I'm interested in trying to make my own barbecue sauce - just because. (yes we can buy Bullseye here...)
Found this recipe which I'm fine with, right up until it says to add the liquid smoke. That's where my bitch is, liquid smoke as far as anything I can find locally amounts to these choices; hickory, hickory or hickory and possibly mesquite...maybe. Don't get me wrong, hickory & mesquite are alright but cripes there's other flavours out there. Alder, maple, willow, chokecherry etc., the last 2 being local. Which of course brings me to a problem, how do I impart a custom smoke flavour to bbq sauce? I've considered de-seeding Roma tomatoes & smoking and then making a paste to replace the pasata called for in the recipe. I'm not sure how to approach this. I suppose I could smoke the prunes too, but they're already dry and I'm not sure they'll take the smoke as willingly as the tomatoes. Thoughts anyone?
Found this recipe which I'm fine with, right up until it says to add the liquid smoke. That's where my bitch is, liquid smoke as far as anything I can find locally amounts to these choices; hickory, hickory or hickory and possibly mesquite...maybe. Don't get me wrong, hickory & mesquite are alright but cripes there's other flavours out there. Alder, maple, willow, chokecherry etc., the last 2 being local. Which of course brings me to a problem, how do I impart a custom smoke flavour to bbq sauce? I've considered de-seeding Roma tomatoes & smoking and then making a paste to replace the pasata called for in the recipe. I'm not sure how to approach this. I suppose I could smoke the prunes too, but they're already dry and I'm not sure they'll take the smoke as willingly as the tomatoes. Thoughts anyone?