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Improvised BBQ sauce

post #1 of 5
Thread Starter 

Yesterday we invited guests for grilled/smoked chicken. I had a pack of 10 thighs so we split them between a marinade of mojo crillio, which is a Cuban style with herbs and heavy on the garlic. 

 

For the other half, we decide on a BBQ sauce. I looked through my cupboards and yes I had sauces but all of them had too much hot pepper for anyone but me. So I decided to make one based on catsup. I pulled the  bottle from the fridge to discover it had only about 4 tablespoons in it. Time to improvise, I got the bowl of restaurant catsup packs and started snipping corners and adding them to the measuring cup. Add a packet pf yellow mustard and a packet of malt vinegar. My friends were scoffing at this, almost pointing and laughing.

 

Then for sweetening, drizzle in a thin stream of molasses while whisking. This gives a dark flavor, and the sauce is not half sugar like the commercial sauces.

 

It worked, they liked it. We grilled direct on the Masterbuilt offset and I tossed the last chunk of cherry into the coals - wow that stuff is strong, almost too much smoke flavor.

post #2 of 5

Gotta hate when company is coming and you find day of you are missing a critical ingredient. Good save...JJ

post #3 of 5

Sounds like you are subliminally telling me I will one day regret throwing all those packets out of the drawer last week? :icon_redface:

 

Nice save on your part though!!

post #4 of 5
Thread Starter 

I first began Packet Cuisine at an office with a full-service cafeteria. I would experiment combining things like that, from a wider selection including mayo, relish, etc. I brought my own bottle of Dave's Insanity hot sauce. Mix it up inn a little paper cup and spice up that cafeteria food.

post #5 of 5

Your experimenting at the cafeteria makes me chuckle.

 

I moved from St. Louis to Iowa.  My biggest disappointments were grocery prices, super bland restaurant foods, and outrageous real estate prices.  St. Louis has it all.  Des Moines had nothing worthwhile when I moved here but it has gotten better over the past 23 years.  I used to go through a large bottle of Frank's Red Hot every 2 weeks.  I slathered the stuff on everything.  Now it takes a bit longer to go through a bottle.

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