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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 02-15-2015, 11:39 AM   #1
Mo-Dave
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Default I need me some help.

At least thats what my wife keeps saying. Ok for the last couple week I have been obsessing about making a bbq sauce that will be more of a savory sauce instead of a sweet, or vinegary type sauce. I don't want to use catsup, or make it a tomato base sauce nor vinegar base, although I may have to incorporate some of those in small amounts, but would rather not.

Here is what I am thinking, sweet potatoes pureed as the base for some sweetness, onions, celery, with various spices and herbs, such as turmeric. cinnamon, yellow mustard powder, maybe some anchovies, beef base, and whatever else that may work.

I have some baked sweet potatoes cooling now and will cut them up, and puree them in a blender later. I will need some liquid, coffee perhaps, I don't know. That is why I have come to you, for your input. So put on your thinking caps, no matter what it may sound like I think it is doable.

Here is a purple sweet potato soup that could be a good base to start with of course there would be some alteration, plus I have never came across purple sweet potatoes.
Dave
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Old 02-15-2015, 11:48 AM   #2
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I think you are on the right track with anchovies. But using wooster sauce or wooster powder may give you the savory background you want without having to deal with getting the anchovies to where you need them.


Also, don't forget to gives beans like black or chickpeas a chance if you're looking for a savory thick sauce.
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Old 02-15-2015, 11:51 AM   #3
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Think you might be charting some new territory there, Dave. You're off to a great start with the purple sweet potatoes. I like the idea of the coffee as a liquid. Should add some great flavor. Do you have access to a prepared chile paste with garlic? I go through that stuff very fast here, and manage to find a reason to slip it into just about everything. Very interested to see your final product.
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Old 02-15-2015, 11:52 AM   #4
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Old 02-15-2015, 11:57 AM   #5
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Shallots sauted in butter in a red wine and veal reduction is my favorite. Savory as can be roasting the meat bones is key! Add garlic bulbs in the roasting pan . Heaven
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Old 02-15-2015, 12:02 PM   #6
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Quote:
Originally Posted by tish View Post
Think you might be charting some new territory there, Dave. You're off to a great start with the purple sweet potatoes. I like the idea of the coffee as a liquid. Should add some great flavor. Do you have access to a prepared chile paste with garlic? I go through that stuff very fast here, and manage to find a reason to slip it into just about everything. Very interested to see your final product.
It is going to be a challenge to think outside the bbq box I have built around me for most of my life. I will take a look around for the chill paste you mentioned. I will have to keep the heat level very low, I am the only one in my familiarly that can withstand any amount of heat.

No purple potatoes around that I have come across, but I did pick up several sweet potatoes so I can experiment, besides we eat them on a regular bases.
Dave
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Old 02-15-2015, 12:02 PM   #7
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How about pureed mushrooms or umami? Just a thought.
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Old 02-15-2015, 12:03 PM   #8
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Quote:
Originally Posted by CharredApron View Post
Shallots sauted in butter in a red wine and veal reduction is my favorite. Savory as can be roasting the meat bones is key! Add garlic bulbs in the roasting pan . Heaven
I am liking the idea of roasted beef bone.
Dave
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Old 02-15-2015, 12:05 PM   #9
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Quote:
Originally Posted by tish View Post
How about pureed mushrooms or umami? Just a thought.
love mushrooms, and thoughts are what its all about, thanks.
Dave
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Old 02-15-2015, 12:09 PM   #10
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Fish sauce? Sorry I didn't put it all in one post. It's just coming out as I think about it.
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Old 02-15-2015, 12:12 PM   #11
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Quote:
Originally Posted by tish View Post
How about pureed mushrooms or umami? Just a thought.
This came to my mind too. You could grind dried mushrooms for some umami flavor. Also, what about gouchugang? It's a fermented bean and chili paste used in Korean cooking. Very unique flavor profile with some serious savory aspects. Also, fish sauce (I know you said anchovies..) and dark soy would be worth a look.
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Old 02-15-2015, 12:13 PM   #12
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Awesome thread! I love the idea of the sauce you're trying to create
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Old 02-15-2015, 12:41 PM   #14
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Gravy?
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Old 02-15-2015, 12:51 PM   #15
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Salsa Lizano!!! This isn't a BBQ sauce per say but it is savory and I have enjoyed it on all things BBQ for a long time as well as ice cream. I think it might just fit your pistol Sub the sweet taters for the Carrots.

Lizano-Style Costa Rican Salsa



makes about 2 cups

1-2 dried chiles, such as guajillo
1 1/2 cups water
1/2 small yellow onion
1 4-inch piece thick carrot, chopped
2 tablespoons granulated sugar
2 tablespoons fresh squeezed lemon juice
1 tablespoon unflavored vinegar
1 tablespoon ground cumin
2 teaspoons fine salt
2 teaspoons molasses
2 teaspoons all-natural powdered vegetable broth base, optional
Remove the stems of the chiles and then slice the chiles in half lengthwise. Remove the seeds and fibrous connective material attaching the seeds to the chiles. Pre-heat a 6-8-inch cast iron or stainless steel skillet over medium heat. Lay the chile pieces in the pan and toast, turning after about 2 minutes. Add the water and lower the heat to bring the water to a simmer. Simmer for about five minutes. Remove the chile pieces from the pan and place in blender. Measure out 1 cup of the chile-infused water and add this to the blender with the chiles.
Add the onion, carrot, sugar, lemon juice, vinegar, salt, molasses, bouillon if using. Blend until smooth. Taste for seasoning.
Sauce will keep in refrigerator for up to two weeks
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