MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 01-15-2013, 05:57 AM   #1
volfan411
On the road to being a farker
 
Join Date: 05-01-12
Location: Knoxville tn
Default Sauce

I have been wanting to try this sauce recipe I found and it calls for liquid smoke. Can I leave out the liquid smoke and put sauce on smoker to take on smoke flavor?

Here is recipe:
Sweet and Tangy Memphis Style BBQ Sauce – (From Divine Dinner Party)

2 cups ketchup
1/2 cup yellow mustard
1/2 brown sugar
1/4 cup apple cider vinegar
3 tbs Worcestershire sauce
1 tbs liquid smoke
1 tbs onion powder
1 tbs chili powder
1 tbs ground black pepper
2 tsp garlic powder
1 tsp red pepper flake
1/2 tsp celery salt
1/2 tsp salt
Combine all of the ingredients into a non-reactive sauce pan. Whisk together so that there are no lumps.
__________________
OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen
volfan411 is offline   Reply With Quote




Old 01-15-2013, 06:02 AM   #2
captndan
Quintessential Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Default

Yuk! Kiss
captndan is offline   Reply With Quote


Old 01-15-2013, 06:21 AM   #3
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default

Of course you can, you will be adding real smoke flavor as you cook in the smoker.
IamMadMan is offline   Reply With Quote


Thanks from:--->
Old 01-15-2013, 06:30 AM   #4
Ron_L
Moderator
 
Ron_L's Avatar
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
Default

Quote:
Originally Posted by captndan View Post
Yuk! Kiss
Care to elaborate on that? That's not a very helpful reply.
__________________
"Ron Rico, Boss. You can call me Captain Ron..."


Naked Fatties Rock!

PKGo X 2/PK360/
Ron_L is online now   Reply With Quote


Old 01-15-2013, 06:49 AM   #5
Youngin'
On the road to being a farker
 
Join Date: 09-09-11
Location: Cooper City, FL
Name/Nickname : Bear
Default

That looks like a great recipe. I've been looking for something new to try at my house and will try this.
Youngin' is offline   Reply With Quote


Old 01-15-2013, 07:43 AM   #6
captndan
Quintessential Chatty Farker
 
Join Date: 06-29-11
Location: Greeneville TN
Default

Yeh Ron it was rather blunt. IMHO any sauce or rub that has more than 4 or5 ingredients in it is not worthy. Each ingredient should be recognizable and complement all the others. The finished product should complement the finished meat. This is not to be a 'cover up' for another problem in technique or poor quality. There are certainly many different tastes just as there are lots of cover ups on the shelves. My 0.02.
captndan is offline   Reply With Quote


Thanks from: --->
Old 01-15-2013, 07:47 AM   #7
RangerJ
is one Smokin' Farker
 
Join Date: 11-04-08
Location: Houston, Texas
Default

The "cover up" business is in the billions of dollars annually....

I tried this one this weekend, it is Walter Jetton's recipe which I suspect may already be on the site.

1 cup tomato ketchup
1/2 cup cider vinegar
1 teaspoon sugar
1 teaspoon American chili powder
1/8 teaspoon salt
1 1/2 cups water
3 stalks celery, chopped
3 bay leaves
1 clove garlic
2 tablespoons chopped onion
4 tablespoons Worcestershire sauce
1 teaspoon paprika
Dash of black pepper

Bring it to a boil, then simmer for about 20 minutes. Strain it and serve.

I have to say that when sampling prior, it was not something I thought was going to work. Seemed to vinegary. But I dipped a slice of brisket in it and it was spot on!

Very complimentary to beef and easy to make.

Last edited by RangerJ; 01-15-2013 at 07:51 AM.. Reason: Adding a recipe
RangerJ is offline   Reply With Quote


Old 01-15-2013, 07:50 AM   #8
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

I'd add a little melted bacon fat instead of LS. That's the kind of thing old timers used to do. They would use drippings from the meat they cooked in their sauces for a hint of smokiness.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 01-15-2013, 07:51 AM   #9
jorrflv
Knows what a fatty is.
 
Join Date: 11-14-12
Location: North Las Vegas, NV
Default

I disagree the human palette has the ability to detect the meld and complexity of many different ingredients. Depending on your goal you can have a complicated sauce that stimulates the palette and complements the meat well without "covering it up"
__________________
UDS, COS, iGrill, Love to BBQ
jorrflv is offline   Reply With Quote


Old 01-15-2013, 07:53 AM   #10
WineMaster
Babbling Farker
 
WineMaster's Avatar
 
Join Date: 01-16-07
Location: Southern MN
Default

I dont understand why people refuse to impart a flavor into a sauce.
__________________
Dan

MJH From Backyard Bomber BBQ -- Junior
YS 640 Comp
22.5 Weber Kettle
Blue Thermopen

Comp Team
Wine & Swine
WineMaster is offline   Reply With Quote


Old 01-15-2013, 08:09 AM   #11
SirBBQ
Got Wood.
 
