apple wood... oh yeah use a designated ss bowl.
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02-27-2012, 11:22 AM
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#13 |
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Babbling Farker
Join Date: 07-08-10
Location: Boyertown, PA
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Has anyone ever tried actually smoking the sauce for a while in place of the Liquid Smoke? or is that just a dumb idea?
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Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD??? |
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02-27-2012, 05:57 PM
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#14 | |
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is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
Downloads: 0
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Quote:
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!
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Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm |
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02-27-2012, 06:22 PM
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#15 |
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Full Fledged Farker
Join Date: 06-09-10
Location: Oak Forest, IL
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The thyme was too much for my liking as well.
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White Sox UDS, Black UDS, Weber OTG and Performer, Orange Thermapen |
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