Quick update everyone. The Worcestershire sauce was definitely a needed add. I’ll try some of the other things mentioned but that flavor added what was missing. Thanks everyone.
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I've decided to make a signature sauce - need help
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Club Member
- Apr 2018
- 1633
- the LOU
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Cookers:
22" Blackstone Griddle, with stand & hood
CharGriller Portable Firebox - so modified you'll BLOL
Kitchenaid #810 Charcoal Grill - highly modified
Weber BI-code Black Performer w/Igniter
Weber DE-code Red Limited - 'Lucille'
Accessories:
Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
BBQ Dragon kettle shelves - 2
Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
Fyre Dragon Kettle Ribbin' Ring
Fyre Dragon Kettle 2-Zone Smokin' Sheet
OneGrill Rotisserie for the Kitchenaid
Smokenator
Smoking Tubes: 2x12" & 1x6"
SnS
Weber Gourmet Grill w/Griddle, Pizza Stone & Wok
My Helpers:
Anova 900W Sous Vide Cooker w/Radios
Instant Pot 6Q Duo
Nesco Tabletop Roaster
& the PIT!
CaptainMike nailed it, and it was the first thing I thought of being from the LOU. Sitting here between KC and Memphis, I add Liquid Smoke to my BBQ sauces and my jerky (with pickle juice from Clausen's for the jerky).
Be careful with the liquid smoke - some brands are full of junk. One brand is basically pure smoky extract.
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