- Jul 30, 2011
- 10
- 10
Hello,
For a number of years I have been canning a homemade maple bourbon barbeque sauce about this time of year when my garden is about done.
The recipe is similar to the one posted here,
http://www.smokingmeatforums.com/t/176147/maple-bourbon-barbeque-sauce
except that I use tomatoes and peppers out of the garden along with the tomato paste.
Overall, I am pretty happy with how it turns out except that it is missing what I consider to be the characteristic "dark flavor" of most bbq sauces. This flavor can be found in every sauce from Open Pit, to KC Masterpiece, to McDonalds bbq dipping sauce, but I can't seem to figure out what it is.
I have tried Molasses, various chili powders, tomato paste, brown sugar, tamarind paste, dark soy sauce, Worcestershire sauce, different kinds of bourbon, Dr. Pepper, etc, and can't land on what the missing ingredient is. I smoke my peppers, onions, tomatoes, and garlic before they go into the sauce, so I'm not sure what else to try. To me, the missing element is almost a "burnt" flavor, so I thought about chairing some onions or something like that, but I don't want to ruin a batch of sauce with something lame-brained.
At this point, I just add some hickory smoked Kraft open pit to my sauce after it's done and that gets it about right. I think that's a bit disappointing to have to do after going to the trouble of making my own sauce from scratch, so I would really like to figure this out. It's not the end of the world if I can't, but suggestions would really be appreciated.
I can post the entire recipe if anyone is interested or if it would help to see exactly what is in the sauce now.
Thanks,
LMHmedchem
For a number of years I have been canning a homemade maple bourbon barbeque sauce about this time of year when my garden is about done.
The recipe is similar to the one posted here,
http://www.smokingmeatforums.com/t/176147/maple-bourbon-barbeque-sauce
except that I use tomatoes and peppers out of the garden along with the tomato paste.
Overall, I am pretty happy with how it turns out except that it is missing what I consider to be the characteristic "dark flavor" of most bbq sauces. This flavor can be found in every sauce from Open Pit, to KC Masterpiece, to McDonalds bbq dipping sauce, but I can't seem to figure out what it is.
I have tried Molasses, various chili powders, tomato paste, brown sugar, tamarind paste, dark soy sauce, Worcestershire sauce, different kinds of bourbon, Dr. Pepper, etc, and can't land on what the missing ingredient is. I smoke my peppers, onions, tomatoes, and garlic before they go into the sauce, so I'm not sure what else to try. To me, the missing element is almost a "burnt" flavor, so I thought about chairing some onions or something like that, but I don't want to ruin a batch of sauce with something lame-brained.
At this point, I just add some hickory smoked Kraft open pit to my sauce after it's done and that gets it about right. I think that's a bit disappointing to have to do after going to the trouble of making my own sauce from scratch, so I would really like to figure this out. It's not the end of the world if I can't, but suggestions would really be appreciated.
I can post the entire recipe if anyone is interested or if it would help to see exactly what is in the sauce now.
Thanks,
LMHmedchem