/ck/ - Food & Cooking

Add jalapenos. And it's a grill, not a bbq.

>>4436697
ewps, my mistake. You only add jalapenos ?

>>4436702
You are playing with fire, son

>>4436708
well, yes, it's a grill

>>4436693

>thicker BBQ sauce like sweet baby rays
>Garlic and onion powder
>slather bbq sauce on halfway through cooking
>spices next to stick to the sauce
>repeat adding sauce and spices last 5 minutes
>close grates/vents, this is adding a slight smoke flavour to the chicken, do not overdo this though.
>take off, do not cut, wrap in tin foil, let rest for 15-20 minutes
>make sides and chow down

>>4436753
Sounds good, will try something like that, thanks.

>>4436753
>slather on sweet baby rays
>I BBQ tripfag now ma!

>>4436766
I was describing the thickness of the sauce, not using Sweet Baby Rays itself. Although it is a great sauce, I make my own with similar consistency; too runny and it runs off the meat with the spices, too thick and it'll burn into a goo.

Adding water to the sauce until it gets to your desired thickness.

Get jerk marinade or seasoning, let it marinade for as long as you can, preferably overnight. It's great for bbq.

>>4436782

>water

why not use something flavorful like stock, juice, etc?

Better brine that shit OP

>>4436802
Depends on the flavour impact on the sauce as a whole. Water has no taste and I only use it to make my sauce less thick. But by all means try using stock or even a fruit juice (I tried Dr. Pepper once) and see how it turns out.

>>4436813
>Water has no taste and I only use it to make my sauce less thick

Yes, that is the point of my question. Why would you thin your sauce with something flavorless when you could instead thin it out with something that adds to the flavor of the sauce instead?

>>4436855

I have a base sauce I use for most of my grilling. It tastes delicious and using the one sauce for many different types of cooking, I will need different levels of thickness for the sauce. Since I love the taste of the sauce itself, I'm not going to add another flavour to it. Does that make sense?

>>4436813
>flavour
Confirmed for not knowing shit about BBQ

>>4436871

It's the "british" way of spelling flavor. That somehow makes me not able to BBQ?

>>4436872
>>Does that make sense?

Not really. If you like the taste of the sauce, why weaken it with water? Instead thin it out using a flavor that matches that in the sauce. If you have a sweet sauce then thin it with something sweet, like fruit juice. If you have a tomato-based sauce, thin it with tomato juice. That kind of thing.

>>4436871
Texan here. I also spell it 'flavour'. I also know my way around a BBQ. Get over it.

>>4436753
why do you let it rest in tinfoil?
sorry for dumb question

>>4437107
Contain the sauces and aromas and moisture.

>>4437123
thank you sir

>>4437107
If you cut into it immediately, you lose more of the juices. Letting it rest for 10 minutes prevents that.

>>4437147
i will try this tomorrow with some steaks
i read if they are too thin it will not work and they just turn cold, i will put them on a roast to prevent them from lying in their own juices, this will fasten the loss of juiciness (germanfag)

>>4437107
>>4437129
>>4437167
this is all me, there is no id as in /b/..
hi i am a newfriend

>>4437096
you know your way around a beejay

>>4437243
Lord knows I had to teach your mom a thing or two. She got the message after the fourth or fifth tooth.

>lots of black pepper, garlic and paprika

place 1-4 chicken breasts on a paper plate. Microwave on high until done in the center, sprinkle some salt and eat. Yum.

Oldbay, jalepenos, crab dip, sauteed onions and sauteed red and green peppers topped with crab dip.
MARYLANDFAGS REPRESENT