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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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07-20-2012, 02:10 PM | #106 |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Yes, I was also just wondering, how to get this sauce a little thicker, if not having any xanthan gum. The modified sauce I produced has a nice consistency, not really too liquid, but a touch thicker would not hurt either. So what additional ingredient would fit for this recipe to get it a little thicker?
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07-20-2012, 02:31 PM | #108 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Oh also, if you go with the stout, you can reduce the addition of water you see in my video above pork
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07-20-2012, 02:33 PM | #109 |
somebody shut me the fark up.
Join Date: 01-26-10
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Heating the sauce might slightly change its flavor. But, if you want to thicken it up a little, mix together very well 1/4 cup of the cool or room temperature sauce with 2 teaspoons of cornstarch. Bring the remaining sauce to a simmer. Briskly whisk in the sauce/cornstarch mixture. Let it simmer for about 1 minute or so.
This is for 16 ounces of sauce. You will need to adjust the amount of cornstarch if thickening more or less sauce.
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07-20-2012, 03:38 PM | #110 |
Quintessential Chatty Farker
Join Date: 09-18-06
Location: Hurricane Deck Missouri
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I thought about the tomato paste but trying not to change the flavor until I have had a chance to use it as is, thanks PT.
Was thinking of the method you are saying. Thought if I made a slurry by heating the thickening agent up by its self, letting it cool and adding to the sauce again so as not to change the taste to much. Not even sure I will want to thicken it but if I do it would be a nice thing for a last minute glaze. Dave Guess I don't know how to use the mult-quote, anyone want to guide me through that process?
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07-21-2012, 02:34 AM | #111 |
is one Smokin' Farker
Join Date: 04-24-12
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Simply click on the "+ buttons of the messages you want to quote, the buttons turn red afterward, then when you are ready, click on the reply button, that's it.
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07-21-2012, 09:52 AM | #113 | ||
Quintessential Chatty Farker
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Quote:
Dave Quote:
Dave
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07-21-2012, 11:07 AM | #114 |
somebody shut me the fark up.
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This stuff is damn good! I better make more, this first batch won't last.
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07-21-2012, 12:26 PM | #115 | |
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Quote:
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07-21-2012, 09:45 PM | #117 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
If you want to go more modern, add apple juice or even peach or apricot jam or jelly that has been simmered to thin it out a little.
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07-22-2012, 02:59 PM | #118 |
is one Smokin' Farker
Join Date: 04-24-12
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Done & eaten! We ditched the idea of making pulled pork sandwiches and wraps, and just ate it pure with the featured vinegar based sauce
The full report of this cook can be found here.
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07-22-2012, 03:26 PM | #119 | |
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Quote:
I made three batches... One I heated, one I did completely cold, and one I did using the "steep" (essentially steeping the spices in a portion of the nectar and pouring that in) The batch the best is the one with the steep. The worst is the heated one. Don't care why. HOWEVER!!!!!!!!!! the batch that was mixed start to finish cold and had to wait a day to merge was almost as good as the steeped version.
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07-22-2012, 03:28 PM | #120 | |
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Quote:
It is a right of passage.
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