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Original Q, Issue #052- origin and intro
April 01, 2012
Get Another Drink and Try Again
In the spirit of good BBQ we will strive for the best. Whether bought, borrowed, or stolen... we will tweak, adjust, and otherwise perfect existing BBQ recipes into Original-Q.
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Table of Contents
Recent Website Additions and Updates
*The Origin of BBQ
Recent Website Additions
The Origin of BBQ
Although the origin of BBQ may still be disputed, it is generally believed to have come from the Taino. Before the time of Columbus, the Taino were dishing up BBQ in the Carribean.
Vinegar Based Barbecue Sauce
Vinegar based barbecue sauce has its home in North Carolina. Of course its popularity has spread all across the country. So hopefully everyone has had a chance to try it (unless they are so deep into another style that no other is allowed in).
BBQ Mop Recipes - Say Goodbye to Dry Meat
BBQ mop recipes are used by true BBQ fans, as well as professional on the competition circuit. If you are one of those fans, you know what I mean. You take every step you can to improve your BBQ. A good mop is one of those steps.
Never underestimate your power of creativity and imagination.
Some of the best recipes in the world come from people that are just like you. The world just doesn’t know about yours yet. You may have already played around with your creativity in the kitchen. Maybe you accidentally left out an ingredient one day, or even put too much of another ingredient.
What did you do?
You compensated. You added it later, added other additional ingredients, diluted it, masked it, or even turned it into something else.
There is never a mistake in the kitchen… just a new recipe trying to be discovered.
Think about this for a minute.
You can go to a chain restaurant and get some really good food. They are consistent. You know what to expect. But then, you can go to a little hole-in-the-wall restaurant or café and get some really great food. No… you’re right… not always. I know that too. But some of the best food in the world does come from those little out-of-the-way spots.
You can make your food as good as any food… anywhere.
Don’t get me wrong, though.
It’s not just a matter of throwing the right combination of ingredients together and you’re done. It takes using good quality fresh ingredients, bringing those flavors together in the right amounts, the right order, the right temperature, etc.
Otherwise known as the process. But you already know this. Right?
Don’t you remember how nobody could make that certain dish the way your Grandma could? Even using the identical recipe, it never turned out as good as Grandma’s.
That’s because the process was somehow different.
Maybe Grandma used a well seasoned 40 year old cast iron skillet and no one else did. Did she sauté the garlic in butter, or toss it in later during the process… raw? Were some of the dry seasonings added during browning of the meat, or later into the liquid broth? …and which ones? Did she use Heinz or Hunts?
It could have been many things.
I once asked the owner of a restaurant why his award winning tomatillo sauce was so good. He told me that it wasn’t the ingredients that made it so good… it was the process.
Actually, you know all of those people out there that have a “secret recipe” they are protecting? You know who I’m talking about… right? They might do well to protect their process and not worry if the recipe gets out.
So, in this book we will talk about process. We will also talk about ingredients. We’ll discuss some basics, sauce types by region of the country, styles of sauce, recipes and even how to make a little money.
But remember, this will have a lot to do with your own creativity and imagination as well. If really you want to go beyond buying a BBQ sauce in a bottle, and create something truly extraordinary, this is the way to do it.
Create your own BBQ sauce.
So let’s get started.
You are always talking about making a small change and then tasting. How do you know what you are trying to taste?
Know what you are adding (such as salt, garlic, cilantro, or whatever). But keep the big picture in mind too.
Let's say you want to add a little (or a little more) Worcestershire sauce. First taste your dish so you know what the "before" tastes like. Then add the Worcestershire sauce.
One thing I do is to smell the Worcestershire sauce right before I add it, just to give me a sense of it's strength. Being reminded of how strong it is seems to keep me from adding too much. It's just a suggestion, but it works for me.
After adding the sauce, blend it in and taste. Keep in mind what it tasted like before. Now compare it to what it tastes like now. Is this new taste good, or does it need more? You must decide if you want a W sauce taste, a hint of W sauce, or a subtle change in the overall taste with no trace of what made the change.
Do this experiment if you have the time. Take something in isolation, like salt.
Salt is a powerful seasoning.
It has been used for centuries to preserve food. It draws moisture. It is commonly used in all types of cooking as a flavor enhancer. It keeps food from being bland. You know… salt. You use it too… right?
Take this little test…
and checkout for yourself just how powerful it is as a flavor enhancer. Take a fresh slice of peach and taste it. Take the time to really taste it. Close your eyes and concentrate on the flavor.
Now add a small amount of salt and take another bite. Close your eyes again and concentrate on the flavor.
Maybe a even a little better? You can tell, though, that salt can really improve flavor, can’t you?
The secret about using salt is that if you can taste it… you’ve used too much.
That’s why it is so important to taste after using salt (or any other seasoning, for that matter). Know what you are tasting. Have a baseline, and know your ingredient.
Add small amounts at a time.
Taste until you get the flavor you want.
You can add a little more if you need to, but you can’t take it out if you have added too much. The only way out of that predicament is to add more of everything else. And that’s not always possible.
The Challenge Continues.
I don't want to give you the idea that I can't be stumped, but... let's see what happens.
All the Best
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