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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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01-15-2013, 05:57 AM | #1 |
On the road to being a farker
Join Date: 05-01-12
Location: Knoxville tn
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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.
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OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen |
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01-15-2013, 06:02 AM | #2 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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Yuk! Kiss
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01-15-2013, 06:30 AM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Care to elaborate on that? That's not a very helpful reply.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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01-15-2013, 06:49 AM | #5 |
On the road to being a farker
Join Date: 09-09-11
Location: Cooper City, FL
Name/Nickname : Bear
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That looks like a great recipe. I've been looking for something new to try at my house and will try this.
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01-15-2013, 07:43 AM | #6 |
Quintessential Chatty Farker
Join Date: 06-29-11
Location: Greeneville TN
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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.
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01-15-2013, 07:47 AM | #7 |
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas
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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 |
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01-15-2013, 07:50 AM | #8 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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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.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-15-2013, 07:51 AM | #9 |
Knows what a fatty is.
Join Date: 11-14-12
Location: North Las Vegas, NV
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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"
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UDS, COS, iGrill, Love to BBQ |
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01-15-2013, 07:53 AM | #10 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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I dont understand why people refuse to impart a flavor into a sauce.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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01-15-2013, 08:09 AM | #11 | |
Got Wood.
Join Date: 03-09-12
Location: Kentucky
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Quote:
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!
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Adam Boca | Bowling Green, KY | @adamboca | Facebook: Adam Boca | 1 Large BGE | 1 Medium BGE |
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01-15-2013, 03:12 PM | #12 |
On the road to being a farker
Join Date: 05-01-12
Location: Knoxville tn
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Thanks guys! I have been looking for something sweet and tangy and this one sounds like a good place to start.
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OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen |
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01-16-2013, 01:11 PM | #13 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Clearwater, FL
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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!
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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. |
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01-16-2013, 04:49 PM | #14 | |
is One Chatty Farker
Join Date: 03-16-07
Location: Coxsackie NY
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Quote:
Sent from my DROID RAZR using Tapatalk 2
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01-16-2013, 06:04 PM | #15 | |
On the road to being a farker
Join Date: 05-01-12
Location: Knoxville tn
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Quote:
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OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen |
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