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BBQ Sauce
Vigo:
New page added to recipe book.
I'm off to soak cherries.
Vigo:
Ok, I finished the sauce. I have not had it with any meat yet, but I will by this weekend. I made a double batch, and only a couple minor deviations. I used dark brown sugar instead of light brown, I also used extra garlic and the molasses I used was blackstrap molasses. For pepper, I used one of those pepper medley grinders and gave about 8 cranks of the grinder. I also upped the simmer time to about an hour. With this recipe, you should be able to get a bottle worth of sauce.
Tasting the sauce, it was spot on with what Hoopz said. It is a simple flavor, but that emphasized the cherry flavor. The cherry flavor, which I think is the hard thing to achieve, was exactly spot on what I was hoping for in flavor. :applaud: Blended well and has a very rich color to it. To be critical of the sauce, I generally only like this sweet of a sauce if there is an offsetting flavor like chili peppers. It felt even a bit sweeter than a honey BBQ sauce. I will be chowing this stuff down though, I absolutely love the cherry flavor in it, and i think it will taste well with ribs or chicken.
I will probably try a couple variants. My first idea, would be to make this exact sauce, but toss in some spicy peppers. That way you would get a sweet and spicy mix sauce, and the sweetness would fit my taste buds much better.
My second idea is to bring it closer to Chad / North Carolina type sauce and use this cherry method and maybe sub the water for vinegar and tomato paste for ketchup? :dunno Maybe toss in whiskey? haha. I've made a few vinegar based sauces before, but never one with a stronger sweet, fruity flavor in it. I'm just stabbing in the dark on how it would be done.
Hoopz:
:dizzy:
I am amazed and flattered that you gave me props for that. All I did was post a "normal" recipe and used Chad's idea about dried cherries. I think it was Chad at least. I appreciate the props but you should call it the BYOAC sauce. I've already added a line to resume saying I am a published cook though. :lol
Personally, I'd cut the sugar down considerably or add plenty of heat. I use dried peppers in mine for balance. If you get bored with it, try using turbinado sugar instead of brown sugar. I use it sometimes for dry rubs when I smoke pork products.
I feel like George Constanza when he wants to leave on a high note. :applaud:
I don't use ketchup at all (I mean for anything) but it's essentially just tomatoes and vinegar right? I'd suggest using these ingredients instead of ketchup because here you control all aspects instead of being forced into the ingredients in ketchup (if that makes any sense).
I should pull a PBJ/Ahigh and delete all my posts where I bust balls about your neighbors and for you being a Packers fan. You rock Vigo!
retrostark:
cherry BBQ sauce sounds nice. next time i make some ribs i will keep the recipe in mind. thanks hoopz
ChadTower:
Nice! Still have to get some time over the weekend to make this. I don't think the dried cherries was my idea. I remember saying I had used fresh cherries and suggesting a cherry liquor of some sort.
With that much sugar in this recipe, if you're going to go vinegar, I suggest trying cider vinegar first. It'll give that tang but will negate a lot less of the sweetness in the process.
The vinegar I have really wanted to try, but can't find yet, is black vinegar. Supposedly that is the "it" ingredient in hot and sour soup. Can't find any locally, though, at any of the Asian grocers. Maybe the new Trader Joe's will have it.
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