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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 08-26-2012, 08:00 AM   #1
ederan42
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Default liquid smoke in sauces?

I recently bought Paul Kirk's Championship rubs, sauces and marinades book because people spoke so highly of it. I am experimenting with some of the sauces trying to decide which to use during competitions. I have noticed that many of the recipes include liquid smoke, does anyone use this in their sauces? I am hesitant to use such an "artificial" flavor for judges.
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Unread 08-26-2012, 08:42 AM   #2
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its much tougher to find a commercial sauce without liquid smoke. Outside of vinegar sauces, Im thinking BH might be the only non-smoke enhanced sauce Ive ever had possibly. Id be willing to bet most judges would be the same.

give it a try. or you could make the sauce and leave the liquid smoke for the last ingredient (unless it specifies you need to add it at a certain point in the process)
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Unread 08-26-2012, 09:06 AM   #3
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I follow meathead's (amazingribs.com) belief... There are no rules in the kitchen or the bedroom.

If you are developing your own sauces and want to use it, go for it.
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