Comments on: Finally, a BBQ Sauce I Can Live With - A Recipe http://getyourgrillon.net/2008/06/25/finally-a-bbq-sauce-i-can-live-with-a-recipe/ All the Hot You Can Handle Fri, 05 Dec 2008 10:07:16 +0000 http://wordpress.org/?v=2.0.4 by: Dr. Biggles http://getyourgrillon.net/2008/06/25/finally-a-bbq-sauce-i-can-live-with-a-recipe/#comment-37434 Tue, 08 Jul 2008 14:26:02 +0000 http://getyourgrillon.net/2008/06/25/finally-a-bbq-sauce-i-can-live-with-a-recipe/#comment-37434 Hey Ed, It's one of those fancy pants terms and as near as I can tell, is mostly used when making a concoction with fruit. Basically, it's something that's gelled. This means bones & water simmered until reduced by about half or so. What I ended up doing is making Chicken Jello, yum. The point is you need fat in there. The fat makes the sauce like velvet and then disperses the flavors all throughout your mouth. Browning the onions in roast chicken butter helps too. Hey chilitex, I'd pretty much given up on vinegar based sauces, I've made so many. This one dialed it in to perfection. Even days later, once warmed, is delightful. Thanks everyone for stopping by and the kind words. G Hey Ed,
It’s one of those fancy pants terms and as near as I can tell, is mostly used when making a concoction with fruit.
Basically, it’s something that’s gelled. This means bones & water simmered until reduced by about half or so. What I ended up doing is making Chicken Jello, yum. The point is you need fat in there. The fat makes the sauce like velvet and then disperses the flavors all throughout your mouth. Browning the onions in roast chicken butter helps too.

Hey chilitex,
I’d pretty much given up on vinegar based sauces, I’ve made so many. This one dialed it in to perfection. Even days later, once warmed, is delightful.
Thanks everyone for stopping by and the kind words.
G

]]> by: chilitex http://getyourgrillon.net/2008/06/25/finally-a-bbq-sauce-i-can-live-with-a-recipe/#comment-36849 Sat, 05 Jul 2008 06:12:31 +0000 http://getyourgrillon.net/2008/06/25/finally-a-bbq-sauce-i-can-live-with-a-recipe/#comment-36849 Well it sounds like you found yourself a goldmine BBQ sauce,,, the one you judt described could be K.C.Masterpiece. it is sweet with a little bite, but no liquor,, if you was to ad liquor toit you would have what you just described,,, But we mus give you a pat on the back for finding a sauce you really like,,, some people never do,,, they just tolerate whats available,,,lol,, I make one simular in ingredients as this , but with demigloss of beef and a lot of cayenne pepper as we like it a little bite in Texas,, but your right most of Texas' sauce is ketchup and vinagar based, and you would be surprized how many ideas have come from just starting with those two ingredients,, you sound lke you have a winner , congratulations on finding one you can love,,,, oh one thing,, pork never needs marinading ,, it will always be tender if cooked properly and long enough,, now you could use a dry rub and that makes all the difference,,, but it might hinder the taste you love in your sauce,, so hang in there you've hit a gold mine with a sauce you love,,, thanks,,,, Chilitex Well it sounds like you found yourself a goldmine BBQ sauce,,, the one you judt described could be K.C.Masterpiece. it is sweet with a little bite, but no liquor,, if you was to ad liquor toit you would have what you just described,,, But we mus give you a pat on the back for finding a sauce you really like,,, some people never do,,, they just tolerate whats available,,,lol,, I make one simular in ingredients as this , but with demigloss of beef and a lot of cayenne pepper as we like it a little bite in Texas,, but your right most of Texas’ sauce is ketchup and vinagar based, and you would be surprized how many ideas have come from just starting with those two ingredients,, you sound lke you have a winner , congratulations on finding one you can love,,,, oh one thing,, pork never needs marinading ,, it will always be tender if cooked properly and long enough,, now you could use a dry rub and that makes all the difference,,, but it might hinder the taste you love in your sauce,, so hang in there you’ve hit a gold mine with a sauce you love,,, thanks,,,, Chilitex

]]> by: Ed Collinge http://getyourgrillon.net/2008/06/25/finally-a-bbq-sauce-i-can-live-with-a-recipe/#comment-36699 Fri, 04 Jul 2008 14:34:34 +0000 http://getyourgrillon.net/2008/06/25/finally-a-bbq-sauce-i-can-live-with-a-recipe/#comment-36699 I have been hanging arouud the BBQ Pit/Grill and the Kitchen for more than a few years and have never heard the term "Gelee". What is it, how is it made? Also when you refer to "Heavy stock" are you using a reduced chicken or duck stock. I am very interested in trying this BBQ sauce. Thank You, Ed Collinge I have been hanging arouud the BBQ Pit/Grill and the Kitchen for more than a few years and have never heard the term “Gelee”. What is it, how is it made? Also when you refer to “Heavy stock” are you using a reduced chicken or duck stock. I am very interested in trying this BBQ sauce.
Thank You,
Ed Collinge

]]>