RECIPE: Barbecue Boost, Quickly (BBQ) Running Gel
RECIPE: Barbecue Boost, Quickly (BBQ) Running Gel
This one's for the meatheads.
Yield: three 40g servings
Ingredients
3 tablespoons (50g) chilled gelatinous rib stock
3 tablespoons (20g) maltodextrin
3 tablespoons (50g) Kansas City barbecue sauce (ideally, Gates)
Scant ½ teaspoon xanthan gum
Steps
Combine all ingredients in a blender jar (or a cup that fits an immersion blender) and blend on low speed for a few seconds—just until thickened. You do need to use a blender here; without it, the xanthan gum won’t fully incorporate, and you’ll need to use more of it for the same thickening effect.
Use vacuum sealer to heat-seal three edges of a vacuum bag approximately 2.5” by 5”. Spoon in gel, leaving at least 1” of room at the top. Seal final edge, then cut a small incision near the top of one side to facilitate an easy tear-off.
Alternatively, decant into a snack-sized Ziploc bag and rip it open with your teeth. No one is going to demand decorum from a sweaty person splurting barbecue sauce into their mouth in public.