What goes in barbeque sauce?

[carnivorousplant]

@Qadgop_the_Mercotan

Some seek the Lost Chord, I seek the 6th Taste.

That’s umami, isn’t it?

[Qadgop_the_Mercotan]

@carnivorousplant

That’s umami, isn’t it?

No, umami was the 5th.

[billfish678]

Unami is Japanese for the right to not incriminate oneself? Who knew?

[Kimballkid]

@Jeff_Lichtman

My own recipe:

1/2 cup cider vinegar
1/2 cup dark molasses
2/3 cup Dijon mustard
5 Tbsp. tomato paste
2 Tbsp. Tabasco (or other hot sauce)
2 tsp. vanilla extract
1 Tbsp. liquid smoke

Just mix the ingredients - no cooking necessary. This sauce is on the tart side - not too sweet.

Vanilla extract?! Sounds a bit unusual. And so much of it too. Might have to try this sometime.

[TruCelt]

@billfish678

Unami is Japanese for the right to not incriminate oneself? Who knew?

No, no no. Unami is the state of perpetual awareness achieved by those who took ka-ra-tey for several months in the third grade.

[Qadgop_the_Mercotan]

@TruCelt

No, no no. Unami is the state of perpetual awareness achieved by those who took ka-ra-tey for several months in the third grade.

I don’t think I’d like perpetual awareness. I like occasional sweet oblivion…

[carnivorousplant]

@Kimballkid

Vanilla extract?! Sounds a bit unusual. And so much of it too. Might have to try this sometime.

A replacement for bourbon?

I think the smoke flavoring is cheating.

[TriPolar]

@pulykamell

Meat drippings are fine in a barbecue sauce, but hardly necessary. Your standard Carolina sauces, for example, don’t have drippings. I almost never put drippings in my sauce. I’m making barbecue sauce, not gravy.

That’s ok. I was going for the point about not cooking with sauces.

While my style of barbecue generally does not apply sauce during cooking time, there is absolutely nothing wrong with using a “mop” during the cooking, and finishing off with a layer of barbecue sauce at the end if ciijubg. When you do that, and have a sauce with some type of sugar, you get a nice caramelization to it that is different from applying sauce at the end. I’m a sauce-on-the-side kind of guy, but I can appreciate those who like a glaze of barbecue sauce to finish.

I usually don’t need to mop, I make sure there’s plenty of fat covering the meat. I have a seperate rub with lots of brown sugar to put on at the end if ciijubg. I’ll remove excess fat before the final rub, leaving just a little to form a glaze with the rub.

My only personal rule about barbecue sauce is no liquid smoke. I don’t like the bitter creosote-y taste of it, and, besides, I generally use barbecue sauce on actual barbecue, which has plenty of smoke flavor. Liquid smoke would kind of defeat the point of me doing all that work.

Definely no liquid smoke. And definetly not 1 Tbsp. That stuff was meant to be used by the drop! Smoke salt is not too bad for cijubg some things, if you’re not actually barbecuing.

[Plumpudding]

Just a tip for people who don’t like liquid smoke, smoke essences, nor have the capability to actually smoke the meat:

Aecht Schlenkerla Rauchbier

It’s perfect for marinades and in sauces, or if you just want to drink beer.

[carnivorousplant]

@Plumpudding

if you just want to drink beer.

Nothing wrong with that!

[silenus]

Have you ever had rauchbier? Vile stuff to drink, but a superb addition to all sorts of dishes, including BBQ sauce.

[Plumpudding]

Vile?! It’s wonderful! Liquid smoked ham! I usually have a couple an evening, though. More may get a bit too much.

[Grrr]

Heh, I learned to make BBQ sauce out of pure lazyness.

I was at home about to fire up the grill in the back yard. I suddenly realized I didn’t have any BBQ sauce. Too lazy to go to the store, I just threw some ingredients together I had at home:

Tomato paste
Red wine vinegar
Pineapple juice
mustard
Minced garlic
minced onion
various spices from the spice rack

[simmer]

I kept my fingers crossed hoping it would work.

Turns out it did. Because my guests kept asking me what brand of sauce it was. They really liked it. As did I.

[VOW]

@RealityChuck

“One half gallon of vanilla ice cream.”

[spoiler]Detective Bill Gannon, Dragnet.

[/QUOTE]

Thank you, Chuck! I wondered if somebody would remember that one!
~VOW

[VOW]

@Qadgop_the_Mercotan

I have, it tastes like burning. And causes one hell of a headache.

Really.

That’s because the nitrates are notorious vasodilators!

Try an Imitrex chaser.
~VOW

[Biggirl]

Just yesterday I slow cooked some ribs on my kettle drum bbq. It had a rub and I thought I’d do like the Chinese and leave it at that but in the end it just didn’t look right so I slapped together a quick sauce of molasses, beer, vinegar and ketchup.

It came out really good!

[carnivorousplant]

@Biggirl

It came out really good!

Mrs. Plant says, “You aren’t supposed to post pictures of really good shit unless you explain how you did it.”

For how long?
What is a kettle drum bbq?

[Biggirl]

A Webber charcoal grill and not gas.

The rub was brown sugar, paprika, my own homemade smokey chili powder, garlic powder, onion powder, salt and pepper.

Get the charcoal going and then make two piles on either side of the grill leaving the middle empty. That’s where you put the rib rack bone down. I put a small handful of soaked mesquite wood chips on the coals. Put more every hour or so. If you don’t have wood chips, you can put a drop or two of liquid smoke in the sauce.

Cooking takes four or five hours. If the top starts looking a little dried out, spray it with vinegar water. The last half hour or so, flip it and put on the sauce. Cook for ten/12 minutes or so, flip, put sauce, cook for another ten/12 minutes or so.

[RetroVertigo]

I love making my own sauce, and will try a few of the ones posted.

Just wanted to point out that by bringing a sauce to a light simmer then allowing to cool allows all the flavors to meld. I know sometimes you don’t have time, but if you do heating makes for a better sauce.

When I’m in the mood for a tartier non-vinegar sauce I use OJ. Adds a bit of sweet, and a bite to the tongue.

[carnivorousplant]

@Biggirl

A Webber charcoal grill and not gas.
Cooking takes four or five hours. If the top starts looking a little dried out, spray it with vinegar water. The last half hour or so, flip it and put on the sauce. Cook for ten/12 minutes or so, flip, put sauce, cook for another ten/12 minutes or so.

Thanbks, Biggirl!