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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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Unread 05-30-2013, 03:03 PM   #1
Ponty56
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Default 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.
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Unread 05-30-2013, 03:05 PM   #2
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Sounds awesome if you can pull it off!
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Unread 05-30-2013, 03:59 PM   #3
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brilliant.
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Unread 05-30-2013, 04:08 PM   #4
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Don't think it will cut the sweetness or tartness but it WOULD add an extra dimension!
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Unread 05-30-2013, 04:27 PM   #5
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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!
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Unread 05-30-2013, 08:49 PM   #6
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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.
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Unread 05-30-2013, 09:17 PM   #7
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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?
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Unread 05-30-2013, 09:21 PM   #8
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It sounds really good, make enough for all the Brethren.
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Unread 05-31-2013, 09:53 AM   #9
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Anyone ever use the a-maze smoker to cold smoke?
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Unread 05-31-2013, 09:56 AM   #10
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Quote:
Originally Posted by Ponty56 View Post
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.
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Unread 05-31-2013, 10:06 AM   #11
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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.
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Unread 05-31-2013, 10:12 AM   #12
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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?
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Unread 10-23-2013, 06:43 PM   #13
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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?
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Unread 10-23-2013, 07:28 PM   #14
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Quote:
Originally Posted by Ponty56 View Post
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 View Post
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?
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Unread 10-23-2013, 07:44 PM   #15
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Quote:
Originally Posted by IamMadMan View Post
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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