Sauces- BBQ, marinades etc.. (leftover, vinegar, sausage, apple)

[Threerun]

Originally Posted by blueherons

OMG that sounds amazing!!! I love crispy chicken skin!!

Oh they were good. The only way I could handle grilled breasts.

I kinda screwed up a little bit

You cook the chicken until the skin is ALMOST crispy, then you stuff, marinade, roll and grill UNTIL crispy, adding BBQ sauce to the whole grilled thing as you go.

It's like having the deviled eggs of the BBQ chicken world, lol.

[hotzcatz]

If you want crispy chicken skin, fry it in a deep cast iron pan in an inch or more of melted lard. I'm not saying this is a healthy way to cook chicken, but it does get the skin totally crispy.

For sauces, we make most of our own since most commercial made sauces have too many chemicals in them.

For a BBQ sauce, starting with a gauva puree is pretty good although you can substitute tomato puree if you don't have guava. If using tomato puree, some brown sugar might be good. Add some ginger (fresh, we can't afford the commercial ginger), blackstrap molasses and if going on fish steaks, then some lemon and some of the brighter flavored herbs. Fish BBQ sauce can be used on pork although we usually skip the lemon for pork. For chicken, more or less the same base and add some sage and thyme. For beef, same base with bay leaves and no lemon.

Or start with tomato puree, add in blackstrap molasses, ginger, onion, garlic, balsamic vinegar, olive oil and thin it with water or red wine and you've got salad dressing. Same thing but not thinned and it's a pretty good marinade.

Mayonnaise gets a lot of variations to it depending on use. Basic mayo is one egg in the mixer (Kitchen Aid with whip attachment), teaspoon mustard powder, scant teaspoon of sugar or honey, half teaspoon of sea salt, a pinch of cayenne (or wasabi depending on mood), and drizzle in a quarter cup of olive oil while beating. Drizzle in a half cup of salad (corn, vegetable, rapeseed, etc.) oil, then drip in three tablespoons of either lemon or lime juice while drizzling in the last half cup of oil. That's the basic mayo. If it's going on a fruit salad, then orange oil can be used instead of olive oil and the lightest of salad oils after that. For turkey or chicken salad, then a half teaspoon of sage and a toasted sesame oil instead of the olive or for part of the salad oils works well.

[fresnochili]

Originally Posted by Miss Hepburn

I actually buy bottles for $1...that make pretty gifts when I fill with my 'sauce'...
used for whatever...
it has a bit of Toasted sesame oil, fresh ginger, soy sauce, seasoned rice vinegar....

then options, lime, black pepper, fresh garlic, celery seed, little caper juice, couple
flecks of red pepper...
BBQ I might add tomato paste or ketchup for color, maybe brown sugar....

Make some rice noodles with shrimp and mint/cilantro fresh basil... sprinkle this...mmm.

Sounds delish Miss Hepburn.

[Dirt Grinder]

Originally Posted by Miss Hepburn

...BBQ I might add tomato paste or ketchup for color...

I've been BBQing (real BBQ - not backyard grilling) for over twenty years, and I make my own rubs and sauces. Tomato paste and ketchup add a lot more than color.

[Woof]

I like plain ol' Sweet Baby Rays on meats, maybe with a small amount of cider vinegar if I feel rambunctious that day. Sometimes I'll use tamari instead on beef if it's not the best quality, it's better than steak sauces for me ... or on chicken if it's not already salty.

For sauces I make standard white with lots of a very briefly fried butter roux, chicken stock and cream, plus generic french herbe seasoning. I don't use other thickeners such as cornstarch in any sauce or gravy unless it's an emergency. For a brown gravy, it's a dark lard roux with beef stock, black pepper, bay leaves. Seared stew beef, onion, and a carrot. For a natural form of MSG, you can add in a bit of soy sauce or paprika.

They've got boxed organic stocks, one liter, nowadays that are a very good value.

[Threerun]

Originally Posted by Dirt Grinder

I've been BBQing (real BBQ - not backyard grilling) for over twenty years, and I make my own rubs and sauces. Tomato paste and ketchup add a lot more than color.

I mixed up a batch of my dad's Carolina sauce recipe (mustard based) for a party we had recently. I smoked a pork shoulder for the event.

I had several people ask for (no- demand ) the recipe. I had to oblige.

Sorry Dad!

[blueherons]

Originally Posted by Dirt Grinder

I've been BBQing (real BBQ - not backyard grilling) for over twenty years, and I make my own rubs and sauces. Tomato paste and ketchup add a lot more than color.

Sugar for one which will cause whatever you are grilling to burn!

[Kaphawoman]

I admit I'm lazy and almost never make my own sauces, etc. I will saute garlic and add red wine to jarred to tomato sauce to boost the flavor. I also marinate my chicken thighs in a yogurt-mustard-honey mix. I think chicken thighs are the perfect vehicle for sauces and never buy breasts anymore. Thighs are cheaper too. I throw them over rice with peas for a good, well-rounded meal.

[Threerun]

Here's one- Do you prefer ketchup or chili sauce? I remember when we grew up we always had chili sauce in the fridge. The chili sauce I buy is a more like adult ketchup- a little spicier, a little bolder, no HFCS..

Chili Sauce (Heinz)- Tomato puree (tomato paste, water), distilled white vinegar, high fructose corn syrup, salt, corn syrup, dehydrated onions, spice, garlic powder, natural flavoring

Ketchup (Heinz)- Tomato Concentrate From Red Ripe Tomatoes, Distilled Vinegar, High Fructose Corn Syrup, Corn Syrup, Salt, Spice, Onion Powder, Natural Flavoring

If I use ketchup, I use Maries habanero ketchup. I use this as a base for some of my BBQ sauce recipes too. Really good stuff.

[Threerun]

Here's another secret ingredient/sauce of mine. Super good and super complicated....



Apple cider vinegar and hot garden peppers. Let it soak for a month, then I use it on fresh cooked greens or as a base for when certain recipes call for vinegar and I want to add a little *punch* to it.