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Barbeque Sauce


MarkIsCooking
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My favourite oddball ingredient for a tomato based BBQ sauce is Lovage. It will add a peppery celery like taste with a hint of anise. Lovage can be difficult to find but is easy to grow in your garden.

I always add some corn syrup or glucose to a tomato based BBQ sauce. It give the sauce that shiny glossy texture. But do not use glucose as the only sweetener, add others for flavour like molasses.

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My favourite oddball ingredient for a tomato based BBQ sauce is Lovage. It will add a peppery celery like taste with a hint of anise. Lovage can be difficult to find but is easy to grow in your garden.

I always add some corn syrup or glucose to a tomato based BBQ sauce. It give the sauce that shiny glossy texture. But do not use glucose as the only sweetener, add others for flavour like molasses.

I never had lovage with anything but good romanian ciorba. my secret ingredient is dried black persian lemons -omani lemons.

Cheers, Sarah

http://sarahmelamed.com/

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I work with Kraft BBQ Sauce and I actually use the new and improved Kraft Original BBQ sauce. It works prefect as a base to doctor up my own BBQ sauce. I like to add jalapenos, garlic, and some more salt and pepper to make it a little spicy.

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My favourite oddball ingredient for a tomato based BBQ sauce is Lovage. It will add a peppery celery like taste with a hint of anise. Lovage can be difficult to find but is easy to grow in your garden.

I always add some corn syrup or glucose to a tomato based BBQ sauce. It give the sauce that shiny glossy texture. But do not use glucose as the only sweetener, add others for flavour like molasses.

I never had lovage with anything but good romanian ciorba. my secret ingredient is dried black persian lemons -omani lemons.

I've never had lovage at all but have always heard that the very inside tender light green leaves in celery stalks is a good substitute. Heard it was a popular herb back in Roman times, but I've never seen it. Do you grow it or can you find it in the market where you are?

Thanks

Rhonda

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I make one where I puree Texas sweet onions (or Vidalia's) with a bit of orange juice, and then cook it with spices (paprika, ginger, garam masala, dried mustard, chile powder and others), a can of tomato paste, molasses &/or brown sugar, and cider vinegar. It's kind of thin, so I usually set it in an aluminum pan next to the meat so that it can thicken and pick up the smoke.

"Life is a combination of magic and pasta." - Frederico Fellini

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Today I made a quick barbecue sauce for grilled chicken. Briefly sauteed garlic in olive oil, ketchup, cider vinegar, worcestershire, yellow mustard, smoked paprika, onion powder, black pepper, and a couple splashes of leftover dark beer.

-- There are infinite variations on food restrictions. --

Crooked Kitchen - my food blog

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I used to start with a brand that I haven't seen in a long time - Chris and Pitts - as a base and add onion and garlic powders, brown sugar, black pepper, soy sauce and golden cream sherry. The sherry is the key!

Now I use Bullseye regular and find it's close enough to what I used to make that I don't bother any more. If I'm cooking for my son - who likes his sauce fiery, I will add some cayenne and sriracha sauce.

Mark

My eG Food Blog

www.markiscooking.com

My T shirt site: Guy Bling

My NEW Ribs site: BlasphemyRibs.com

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