rhubarb bbq sauce?

[digitS']

www.tasteofhome.com/Recipes/Rhubarb-Barbecue-Sauce

Nothing much to it but it sure sounds good . What I use a bbq sauce for is beef that isn't usually coming from outdoor cooking. So, a roast from the oven or steak from the George Foreman gets bbq sauce on the side. Therefore, I thought I'd better do some tweaking since this is a "basting" sauce recipe.

This may be where I got the idea: www.jamesbeard.org/recipes/rhubarb-barbecue-sauce. The Coeur d'Alene Casino isn't far from here and I must have been reading a local review. Still, it doesn't quite appeal to me as does the Taste of Home recipe. But, I don't know . . .

Steve

 

[MontyJ]

Thanks Steve! They both look pretty good. The Taste of Home recipe puts me in mind of a Memphis style sauce.


BTW...BBQ sauce on beef???...oh the humanity...

 

[digitS']

No barbecue sauce for beef??

Well, I was denied the opportunity to put it on pork as a kid. We had chickens for awhile but Mom had very little interest in chickens. In fact, she had a DIL who claimed that she hated "to even hear a chicken walk!" She was a fun lady in other ways.

We often ate beef 3 meals, everyday . . . I used to search thru the freezer trying to find something other than beef! BBQ sauce on fish . . ?

Steve

 

[digitS']

Okay!! I am ready to do this!

Ummm, do what?

I might set up some kind of smoker but don't really want to. So, the Coeur d' Alene chef's idea is now out. Looking at that "taste of home" recipe after 8 months just doesn't do it for me.

I have 2 more! I like this but haven't used "liquid smoke" in 40 years: allrecipe (link) .

Here, I think I'd start by making the ketchup: Canadian Living (link). But, where are the spices?

Steve

 

[digitS']

I did it - I don't know why it has taken me so long! I treated this little experiment like it was some kind of big deal. Couldn't have been much simpler. And, it was a hit!!

Only DW & DD here for the steak. Good rib steak and good rhu-b-que sauce reviews!

I had intended to do both recipes at the same time, since they are not at all similar. Decided that any small step was good enough and just went with the one from allrecipe. Shoot. So simple! I mean, it isn't as tho' I needed even more than one pot.

I don't usually buy soda pop. Dr. Pepper is kinda tasty and there was a danger that I would drink the entire bottle before I got my 12oz out for the recipe. You find that extra motivation .

I departed from the recipe in one way, and really wish that I had not. I can't see how a quarter teaspoon of chipotle pepper in a quart of sauce is gonna make much difference. Still, it would have been my only smoke flavor, since I opted to not use the liquid smoke. Some way to get a tiny bit of smoke flavor in there would have been nice.

Instead of the chipotle (& the black pepper), I used a Sichuan pepper blend from McCormick. That was kinda okay but the mix includes ginger. Interesting but I won't be doing this next time.

Steve

 

[thistlebloom]

Well I'm glad you finally did it Steve! I've been waiting for you to dive in and come back with a report. The only problem I see with that recipe is that it only uses 4 stalks of rhubarb. What do you do with the other 809,577 stalks?

We may be having a tiny little family reunion here at my place this summer. My oldest brother is a smoke and grill expert, and I think it would be fun to have an unusual "Rhu-be-que" recipe to toss at him. ( I like your name for it!)

Just curious, but what's the hesitation in using Liquid Smoke? I put it in my burger meat when I cook them on the stove, and in dh's meatloaf. Is their some sinister ingredient I should know about?

I also thought Dr. Pepper was an unusual ingredient for bbq sauce, we aren't soda drinkers per se, but every now and then get Dr. Pepper or root beer to go with homemade pizza.

eta- I wonder how a little smoked paprika would work in there?

 

[digitS']

I think that smoked paprika would be a great idea! Maybe use a little more than a little . (Did I know that there was a smoked paprika . . ?)

I haven't used liquid smoke and didn't know what to do with any extra. I had to look on Wikipedia to find out how it is made. It's just like I don't know much about smoked peppers.

Yes, sauce won't use up much of the rhubarb crop. Those extra rhubarb stalks can be made into PIE !

Steve
who will now be looking forward to trying that Canadian Living recipe, rhu-b-que sauce made with ketchup!

 

[lesa]

Glad it turned out...I am not a fan of the liquid smoke. It is just too much of a good thing, for me. Now go out and find us recipes for the rest of the rhubarb crop!

 

[thistlebloom]

Glad it turned out...I am not a fan of the liquid smoke. It is just too much of a good thing, for me. Now go out and find us recipes for the rest of the rhubarb crop!

Right! And test 'em too!

 

[Smart Red]

I am ready to help with the testing if you want my address.