BBQ Sauce Secrets
In many ways, sauces are the Cinderella component of meals. Often thrown together at the last minute or just ‘there’ to keep other foods moist. Or, meat juices are thickened with flour and combined with water and/or wine to form a gravy.
Yet, in the French culinary tradition a sauce is an integral component of the meal. A sauce should complement a meal and lift the flavours of the dishes being prepared. Which is why, all kitchens based on the French tradition will have a specific saucier to create sauces.
Of course, sauces all hail back to the one-pot tradition of cooking stews in a single pot over a fire. Only later, with the development of cooking ranges and special pans could the main foods and the sauces be prepared separately. Indeed, it’s with the Roman tradition of multi-couse meals that sauces, as we know them today, (known as condimentum) begin to develop.
The next recipe is for a homemade barbecue sauce, based on an Australian original:
Ingredients
1 tbsp cider vinegar
2 tbsp mustard powder
1 tsp hot chilli powder(1 tsp of ground mace
1/2 tsp salt(180ml passata (tomato sauce)
2 tbsp brown sugar
2 tbsp Worcestershire sauce
2 tbsp lemon juice
4 allspice berries, ground to a powder
2 juniper berries, crushed
10 long pepper fruit, ground to a powder (optional)
Method
Simply mix all the ingredients together in a small bowl and stir to combine. For an extra kick add 10 long pepper fruit ground to a powder.
Use as a marinade and/or basting sauce for barbecued meats.
It should also be remembered that many dishes, like ragus are, themselves, cooked in thick (often tomato-based) sauces as are many fish dishes. There are a range of classic sauces such as Bchamel, Holandaise, Rag, Piquante, Marinara, along with barbecue sauces and hot-pepper sauces that form the foundation for much of modern cookery and should be in every cook’s repertoire.
The classic sauce, of course, is a basic white sauce, a recipe for which is given below:
Classic White Sauce
Ingredients
425ml milk
2 sticks of celery
1 bay leaf
1 blade of mace
10 while black peppercorns
1 0.5mm slice of onion
40g butter
20g plain flour
salt and freshly-ground black pepper, to taste
Method
Place the milk in a small pan along with the celery, bay leaf, mace, peppercorns and onion. Cook on low heat until it comes just to a simmer (about 5 minutes) then remove from the heat and strain into a jug or bowl (discard the flavourings).
Add the butter to the pan and melt gently then add the flour and stir-in vigourously to make a smooth paste. Add the milk a little at a time, whisking all the while (incorporate each slug of liquid completely before you add the next) and continue until all the liquid is incorporated.
Turn the heat to its lowest setting and allow to sauce to cook slowly for 5 minutes, whisking occasionally. Season with salt and black pepper and use immediately.
Try our recommended BBQ sauce receipe!
BBQ Sauces, Rubs & Marinades For Dummies shows you everything you need to dig in, get your apron dirty, and start stirring up scrumptious sauces, magical marinades, and rubs to remember. Featuring 100 bold new recipes, along with lots ...
Oklahoma BBQ Sauce 24 oz. ketchup 2 lbs. brown sugar 1/4 c. Worcestershire sauce 1/4 c. red wine vinegar 2 T. black pepper 2 T. ground mustard 1 T. garlic salt 1 T. garlic powder 1/2 c. water Heat on stovetop to dissolve sugar.
Now I do like Memphis and Kansas City Style sauces a lot. The thicker texture and sweet flavor make both of them a nice complement to any meat.
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BBQ sauces are also an imperative ingredient in your barbeque cooking. Basting sauce adds great flavor and particularly, with regard to barbecue terms, it is called a mop sauce.
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There are basically three types of BBQ sauces. There is a tomato based, vinegar base and mustard based.
By: gwydion
Categories: BBQ Sauce Secrets Tags: barbeque rib sauce, barbq sauce, bbq barbeque, homemade barbeque sauce, making bbq sauce, rib bbq, southern sauce
Home Barbeque
Gas BBQ burner grills work by a spark igniting the gas within the grill. Gas grills typically have a knob or button in which you push, which in turn activates a small hammer. The hammer hit’s the top of an ignition crystal. Then the burner mixes the gas with oxygen and spreads it all over the cooking surface.
Barbequing is typically thought of as a summer event, but some diehard fans of barbeque will not think twice about breaking out their barbeque grills right in the middle of winter.
Grillers in the southern states may not face the problem, but if you live past the lower states, then chances are your Winter includes a large amount of snow. Smokers and charcoal grills present a problem as you must set the grill up properly, and then wait for the grill to get ready. This can take hours, so the idea of standing outside waiting on the grill may not sound appealing in 3 foot of snow. Gas grills give you the opportunity of quickly cooking barbeque.
Another issue found with out types of grills is the cleanup involved. Once you are done grilling with a smoker or charcoal grill, you are then required to clean out the burned remains. In 3 feet of snow, chances are that you do not have a place readily available for disposal. Fire hazards come with the burnt coals and wood chips. Gas grills will simply need a wipe down before it can be stored away for the next time.
Gas grills, unlike some of the other grills types, have the ability to come with many different types of cooking surfaces. These different cooking surfaces include a BBQ surface, a flat grill, and a ribbed grill. Some grills even offer these types of surfaces as none stick, which allow you to cook a whole array of foods that you would not be able to cook on a grill otherwise. You will be able to cook your whole meal, including side dishes if you plan correctly. Some gas grills even contain a Wok type surface for cooking pasta and rise dishes, or a full rotisserie set that allows you to cook rotisserie chicken.
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A feature that comes with different cooking surfaces is the ability to cook different foods, at different temperatures, at the same time. This feature is available if your gas grill have separate burners. This allows you to cook your meals much more quickly. Some gas grills even come with a warming feature, which will keep your food warm while the rest of it finishes cooking.
Gas grills usually contain a built in thermometer, which will aide you in cooking. You will know the exact temperature you are cooking at. Charcoal and Smoker grills do not typically contain this feature, which either leaves you guessing what temperatures you are cooking at, or requires you to buy extra equipment in order to find out what temperature your food is.
Gas grills have safely concerns all of its own, but they are unmatched by other types of grills. Propane gas is extremely flammable if not used correctly. Other grills however, present higher opportunities for fire as they cook with an open flame. Gas grills are typical built much sturdier then their more simpler counterparts.
If you are considering traveling with your barbeque grill, a gas grill may be the best option. Gas grills come in small sizes which are perfect for traveling. Small size gas containers are available at your local grocery store or department store, which allows you to easily transport the fuel source as well.
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By: John Salmon
Categories: Home Barbeque Tags: barbeque nation, bbq barbeque, Gas BBQ Burner, gas charcoal, Home Barbeque, Tools BBQ, Which BBQ
