Hey Folks!
Continuing the series of posts I began with these two:
http://www.smokingmeatforums.com/t/160594/from-a-marinade-to-a-glaze-my-bbq-per-aspera-ad-astra
http://www.smokingmeatforums.com/t/160453/something-to-say-about-rubs
I want to talk about how to make your dishes served with style and charm, and for that we use flavoured oils and BBQ sauces.
A flavoured oil is basically an olive oil which we "infuse"with a desired flavour. The simplest example to that would be a garlic confit, which is cooking garlic cloves in a lot of olive oil on a low heat. The garlic cloves become soft, tender and sweet, and the olive oil gets an aroma and a very gentle garlic taste. By the way, recently I started making the confit on my smoker, which adds to the bouquet the smokiness, making it really interesting and unusual.
A flavoured oil you can make without using heat is a sweet garlic and basil oil. You will need:
Ok, so, the next thing I wanted to share with you is my basic BBQ sauce I use pretty much everywhere and with any kind of grilled/smoked food. Also, it is a great basis for any improvisations you might think of. Initially it was apple juice based sauce, but I took it to a completely different direction, and now it is my basic pineapple BBQ sauce.
This sauce is a basic one, and it demonstrates the technique used to make a good sauce. You can try and experiment with this, substituting, for example, the pineapple juice with apple or orange juice, or even espresso, to make it a coffee BBQ sauce.
Good luck and happy experimenting! :)
Continuing the series of posts I began with these two:
http://www.smokingmeatforums.com/t/160594/from-a-marinade-to-a-glaze-my-bbq-per-aspera-ad-astra
http://www.smokingmeatforums.com/t/160453/something-to-say-about-rubs
I want to talk about how to make your dishes served with style and charm, and for that we use flavoured oils and BBQ sauces.
A flavoured oil is basically an olive oil which we "infuse"with a desired flavour. The simplest example to that would be a garlic confit, which is cooking garlic cloves in a lot of olive oil on a low heat. The garlic cloves become soft, tender and sweet, and the olive oil gets an aroma and a very gentle garlic taste. By the way, recently I started making the confit on my smoker, which adds to the bouquet the smokiness, making it really interesting and unusual.
A flavoured oil you can make without using heat is a sweet garlic and basil oil. You will need:
- 2 cups of extra virgin olive oil
- 2 cups fresh basil leaves
- 1/2 cup spinach leaves
- 2 garlic cloves, minced
Ok, so, the next thing I wanted to share with you is my basic BBQ sauce I use pretty much everywhere and with any kind of grilled/smoked food. Also, it is a great basis for any improvisations you might think of. Initially it was apple juice based sauce, but I took it to a completely different direction, and now it is my basic pineapple BBQ sauce.
- 1 3/4 cups ketchup
- 1 cup pineapple juice
- 2 tbsp Worcestershire sauce
- 1 tbsp molasses or dates honey(that's a syrup made of dates, you can find it in mediterranean stores)
- 1 tbsp apple cider vinegar
- 2 tbsp brown sugar, packed
- 1 tsp chili powder or hot paprika
- 1 tbsp basic BBQ rub from this link
This sauce is a basic one, and it demonstrates the technique used to make a good sauce. You can try and experiment with this, substituting, for example, the pineapple juice with apple or orange juice, or even espresso, to make it a coffee BBQ sauce.
Good luck and happy experimenting! :)
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