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Brine using Liquid Malt Extract
wow...never thought of using hopped lme. Interesting...I may need to try that. Love the 90 Minute, got some 120 aging in my wine cellar. -
Brine using Liquid Malt Extract
I thought I posted a reply to this thread with the results...my apologies for forgetting! I did try the LME in the brine and it came out pretty good, although I didn't get much "malt" flavor. So, the next time I added two cans, and it was MUCH better. I could definitely pick up hints of... -
Raichlen's "Smoky Mustard" BBQ Sauce
Thanks spicerub...I ended up going back to BBQ Galore this morning and picked up a bottle. Going to try it this weekend with a smoked shoulder. I'll write up a review and try to clone the recipe. Here's a link to the sauce Thanks again.- gatornutz
- Post #16
- Forum: General Discussion
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Raichlen's "Smoky Mustard" BBQ Sauce
Thank you Allen Look, now I have six posts...I must be getting closer to being a meat smoking expert now!- gatornutz
- Post #7
- Forum: General Discussion
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Raichlen's "Smoky Mustard" BBQ Sauce
Sorry dude, I mistook SMF as a discussion forum. Excuse me for asking a question and expecting a respectful sharing of opinions. The only reason I asked about the commercial sauce is because it is from Raichlen - who I agree is a master. Like I said, I make my own sauces. Obviously people...- gatornutz
- Post #5
- Forum: General Discussion
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Raichlen's "Smoky Mustard" BBQ Sauce
Wow...judge people much? I own all of his books, so don't go preaching to me about supporting someone who has much more money than I (he's obviously a millionaire). I usually make my own sauce and shy away from the preservative laden commercial varieties, so excuse me for asking a question...- gatornutz
- Post #3
- Forum: General Discussion
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Raichlen's "Smoky Mustard" BBQ Sauce
Has anyone out there tried it? I noticed it at my local BBQ Galore...ingredients look good. Would appreciate any feedback before buying. Thanks!- gatornutz
- Thread
- Replies: 18
- Forum: General Discussion
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Brine using Liquid Malt Extract
Awesome. Thanks for the info. I'll try it out this weekend. -
Brine using Liquid Malt Extract
I smoke a lot of pork shoulders (Boston Butt) and typically brine them with Molasses and Pickling Salt (and some spices). Well, I finished my 2nd homebrew yesterday (A New Belgium Fat Tire clone...one of my favorite beers and not available in Georgia) which used Alexander's Pale LME, and I...