Join Date: 03-09-12
Location: Kentucky
Default

Quote:
Originally Posted by captndan View Post
Yeh Ron it was rather blunt. IMHO any sauce or rub that has more than 4 or5 ingredients in it is not worthy. Each ingredient should be recognizable and complement all the others. The finished product should complement the finished meat. This is not to be a 'cover up' for another problem in technique or poor quality. There are certainly many different tastes just as there are lots of cover ups on the shelves. My 0.02.
If you want your sauce to taste like ketchup, brown sugar or molasses, or vinegar then go with the advice above. Who knows, this may be the results that you are looking for.

I love experimenting with flavor to see what it does to the meat. I love coca-cola sauces, vinegar sauces, white sauces, etc. Have fun and experiment!
__________________
Adam Boca | Bowling Green, KY | @adamboca | Facebook: Adam Boca | 1 Large BGE | 1 Medium BGE
SirBBQ is offline   Reply With Quote


Old 01-15-2013, 03:12 PM   #12
volfan411
On the road to being a farker
 
Join Date: 05-01-12
Location: Knoxville tn
Default

Thanks guys! I have been looking for something sweet and tangy and this one sounds like a good place to start.
__________________
OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen
volfan411 is offline   Reply With Quote


Old 01-16-2013, 01:11 PM   #13
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Default

Contrary to popular opinion, liquid smoke is not of the devil!
It is used as a flavor component, especially in sauces. Not all sauces go on "bbq". You can add/remove any item you wish but then it's not the recipe you started with.

I had a case once where a friend asked for the recipe for my grilling sauce and I gave it to him with all components! (Didn't pull an Aunt Bea and leave one out!).
He tried it the next weekend and told me it didn't taste the same.
When I reviewed the recipe he told me he'd replaced the white pepper with black pepperr...well, duh, it wasn't the same since the white pepper is one of the necessary flavor components for that particular sauce.
Anyway, good luck and as always: YMMV!
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair

KingFisher Gator Rotisserie cooker (RIP), WSM (RIP), Stainless 5 burner with IR gas grill (RIP), Turkey Fryer, Weber JD Commemorative grill (RIP), Masterbuilt 40" insulated ELECTRIC smoker (new heating element),
Pit Boss Tailgater pellet pooper.
chad is offline   Reply With Quote


Old 01-16-2013, 04:49 PM   #14
smokinit
is One Chatty Farker
 
smokinit's Avatar
 
Join Date: 03-16-07
Location: Coxsackie NY
Default

Quote:
Originally Posted by jorrflv View Post
I disagree the human palette has the ability to detect the meld and complexity of many different ingredients. Depending on your goal you can have a complicated sauce that stimulates the palette and complements the meat well without "covering it up"
I am with you man who came up with you can only have 4 or 5 ingredients in you sauce or it sucks. Seems kind of ridiculous to me I guess mine sucks then:D

Sent from my DROID RAZR using Tapatalk 2
__________________
I'MMM Back💪
smokinit is offline   Reply With Quote


Old 01-16-2013, 06:04 PM   #15
volfan411
On the road to being a farker
 
Join Date: 05-01-12
Location: Knoxville tn
Default

Quote:
Originally Posted by chad View Post
Contrary to popular opinion, liquid smoke is not of the devil!
It is used as a flavor component, especially in sauces. Not all sauces go on "bbq". You can add/remove any item you wish but then it's not the recipe you started with.

I had a case once where a friend asked for the recipe for my grilling sauce and I gave it to him with all components! (Didn't pull an Aunt Bea and leave one out!).
He tried it the next weekend and told me it didn't taste the same.
When I reviewed the recipe he told me he'd replaced the white pepper with black pepperr...well, duh, it wasn't the same since the white pepper is one of the necessary flavor components for that particular sauce.
Anyway, good luck and as always: YMMV!
I am not opposed to using liquid smoke I just did not want to use it and put sauce on smoker and get it over smoked. I will probably adjust the sauce to my taste anyways so this recipe would just be a starting point.
__________________
OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen
volfan411 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.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 12:22 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, 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.
no new posts