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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-17-2012, 07:12 AM   #16
Boshizzle
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Quote:
Originally Posted by mtomto View Post
Nice color. Do you use that everything, or pork only, etc. Just how hot spicy is it???!!!
It's made for pork and probably best on it. But I've eaten it on beef, a salad (it's not a bad salad dressing either ), and chicken.
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Unread 06-17-2012, 07:21 AM   #17
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Thanks for sharing..
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Unread 06-17-2012, 07:24 AM   #18
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I'll be having that! Thanks
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Unread 06-17-2012, 07:31 AM   #19
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Quote:
Originally Posted by mtomto View Post
Nice color. Do you use that everything, or pork only, etc. Just how hot spicy is it???!!!
It's as spicy as you want to make it depending on the type of hot sauce you like. You can vary the amounts of HS and pepper to your taste.
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Unread 06-19-2012, 07:03 AM   #20
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I had to have some of this, made a batch and marinated chicken breast in it for about 5 hours and then onto the grill (yea, it's the gasser, it's Monday) and then used the sauce on the chicken when served, this stuff is really flavorful and adds a great different taste to chicken, can't wait to try it on pork.
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Unread 06-19-2012, 09:58 AM   #21
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Wow, nice looking chicken!
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Unread 06-19-2012, 03:27 PM   #22
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Thanks Bo it looks like a perfect sauce for pork and an easy one to make.
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Unread 06-19-2012, 03:33 PM   #23
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Quote:
Originally Posted by BBQ Grail View Post
Maldon Sea Salt...now that I've heard of. I'm not sure I'd use Maldon Sea Salt. It's really classified as a finishing salt, some even think it's better than Fluer de Sel. But I'll see if I can come up with a conversion. The much smaller salt flakes make it a little harder to figure out.
By weight they should be the same I'd think as I can't imagine the density of a salt crystal being any different. Just weigh the 1 1/2 TBS Mortons on your kitchen scale perhaps?
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Unread 06-19-2012, 03:46 PM   #24
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Quote:
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By weight they should be the same I'd think as I can't imagine the density of a salt crystal being any different. Just weigh the 1 1/2 TBS Mortons on your kitchen scale perhaps?
I'd just spend the fifty cents for a 26 ounce package of table salt. Once it dissolves in all that vinegar, salt is salt.
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Unread 06-19-2012, 03:57 PM   #25
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Quote:
Originally Posted by Boshizzle View Post
I'd just spend the fifty cents for a 26 ounce package of table salt. Once it dissolves in all that vinegar, salt is salt.
Yeppers. I love this recipe BTW and am making some this weekend.
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Unread 06-19-2012, 04:43 PM   #26
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Is the mustard dry mustard seed powder or the condiment yellow mustard?
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Unread 06-19-2012, 04:47 PM   #27
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Quote:
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Is the mustard dry mustard seed powder or the condiment yellow mustard?
I'm assuming yellow prepared mustard from the OP (French's?)...
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Unread 06-19-2012, 05:14 PM   #28
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I used French's yellow out the squeeze bottle.
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Unread 06-19-2012, 05:25 PM   #29
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You know, I just got approval for three fundraisers. One for our actual organization (The Minnie Howell Good Vittles and Wood Cookery Society - A Charity for "at risk youth") in July, another for our Mexico Mission, and the third for some shoe thing for at risk kids.

I am going to do pulled pork for our org because its the highest netter....

I would like this sauce for that but will be using my rather mild Cajun Chef Hot Sauce I can get by the gallon.

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Quote:
Originally Posted by Boshizzle View Post
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.

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Unread 06-19-2012, 05:37 PM   #30
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Quote:
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By weight they should be the same I'd think as I can't imagine the density of a salt crystal being any different. Just weigh the 1 1/2 TBS Mortons on your kitchen scale perhaps?
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