Receta Debo's BBQ Sauce
The
origins of liquid smoke date back to the end of the 19th century, when the
experience of cooking food over an open flame was perhaps less limited to
campfires and summer barbecues, and smoke curing was done out of necessity
rather than for the flavor. Smoke has natural bacteria killing properties that
kept food edible for longer.
Liquid
smoke does have some of the same bactericidal properties as real smoke, inventor
intended it at least as much as a flavor enhancer, and it's a safe bet that
it's mostly used to that end today, now that much more effective food
preservation methods are available.
Reported
in the Rotarian, Wright, a chemist in Missouri, conceived of the idea of liquid
smoke after recalling that aforementioned trickle of black liquid down a
stovepipe. Smoke rising from a stove would hit the cold air and collect in
droplets that ran back down the pipe. Wright experimented with a way to
replicate the process, and tested his new "condensed
smoke" by coating a ham and serving it to his unsuspecting friends.
The
product was a hit, and Wright soon went from distributing his product to rural
farms to setting up business in Kansas City and shipping the product across the
country. In the beginning he was the only manufacturer of liquid smoke, and he
refused to patent the product for fear that writing his secret formula down
would allow others to copy him.
Liquid smoke is widely used in commercial
food production wherever a smoky flavor is expected, for example, smoky
bacon generally hasn't been smoked at all; it's just had liquid smoke added.
The same is true for a lot of smoked cheeses, smoked tofu, and even jerky.
We
like to make our own barbecue sauce, and now you can too.
Debo’s
BBQ Sauce
Copyrighted
2014, Christine’s Pantry. All rights reserved.
Ingredients:
1
- (6 oz.) can tomato paste
- 6
- ounces beer (I used shiner bock beer)
- 3
- tablespoons Worcestershire sauce
- 2
- tablespoons minced onions
- 1/4
- teaspoon liquid smoke
- 1/2
- teaspoon smoked paprika
- 1
- teaspoon tajin seasoning
- 1/4
- cup light brown sugar
- 1
- (4 oz.) can diced green chilies, drained
- 1
- 1/2 teaspoon salt
- 1
- tablespoon black pepper
- 2
- teaspoons garlic powder
- 1
- teaspoon onion powder
- 2
- teaspoons ground cumin
- 3
- teaspoons steak seasoning blend
Directions:
In
a bowl, combine all ingredients. Place in airtight container. Place in the
refrigerator until ready to use. Enjoy!