Mesa BBQ is a flavorful combination of acidic and smokey ingredients. It cultivates a depth of flavor and allows you to experiment with different sauce styles.
Some people draw a line between BBQ and grilling, claiming that only foods cooked low and slow with wood smoke are true barbecue. However, that distinction is largely one of common usage.
- Chilli Flakes
Crushed red pepper, also known as chili flakes or chilli flakes, are a spice/condiment made from crushed dried chili peppers. These flakes can range in heat level depending on the type of chili peppers used (cayenne is the most common) and whether the seeds and ribs are removed. They can be sprinkled on food to add a spicy peppery flavor and a kick of heat, or added to sauces as a seasoning.
They are a staple in many American recipes, especially those influenced by Southern and Cajun cuisines, like jambalaya, gumbo, beignets, and barbecue rubs. They are also commonly used in recipes for chili, sandwiches, and scrambled eggs. They are often available in jars or bottles at grocery stores, but they can be easily made at home, too.
Red pepper flakes contain capsaicin, which has pain-relieving properties. When applied topically, capsaicin reduces joint pain and muscle soreness by blocking nerve signals from the brain to the muscles. This is why they are sometimes included in pain reliever creams or ointments for arthritis and other inflammatory conditions.
When making red pepper flakes at home, it is best to start with a small amount and add more in increments as needed. This is how you can control the heat level and ensure that your dishes are not overpowered with spicy pepper. It is also recommended to wear gloves when handling chili peppers or chili flakes. The phenolic compounds in these spices can linger on your hands long after washing them, which can cause irritation. When using them in cooking, it is important to always cook to taste and not over-season dishes. Adding too much can overpower other flavors and lead to bitterness or burning sensations in your mouth.
- Chipotle Peppers
Chipotle peppers (pronounced chi-POHT-lee) are smoke-dried jalapeno peppers. They have a smoky flavor with underlying bitter and fruity notes, and they are usually medium-level spicy in terms of Scoville heat units. They are most commonly used whole, dried and canned in the adobo sauce that gives them their name.
A variety of methods can be used to smoke chipotle peppers, including a smoker set at between 120 and 140 degrees Fahrenheit or in the oven with the door open a crack. When smoking a batch, it is best to smoke the peppers until they are leathery and wrinkled with a dark reddish-purple color. They should also shrink in size after drying. There are two primary types of smoked chipotle, morita and meco, with morita peppers being the most common in the US. Meco is typically grayish tan with a dusty appearance, and it has a slightly milder flavor than the morita variety.
Once the chipotle peppers are smoked, the skin can be removed with the back of a knife. The seeds and veins can also be removed, but this is optional and may not improve the flavor of the peppers. The peppers can then be ground up or chopped up and added to recipes to add a smoky and spicy note.
Ground chipotle can be mixed with other spices and herbs to make a rub for grilling meats or added to simmering soups and stews. It can even be sprinkled on roasted vegetables or over a bowl of popcorn. Mixing a few varieties of the peppers can create interesting flavors and levels of spice, so be sure to experiment! Wear gloves when handling the peppers to avoid capsaicin sensitivity and to prevent burning your hands.
- Cumin Powder
Cumin is a warm earthy spice with citrusy undertones that add depth to rubs, marinades and soups. You can find cumin seeds in whole form or ground (also known as jeera powder) in most grocery stores. It is also a common ingredient in many spice blends including garam masala, curry powder, taco seasoning and achiote blends like ras el hanout and bahaarat.
The seeds are harvested from the cumin plant (Cuminum cyminum), which is a member of the parsley family. The seeds are small, boat-shaped and resemble caraway seeds in appearance. They are brownish-yellow in colour and have a strong aroma due to the presence of essential oils such as cuminaldehyde, ss-pinene, l-cymene, and g-terpinene. (2)
Roasting whole cumin seeds releases their flavour and oils and is a crucial step in the preparation of Indian dishes. It also extends their shelf life. When whole cumin seeds are roasted and ground they become what is known as ground toasted cumin, which has a deeper flavour than regular commercially prepared ground cumin. The difference between the two is that roasted cumin contains a few more compounds such as l-cymene and ss-pinene which impart additional flavour elements.
You can make your own roasted cumin powder by following this recipe. You can also purchase ground toasted cumin at most grocery stores. It is important to note that ground cumin loses its rich flavour over time, so it is best to use small quantities and replace often. In a pinch, you can substitute cumin with other spices, such as caraway seeds or fennel seeds. Fennel seeds are similar to cumin but offer a more distinct anise-like, licorice flavour and do not deliver the same earthiness or citrusy notes.
- Vinegar
A kitchen essential, vinegar is used in all manner of preparations. Typically made from wine, cider or distilled grain alcohol, it is fermented through two distinct biological processes that change natural sugars into acetic acid. The first process occurs when yeast converts sugar into alcohol. The second happens when a group of bacteria called “Acetobacter” turns the alcohol into acetic acid. To make vinegar at home, one of the most common methods involves using a piece of hot charcoal from a fire pit, BBQ or wood-fired oven to heat a barrel filled with wine. Once cooled, the piece of charcoal is inserted into the barrel and left to sit for a week or so until a vinegar “mother” forms on the surface of the liquid. Once this happens, the vinegar can then be strained into a clean glass bottle and stored in a cool dark place.
Vinegar is used to flavour foods and is also a very popular ingredient in the pickling of vegetables, fish, meats, fruits and other ingredients. The high acetic acid content in vinegar functions as a natural preservative and can keep food safe from pathogens if submerged in it for weeks (or even longer if canned) at a time.
White vinegar can be found in a wide variety of salad dressings and marinades, where it perks up the flavours of green vegetables and adds brightness to sauces. In addition, the chemical properties of vinegar can help tenderize meats when used in recipes that call for it to be added to a marinade. However, too much vinegar can render proteins mushy so don’t leave food in a marinade for any longer than the recipe calls for. Vinegar is also used in some recipes as an alternative to salt to season and bring out the flavour of certain foods.
- Hot Sauce
Hot sauce is a great way to bring new flavor and spice to your food. However, it’s important to be aware of the ingredients that go into your sauce. You should look for a condiment that is low in sodium, free of preservatives, and artificial additives. Hot sauces can also provide a heart-healthy dose of capsaicin, an essential nutrient for maintaining good health.
There are a variety of different types of hot sauce, with each one containing its own unique blend of ingredients. Generally, hot sauces can be categorized by their ingredient choices and whether or not they use vinegar. For example, a Cajun style sauce will usually feature a tangy vinegar base with a mix of jalapeno and cayenne peppers and spices. This type of sauce is popularized by brands like Tabasco and Crystal Louisiana.
Other hot sauces use a fruitier base, often with molasses or ketchup in addition to the peppers. This can give a sauce a sweetness that pairs well with certain meats and dishes. For example, Rufus Teague Touch O’ Heat BBQ sauce has a sweeter base and is paired with applewood-smoked jalapeno, chipotle, and habanero peppers for an even more flavorful combination.
If you’re considering making your own hot sauce, it’s important to test it out on a wide range of people. Invite friends and family over to see what their reaction is. Also, attend hot sauce and spicy foods shows to meet other producers and learn more about the industry. Finally, consider how you’ll package and label your product. A professional-looking label will help your sauce stand out from the competition and appeal to customers. If you’re not ready to make the jump into a production kitchen, many companies offer services that will take your recipe and turn it into an edible product, all while complying with FDA regulations.
