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 05-04-2013, 03:11 PM   #1
tinman
On the road to being a farker

 
Join Date: 09-09-12
Location: Renton, Washington
Default Cooking homemade sauce in bbq instead of stovetop?

I was wondering if anybody does this with their homemade sauces? I have developed three sauces that I am in love with, but am always tweeking them. I have one that my family loves a little bit of liquid smoke added....which I hate doing. The kids use it on everything that's not BBQed though, so I always do one batch with and one without. I keep wondering if preparing it in the UDS in a dutch oven might add a rich smoke flavor? Anybody do this?
__________________
Brick Red Weber Performer
UDS
22.5 Kettle Weber One Touch Silver
Frankenweber!
tinman is offline   Reply With Quote




Old 05-04-2013, 03:19 PM   #2
Mark Warren
is one Smokin' Farker

 
Join Date: 04-16-13
Location: here
Default

Quote:
Originally Posted by tinman View Post
The kids use it on everything that's not BBQed
I don't see why it won't work, and ^^^^ is the only reason one would ever do it.
Mark Warren is offline   Reply With Quote


Old 05-04-2013, 03:22 PM   #3
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

I don't but, I got other tricks.

1. I use smoked salt and smoked paprika to add smoke flavor to a condiment that otherwise doesn't see smoke.

2. I use smoked jalapenos, I prefer to smoke the green ones. You can do same with milder peppers.

3. I use meat trimmings. There are always chunks of left over bark and pieces of meat I opt not to serve, these get frozen until I choose to make sauce, then I add them in.

4. If I am panning or foil wrapping, I freeze the drippings, it is smoky, fatty and salty, add some of that to the mix, best liquid smoker ever.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 05-04-2013, 05:21 PM   #4
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I do I park it on the back of the grate and let it chuckle away for and hr or so give it a stir and let it go another 30 min. let it cool and bottle it up. You will never touch that evil bottle again.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 05-04-2013, 07:52 PM   #5
tinman
On the road to being a farker

 
Join Date: 09-09-12
Location: Renton, Washington
Default

Quote:
Originally Posted by Mark Warren View Post
I don't see why it won't work, and ^^^^ is the only reason one would ever do it.

That's kind of how I feel about it, I think liquid smoke is nasty. I might try it tomorrow and see. I do like the idea of using drippings and such as well. A while back I had some terrible Q from a local place boasting all kinds of awards, but they had a sauce served in a little cup that obviously had some kind of drippings in it. It was rich, smokey, buttery, spicy.....outstanding sauce.... But it didn't look like some commercially prepared stuff form the obvious presence of some fat drippings I could see in it.
__________________
Brick Red Weber Performer
UDS
22.5 Kettle Weber One Touch Silver
Frankenweber!
tinman is offline   Reply With Quote


Old 05-04-2013, 10:39 PM   #6
1MoreFord
Babbling Farker
 
1MoreFord's Avatar
 
Join Date: 03-14-05
Location: Central Arkansas
Name/Nickname : Joe
Default

Here's a couple of more ways to add smoke flavor to a sauce or other recipes too for that matter. Sub chipotle pepper for any heat value pepper you use. Use smoked salt for your sodium ration. I'm sure there are still more ways we haven't even thought about yet.
__________________
Joe

Falcon MK V gaseous grill w/Grill Grates, OK Joe Longhorn w/ vertical - now gone, Char Griller Akorn, Camp Chef PG24SG, Weber 22" OTG w/SNS components
1MoreFord is offline   Reply With Quote


Old 05-05-2013, 01:02 AM   #7
BigBellyBBQ
is One Chatty Farker
 
Join Date: 11-15-08
Location: Lake View, New York
Default

yes...to start smoke the peppers, oinions and garlic..even add a lil rub and salt to them..puree and you will have some good stuff there...also, in a throwaway tin, pour your sauce in, and run thru the smoker a couple hours while doing other meats in smoker..
__________________
[I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]
BigBellyBBQ 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 01:11 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