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smokin\' and lovin\' bbq sauce

by:Top-In     2020-08-06
This is a sauce full of complex smoke.
Christopher Gresham told us that it was beautifully paired with pulled meat, ribs and grilled chicken ---
You can even go with a burger or vegetable dip.
However, we recommend that you smoke light no matter what you put on the grill, as this powerful sauce brings smoke and intoxicating flavors.
When it is cooked, we suggest that less is more: The sauce can be turned into more paste, so when you think it reaches the desired consistency, look at it and take it off the stove
He won the third place in the cigarette-marked barbecue competition.
Do it well in advance: the sauce tastes better after a day of cold storage.
It can be refrigerated for up to 2 weeks.
You will smoke tomatoes and bell peppers for about 2 hours with low, indirect heat, or until the vegetables are slightly dehydrated and the outside is dark.
Soak for at least 1 hour and soak 2 cups of mesquette or other hard pieces such as pecans or apple wood.
Prepare a grill for indirect heating: If using a charcoal grill or a smoker, click coal.
Drain the water out of the wood.
If a gas grill is used, Place 1 cup of French fries in a smoker\'s box, or release smoke in an aluminum foil bag punctured with a fork at the top.
If using a charcoal grill or smoker, place a drip tray below the grill on the indirect side of the grill.
When the coal is white
Hot, sprinkle a cup of wood directly on the coal.
The temperature should be around 225 degrees.
If a gas grill is used, place the drip tray directly on the seasoning stick, coal ball, or lava.
Place the smoking box or foil bag between the grate and the coal ball, close to the flame.
Preheat until you see the smoke and then reduce the heat to medium (350 degrees).
Put half tomato and half pepper on the indirect side of the grill, on the drip tray.
Cover the charcoal grill and open the vent.
Close the lid of the gas grill.
After 1 hour, add more than a dozen coal balls and the remaining glass of French fries directly to the charcoal fire.
If a gas grill is used, add the remaining chips to the box of the smoker, or remove the foil bag and replace it with a second bag.
Put the tomato and pepper crust on the grill.
Cover low and smoke
Heat for 1 hour and heat as needed so the vegetables are slightly dehydrated and the outside is darkened.
Transfer to the edge baking tray for cooling.
Put in a blender or food processor after cooling (
Skin included)
Until smooth.
The output should be 2 cups.
At the same time, preheat the oven to 400 degrees.
Cut the top of the garlic with a sharp knife to reveal the clove inside.
Wrap in foil and bake for 45 minutes to 1 hour until soft.
Open the package and let it cool.
Squeeze the roasted garlic out of the cloves into a pot.
Stir in tomatoes
Sweet pepper puree, jalapeno, jalapeno seeds, onions, brown sugar, vinegar and tamarind concentrate if used.
Boil with medium heat, stir frequently, and then reduce the heat to low;
Cook for 1 hour and stir frequently until slightly reduced. Let cool.
Use immersion (stick)
Stir until smooth, or transfer to a blender or food processor until smooth.
Through fine strain
The mesh filter uses a flexible spatula to push the slurry into a separate pan.
Place the cooker under low heat, add the rendered bacon fat 1/4 teaspoon at a time, and mix after each addition to achieve a mild flavor of wine.
The sauce should be smooth on the tongue.
Add a few needles of salt at a time and stir well.
Cool for 2 weeks before serving or covering and cold storage.
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