Hey folks,
Did a search but couldnt find much on this.
When creating sauces do you ever add liquid smoke?
Reason I ask is that ive got a nice BBQ sauce ive fiddled with for a while and got it where I like it. Its tomato ketchup based, usual stuff added. No major dominating flavors as I prefer to taste the meat .
To me I like its simplicity and we did well with it @ Grillstock but I think it benefits from having a bit of liquid smoke added to it (as do most people who have tasted it with and without) but im very reluctant to try this in a comp situation. (glazing your chicken or tossing your burnt ends in)
Do judges mark you down for using a sauce with liquid smoke in it?
Anybody use it? Your thoughts?
Cheers
B