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View Full Version : question on a flavor profile...


hath
03-16-2010, 05:48 PM
Newb here tackling his own rib and pulled pork sauce... Ive got a great base I think... but Im looking for an ingredient that.. how should I put it.... tickles the back of the tongue so to speak... something to add a little more depth in that area... I hope IM making sense.. if not ill try and word it different.


thank you.:-P

Cliff H.
03-16-2010, 06:05 PM
White pepper hits on the back side.

chambersuac
03-16-2010, 06:07 PM
Mango habanero sounds good to me!

Willie's Smokehouse
03-16-2010, 06:22 PM
chipotle powder does it for me:redface:

JiveTurkey
03-16-2010, 06:55 PM
What flavors are you using now? Not ingredients but flavors. Got sweet? Got spicy? Got savory? Got acid?

hath
03-16-2010, 07:07 PM
What flavors are you using now? Not ingredients but flavors. Got sweet? Got spicy? Got savory? Got acid?

Ill tell you what Im using.. might make it easier....


Plumb jelly, brown sugar, apple cider vinegar, ketchup, chili sauce,paprika, little cayanne. ... thats what I started with... I tried some lemon juice and it was okay.. but thought I better only change one thing at a time.

Boshizzle
03-16-2010, 07:17 PM
Red pepper - front burn
black pepper - middle burn
white pepper - back-end burn

hath
03-16-2010, 08:40 PM
Red pepper - front burn
black pepper - middle burn
white pepper - back-end burn

thank you ill have to try it.... I have absolutely nothing on the back end... nodda... no aftertaste nothing.... looking for a little somthin somthin.

Derek
03-16-2010, 08:42 PM
1 Habenero, A small Bottle of Jim beam!

JiveTurkey
03-17-2010, 01:22 AM
Maybe try replacing one of the sweet flavors with honey. That tends to fill up the mouth with flavor. You seem to have all the bases covered, just maybe tweek here and there and find the right heat (I'm a jalapeno guy myself). Have fun testing, thats the best part!

fweck
03-17-2010, 09:52 AM
Chinese Five spice, a LITTLE goes a long way