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Ring A Ding: Little Chef, please?

Bordello
Bordello Posts: 5,926
edited November -0001 in EggHead Forum
Hi L.C.
Not sure if you're still here but would like to ask you if you saw my BB Rib post and what you thought about the maple syrup, rum and W. shire sauce mainade?

Hope all is well,
Regards,
Bordello
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Comments

  • Crimsongator
    Crimsongator Posts: 5,797
    I have used maple syrup for foiling. I have also tried to thin it down as well. I like the flavor, but not the stickyness. I have finished with Blue's Hog red sauce with great flavor success.
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  • Bordello
    Bordello Posts: 5,926
    Hmmm,
    I'm surprised as Blug Hogs while great is thick and sticky as well.

    Maybe it depends on how it's applied??? I really don't know and that is why I'm asking. LOL

    Regards,
    Bordello
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  • Crimsongator
    Crimsongator Posts: 5,797
    The regular is thick, but not their red sauce. It is very thin.
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  • Little Chef
    Little Chef Posts: 4,725
    Hey Bordello! I did see your post, and intended to reply to it...got caught on the phone. Literally just hung up. Hope I am not too late. So, since you asked.... I am not too sure about the combination of rum, maple syrup and worcestershire as a marinade. If it were me, I would apply my rub liberally, add some (not a ton of...) rum, and allow the ribs to marinate in that overnight. The rub flavors will penetrate, as will the rum. (just enough rum so the inside of the bag is wet...)
    Then, smoke....spritz, whatever....
    For the finish (last hour), I would apply the sauce mixed with the maple syrup. It should have great flavor, and carmelize well. So, I guess kinda flip-flop the order, if that makes sense? :S
    Hope this helps! Gotta let us know the results!
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  • Bordello
    Bordello Posts: 5,926
    Did not know that. That is why the forum works so well. It's also why I ask. LOL

    Regards,
    Bordello
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  • Little Chef
    Little Chef Posts: 4,725
    Actually...Crimsongator made a great point I did not consider, as I must admit, I don't cook with Maple Syrup often at all. There may be a marked stickiness using the Maple Syrup as part of the glaze. The stickiness will be reduced if mixed with the sauce, but it will indeed be a sticky sauce. (I don't mind that actually....). So...we'll leave it up to you, and wait for the results! :woohoo:
    Happy cookin!!
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  • Bordello
    Bordello Posts: 5,926
    Thank You Dear Little Chef,
    Like I said, I always enjoy learning from you. I will let you know.


    My Best to you and Bubba,
    Bordello
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  • Bordello
    Bordello Posts: 5,926
    Thank you Little Chef,
    This is why we have a forum.


    I Love this place,
    Bordello


    I also love my bar.
    Me Bad. :whistle:
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