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06-06-2013, 08:18 AM | |
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Barbecue sauce
What do you guys use, homemade or store bought?
Here is the list from the web. A lot of the store brands, like Bull's Eye, Open Pit, Sweet Bay, Kraft, in which the #1 ingredient is the high fructose corn syrup. Anyone here makes his/her own in a not too messy way? |
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06-07-2013, 03:37 AM | #76 |
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But to answer the OP my store bought BBQ sauce is Sweet Baby Ray's Original.
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06-07-2013, 03:53 AM | #77 |
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My buddy JJ brought over this like, Sweet and spicy Habanero/honey sauce that he bought from Bass Pro apparently. Probably the best store bought sauce I've ever tasted.
FWIW, I'm a hardcore BBQ guy and I make my sauce from scratch every time, and change it up every time. |
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06-07-2013, 04:06 AM | #78 | |
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06-07-2013, 05:09 AM | #79 |
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06-07-2013, 05:28 AM | #80 |
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"Mask all the beef flavor?" Au contraire. There's some science behind it that's solid, as long as you go light. Worcestershire sauce is very high in glutamates (as are mushrooms, tomatoes, anchovies), which makes beef taste "beefier" and adds umami.
I can imagine a little splash to finish after searing on a hot pan could be good, but it would need to be light. I often use a little in ground beef and certainly on cheaper cuts, just never on a ribeye. Certainly a better idea than dousing it with hot barbecue sauce. |
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06-07-2013, 05:33 AM | #81 | |
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06-07-2013, 05:44 AM | #82 |
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Umami is a Japanese term from around the early 1900s that is the fifth flavor the tongue can taste (others are salty, sweet, sour, bitter). It's loosely described as deliciousness or savoriness. And its primary source is glutamate.
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06-07-2013, 05:46 AM | #83 |
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This is why Chiefs Planet rocks. Thanks FMB.
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06-07-2013, 05:48 AM | #84 |
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I learned this from Cook's Illustrated, and is the reason why you should add three or four finely diced anchovies to your beef stew. The anchovies, which are very high in glutamate (also a big ingredient in Worcestershire sauce ), amp up the beef flavor in stew. And there is no way you'll be able to tell there are anchovies in it, so don't worry about that.
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06-07-2013, 05:59 AM | #85 | |
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06-07-2013, 06:02 AM | #86 | |
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06-07-2013, 06:07 AM | #87 | ||
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06-07-2013, 06:18 AM | #88 |
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06-07-2013, 06:46 AM | #89 |
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There's a few of us on here that know that including some of the cper's who've been to a bash.
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06-07-2013, 06:49 AM | #90 |
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