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BBQ Sauce

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Hoopz:
Never heard of black vinegar but here are the results from Amazon. 

http://www.amazon.com/s/ref=nb_sb_noss_1?url=search-alias%3Daps&field-keywords=black%20vinegar&sprefix=black+vine%2Caps&rh=i%3Aaps%2Ck%3Ablack%20vinegar

And I definitely agree about cider vinegar.   I use 1/2 cup of tequila in that bbq sauce recipe and that cuts the sweetness quite a bit.

ChadTower:

If you want to smooth out the sweetness, and give it a higher caramelization point (if that's even a word), use maple syrup instead of molasses or brown sugar.  All of the very best sauces I have ever made used maple syrup as the sweetener.  I have found B grade syrup works out better because of the more intense flavor than A.  A tends to get a bit more lost in the ingredients.

Of course, that ups the cost factor by a ton when you make sauce in the large batches I do.  I don't do it that often. 

Vigo:

--- Quote from: Hoopz on April 25, 2013, 06:28:36 am --- :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!

--- End quote ---

Naw, I should be thanking you. This all started when I voiced my Cherry BBQ frustrations.  :cheers: Oh and don't delete any posts. I enjoy that kind of banter. It makes this forum great.


With the ketchup, I was told by a co-worker that the vinegary sauces work well with ketchup simply for the reason that if you use tomato, you end up with more water in your sauce from the natural liquids, and you want as much vinegar concentration as possible in your sauce. I suppose a smart person would probably say that the water boils away when simmering anyway.

I'll have to ask my wife if she has black vinegar. She has bottles of chinese cooking stuff that I don't understand enough to cook with. I only steal her soy sauce because it is magical.


ChadTower:

Yep, that water boils away when simmering.  Of course, vinegar is almost entirely water, so that's the real reason you simmer so long with a vinegar sauce.

Also be aware that the sauce is going to change while it's in the fridge.  Every now and then you'll make a sauce that tastes one way on day 1 and then 60 days later it tastes very different.  The spices take some time to really meld into each other.  Aging isn't a myth.

This is true for a lot of smoked meats, too.  Especially if you are the one smoking the meat.  By the time the meat is done half the time I could stick a charred lump of meqsuite into my mouth and not taste smoke.  Then a week later, when I pull some out of the fridge, that meat has smoke taste a half inch deep.

Vigo:
BBQ Cherry Ribs! They were awesome and I could taste the cherry right in the meat.  :applaud:

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