עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-23-2010, 07:36 PM   #46
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

Chris How much longer do you have on the simmering?
Derek is offline   Reply With Quote


Unread 03-23-2010, 08:05 PM   #47
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Thumbs up

I have been tasting it now that it is thickening up pretty good, and I give it two thumbs up!

I need to say however, keep in mind this is a SALT-FREE sauce. This makes it quite different from other BBQ Sauces, much in the way a salt-free rub tastes quite different than one with salt. Seeing as how Derek's intent was to make a sauces with no salt, then this is in my opinion a success. I have not had many (if any) salt free BBQ sauces before however to compare it against however.

Now, because it is salt-free, it is hard to judge on the balance of the 5 tastes, because there is no salty to interact the other flavors. Also, since there is no salt, the flavor is more muted than it would be with salt, but this stuff has a lot of concentrated flavor in there from the ingredients, it is not watered down at all.

It is a thick dark sauce that is Sweet and Spicy for sure, with some Bitter notes coming from the liberal use of peppers. Personally, I think it could use a bit more Sour flavor, but that is just my personal preference (I like vinegar flavor to make it's presence known in my sauces) and there are many popular brands of thick BBQ sauce that do not have a distinct vinegary or sour taste to them.

That leaves only Salty and Umami totally out of the taste department in this sauce. Based on the sodium restrictions this is probably unavoidable. It's a good sauce though (I did say that, right?) but be prepared for this lack of salty/umami flavor.

About the heat level, I am a bit of a chile head, and this has some noticeable warmth. I do not find it uncomfortable, just rather warm. I think the average person would find it rather hot, so if you do not like it spicy, make alternate arrangements on the peppers.

I took some of it into a bowl and experimented with adding some salt, rubs, etc, to get the other flavors I mentioned were lacking. I was honestly happiest with the result of adding apple cider vinegar, my own rub, and some dulse flakes in there, which contains flavors I mentioned were missing, and the rest simply pairs up with flavors already in the sauce for the most part. I have no measurements to share, I was just sprinkling and tasting until it was right.

I am letting the sauce thicken up even more, so i have not taken any finished pictures yet. I wanted to share my thoughts on the taste though.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Thanks from:--->
Unread 03-23-2010, 08:08 PM   #48
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

I have some left over fatties in the fridge...think I'll pour some over some slices...
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 03-23-2010, 08:10 PM   #49
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by bigabyte View Post
I have been tasting it now that it is thickening up pretty good, and I give it two thumbs up!

I need to say however, keep in mind this is a SALT-FREE sauce. This makes it quite different from other BBQ Sauces, much in the way a salt-free rub tastes quite different than one with salt. Seeing as how Derek's intent was to make a sauces with no salt, then this is in my opinion a success. I have not had many (if any) salt free BBQ sauces before however to compare it against however.

Now, because it is salt-free, it is hard to judge on the balance of the 5 tastes, because there is no salty to interact the other flavors. Also, since there is no salt, the flavor is more muted than it would be with salt, but this stuff has a lot of concentrated flavor in there from the ingredients, it is not watered down at all.

It is a thick dark sauce that is Sweet and Spicy for sure, with some Bitter notes coming from the liberal use of peppers. Personally, I think it could use a bit more Sour flavor, but that is just my personal preference (I like vinegar flavor to make it's presence known in my sauces) and there are many popular brands of thick BBQ sauce that do not have a distinct vinegary or sour taste to them.

That leaves only Salty and Umami totally out of the taste department in this sauce. Based on the sodium restrictions this is probably unavoidable. It's a good sauce though (I did say that, right?) but be prepared for this lack of salty/umami flavor.

About the heat level, I am a bit of a chile head, and this has some noticeable warmth. I do not find it uncomfortable, just rather warm. I think the average person would find it rather hot, so if you do not like it spicy, make alternate arrangements on the peppers.

I took some of it into a bowl and experimented with adding some salt, rubs, etc, to get the other flavors I mentioned were lacking. I was honestly happiest with the result of adding apple cider vinegar, my own rub, and some dulse flakes in there, which contains flavors I mentioned were missing, and the rest simply pairs up with flavors already in the sauce for the most part. I have no measurements to share, I was just sprinkling and tasting until it was right.

I am letting the sauce thicken up even more, so i have not taken any finished pictures yet. I wanted to share my thoughts on the taste though.
A long read but it was a very nice review.

Try smoking it some and the umami flavor may rear its head a bit.....
Derek is offline   Reply With Quote


Unread 03-23-2010, 08:11 PM   #50
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Downloads: 0
Uploads: 0
Default

Thanks for the recipe!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Unread 03-23-2010, 08:16 PM   #51
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Tasty! Definitely good on the fatties! Good stuff Derek, thanks for sharing.

Crap! I should have taken pictures!
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 03-23-2010, 08:19 PM   #52
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Quote:
Originally Posted by Derek View Post
Try smoking it some and the umami flavor may rear its head a bit.....
I think you're right about that. On those fatties the flavor was very robust. The sausage had salt of course, and had been smoked. It was quite good.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 03-23-2010, 08:26 PM   #53
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Boshizzle View Post
Thanks for the recipe!
No problem man, Its the least I can do for the good amount of advice I got.

