Comments | vegancooking: Cherry Chipotle Barbecue Sauce

catnip13 in vegancooking

Cherry Chipotle Barbecue Sauce

Dec 12, 2010 16:53

I just bottled up a batch of this for holiday gifts, so it's fresh in my mind. I used frozen cherries I picked back in June, but those of you in the Southern Hemisphere can use fresh ones right now ( Read more... )

barbecue grill foods, sauces/gravies

Comments 5

joyreach December 13 2010, 06:33:34 UTC

Waaaant.

Thanks for posting this!

bumberrshoot December 16 2010, 20:00:03 UTC

did you make those ribs? i made them last night after seeing them on a blog- after i baked them they did not look nearly as nice as the photos, and the texture was off. i think they had to be baked longer. how did yours come out?

catnip13 December 16 2010, 21:25:37 UTC

Mine always come out perfect, though I actually lay them out in a slab on a cookie sheet. Is your oven temp off, maybe? I make them several times a year.

bumberrshoot December 17 2010, 00:24:03 UTC

my oven is wonky, but i have an oven thermometer to keep my eye on it. i had trouble getting the dough to cover the entire bottom of my pan, it kept shrinking back, so the pieces were a bit thick and underdone. i also didn't grill them on an outdoor grill, i used a steam grill, then pan cooked them so they'd brown, but they were underdone. the texture was just off. i think i should have baked them longer and worked harder to get them thin! i'll try again. the only way i am ever successful with seitan is when i roll it into aluminum foil like a tootsie roll and bake it.

catnip13 December 17 2010, 05:16:12 UTC

Try not kneading it like the recipe says to do - I just barely mix them like biscuits, and then roll it out as thin as I can on a cookie sheet. I also just cut it into long strips (with a heavy duty pizza wheel) after it's baked rather than messing with scoring them. My daughter eats them with catsup without additional grilling, just out of the oven.