"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 01-08-2013, 03:03 PM   #21
Assistant Cook
 
Join Date: Jan 2013
Location: austin
Posts: 2
Quote:
Originally Posted by Snip 13 View Post
Molasses is made from sugar, canned tomato sauce contains sugar too. But as they say, each to their own.
Your sauce sounds good.
I am aware of that. It would be difficult to obtain a processed food that did not contain some amount of sugar and salt. However, my preference is that a sauce to be served with meat should not be overtly sweet. I refuse to eat sweet and sour pork or anything described as "Hawaiian style". That is a preference, not a prejudice. I would not touch a glazed ham. Other tastes may find their reward elsewhere than my kitchen. To each his own.
__________________

__________________
TropiConsul is offline   Reply With Quote
Old 01-08-2013, 03:32 PM   #22
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,795
Quote:
Originally Posted by TropiConsul View Post
I am aware of that. It would be difficult to obtain a processed food that did not contain some amount of sugar and salt. However, my preference is that a sauce to be served with meat should not be overtly sweet. I refuse to eat sweet and sour pork or anything described as "Hawaiian style". That is a preference, not a prejudice. I would not touch a glazed ham. Other tastes may find their reward elsewhere than my kitchen. To each his own.
Your choice of chilis is a little on the whimpy side for me. I'd keep the anchos, toss the New Mexico, replace with marisol, arbol and cascabel. You can toss the tomato sauce, more soaking liquid for the chilis and good beef stock. After all what Texan worth their Lone Star would ever put a tomato product on a great brisket and especially burnt ends?
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 01-08-2013, 03:40 PM   #23
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Hi, Aunt Bea! Missed you. I hope you'll stick around for awhile.
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 01-08-2013, 11:41 PM   #24
Sous Chef
 
no mayonnaise's Avatar
 
Join Date: Oct 2011
Posts: 553
Quote:
Originally Posted by TropiConsul View Post
Sugar? Ketchup?? Pineapple??? Disgusting twaddle Sugar has no place in a barbecue sauce and ketchup has no place under my roof.
How's that condescending attitude working out for you? You sure know how to make a good first impression. Bet you've got a lot of friends. Welcome to DC.
__________________
no mayonnaise is offline   Reply With Quote
Old 01-09-2013, 12:11 AM   #25
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Let's get back to the topic at hand. Anybody else have a Barbeque sauce recipe to share?
__________________
PrincessFiona60 is offline   Reply With Quote
Old 01-09-2013, 04:14 AM   #26
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by CraigC View Post
Your choice of chilis is a little on the whimpy side for me. I'd keep the anchos, toss the New Mexico, replace with marisol, arbol and cascabel. You can toss the tomato sauce, more soaking liquid for the chilis and good beef stock. After all what Texan worth their Lone Star would ever put a tomato product on a great brisket and especially burnt ends?
I eat my chillies on the side, I have to small children that can't handle the heat. I usually serve pickled Jalapeno's and an assortment of homemade chilli sauces on the side for the grown ups and wimps.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 01-09-2013, 04:19 AM   #27
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
One of my other BBQ sauces.....

1/2 cup of Ketchup
1/2 cup of peach chutney
1/4 cup of W/Sauce
1tsp of paprika
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of seasoning salt (aromat)
a few grind of black pepper
1/2 tsp of cayenne pepper
1 tsp of hot mustard
1/4 cup of coca cola or coke light.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 01-09-2013, 01:10 PM   #28
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
Very interesting to put in the Peach Chutney, Snip:)

I'm getting so many ideas from all of you! It just occurred to me to perhaps saute some small cubed apples in whiskey and add those to my next mix. hmmmm!
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 01-09-2013, 01:30 PM   #29
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by jkath View Post
Very interesting to put in the Peach Chutney, Snip:)

I'm getting so many ideas from all of you! It just occurred to me to perhaps saute some small cubed apples in whiskey and add those to my next mix. hmmmm!
Chutney adds a different kind of sweetness. More savoury in a way. It's very good in BBQ sauce and glazes. Whiskey's good too. I like adding Jack Daniels to mine
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 01-09-2013, 04:24 PM   #30
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,404
Speaking of chutney, I picked a jar of Indian chutney in the store and now do not know what to do with it. It is sweet and somewhat spicy. Any ideas?
Sorry for of topic, but I saw Snip, posted chutney as an ingredient and remembered that I need to ask about it.
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Reply

Tags
bbq, bbq sauce, homemade, other, sauce

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:11 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.