Dr. BBQ's big time BBQ sauce w/o liquid smoke? - Page 2

Saiko · 02-27-2012, 08:10 PM

Hey, no peeking!

Brian in Maine · 02-28-2012, 08:57 AM

Quote:

Originally Posted by Saiko

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!

I had given up on making sauce, as I had made many, and not found one that I wanted to make again, until I made this one. When I have a lunch at work for my clients and co-workers, I usually will have this sauce, and a bottle of Sweet Baby Ray's. I can't remember the last time The SBR was opened.

2dumb2kwit · 02-28-2012, 09:17 AM

Quote:

Originally Posted by Saiko

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.

Did you hide the bottle, so no one could see you buying it? LOL

BTW....what book? I may need that one.

(Edit; I just found his homepage.)

Randbo · 02-28-2012, 09:31 AM

I said I would never use liquid smoke for anything then my son made Chris Lily's sauce from his book. We both own a book and share cook success back and forth. The Memphis-style championship red sauce uses liquid smoke.It is delicious. So I took away from that experience that it is a good idea to try a recipe as it is written first. Then make adjustments to you own taste.

Ryan Chester · 02-28-2012, 11:04 AM

Quote:

Originally Posted by Saiko

Hey, no peeking!

Lurkin

02-27-2012, 08:10 PM	#16
Saiko is Blowin Smoke! Join Date: 12-24-03 Location: Kennesaw, GA Downloads: 0 Uploads: 0	Hey, no peeking! __________________ Shelter me from the powder and the finger Cover me with the thought that pulled the trigger Think of me as one you'd never figured Would fade away so young With so much left undone For links to all my BBQ Brethren recipe posts, click http://markandteri.com/recipes.htm

02-28-2012, 09:31 AM	#19
Randbo is one Smokin' Farker Join Date: 06-06-11 Location: Brookings Oregon Downloads: 0 Uploads: 0	I said I would never use liquid smoke for anything then my son made Chris Lily's sauce from his book. We both own a book and share cook success back and forth. The Memphis-style championship red sauce uses liquid smoke.It is delicious. So I took away from that experience that it is a good idea to try a recipe as it is written first. Then make adjustments to you own taste. __________________ 3 UDS, One charcoal eating fire breathing home bulit trailer pit,