Any Home Bakers Here?

[ValerieJ]

If you cut the sugar, cut the butter proportionally, otherwise it will be greasy.

Thanks for that advice!

 

[BullChick]

Does anyone else have a runner in NYC today?

 

[ronott1]

Well, I just put up 7 quarts of BBQ Sauce, that should last us for the year. If you like your BBQ Sauce sweet & tangy with a bit of a bite this recipe might do the trick. This particular recipe originated with my grandmother and has evolved over three generations. Where/how she came up with it, I have no clue...

Bob's BBQ Sauce​

Ingredients
1 Stick Butter
1 Spanish Onion (more acid is good) finely diced
1 Jalapeno Pepper finely diced
1 tsp Salt
1 1/2 tsp Chipolte Pepper Powder
1 1/2 tsp Crushed Red Pepper flake
1 LBS Dark Brown Sugar
1 Cup Worcestershire Sauce
32 Oz Ketchup (Brooks if you can get it)
16 Oz water to rinse out Ketchup bottle

Directions
Use a 4-5 quart skillet with tall sides. Melt butter on medium low heat, add Onion and Jalapeno & salt and cook slowly, stirring occasionally until the peppers are soft and the onion translucent. You don't want to brown or caramelize the onions. Add the Chipolte and crushed red pepper and stir frequently for five minutes.

Warning: In this step you're making napalm so be very careful. Add the brown sugar, stirring constantly for 3-5 minutes. You want everything combined and the sugar to start to melt. Add the Worcestershire sauce and stir to thoroughly combine. Stir frequently, scraping the bottom of the pan for 4-5 minutes. Add the ketchup and water, stir to thoroughly combine and then about every 5 minutes until the mixture begins to boil. Lower heat to low and reduce 20%, stirring ever 10 minutes, making sure nothing is sticking.

Your goal in reducing it, is to get it to the consistency you like. 20% is a bit more runny that ketchup, 30% is about the same and 40% is thicker than ketchup. While it's thickening, reserve a small sample and taste, then adjust it to your tastes.

Variants
I don't vary from this recipe, but lots of folks have. Some of the potential additives are:

• Molasses
• Maple Syrup
• Liquid Smoke
• Bourbon
• Pepper Sauce
• I'm sure there are more...

When I make ribs or chicken, I'll use a dry rub on the meat appropriate to type of meat and let it set for about an hour, then smoke it for the desired time (I do ribs for 4 hours, chicken 2 1/2 - 3 hours). Let the meat completely cool (I cut up the chicken at this point, same for ribs but generally each slab divides into three pieces, you're making it tongue friendly) then submerge the meat in the sauce over night. Make a charcoal fire and cook the meat to caramelize the sauce and heat the meat through. Heat the remaining sauce on the grill covered to add the charcoal flavor to the sauce.

​

Ncie!

 

[rjohns39]

Biggest change I would do add the sugar first I do so it it will blend better Sorry

The reason for the sugar to go in last is I want to draw as much flavor and heat as I can from the onions and peppers into the butter. Then bind the butter with the sugar, the onions and peppers mostly disintegrate during the process.

 

[pennyJo1960]

oh understand then why you do it like that but still think I want to give it a go
have this great big bumpy blue gourd I am going to put with our beef dogs wrapped like I do but intend to half it it is big fell off my old grooming table did not even dent it

 

[chickmom3941]

Hello, all. It's been a long time since I've visited this thread (a few years). Was working nights and it seemed to take over my whole life, leaving me little time for anything else. Recently my work schedule changed so I have more time for BYC, and just getting my life back in general. Feels good! Anyway, I hope you all don't mind if I join you again since I love cooking and baking, and this is a great place to chit chat about that.
Hope you all have been doing well.

 

[BullChick]

Hello, all. It's been a long time since I've visited this thread (a few years). Was working nights and it seemed to take over my whole life, leaving me little time for anything else. Recently my work schedule changed so I have more time for BYC, and just getting my life back in general. Feels good! Anyway, I hope you all don't mind if I join you again since I love cooking and baking, and this is a great place to chit chat about that.
Hope you all have been doing well.

 

[Sequel]

Hello, all. It's been a long time since I've visited this thread (a few years). Was working nights and it seemed to take over my whole life, leaving me little time for anything else. Recently my work schedule changed so I have more time for BYC, and just getting my life back in general. Feels good! Anyway, I hope you all don't mind if I join you again since I love cooking and baking, and this is a great place to chit chat about that.
Hope you all have been doing well.

Hi there! I’m fairly new to this thread and just enjoy it so much! So many great ideas!

 

[ronott1]

Hello, all. It's been a long time since I've visited this thread (a few years). Was working nights and it seemed to take over my whole life, leaving me little time for anything else. Recently my work schedule changed so I have more time for BYC, and just getting my life back in general. Feels good! Anyway, I hope you all don't mind if I join you again since I love cooking and baking, and this is a great place to chit chat about that.
Hope you all have been doing well.

It is good to have you back with us!

 

[ronott1]

The Asiago Ciabatta bread looks and smells so good!

Just out of the oven baked in a dutch oven



Cooling on the stove. Some of the cheese cubes are poking out!