Any other barbeque aficionados out there?

[Thor]

One thing that is going against me is I LOVE sauces which always seem to include sugar, tomatoes and chilli. Still working on that one.

I really like to barbeque as well but no longer have the space available to do it. :(

I just worked on a sauce last week but it needs some tweaking as it isn't thick enough. I used pomegranate juice as the base and added a few cranberries in an attempt to thicken it. I may add more the next time. I also put in a spice blend that included salt, pepper, garlic powder, granulated onion, savory, mustard, white pepper and thyme. I also added some xylitol but ran out and added some blue agave out of desperation. It actually came out pretty good and works nicely as a marinade.

I was making burgers the other day and to avoid the sugar in the ketchup, I decided to try to make my own. It came out surprisingly tasty. I used pureed tomatoes, salt, black pepper,pink pepper, xylitol, apple cider vinegar and soft red onions (let them simmer in ghee until they start to caramelize). For a barbecue sauce, I would definitely add garlic, too.

On a side note, I succeeded in making a real chocolate mousse using xylitol instead of sugar and a combination of ghee, raw cacao powder and xylitol in stead of melted dark chocolate. It came out a bit on the sweet side but I'll post it in the recipe forum as soon as I've perfected it :P

Has anyone found a substitute for chilies. I must admit that I miss spicy food even more than I miss coffee and supplements to black, green, pink and white pepper corns would be welcome.

 

[D Rusak]

On a related note, has anyone found a good recipe for carne asada? It seems hard to do without a lot of our fearsome no-nos. I've experimented just a little, and while I've come up with some tasty things, still not anything that tastes authentic to me.

 

[durabone]

Hey Johnno;

Thanks for the post! That's me too, 365/Eucalyptus. Actually, Redwoods by my digs.

I recently tried using my LeCreuset Dutch Oven directly on my gas grill. I cooked a cuban Arroz con Pollo.
It was sizzling up a storm, smell oooo, yum. So I recommend this idea. More social than the kitchen.
Most pans were made for gas stoves anyway, a wok would be a gimme.

Speaking of Argentine delights, this large-format book is an eye popper:

Seven Fires: Grilling the Argentine Way -Hardcover
Francis Mallmann (Author), Peter Kaminsky (Author)