Need alternate to Worchestershire Sauce

[GregE]

I am allergic to the vinegar in worchestershie sauce.
Does anyone have suggestions on what to use
to wet the brisket with?

GregE

[JasonB]

I am allergic to the vinegar in worchestershie sauce.
Does anyone have suggestions on what to use
to wet the brisket with?

GregE

Well...in the chemistry of cooking, the vinegar is the part that does the work in W-sauce (i'm too lazy to type it out ;) )
Vinegar is nothing more than a dilute aqueous solution of acetic acid...therefore, you have to find something else with similar acid content. You could try various fruit juices...one of my favorite to use is Pineapple juice. infact, one of my suggested marinades for really tough cuts of meat is to take a couple Kiwi's (the fruit, not the people) and smash them up real good (seeds and all) and add them to a large can of pineapple juice. soak the meat in this for about 10 minutes (much longer and you will have meat soup LOL), then grill to your liking.

The only problem with using fruit juices is that you are going to add alot of carmelizing sugar to the mix...and there is already some in the TBBQR.

Another thing you could use that has some similar impact to the chemistry of the food is beer. beer is a great lubricant to get the rub to stick.

[txbbqcarrie]

I must say JasonB that is very interesting...I am impressed!

[JasonB]

I must say JasonB that is very interesting...I am impressed!

Thanks Carrie! Kiwi's are the most incredible tenderizers ever. you can take a kiwi and smash it up all over a flank steak and grill it hot, it will come out like you baked it (provided you don't dry it out :) )

[texasbill]

GregE:
I have used mustard before with some good results. It will leave the meat with a little more crust. Not sure if there is vinegar in there or not but my guess is yes.

I love what JasonB gave us. The Kiwi is a must try for me now. I use fruit juices sometimes myself.

Another alternate is beer as Jason wrote but CoCa Cola is good too. You can use any to your liking here. And these have no vinegar.

I have also used hot sauce, such as a tobasco. But this will also have vinegar in it. So try the beer or Coke.

Let us hear how they work out.

Bill
TexasBBQRub

[SpongeBob]

I had to bump this as I never knew that Kiwi is a great tenderizer. I think it would open some new possiblities with cooking at least for me.

[Stan41]

I have seen powdered worchestershire sauce, but don't know where it is available.
Stan

[Stan41]

Here it is:

http://www.spicebarn.com/worcestershire_powder.htm

[Wornslick]

I use mustard for the pork products and have seen it used on Brisket. I have been thinking about trying terriyaki sauce. :D

[bigwheel]

Joe Ames had a secret concoction called "Dubya" Sauce. Which was sorta like wooster powder on steroids but it did not contain anything acidic. That was part of the beauty of the plan in that a person added their acid in the form of vinegar..wine javalino jurine etc. Might give his boy a holler and see if he still got any laying around. Its very good. Makes a great salad dressing too. Then on the other hand there has been a million briskets not swabbed down with anything which come out tasting just fine. Now yall can keep them flesh eating fruits. Might as well pack it down with Adolf's meat tenderizer. Gives the same mouf feel. Sorta like wet puffy cotton if ya know where I'm coming from here. If it all that tough meat might as well make hamburgers out of it.

bigwheel

[HFD26]

Try olive oil or water, it works every time.

[BluDawg]

I am allergic to the vinegar in worchestershie sauce.
Does anyone have suggestions on what to use
to wet the brisket with?

GregE

I don't care if it is a brisket, a pork butt or ribs I don't put any thing wet on the meat. I rinse it good under cold water pat it dry with a paper towel apply my rub directly to the surface and wrap it in plastic wrap. It goes in the icebox over night. The moisture in the meat will mix with the rub to make a slather. The day of the cook it comes out to warm up for an hour or two. Once the pit is up to temp. I shake on more dry rub and put it on the pit. Mustard is fer Hotdogs!!. If you feel the need to play with wet stuff inject that sucker. A good brisket injection IS: Mc kormicks AU Jus Rehydated with coffee and add 1 Tbls of your rub. inject every sq in. do this when you remove it from the icebox and before you shake on more rub.

[BluDawg]

I am allergic to the vinegar in worchestershie sauce.
Does anyone have suggestions on what to use
to wet the brisket with?

GregE

I don't care if it is a brisket, a pork butt or ribs I don't put any thing wet on the meat. I rinse it good under cold water pat it dry with a paper towel apply my rub directly to the surface and wrap it in plastic wrap. It goes in the icebox over night. The moisture in the meat will mix with the rub to make a slather. The day of the cook it comes out to warm up for an hour or two. Once the pit is up to temp. I shake on more dry rub and put it on the pit. Mustard is fer Hot dogs!!. If you feel the need to play with wet stuff inject that sucker. A good brisket injection IS: McCormick's AU Jus Rehydrate with coffee and add 1 Tbls of your rub. inject every sq in. do this when you remove it from the icebox and before you shake on more rub.

[Fred]

Extra Virgin Olive Oil (EVO) / Mustard works, but something in the chemical makeup does not allow the spices to absorb or breakup as well - if I am not using a BBQ sauce in the wrap, I use beef stock, pineapple juice or cranberry juice. Plane water & a handful of salt works as well.

[bigwheel]

I aint a big fan of rubbing anything down with any type of straight oil. I have tried it several tims and found it wanting. Now put a little vinegar in there and use it for a marinate it becomes a whole new breed of cat. Got to have my Eyetalian dressing for chickens and other barnyard avians. Know some who use it as a brisket soak. Course real Mejicans use it as a soak for skirt skirt wrapped inside a flour taurpolian which acquired the term fajita from some Gay Chef over on Oaklawn in Big D back in the 80's.

bigwheel

[ezgoin]

I haven't had any problems getting TBBR to stick on the bare meat. As far as the woosty goes, you couldn't have more than a Tblsp or two that is actually on the meat unless you try to alternate woosty, rub, woosty, rub.