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Unread 03-12-2011, 03:36 AM   #165
infernooo
On the road to being a farker
 
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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QUOTE=btcg;1536845]Infernooo,

Question: what are you doing with all of this sauce? You'll have a 5 year supply by the time you're done. ;)[/QUOTE]

Putting the best ones aside to see how they age and for later comparisons!

Quote:
Originally Posted by ShutYrMouth View Post
try this one if ya'd like.
my brother and i whipped this one up one day.
MUST use fresh blueberries. DONT add extra sugar. Will turn gelatinous.
If ya make it correctly, it has an awesome color and flavor.


Add to pot on the stove. Stir in each ingredient. Use a emersion blender to blend it all together. Cook on low until its good.

Blueberry BBQ Sauce

1 cup ketchup
3 tablespoon molasses
1 tablespoon worcestershire
1 cup fresh blueberries
2 tablespoon white vinegar
2 tablespoon salted butter
1 tablespoon chipotle tabasco
1/4 cup brown sugar
1/4 cup honey
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon allspice
1/4 teaspoon onion powder
2 teaspoon oj
Ooooo blueberries, looks very interesting! Added to the list, thank you ;)

Quote:
Originally Posted by chromestacks View Post
although I was hesitant, here is the one I like the most:

1 cup ketchup
1 cup coke a cola soda
1/4 cup A-1 steak sauce
1/4 cup worchestershire sauce
1/4 cup lemmon juice
1Tbs onion powder
1Tbs garlic powder
1Tbs cummin
1 ts black pepper
14 Oz KC Masterpiece BBQ sauce

Add all liquid ingredients to a 4 qt pot and bring to a boil. wisk in dry ingredients and simmer until sauce thickens. remove from heat and allow to cool to room tempature. refrigerate overnight before using for best results. This is not my recipie but one I found on the internet and modified verry little. orgin.....unknown


Thank you Sir, looks very interesting! I appreciate you admitting that it is not originally yours either.

Quote:
Originally Posted by deguerre View Post
Actually, one of my favorite sauces on pulled pork (accompanied by a sweet vinegar slaw) is simply 2 cups cider vinegar, 1 and 1/2 TBS cayenne, 1/2 TBS salt and a slice of lemon. Shaken and left to sit overnight. Shake before serving as the cayenne settles out.
I love something very similar to that (cider vinegar, salt, white pepper, cayenne, sugar)

Quote:
Originally Posted by mtomto View Post
Very cool thread..despite the paranoia from some...I saw my Sauce...and found a couple variations I might like.

I dont post much, but been here a long time. To that I'll say some people need to get over themselves.

Peace and Good Q to U.
Thank you for the support!

Quote:
Originally Posted by N8man View Post
Been sorta busy, I just saw this....I posted this a while back
and am more than happy to share it again......

This is the Recipe to my Signature BBQ Sauce....I've gotten great compliments from
Friends and Family...Or they are trying not to hurt my feelings, you decide....

Big N8's Smokin' Pot Habanero BBQ Sauce..

64oz. Catsup
16oz. Mango Jam, I like Goyo
1 cup Apple Cider Vinegar
1/4 cup Molasses
1 Tbls. Minced Garlic
1 Tbls. Minced Ginger
2 cups PineApple Juice
10 minced Habaneros, Veined and Seeded if you
want Mild, or not if you want Die Hard, ForeHaid Sweating, Internal Combustion!!!!
1/4 cup Worcestershire Sauce
1 Large Yellow Onion Diced and Chopped
1/4 cup Amaretto
2 Tbls. Olive Oil

With a Large Pot on Medium Heat, Coat Pot With Olive Oil
Sweat the Onions until Translucent, then add the Habaneros, cook for Three Minutes then add the Garlic and Ginger, Stirring Often, and Cook for Three more minutes then add remainder of ingredients...
Turn Heat to Medium Low and Simmer for Six Hours, Stirring
every 30 minutes or so, until the Sauce is reduced by One Fourth...
I then take a Stick Blender and Blend for a Minute until Smooth...
Trust Me, it's Worth the Effort....The Flavors Meld and BBQ Nirvana
is not far behind....
Take off the Heat and Let Cool for One Hour...
Enjoy!!!
Looks fruity and very interesting... added!

Quote:
Originally Posted by SCRedneckBBQ View Post
Here is the one we use for our whole hog (But can be used for Boston Butts as well)

Sorry we don't really measure

Apple Cider vinegar
Red Pepper
Black Pepper
White Pepper
Brown Sugar

Mix it all in a pot and bring to a boil, then simmer. What you want to do is let the vinegar cook down. Add it to the pork after the pork is ready to pull. Let the meat simmer in the vinegar sauce for a while. Enjoy. Search my threads and you can see how we simmer it for a whole hog.
I use something very similar for pulled pork, perfect partner! Not suited the best to other cuts/dishes though.

Quote:
Originally Posted by imaisufan View Post
I've become a fan of Big Bob Gibson's Championship Red - From Chris Lilly's, Big Bob Gibson's Cookbook.

It's great on it's own, and fun to experiment with additions such as various fruit preserves, onions, whiskey, etc. For me it seems to go really well with chicken, and as a light last glaze on ribs with a rub slightly heavy on the chili powder.

Memphis-Style Championship Red Sauce
Makes 4 cups


1.5 cups ketchup
1 cup water
1/2 cup apple cider vinegar
cup tomato paste
cup brown sugar
3/4 cup corn syrup
cup pure maple syrup
1/3 cup honey
5 tablespoons molasses
4 teaspoons salt
4 teaspoons Worcestershire sauce
4 tablespoon applesauce
1 teaspoons soy sauce
1 teaspoons liquid smoke
1 teaspoon onion powder
1.5 teaspoon cornstarch
teaspoon dried mustard powder
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon ground cumin
Combine all the sauce ingredients in a medium non-reactive saucepan and blend well.

Bring to a boil, then reduce heat and simmer over medium-low heat for 10-15 minutes. Allow the sauce to cool, then transfer to a tightly covered jar or plastic container.
I have tried his bottle commercial red sauce, but have not tried the one from his recipe book - looks great, thanks!

Quote:
Originally Posted by landarc View Post
Wow, nice review Infernoo, I am glad you are sticking with this and it did not get removed. It looks a lot like a beer scoring system I like to use.
Thank you Sir ;)

Quote:
Originally Posted by chambersuac View Post
this is a good thread after all. Yay. :)
Thanks for the support!

Quote:
Originally Posted by inv3ctiv3 View Post
Great thread! Gonna have to come back to this and make some in a few weeks (just got a gallon of blues hog haha).
Haha I hope I can help you decide which to make ;)

Quote:
Originally Posted by justjack View Post
Well I'm impressed mate, comprehensive reviews and you're making good headway already. I tips me lid, and look forward to reading more.

Thanks for this excellent and informative thread.
Thanks for the support, much appreciated!
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