Quote:
Originally Posted by bigabyte View Post
Tasty! Definitely good on the fatties! Good stuff Derek, thanks for sharing.

Crap! I should have taken pictures!
Well there is always next time and your quite welcome.

Quote:
Originally Posted by bigabyte View Post
I think you're right about that. On those fatties the flavor was very robust. The sausage had salt of course, and had been smoked. It was quite good.
Actually I've designed that recipe that way, So what ever the food it goes the umami comes out.

( it took me a year to develop from a very simple mustard base docter pepper recipe I found on the net long time ago )
Derek is offline   Reply With Quote


Unread 03-24-2010, 11:33 AM   #54
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

Hey Chris, Dilute some of the BBQ sauce in some kind of little bowl or a ramicon and inject it into a hot dog.

Trust me you will love them that way with the sauce in!







""This was before the Salt restriction got placed""
Derek is offline   Reply With Quote


Unread 03-31-2010, 02:55 PM   #55
Old Smoke
is one Smokin' Farker

 
Old Smoke's Avatar
 
Join Date: 03-22-10
Location: Ukiah, California
Downloads: 0
Uploads: 0
Default

I used the search button to find this thread. I have enjoyed the taste of Dr. Pepper for years. It sounds really tatsty. Thanks for sharing your secret "stuff" I have subscribed to this thread, and I will try this sauce soon, I have to gather some ingredients.
Old Smoke is offline   Reply With Quote


Unread 03-31-2010, 03:56 PM   #56
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Boshizzle View Post
Thanks for the recipe!
Quote:
Originally Posted by bigabyte View Post
Tasty! Definitely good on the fatties! Good stuff Derek, thanks for sharing.

Crap! I should have taken pictures!
Quote:
Originally Posted by Old Smoke View Post
I used the search button to find this thread. I have enjoyed the taste of Dr. Pepper for years. It sounds really tatsty. Thanks for sharing your secret "stuff" I have subscribed to this thread, and I will try this sauce soon, I have to gather some ingredients.
Your welcome guys, Wow I totaly forgot about this thread!

Update March 31, 5:00pm ( added new different but same ingredient )
By the way every the sauce is updated yet again ( Now I use 100 to 400 year old Balsamic vinegar in my recipe )
Derek is offline   Reply With Quote


Unread 03-31-2010, 06:29 PM   #57
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Derek View Post
Your welcome guys, Wow I totaly forgot about this thread!

Update March 31, 5:00pm ( added new different but same ingredient )
By the way every the sauce is updated yet again ( Now I use 100 to 400 year old Balsamic vinegar in my recipe )
100-400 yr old Balsamic vinegar ???

I have no idea .... I'm not doubting you can get 100 yr old vinegar, but my guess is that it would be extremely expensive (likely hundreds if not thousands of $)...well beyond a homemade BBQ sauce budget....

4000 yrs old ?? doubt it...
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 03-31-2010, 06:43 PM   #58
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
100-400 yr old Balsamic vinegar ???

I have no idea .... I'm not doubting you can get 100 yr old vinegar, but my guess is that it would be extremely expensive (likely hundreds if not thousands of $)...well beyond a homemade BBQ sauce budget....

4000 yrs old ?? doubt it...
I don't know about the 4000 year old stuff but the 100 - 400 year old stuff is $50 - $79 for 8oz bottle ( via google )
Derek is offline   Reply With Quote


Unread 03-31-2010, 06:51 PM   #59
GldnKniteofBBQ
Got Wood.
 
Join Date: 01-19-10
Location: Orlando, Fl
Downloads: 0
Uploads: 0
Default

As great as this sauce sounds....im not sure i would use the expensive stuff for it. The cost/benefit cant possibly outdo a standard balsamic glaze. Save that awesome aged stuff for a nice drizzle over tomato, mozzarella, and fresh basil.

Big props though Derek on the sauce, i personally love to create bbq sauce out of soda and Dr Pepper tends to be one of my favorites. Now you just need to make Mt Dew Chicken :)
__________________
Knightro (UDS); Charmglow (with a smoker box)
GldnKniteofBBQ is offline   Reply With Quote


Unread 03-31-2010, 06:55 PM   #60
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GldnKniteofBBQ View Post
As great as this sauce sounds....im not sure i would use the expensive stuff for it. The cost/benefit cant possibly outdo a standard balsamic glaze. Save that awesome aged stuff for a nice drizzle over tomato, mozzarella, and fresh basil.

Big props though Derek on the sauce, i personally love to create bbq sauce out of soda and Dr Pepper tends to be one of my favorites. Now you just need to make Mt Dew Chicken :)
Sounds good GLD, I may end up doing a mol-a sauce with mt dew! Or a Orange sauce with Mt Dew ( orange )
Derek is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Dr. Pepper Chipotle BBQ Sauce Chezmatt Q-talk 10 08-24-2011 12:26 AM
Jeff's Naked Rib Rub Recipe and BBQ Sauce Recipe ? RazBarlow Q-talk 10 06-07-2010 11:58 AM
Releasing Derek's House KILLER Pizza sauce W/Pron! W/Recipe! Derek Q-talk 22 05-17-2010 12:39 PM
Dr Pepper BBQ Sauce (pron added) Derek Q-talk 39 04-07-2010 06:48 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 06:16 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.