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Unread 08-31-2012, 10:57 PM   #1
JS-TX
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Lightbulb minimizing liquid smoke taste?

So I've been playing around lately making a few different sauces. I'm trying to make a sauce that resembles Head Country but w/out the liquid smoke taste. During this process I ended up putting a little lemon juice in some HC sauce and it seems to have toned down the liquid smoke taste that HC is known for. Has anybody tried this? It doesn't take much lemon juice either. I guess anything sour could work too.
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Unread 08-31-2012, 11:14 PM   #2
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Why not leave out the liquid smoke altogether, Put your sauce on the pit it will pick up a much better mellow smoke flavor if you must have a smokiness in the sauce. I find at least to my taste that sauces with liquid smoke it is over kill if your meat is right.
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Unread 08-31-2012, 11:44 PM   #3
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Quote:
Originally Posted by Bludawg View Post
Why not leave out the liquid smoke altogether, Put your sauce on the pit it will pick up a much better mellow smoke flavor if you must have a smokiness in the sauce. I find at least to my taste that sauces with liquid smoke it is over kill if your meat is right.
What he said. I have done it and it seemed to work just fine.
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Unread 09-01-2012, 04:09 AM   #4
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Why would you put Liquid Smoke on smoked meats? Liquid smoke is intended for recipes without actual smoked meat.
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Unread 09-01-2012, 05:27 AM   #5
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I don't think he is adding liquid smoke as he said he is trying to make a sauce the resembles the commercially produced "Head Country" sauce WITHOUT the liquid smoke taste that was added in production.

In his experimenting he found that if he adds the lemon juice to the commercially produced sauce that contains liquid smoke, it tones the artificially added liquid smoke flavor down.

He is trying to reproduce the sauce without artificial smoke.
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Unread 09-01-2012, 07:01 AM   #6
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Well, start from Scratch then. Ignore the HC and stay clear of the Liquid Smoke.

Do something new.
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Unread 09-01-2012, 07:04 AM   #7
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Try using some powdered smoke. I have used it in the past with one of my bbq sauces, especially the smokey bourbon sauce and people love it.
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Unread 09-01-2012, 09:19 AM   #8
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Quote:
Originally Posted by IamMadMan View Post
I don't think he is adding liquid smoke as he said he is trying to make a sauce the resembles the commercially produced "Head Country" sauce WITHOUT the liquid smoke taste that was added in production.

In his experimenting he found that if he adds the lemon juice to the commercially produced sauce that contains liquid smoke, it tones the artificially added liquid smoke flavor down.

He is trying to reproduce the sauce without artificial smoke.
Thank you!
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Unread 09-01-2012, 11:09 AM   #9
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World Famous Head Country BBQ Sauce. Now available for home use.
The year was 1945. Donovan Fred Head, known affectionately to everyone as "Uncle Bud," was home from World War II and his service as a cook on a U.S. Navy destroyer. Getting back into the rhythms of Oklahoma ranch life felt good, but so did tinkering at the stove and recalling the recipes he served up to his fellow sailors. One such recipe was for a bar-b-q sauce that used simple and wholesome ingredients that were easy to find in a Navy ship's kitchen: ketchup, brown sugar, distilled vinegar, worcestershire sauce and spices. Uncle Bud's recipe became known as ``Head Country Bar-B-Q Sauce" and proved just as popular with the neighbors as it was with the sailors
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