http://www.abc.net.au/news/2015-08-25/tasmanian-barbecue-blokes-prepare-for-national-bbq-championship/6721274
Special thanks to Leon Compton and Damien Peck from Mornings on ABC Tasmania for their support! Recently on you tube I watched a video where some lamb was smoked low and slow and as an option a vinegar based dipping sauce was provided. Unfortunately no specific ingredients were given, nor for that matter a recipe as to how to put the dip together, never the less I thought I would concoct something similar myself. It was basically white vinegar, brown sugar and fresh mint reduced over low heat. The mint didn't really come through but in no way did the sauce taste as tart as white vinegar alone so it must have had some effect as I hardly used any brown sugar at all. When the lamb was ready we carved t up and there was a lot of debate as to whether to dip or not to dip. There is no doubt that the dip gave the Lamb that "pop in your mouth" but the general opinion was that it subdued the smokey flavor in the lamb. It was tough; Without the dip the flavor profile was awesome and with the dip it was just as good but a completely different flavor profile. In saying that everyone kept on dipping away so there must have been something in it. Give it a go - what do you think?
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