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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your 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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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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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/Pellet Pro WSM/BWS Gater/BDS Clones/Cookshack 008/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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is one Smokin' 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 and 18 1/2" WSM Weber 22 1/2" Kettle, Weber Jumbo Joe 18 1/2" Weber Genesis Gasser Treasurer, Great Lakes Barbecue Association |
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02-26-2012, 04:07 PM
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#5 |
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is Blowin Smoke!
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
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Quote:
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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02-26-2012, 08:00 PM
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#7 |
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somebody shut me the fark up.
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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Out. Again. |
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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: 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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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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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-732, 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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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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02-27-2012, 07:00 AM
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#11 |
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is Blowin Smoke!
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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is one Smokin' 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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Quintessential Chatty 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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[COLOR=Navy][COLOR=Black][I] Jason [/I] "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". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR] |
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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
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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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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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02-27-2012, 06:22 PM
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#15 |
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is one Smokin' 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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Co-Pitmaster of Hatfield and McCoy Barbecue Pitmaster of South Side Pit Men UDS's, Multiple Weber Grills |
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