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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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05-30-2013, 03:03 PM | #1 |
On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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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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05-30-2013, 03:05 PM | #2 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Sounds awesome if you can pull it off!
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J Crunch |
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05-30-2013, 03:59 PM | #3 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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brilliant.
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[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
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Thanks from:---> |
05-30-2013, 04:08 PM | #4 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from: ---> |
05-30-2013, 04:27 PM | #5 |
On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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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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05-30-2013, 08:49 PM | #6 |
Take a breath!
Join Date: 10-25-11
Location: Troy MI (dreaming of sitting in a treestand)
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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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http://www.facebook.com/PyroBbq |
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05-30-2013, 09:17 PM | #7 |
On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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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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05-30-2013, 09:21 PM | #8 |
is one Smokin' Farker
Join Date: 05-09-11
Location: Moville Iowa
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It sounds really good, make enough for all the Brethren.
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BWS Fatboy |
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05-31-2013, 09:53 AM | #9 |
On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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Anyone ever use the a-maze smoker to cold smoke?
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05-31-2013, 09:56 AM | #10 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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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.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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05-31-2013, 10:06 AM | #11 |
is One Chatty Farker
Join Date: 07-07-12
Location: San Marcos, CA
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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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05-31-2013, 10:12 AM | #12 |
is one Smokin' Farker
Join Date: 02-05-13
Location: Jackson, WI
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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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42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes |
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10-23-2013, 06:43 PM | #13 |
On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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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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10-23-2013, 07:28 PM | #14 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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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? |
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10-23-2013, 07:44 PM | #15 |
On the road to being a farker
Join Date: 01-26-12
Location: Glendale Heights, Illinois
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Wouldn't barrel ageing add other flavors other than the wine?
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