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  • BBQ sauce! We have a limit on the number of characters we can use so I'll do this in two or three messages.

    My favorite flavor profile is smoky/aromatic/sweet so I use lots of liquid smoke, onion and honey.
    Chop the onions fine and caramelize them a little in olive oil. Then add ketchup and go from there.
    OhPleaseJustQuit
    OhPleaseJustQuit
    When I said ass kicking, I didn't mean that I like it too hot, but if you want hot, dried chipotle or cayenne will do. A couple of other flavors to play with -- small amounts of Worcestershire or soy sauce.
    OhPleaseJustQuit
    OhPleaseJustQuit
    I hope I remembered everything. I think the most important thing is that I make my sauce in big batches and pressure can it according to USDA guidelines. Pressure canning matures the flavors like stove top cooking just doesn't do. Stove-cooked sauce always tastes "raw" to me.
    OhPleaseJustQuit
    OhPleaseJustQuit
    Let me know if you need more info. Thanks for being a great poster!
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