Do you really need to cook the glaze/marinade? I just made some really great tasting ribs by just cold mixing some oil, soy sauce, chili sauce, honey, worchester sauce, some tomato paste, rosemary, sage, thyme and of course salt and pepper, and marinated the ribs for an hour in a bag, then cooked them for two hours in 150 degrees C, basting them two times during the cooking. Those ribs came out of the oven ridiculously tender and tasting awesome! And yeah, Merry christmas to all! : )
+Joel Eriksson Essentially you are right Joel - but what was done here needed cooking to reduce the sugar/alcohol and get that sticky thick consistency. The only way to truly know would be to try your method and this method and see what tastes best!
Well, you've got 5 tastes - sweet, salty, sour, bitter and umami. If you eliminate sweet, you're left with playing with only salty, sour, bitter and umami.
Depends on where you are from in the US...different regions have different tastes, Kansas City seems to be sweet...where as West Carolina is more Vinegary...I'm in the same boat as you. I prefer mine with more bite and less sugar.
Talking about sugar, whiskey's alcohol comes from maltose, which is a type of sugar. Rum does comes from a sugar cane (sucrose). In this beverages, Alcohol is the result of the fermentation and left no sugar when all of the sugar is fermented. I guess they are using the rum because there are several rums which uses spice infusion such as vanilla, etc. (e.g. Captain Morgan) which will add "sweet" characteristics (not flavor) to the rum.
Looks like dark rum. From experience the more rich is flavor for cooking is dark rum, followed by spiced rum. They have more body and flavor for cooking than white or golden rum.
If jamies youtube channel had a (legit) commercial on the food network It would rack in the subs so fast. He\jamies youtube team deserves a buuuuunnnnnchhhhhh of subs
IceLysis...so? All the alcohol evaporates because of the heat while you let the sauce simmer, so you can't really get drunk off BBQ sauce, if that's what your worried about...
Food tube is killing it but drink tube has my mind blown
The bromance is strong with these ones.
Lol can cooking get any more entertaining?!?! Love you two so much!
Blimey! This is just a question of 'chuck the lot in".......basically do what I usually do ,raid the store cupboard .
Do you really need to cook the glaze/marinade? I just made some really great tasting ribs by just cold mixing some oil, soy sauce, chili sauce, honey, worchester sauce, some tomato paste, rosemary, sage, thyme and of course salt and pepper, and marinated the ribs for an hour in a bag, then cooked them for two hours in 150 degrees C, basting them two times during the cooking. Those ribs came out of the oven ridiculously tender and tasting awesome! And yeah, Merry christmas to all! : )
+Joel Eriksson Essentially you are right Joel - but what was done here needed cooking to reduce the sugar/alcohol and get that sticky thick consistency. The only way to truly know would be to try your method and this method and see what tastes best!
How long can I store the sauce?
so today i learned that BBQ sauce is code for "all the sauces". but love this recipe! this looks so delicious this WILL be made for BBQ this weekend
AMAZING!
ive always been looking for a recipe for this kind of sauce thanks!! trying this out on my ribs in a few days!
***** he's dead now! Dead from tasting awesomeness ^^
I am going to adapt this (with what I have) and make it tomorrow
Love this recipe
We're BBQing this weekend, I must try this one!
It was amazing, I shared some tasty pics on instagram, everyone loved it!
what could you use instead of rum
wow. great sauce!
Who knew Jamie's thumb was so big?!
My God! You just discovered the cure for vegetarianism!
***** That looks really good. Sticky Fingers. ( Actually that is an album by the Rolling Stones .)
I never understood this craze about sweet rib sauces. Call me what you will, but I prefer mine with exactly zero percent sugar.
Right there with you...
Well, you've got 5 tastes - sweet, salty, sour, bitter and umami. If you eliminate sweet, you're left with playing with only salty, sour, bitter and umami.
the sugar is added to cut the acidity
Depends on where you are from in the US...different regions have different tastes, Kansas City seems to be sweet...where as West Carolina is more Vinegary...I'm in the same boat as you. I prefer mine with more bite and less sugar.
