Comments on: Review: Denzel’s Smoky Stout Bar-B-Q Sauce

By: wesley h zebzda

wesley h zebzda — Fri, 07 Sep 2007 18:07:27 +0000

pull the pan from the heat for a minute, then put it on med heat…
high heat will burn…just like a charcole grill

Itay — Fri, 07 Sep 2007 14:54:19 +0000

Hey,
When i use sauce or marinade (even in the last 2 minutes) it all gets burnt on my skillet. how do u do that so it looks so nice ??

weszeb — Tue, 15 May 2007 02:18:50 +0000

Your 2 cents makes cents to me. Guess I’m old school

BLANE — Tue, 15 May 2007 00:59:58 +0000

Do some research on liquid smoke!!!! It is made directly from Natural Smoke, an easy way to explain it, smoke extract. If that makes sense.

Natural smoke helps cure meats and other products from its chemical break down of the wood that is used.

If you would capture the thick condensation on the top of the smoker it is a mild example of liquid smoke.

I agree with the flavor of Natural smoking process, but liquid smoke is just as natural…

Just my 2 cents

weszeb — Mon, 14 May 2007 23:56:35 +0000

I’ll back you all the way on that one . You can’t beat Natural Smoke

Gildo — Mon, 14 May 2007 23:05:58 +0000

Thankfully the other common thing missing is liquid smoke. Shouldn’t the smoke flavor come from the actual BBQ or grilling process?

weszeb — Mon, 14 May 2007 21:32:33 +0000

Stout and Chipotle…very interesting