Ponty56
Knows what a fatty is.
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.
cherry chipoltle bbq sauce
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Johnny_Crunch
Babbling Farker
Sounds awesome if you can pull it off!
boogiesnap
Babbling Farker
brilliant.
deguerre
somebody shut me the fark up.
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Don't think it will cut the sweetness or tartness but it WOULD add an extra dimension!
Ponty56
Knows what a fatty is.
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!
davefan360
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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.
Ponty56
Knows what a fatty is.
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?
firefighter4634
is one Smokin' Farker
It sounds really good, make enough for all the Brethren. :eusa_clap
Ponty56
Knows what a fatty is.
Anyone ever use the a-maze smoker to cold smoke?
deguerre
somebody shut me the fark up.
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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.
Q Junkie
is Blowin Smoke!
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.
Thermal Mass
is one Smokin' Farker
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?
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?
Ponty56
Knows what a fatty is.
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?
IamMadMan
somebody shut me the fark up.
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?
Ponty56
Knows what a fatty is.
Wouldn't barrel ageing add other flavors other than the wine?
IamMadMan
somebody shut me the fark up.
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.
Ponty56
Knows what a fatty is.
its obvious i have more research to do, i know people have done it successfully before.
Ponty56
Knows what a fatty is.
YetiDave
is one Smokin' Farker
I'd hot smoke - cold smoking won't penetrate through the skins I don't think
IamMadMan
somebody shut me the fark up.
Barrel aged BBQ sauce, imagine that.... Maybe you are on to something many have overlooked.
