I'm trying to figure out an oil I can use in place of rendered meat drippings. I want to make a sauce I can hold for more than a few days. I need to start with something I can smoke without destabilizing. or something I can smoke besides the oil. I could smoke tomatoes or peppers but I don't know if I can bring enough smoke via those avenues for BBQ sauce. I can smoke salt and I am toying with smoking sugar as well. I could possibly use butter as a base oil, or possibly part of the base oil. but what else can I smoke? I need to spend some time looking at various fats.
what think you, guys, any ideas? whatever it is will need to be stable enough to go through cooking heat. I could(and I might) try smoking some pork bones then using that to make a stock base. That may be my answer. but, would that hold any longer than the drippings from a cook? what do the pros here think? I can use powdered gelatin, I still need a smoke element and an oil.
what think you, guys, any ideas? whatever it is will need to be stable enough to go through cooking heat. I could(and I might) try smoking some pork bones then using that to make a stock base. That may be my answer. but, would that hold any longer than the drippings from a cook? what do the pros here think? I can use powdered gelatin, I still need a smoke element and an oil.
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