What to put in the smoker this weekend?

**JohnnyDrama** · 03-14-2021, 18:39

Hell to the yeah!

**Irving** · 03-14-2021, 18:43

I know it's boring chicken pictures, but yesterday I tried making a garlic parmesan and a BBQ flavored sauce, in addition to the original, that I made more spicy. I tried thickening up the garlic and regular sauce with flour so it would stick to the wings better, but it didn't work that great.

You can see how the flour made the sauce look chunky/cloudy. Fortunately, it only looked weird and didn't effect the taste at all.

**00tec** · 03-14-2021, 18:50

When your using flour (or cornstarch) to thicken stuff like that, the trick is to mix a bit of flour in some water first, then add to your sauce and bring to a simmer.

**Irving** · 03-14-2021, 19:19

Hmmm, I was basically simmering as I made each sauce. What is the function water performs in this scenario? What is the ratio of water to flour?

**00tec** · 03-14-2021, 19:22

If you dump flour straight into a warm sauce, it tries to make dumplings, your clumps.
If you dissolve the flour into cold water first it won't do that. (I guess you could use some cold sauce to do the same).
When I'm making a thickener, I mix a batch about as thick as I can make it, then slowly add to get to the desired result.

**Mykidsdad** · 03-14-2021, 19:26

Originally Posted by Irving

Hmmm, I was basically simmering as I made each sauce. What is the function water performs in this scenario? What is the ratio of water to flour?

Like thickening sauces, make a slurry of cold water and cornstarch proportions are less important than housing cold water at stirring to keep cornstarch in solution. Sauce will not reach full thickening potential until it comes to a boil , so don?t add more until it thickens. If too thick add a bit more water and cook through,

Cornstarch adds thickness without the uncooked paste taste of flour.

Arrowroot is also good as a thickener.

You can also make a blonde roux and keep in fridge for a week to use as needed, Butter, neutral oils or even bacon grease or duck fat are great to use as a lipid for making a roux.