AZ Barbeque.com
BBQ Related Topics => BBQ Recipes => Sauces & Rubs => Topic started by: pegraves on January 30, 2012, 03:47:19 pm
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I would like some ideas on how to add front-end heat to a sauce. Cayenne certainly does the job on the back-end, but I haven't figured out how to start it off. Ideas? Links to ideas?
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not sure you want the zing in the beginning.. once you get heat it takes away from the flavor.. IMO.. But you could try habanero
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From an episode of DDD taped in Boulder Colo, they have a recipe for a Chipotle BBQ sauce that I made this weekend that turned out really well, The big zing comes from adding a can of Chipotles in Adabo. The recipe also called for liquid smoke, which I left out because the Adabo sauce is pretty smokey already.
http://www.foodnetwork.com/recipes/the-sink-chipotle-bbq-recipe/index.html
Jim
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I've heard of a lot of folks using Texas Pepper Jelly in their sauces lately. I've never tried the product (would sure like to, though) and don't know where the heat (if any) comes in to play.
Might want to stop by BBQ Island and ask the boys there what they think.
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Finely minced fresh jalapenos, serranos or (gulp) habaneros can add front end heat and freshness to a dish.
For jalapeno jelly, check out the Cactus Candy Company on 24th Street, north of Thomas. I used to buy prickly pear jelly by the case to make wine. Fun place.
http://www.cactuscandy.com/online/index.php/location
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Followed the link and navigated to "Jelly" and got this,
Jelly
There are no products matching the selection.
Do they still sell the jellies?
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I bet they still do. Give 'em a call. It used to be their primary product. Maybe they just don't ship it or something. In all honesty, I bet its been 15 or 20 years since I've been in their store. But its been in the same location for a good 50 years; a real part of Arizona history.
As I mentioned earlier, I used to make wine out of their prickly pear jelly. I almost forgot a less successful jalapeno wine made with that jelly. Whoo! It actually tasted okay but left a burn in your gullet, kinda like Crazy Ed's Chile beer. Like the boy eatin' a skunk sandwich said, "I think I've enjoyed this about all I can stand."
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I bet they still do. Give 'em a call. It used to be their primary product. Maybe they just don't ship it or something. In all honesty, I bet its been 15 or 20 years since I've been in their store. But its been in the same location for a good 50 years; a real part of Arizona history.
As I mentioned earlier, I used to make wine out of their prickly pear jelly. I almost forgot a less successful jalapeno wine made with that jelly. Whoo! It actually tasted okay but left a burn in your gullet, kinda like Crazy Ed's Chile beer. Like the boy eatin' a skunk sandwich said, "I think I've enjoyed this about all I can stand."
Grew up in the neighborhood right behind that tiny store. Surprised they are still there.
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I agree w/serranos. They produce the "RIGHT F-ING NOW!" heat. And they can be controlled more easily than habaneros.
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It maybe a little creep up on ya, but I GAROWNTEE that death sauce will definitely add a zing...or maybe sting...or...well Just look at David's pic above...that is the result.