oink
The BBQ BRETHREN FORUMS.


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-23-2013, 07:56 PM   #16
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Quote:
Originally Posted by Ponty56 View Post
Wouldn't barrel ageing add other flavors other than the wine?
Maybe, but as a food product I wouldn't barrel age BBQ sauce.

My idea would be to keep it free of bacteria, after I process sauce I put into sterile jars and pressure can for long term storage.

I guess you could age for a short time, then bring to pasteurization temperatures again before bottling. I personally would be reluctant, but that doesn't meat it wouldn't work.

I got sick from food once in the military, very unpleasant with weeks of recovery. I now always stay on the side of caution.
__________________
Freedom is the right to be wrong, not the right to do wrong
IamMadMan is offline   Reply With Quote


Old 10-24-2013, 12:50 AM   #17
Ponty56
On the road to being a farker

 
Ponty56's Avatar
 
Join Date: 01-26-12
Location: Glendale Heights, Illinois
Default

its obvious i have more research to do, i know people have done it successfully before.
Ponty56 is offline   Reply With Quote


Old 10-24-2013, 01:15 AM   #18
Ponty56
On the road to being a farker

 
Ponty56's Avatar
 
Join Date: 01-26-12
Location: Glendale Heights, Illinois
Default

http://pix724.blogspot.com/2013/06/l...q-bourbon.html
Ponty56 is offline   Reply With Quote


Old 10-24-2013, 05:08 AM   #19
YetiDave
is one Smokin' Farker
 
Join Date: 07-23-13
Location: Manchester, UK
Default

I'd hot smoke - cold smoking won't penetrate through the skins I don't think
__________________
Pro Q Excel 20 / UDS / Maverick ET-732 / Thermapen / Pro Q CSG
YetiDave is offline   Reply With Quote


Old 10-24-2013, 06:42 AM   #20
IamMadMan
somebody shut me the fark up.
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Quote:
Originally Posted by Ponty56 View Post
Barrel aged BBQ sauce, imagine that.... Maybe you are on to something many have overlooked.
__________________
Freedom is the right to be wrong, not the right to do wrong
IamMadMan is offline   Reply With Quote


Old 10-24-2013, 06:05 PM   #21
Ponty56
On the road to being a farker

 
Ponty56's Avatar
 
Join Date: 01-26-12
Location: Glendale Heights, Illinois
Default

Quote:
Originally Posted by IamMadMan View Post
Barrel aged BBQ sauce, imagine that.... Maybe you are on to something many have overlooked.
Maybe I am maybe I'm not when I do a Google search that's the only one I come up with, but I see allot of bourbon barrel aged hot sauce so I don't see how that could be much different. Maybe there are others that just have been able to keep it hush hush but I don't see that. Although making 60 gallons of sauce is allot of work and then waiting for 6 months to age and take on some added amazing flavors should be worth it.
Ponty56 is offline   Reply With Quote


Old 05-11-2014, 07:04 PM   #22
Ponty56
On the road to being a farker

 
Ponty56's Avatar
 
Join Date: 01-26-12
Location: Glendale Heights, Illinois
Default

Picked up a barrel and modded my stock pot time to make sauce and let it age!
Ponty56 is offline   Reply With Quote


Old 05-11-2014, 07:06 PM   #23
Ponty56
On the road to being a farker

 
Ponty56's Avatar
 
Join Date: 01-26-12
Location: Glendale Heights, Illinois
Default

Here goes
Attached Images
File Type: jpg IMG_20140505_235236251.jpg (31.0 KB, 18 views)
File Type: jpg IMG_20140411_143120514.jpg (29.0 KB, 18 views)
File Type: jpg IMG_20140411_155735078.jpg (43.8 KB, 18 views)
Ponty56 is offline   Reply With Quote


Old 08-18-2014, 12:16 AM   #24
Ponty56
On the road to being a farker

 
Ponty56's Avatar
 
Join Date: 01-26-12
Location: Glendale Heights, Illinois
Default

Don't open till 12/13/14!
Attached Images
File Type: jpg IMG_20140714_131928.jpg (52.8 KB, 8 views)
File Type: jpg IMG_20140713_112015.jpg (61.1 KB, 8 views)
Ponty56 is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum. If it doesnt find results at first, hit search a few times more.





All times are GMT -5. The time now is 11:10 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.