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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 09-06-2013, 11:24 AM   #16
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Quote:
Originally Posted by thirdeye View Post
That said, it's possible to attack the solution from another angle. Try adding some liquid smoke to ketchup. Or try putting a pan with ketchup on the pit to soak up smoke. Either way you now have a single component that has a smokey flavor.... the ketchup, and trust me ketchup takes smoke well (both natural and liquid) Then, when building your sauce, use the smokey ketchup to add a hint of smoke flavor. You will still be able to distinguish onion, garlic or fruity flavors within the sauce, but will get a light smokey back flavor.

Plus the smokey ketchup is great by itself on fries or onion rings.
That's a brilliant idea. I'll have to try that one.
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Old 09-06-2013, 01:37 PM   #17
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I keep the trim from previous smokes in the freezer. I use this trim to build stocks for all kinds of uses, but, BBQ sauce and BBQ dip are two of those uses. After I cook the aromatics down, I add a few bits of cut-off to the water and simmer for 15 to 20 minutes. That pulls the smoke into the stock beautifully.

I learned this from the BBQ shops in the East Bay, they all had great sauce, and what they did was keep a live stock going, full of water, and the cut off edges and fat from the meat they sold. This stock was used to create the sauces.
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Old 09-06-2013, 02:50 PM   #18
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That's the funny thing is see so many recipes using liquid smoke on all of these sites. The only time I've added any smoke flavour is cold smoking mops for 400 F hot and fast cooks.

Recently I've switch to throwing the firebox divider and using the Amaz'N'tube smoker to cold smoke the meat under indirect heat for a reverse searing. I find cold smoking and reverse searing offers better results vs. adding smoke to sauces.
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Old 09-06-2013, 03:16 PM   #19
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Before anyone goes ballistic - YES, I know liquid smoke is a mortal sin.

However, it is possible to add LHS, very sparingly, and simply add to the complexity of your sauce (in a good way).
If you add enough that your taste buds can detect it's in there, you added too much.

So, there. I said it. Let the religious war begin.
Who wants to talk about foil?
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Old 09-06-2013, 07:22 PM   #20
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Quote:
Originally Posted by Hal4UK View Post
Before anyone goes ballistic - YES, I know liquid smoke is a mortal sin.

However, it is possible to add LHS, very sparingly, and simply add to the complexity of your sauce (in a good way).
If you add enough that your taste buds can detect it's in there, you added too much.

So, there. I said it. Let the religious war begin.
Who wants to talk about foil?
Foil? We don't need no stinkin foil....

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Old 09-07-2013, 11:53 AM   #21
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The two I've tried Liquid Smoke in sauces I've ended up tossing those sauces out and starting over.

Liquid smoke = Beaver Gourmet

I found you get better results doing it yourself.
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