deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
Got yourself a Carolina style mustard sauce looks like.
Damn kids -> hog cook Friday
- Thread starter Lake Dogs
- Start date
Got the recipe here.... Boshizzle posted it. It's called: _______________
Bingo, we have a winner!!!
I must admit, I'm not a fan of most mustard sauces, and have only had one in the past that unfortunately came across a table when judging (so I have no idea to whom to ask for the recipe) that I really liked.
Anyway, this recipe is very close. It's very good, and I can tell it'll get a little better setting up a little while... We'll see how it goes with my Q.
This from Boshizzle a few months back:
Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away.
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)
Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.
Here is a delicious version of an old VA BBQ sauce inspired by a VA BBQ man named Shack. I drink this stuff straight, that's how good it is. It has no sugar in it, so sweet sauce fans may want to stay away.
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)
Mix well, let sit for at least 24 to 48 hours before serving for best results. I blend it in my Ninja, that's why it's about 16 ounces total.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
Needs 'bout 2 TBS cayenne...
The Crystal I'm using is a little hotter than a few others, but yeah, I'm thinking I may add 1tsp cayenne and let that sit a little to see where it takes it. I'm thinking it tastes great and has a nice black pepper bite, but doesn't have that little hint of a lingering burn...
2TBS? YEOW.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
Now Hance. You KNOW what I always have on hand...that one uses a half cup.:becky:
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
Good call! :thumb::thumb:
Last night it went from 7 or 8 people to now pushing 20... Friends heard and they're driving over in their boats... Impromptu party, apparently. 
'tsall good.
I suppose there are worse reputations to have.
Runnin' 'er a little hot today, on purpose. Guerry, I normally run 250-270 and really dont sweat small temp changes. Today I'm in the 270-290 range. I'd like to get these done around 3:30. The shoulders will be probably around 2:30 to 3:00, but the hams will take a little longer.
'tsall good.I suppose there are worse reputations to have.
Runnin' 'er a little hot today, on purpose. Guerry, I normally run 250-270 and really dont sweat small temp changes. Today I'm in the 270-290 range. I'd like to get these done around 3:30. The shoulders will be probably around 2:30 to 3:00, but the hams will take a little longer.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
Cool. I've decided on a pineapple juice, brown sugar, powdered mustard and vinegar mix with a touch of salt for the injection on my ham. Wish I could have a taste of yours though!
Last edited:
discmen95
Knows what a fatty is.
- Joined
- Apr 30, 2013
- Location
- Poughkee...
I actually think Crystal is less hot than most (Franks, etc.) I like it better, because I think it has a more complex flavor profile.
deguerre
somebody shut me the fark up.
- Joined
- Jul 15, 2009
- Location
- Memphis...
BAM! Exactamundo. Crystal is not hot, but it (And the original Louisiana Hot Sauce) has a distinct flavor dimension. Much preferred by me to Franks.
WHEW. Exhausted. I'll see if I cant get some pics out a little later, but probably tomorrow morning. Only 14 showed, but we had a great time... Friends left with 2 gallon bags of Q. I have 2 in the fridge, and 4 in the freezer... I really enjoyed cooking the hams, but they're just not as flavorful as the shoulders. Next time we'll probably just do shoulders (coming soon; our July 4th party but it's been moved to July 20th for a ton of stupid reasons).
G'nite y'all. Pics tomorrow.
Oh, you're probably right, perhaps not as hot, but a better flavor IMHO.
The Shack Attack was a hit with those of us who like NC style Q. Me, I like all types, and afraid that my waist line bares evidence...
G'nite y'all. Pics tomorrow.
Oh, you're probably right, perhaps not as hot, but a better flavor IMHO.
The Shack Attack was a hit with those of us who like NC style Q. Me, I like all types, and afraid that my waist line bares evidence...
Was right at 11am yesterday (4.5 hours into the cook), "the turn" I call it; foil time. A few quick pics, I dont like to delay in this step:
Shoulder; PLENTY of smoke on 'er. Time for foil:
These quick pics happened right at 6:30 and I had to "shoo" the kids away to get it. We were bringing out the coleslaw and calico beans and what-not. Sorry no pics of the different sauces. This (what hasn't been eaten so far) is about 10 gallon bags worth of Q. We ate approximately 2 bags worth last night, 4 in the freezer, 2 given away, 2 in the fridge:
Shoulder; PLENTY of smoke on 'er. Time for foil:
These quick pics happened right at 6:30 and I had to "shoo" the kids away to get it. We were bringing out the coleslaw and calico beans and what-not. Sorry no pics of the different sauces. This (what hasn't been eaten so far) is about 10 gallon bags worth of Q. We ate approximately 2 bags worth last night, 4 in the freezer, 2 given away, 2 in the fridge:
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