Somehow the thread got unwatched, so all these wonderful replies went over my head. Thank you everyone.
I do not know the region bbq I prefer. I like when things are sweet and sour at the same time, and I love a bit of spice warming the mouth without burning my taste buds to a crisp.
Thank you mate, I'll look into that
You will be amazed at what I can do wrong
My worst dish was horseradish shredded and fried on a pan. I read somewhere a bit of vinegar could help mellow the taste. I was out of vinegar and thought "Hey maybe something slightly acidic and sweet".... I used the juice from a fresh orange. Spoiler alert. It tasted like and had the consistency of vomit. As Kip said, it could maybe be used for forced patina xD
I really like the simplicity, Hope to get a chance to give all these recipes a spin soon
Thanks for the detailed response, it helps me immensely. I'm a biologist of background with focus on labwork and I prefer things as precise as possible
it increases the odds of things working out for me.
Never seen liquid smoke in stores, but haven't known to look, Maybe it exists
No smoker unfortunately.
Once again thank you everyone, sorry for the radio-silence it was not voluntary