@@neoasura
Eastern Carolina's. But yes. I like it like that.
The sexual tension in this episode
Which kind of vinegar ?? i didn't understand
If I wanted to add some honey, should I use less sugar or is it just not worth it to "waste" honey on this particular sauce?
Of course! Replace the brown sugar by honey and taste. If it needs more honey, add more. I'll replace the rum by maple whiskey :)
can u write down what you used on your ingredients
Love this recipe. Basically MADE for a sticky double IPA
Dj BBQ you are awesome!!!
Your hair is looking good Jamie!
What about changing the rum to scotch? It will add smokey flavor to your barbeque later on.
I like your thinking, however I think the rum is used for it's sugar content, where scotch does not have sugar.
Talking about sugar, whiskey's alcohol comes from maltose, which is a type of sugar. Rum does comes from a sugar cane (sucrose). In this beverages, Alcohol is the result of the fermentation and left no sugar when all of the sugar is fermented. I guess they are using the rum because there are several rums which uses spice infusion such as vanilla, etc. (e.g. Captain Morgan) which will add "sweet" characteristics (not flavor) to the rum.
i have that blue cooker plate or however its called
delicious
Making this now. So damn good though i was missing some ingredients
Hey what sort of rum are you adding?
Looks like dark rum. From experience the more rich is flavor for cooking is dark rum, followed by spiced rum. They have more body and flavor for cooking than white or golden rum.
8 years aged Bacardi.
If jamies youtube channel had a (legit) commercial on the food network It would rack in the subs so fast. He\jamies youtube team deserves a buuuuunnnnnchhhhhh of subs
There is such a thing as organic and healthy catchup, or make your own.
Lot's of bumpatting...
This looks good :)
The alcohol does not get completely cooked off. Not even if it's flambéd.
Jamie loosin' weight? Looking good mate!
A tablespoon...and another one...and another one...and another one...and another one....
DJ rocks
What can I use instead of rum? D:
***** That doesn't answer the question...
Bourbon / whiskey.
strekke1986 LOL, I don't drink xD
IceLysis...so? All the alcohol evaporates because of the heat while you let the sauce simmer, so you can't really get drunk off BBQ sauce, if that's what your worried about...
i cant get a hold of alcohol im under age what can i replace the rum with
they are like brothers
***** Actually, I love Chinese Food, so plz make some traditional Chinese dishes like steamed chicken or chinese BBQ pork etc
Yes, Jamie, you are the younger more dapper looking brother
i cant get a hold of alcohol im under age what can i replace the rum with ?
leave the rum out
redrum...redrum...redrum...
hahahahaha, YEP. RADRUM.....RADRUM....RADRUM
HAHA first thing I thought about
2:25 he said Jaimie and him like their stuff spicy so u can put a tablespoon but then said he’s putting in a teaspoon. ? Confused
Woah, so weird seeing DJ BBQ in normal clothes.
For some odd reason, ever since I've watched this video, all I think of when I see Jamie is Brendan Fraiser..
Good lord that yank is a dose 😳
Jared Padalecki looks great with a beard.
you look so handsome here, jamie haha. handsome man cooking - what more can we ask for? :)
Jamie reminds me of slogoman
bal bla
Grams? Milliliters? This is barbecue sauce! American measurements needed!
ketchup, lol
loool frodo
Охуенно!
Almost first
wtf dude, if you hate meat, get out of here.
DJ BBQ Can you PLEASE not use the metric system?! :/
I live in the UK. They use the metric system here. Heck, most of the world uses the metric system.
I gotcha! But I just hated in culinary school! ;)
those culinary school dicks!
TELL ME ABOUT IT!!!
Love this recipe. Basically MADE for a sticky double IPA