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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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06-17-2009, 01:47 PM | #1 |
Full Fledged Farker
Join Date: 01-03-08
Location: Norco, CA
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BBQ sauce
Any recipes out there for a semi spicey sauce? I've been tasting BigMista's and it is pretty darn good. I would like to see about coming up with one and making some tweaks of my own, and I don't want to steal his.
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[I][B]Bill [/B][/I]:cool: CBBQA Member #1218 KCBS Cert. Judge #23431 s.U.D.S. (small 30 gal. UDS) UDS Brinkman vertical Smoke 'n Pit Traeger BBQ100 NorcoRednecks-UDS 85 gal/remod [I]TemequeBBQ[/I]-insulated vert smoker |
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06-17-2009, 02:32 PM | #2 |
Babbling Farker
Join Date: 10-01-05
Location: Shokan, New York
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Go get tow or three bought brands and start mixing, add a dash of this a bit of that until it has the flavor profile you want then call it your own. :) Scott
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Oh It'z BBQ! 1 Weber Gold Series Grill 1 WSM 18,1 WSM 22 1 Weber performer, 1 Smokey Joe Platinum 1 XL Big Green Egg 1 FEC 100 Team BBQ-Brethren.com KCBS Certified Judge #9079 |
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06-17-2009, 02:56 PM | #3 |
Got Wood.
Join Date: 06-05-09
Location: Austin, TX
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I made this recipe from the Serious Eats blog this past weekend. It was good - not great - but with some tinkering could potentially be a great sauce.
Bacon Chipotle Slather Sauce - makes about 4 cups - This recipe makes enough sauce for all of your June and July grilled goods. Or you can portion it out and freeze some to stretch it. Ingredients 2 pieces thick-cut bacon, sliced into 1/2-inch pieces 4 large shallots, chopped 4 garlic cloves, roughly chopped 2 tablespoons light brown sugar 1 tablespoon tomato paste 1/4 cup malt vinegar 1/4 cup water 2 tablespoons molasses 1 tablespoon Dijon mustard 1 tablespoon Worcestershire sauce 1 can (28-ounce) crushed tomatoes 1 rehydrated, dried chipotle or chipotle en adobo sauce, seeded (leave the seeds in if you want to add serious heat to the sauce) Coarse salt and freshly ground black pepper Procedure 1. Add the bacon pieces to a hot Dutch oven or wide saucepot over medium heat. Render the bacon until it’s crisp, 5 to 7 minutes. Add the shallots and garlic and sweat them in the bacon fat with the bacon bits for 5 more minutes. 2. Add the brown sugar and tomato paste, stirring until both melt into the ingredients. Add the vinegar, water, molasses, mustard, Worcestershire, tomatoes and chipotle and stir to combine. 3. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Season to taste with salt and pepper. 4. Let cool slightly and then transfer to a blender or food processor. Process until smooth. Use immediately or refrigerate until ready to use. |
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06-17-2009, 03:29 PM | #4 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Buy a couple of Q books, it will give you ideas.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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06-18-2009, 06:55 AM | #5 |
Is lookin for wood to cook with.
Join Date: 04-02-09
Location: Canfield, OH
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Best of the Cookshack Recipes
Check out the CookShack forum, look under the Best of the Cookshack thread, then down load the 94 page word doc with some great recipes.
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06-18-2009, 07:13 AM | #6 |
Full Fledged Farker
Join Date: 06-19-07
Location: Katy, TX
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^^^ What he said. I have several books, found I recipe that I like, and tweaked it a bit to make it better. I got it to where I like it, and that's the one I stick with now. And beer makes every sauce better. Edit: good beer.
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Jared - not the Subway guy Certified MOINK Baller NB Bandera UDS - beer can Brinkman Pro Series 4400 Gasser "I'd rather have a belly from drinking than a hump from working." |
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06-18-2009, 10:53 AM | #7 |
Guest
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I know this has been brought up before but since this is about recipes....what books would you suggest for solid Q recipes...both sauces and rubs.
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06-18-2009, 11:49 AM | #8 | |
Found some matches.
Join Date: 06-03-09
Location: Decatur, GA
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Quote:
http://www.amazon.com/exec/obidos/re...l/-/0761149430 Reichlin's book on Sauces and Rubs http://www.amazon.com/exec/obidos/re...l/-/0761119795 and Smoky Hale's book http://www.amazon.com/Great-American.../dp/0936171022 |
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06-18-2009, 12:37 PM | #9 |
Full Fledged Farker
Join Date: 06-19-07
Location: Katy, TX
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Here are my top 3:
BBQ USA: http://www.amazon.com/BBQ-USA-Recipe...ef=pd_sim_b_28 Dr. BBQ's Big-Time Barbecue Cookbook: http://www.amazon.com/Dr-BBQs-Big-Ti...ref=pd_sim_b_9 Where There's Smoke, There's Flavor: http://www.amazon.com/Where-Theres-S...ef=pd_sim_b_27
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Jared - not the Subway guy Certified MOINK Baller NB Bandera UDS - beer can Brinkman Pro Series 4400 Gasser "I'd rather have a belly from drinking than a hump from working." |
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06-18-2009, 01:08 PM | #10 |
Got Wood.
Join Date: 06-05-09
Location: Austin, TX
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Marinades, Rubs, Brines, Cures and Glazes by Jim Tarantino
Great book. More than anything it provides the basics of 'how things work', enabling you to take what you learn and create your own classics. http://www.amazon.com/Marinades-Rubs.../dp/1580086144 |
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