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Unread 01-25-2011, 06:44 PM   #11
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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First, I've had many GREAT sauces, sauces that stand on their own, sauces that truly
make cardboard taste great. To me, this sauce doesn't compliment BBQ but masks it.
Below is our sauce recipe that compliments the meats and our rubs. It is thin enough
that if used in small amounts compliments the smokey meat flavors. And with that,
IMHO, sauce should never have smoke flavor; that's what the meat is for, right?

Starters:

55oz+- Contadina Tomato Sauce
28oz Steens Pure Cane Syrup
18oz Bama Grape Jelly
6oz Lee & Perins Worchestershire Sauce
1/2 tablespoon of cayenne pepper
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon chili powder

Mix all of the above and warm.

We use this (above) on chicken.

For pork and beef:

1 part Blues Hog Original
1 part Blues Hog Tennessee Red
3 parts our sauce (above)

For ribs we'll mix:

2 parts Blues Hog Original
1 part Blues Hog Tennessee Red
2 parts our sauce
__________________
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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