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BBQ Related Topics => BBQ Recipes => Sauces & Rubs => Topic started by: hillbille on March 07, 2009, 12:22:06 pm
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FIscher & Wieser makes a Roasted Rasberry Chipotle SAuce( "a southwestern mesquite sauce) :D for from Costco is yummay, but was curious about experimenting w/ it other than just basting back ribs near the end of the smoking or just using it as a condiment on the side after plating.
My first thoughts were to try a marinade w/ it , thinning it down some with a bit of applecider vinegar, maybe thinning it down quite a bit more and use as a baste , as well, during the last 2 hours.
Anybody played around w/ this stuff?
Good eats
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well the marinade is made and working on the ribs overnight.. rubbed out the ribs w/ a mesquite rub, then wisked a can of Guiness together w/ a couple glogs of cider vinegar, and a few glug glugs of the Ras sauce.. Packed it all down in a tuperware then addeed a few more gluggluggs of the sauce over the top of all.
WIll know tomorrow how it all turns out.
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We use a similar product made by Kozlowki Farms the we find in our local Safeway. I have even used in on chicken at a comp (did not go over well) and it has awesome flavor.
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Works great as a final glaze on pork tenderloins
Colt
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Sounds great, I bet it would go great on that pork as well as on the ribs. I have used something similar before, out at the Stagecoach Competition, for our people's choice pork and the public couldn't get enough of it. It didn't do well in the judging, but the public loved it. Go figure..
Did you get any Pictures of the cook?
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Sorry, no digi camera, Mike.
Took about 4 hours at 250(ish). After the first hour I started basting w/ the ( now boiled)marinade and used it all up by the end.
It was about 7 pounds of pork back ribs, a can of Guiness, half bottle of the Ras Sauce, maybe 3-4 ounces of vinegar, and a good coating of mesquite rub.
I was worried that I add'd too much vinegar( had a bad marinade experience w/ vinegar and steak, once), but I guess I didn't because it came out great.
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We've used a homemade version of this using black raspberries with limited success (best was 1st at a local riboff, but the only one that counted was a 5th at Rawhide). We've also won a couple of sauce competitions with the sauce.
One of the reasons we started making our own was because of the seeds. All of the versions I've purchased just have too many seeds in them and when someone is eating the meat they won't know if it is a seed they are getting or some kind of weird gritiness (ash) on the meat.
If you want to get the seeds out of store bought product you'll need to heat the sauce first and then press through a sieve. It's pretty labor intensive. That's why we make our own. Only the juice and the color of the black raspberries make it into the sauce. Another option is seedless jam, but we weren't real pleased with that. Getting the flavor is as easy as smoking your own peppers then smoking the finished sauce. We smoke ours for about 2 hours, stirring every 1/2 hour till we get the level of smokiness we like.