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Time to go deep down the (flavor) rabbit hole

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  • Henrik
    Founding Member - Moderator Emeritus
    • Jul 2014
    • 4246
    • Stockholm, Sweden

    Time to go deep down the (flavor) rabbit hole

    Howdy folks!

    i want to do some flavor experimenting and wanted to run an idea by you:

    How about combining licorice and blood orange?
    I'm thinking a licorice rub and a blood orange glaze. This 'should' go well with dark red meat like duck, or certain beef cuts.

    Does it sound completely bonkers, or could it work? I know it is far from traditional BBQ, but you gotta let loose sometimes :-)
  • MBMorgan
    Club Member
    • Sep 2015
    • 6166
    • Colorado
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      to fiddle with a more capable cooker)
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      > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

    #2
    Hi Henrik ... I don't think it sounds bonkers at all. However, as an avowed licorice hater, I don't think I'd personally want to go there ...

    Comment


    • Henrik
      Henrik commented
      Editing a comment
      I'm actually not a big licorice fan either, but in moderate doses it should work, me thinks.

    • MBMorgan
      MBMorgan commented
      Editing a comment
      It's worth trying. If you can keep the licorice in the background, it should work.

    • Huskee
      Huskee commented
      Editing a comment
      Totally with you on that black licorice & anise flavor. I just can't come near it with the longest pole.
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3201
    • Atlantic Highlands, NJ
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    #3
    Sounds good to me. Used 5 spice powder? I'd expect something similar.

    Comment

    • Henrik
      Founding Member - Moderator Emeritus
      • Jul 2014
      • 4246
      • Stockholm, Sweden

      #4
      Thanks for the 5 spice powder suggestion. Didn't know what it was, had to google it. But I really like the combo. Think I'm gonna add fennel seeds to my rub also. I'll report back with my findings.

      Comment


      • EdF
        EdF commented
        Editing a comment
        We'll be waiting! Happy adventures!

      • EdF
        EdF commented
        Editing a comment
        My wife makes the 5 spice from scratch - very good. Wait til you try it on pork belly!

      • Henrik
        Henrik commented
        Editing a comment
        Yup, I can really see it (5 spice powder) work very well with pork!
    • Huskee
      Pit Boss
      • May 2014
      • 14901
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

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      #5
      You are the man Henrik! This might just be a new winner. I like the theory behind the flavors and I think they'd work for those that like black licorice/anise/fennel flavors!

      Comment

      • bbqoaf
        Former Member
        • Jul 2014
        • 752
        • Calgary, Alberta, Canada

        #6
        Sounds great, fennel seed and orange are very good friends, let us know how it turns out.

        Comment

        • Jerod Broussard
          Moderator
          • Jun 2014
          • 9677
          • East Texas
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          #7
          I thought people willingly ate black licorice due to lack of taste buds. Therefore no need to differentiate b/n other seasonings and spices. Just grab and go.

          Comment

          • Nate
            Former Member
            • Apr 2015
            • 3811
            • Quarantined

            #8
            Well I am a licorice fan so I'm interested to see how this comes out. Of course I also like absinthe as well. The blood orange sounds interesting too.

            Comment

            • Henrik
              Founding Member - Moderator Emeritus
              • Jul 2014
              • 4246
              • Stockholm, Sweden

              #9
              So, I was going to do a few samples to try out different combinations of spices, but I felt brave, so I did a whole brisket. It turned out good, I must say. A few tweaks is in place, but I will continue playing with licorice. The rub that went on the brisket was made from:
              licorice powder
              onion powder
              ground cumin

              I usually don't use sugar for beef, but in this case I think a little brown sugar is in order. So, I will add brown sugar and smoked paprika and see how that works.

              Comment

              • Mr. Bones
                Birthday Hat Master
                • Sep 2016
                • 9149
                • Kansas Territory
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                #10
                Henrik , that sounds like an interesting blend of flavors!

                I miss the blood oranges from living in Sicily.
                (The licorice could represent the Sambuca and Ouzo from the same time period.)
                I could go on for pages about the foods I miss from there, as well...

                Comment


                • Henrik
                  Henrik commented
                  Editing a comment
                  Ooh, the blood oranges from Sicily are out of this world! Great memories to have. I'm kinda happy I've left the Sambucca behind though.... :-)

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