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Unread 02-26-2012, 03:34 PM   #1
Saiko
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Default Dr. BBQ's big time BBQ sauce w/o liquid smoke?

I'd like to try Dr. BBQ's big time BBQ sauce, but I'm not a fan of liquid smoke. Has anybody made the sauce and just ommited the liquid smoke? Just curious. And yes, I paid for and have the book.
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Unread 02-26-2012, 03:51 PM   #2
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The good Dr. put that in for a reason.
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Unread 02-26-2012, 03:55 PM   #3
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I actually don't mind a little in my sauces. Try his thick and sticky sauce.
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Unread 02-26-2012, 03:59 PM   #4
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Maybe you could use some smoked paprika in it's place....just a thought.
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Unread 02-26-2012, 04:07 PM   #5
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That is my go to sauce, and the liquid smoke is not over powering.
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Unread 02-26-2012, 07:56 PM   #6
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Quote:
Originally Posted by BruceB View Post
Maybe you could use some smoked paprika in it's place....just a thought.
I really like that idea even though his recipe doesn't call for paprika. I might throw in a tsp or so and see how I like. I do have some liquid smoke somewhere in my pantry, but it's easily 10 years old or more. Not sure if this stuff goes bad or not.
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Unread 02-26-2012, 08:00 PM   #7
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if you decide to used liquid smoke, i'd buy a fresh bottle.
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είναι το είδος.
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Unread 02-26-2012, 08:08 PM   #8
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FYI... 2 yr shelf life for liquid smoke, up to 4 per one manufacturer

http://www.colgin.com/faq.php

What is the shelf life of Colgin Natural Liquid Smoke?

We guarantee Colgin Natural Liquid Smoke's freshness and flavor intensity for two years. However, because of Colgin Natural Liquid Smoke's low pH and antimicrobial properties, it is often safe and delicious for twice that long.
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Unread 02-26-2012, 08:20 PM   #9
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It is a very good sauce with the liquid smoke. I suggest trying it as is and then start tweaking it next time around if you don't really like it.
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Unread 02-26-2012, 08:31 PM   #10
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OK OK I'll give it a shot with the liquid smoke. Dr. BBQ is the man and if he says add liquid smoke I'm adding liquid smoke. And I'll toss the 10 year old bottle and buy a new one.
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Unread 02-27-2012, 07:00 AM   #11
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Let us know what you think of the sauce.
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Unread 02-27-2012, 08:22 AM   #12
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Try smoking your sauce on a wsm using a little apple wood... oh yeah use a designated ss bowl.
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Unread 02-27-2012, 11:22 AM   #13
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Has anyone ever tried actually smoking the sauce for a while in place of the Liquid Smoke? or is that just a dumb idea?
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Unread 02-27-2012, 05:57 PM   #14
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Quote:
Originally Posted by Brian in Maine View Post
Let us know what you think of the sauce.
Made it to today and I really liked the overall flavor. The liquid smoke wasn't too pronounced, and there was nice balance of sweet/sour/heat.

However, when I saw the amount of dried thyme I kind of cringed, as I'm not a huge fan of dried thyme unless it's mixed with some other dried herbs (like in a canjun spice blend).
I love fresh thyme but I find dried to be a litle overpowering, but that's just a personal preference. I went with the amount in the recipe and it was too much for me. It's still winter so I didn't have any fresh thyme growing, but next time I will use fresh thyme and let it simmer for a bit to infuse the flavor (or use just use about 1/4 of the amount of dried).

That's an easy tweak though, and as I stated it's more of a personal thing, I'm just really sensitive to the taste of it. I'll be making this again for sure!
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Unread 02-27-2012, 06:22 PM   #15
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The thyme was too much for my liking as well.
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