Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Pomegranate sauce results

The VirginianThe Virginian Posts: 275
edited 5:33PM in EggHead Forum
Dear All,
Yesterday I asked for some input on an experimental pomegranite bbq sauce. The base was equal parts pomegranate molasses, blackstrap molasses, and apple juice. In response to suggestions here I added sauteed fresh ginger, green onion, and a little 5-spice powder. Applied it on some baby back ribs, and the results were promising but the sauce is not quite there yet. It needs something else to help flesh it out. I will keep experimenting. Also, I am thinking this sauce might go better on chicken than ribs. [p]Thanks for everyone's input. If I develop a winner I will post.


  • thirdeyethirdeye Posts: 7,428
    The Virginian,[p]You know, I don't saute anything in a finishing sauce, maybe that dulled the flavor? And I have found that blackstrap molasses is more on the bitter side than the other varieties, or did the pomegranate molasses balance that out?[p]I'm wondering if the sauace just needs waking up with something like lemongrass or lemon zest, or if it needs a jumpstart with some chopped serrano peppers or a shot of asian chili paste.[p]Let us know how it works out.[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • BlueSmokeBlueSmoke Posts: 1,678
    The Virginian,
    According to Oriental philosophy of cuisine, there are six tastes which need to be balanced in each dish. These are bitter, sour, sweet, (spicy) hot, salty and “rich”. I’d recommend that you taste your sauce with this philosophy in mind, trying to determine which taste(s) is too weak or too strong.[p]Please keep us informed as your sauce develops.[p]HTH

  • SigmoreSigmore Posts: 621
    BlueSmoke, So that's the secret!! Never thought of flavor that way. Thanks Ken for the insight.

  • stikestike Posts: 15,597
    The Virginian,
    i added some black-currant jelly to a reduction i was making for some pheasant we had for new year's.[p] added quite a bit to the sauce.[p]

    ed egli avea del cul fatto trombetta -Dante
  • stikestike Posts: 15,597
    ahem, wife reminded me it was RED currant jelly.
    maybe atablespoon and a half to two cups of stock and schmutz. reduced to 1 cup or so...

    ed egli avea del cul fatto trombetta -Dante
Sign In or Register to comment.
Click here for Forum Use Guidelines.