Molasses...

Omelet wrote:

There are a lot of BBQ sauce recipes that use sugar. Molasses would
work in them. I prefer sugarless dry rubs myself for BBQ in the rare
cases I make my own sauce from scratch.

Dilute it 50-50 with light corn syrup to use on pancakes like a yankee
would use maple syrup or a brit would use golden syrup - Also not the
sort of recipe that is at the top of your list. But maybe you have
family that likes syrup on their oatmeal?
 
On 03/11/2011 04:05 AM, Omelet wrote:

I've made this several times and it never lasts long around our house.
The recipe doubles easily to use an entire 12-ounce bottle of molasses
at once.

------------------------ Cut Here ------------------------

Pineapple Willy's Jack Daniels BBQ Sauce


Here's Pineapple Willy's own original BBQ sauce. This sauce gets better
with age. If time permits, keep it in the refrigerator a day or so to
develop a deeper, richer taste.

1/2 large onion, minced
4 cloves garlic, minced
3/4 cup Jack Daniels Whiskey
2 cups ketchup
1/3 cup vinegar
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
3/4 cup Grandma's molasses
1/2 tsp. black pepper
1/2 tsp. salt
1/4 cup tomato paste
2 Tbsp. liquid smoke
1/3 tsp. Tabasco, or less

Combine onion, garlic, and Jack Daniels Whiskey in a 3-quart saucepan.
Saut? until onion and garlic are translucent, approximately 10 minutes.
Remove from heat and light mixture; flame for 20 seconds. Add all
remaining ingredients. Bring to a boil, then turn down to a medium
simmer. Simmer 20 minutes, stirring constantly. Run sauce through a
medium strainer to remove onion and garlic bits if you prefer a smoother
sauce. Cool and enjoy.

Makes about 4 cups.

Recipe courtesy of Pineapple Willy's.
 
On Fri, 11 Mar 2011 13:31:53 -0800, Whirled Peas
wrote:


I like every one of those ingredients, thanks for posting. What do
you usually paint with that?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Fri, 11 Mar 2011 15:56:40 -0800, Whirled Peas
wrote:


I think the "original" type (unsulfured?) would work just fine.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On 03/11/2011 06:51 PM, sf wrote:

Thanks. Speaking just for myself, the best use I've found is on charcoal
grilled spareribs, as a finishing sauce. I also like it on charcoal
grilled pork chops, button ribs and pork and bacon burgers. I've used it
on pulled pork sandwiches and it was great. Charcoal grilled hamburgers
are good, too. This doesn't go quite as well on chicken or fish.

The Pineapple Willy's restaurant only offers the sauce on their "BBQ
Baby Back Ribs."
 
On 12/03/2011 9:48 PM, Omelet wrote:

I told you ferment it , takes a couple of weeks with the addition of
some suitable yeast
when done freeze the resulting filtered liquid
the water freezes leaving you with very high octane clear booze
volume will be about 15 to 20 % of what you start with normally


--
X-No-Archive: Yes
 
On 13/03/2011 12:19 AM, Omelet wrote:
For you guests or the dog then
add it to your cooking , I use wine and bourbon a lot and it really
adds to the tastes as would this and the booze boils off anyway

--
X-No-Archive: Yes
 
On Fri, 11 Mar 2011 22:09:41 -0800, Whirled Peas
wrote:


Thanks for the warning, I would have tried it with chicken. :)

That's a good indication of what it's best with then!

TY

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 12 Mar 2011 16:59:29 -0600, Omelet
wrote:


Why not make something that *isn't* liquor. You don't need a still.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 12 Mar 2011 23:50:37 +1000 in rec.food.cooking, atec77
wrote,

That's a load of nonsense. It's the sugar that ferments. Molasses
has, by definition, most of the sugar removed, so it's exactly the
wrong thing to start with to make clear booze. Freezing gives you
clear ice with everything else concentrated in the liquid. It's
exactly the wrong method for producing clear booze. You want
distillation.
 
In article ,
David Harmon wrote:


The stuff you buy in a bottle labeled "molasses" is 55% sugar. I
suspect the stuff used to make rum is pretty bad stuff. It's a
byproduct.


I've never tried it, but it sounds reasonable.


The problem with that is you need a still. People often have freezers,
but not many people have a still.

Another factor is that yeast won't grow in molasses that is 55% sugar.
You'll have to dilute it down.

--
Dan Abel
Petaluma, California USA
[email protected]
 
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