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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 12-30-2012, 07:47 PM   #16
medeloach
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Default I made some Roxy's and am gonna try this one I found:

1 large onion, finely diced
6 cloves garlic, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground cumin
2 tablespoon olive oil
1 cup brown sugar
1/4 cup molasses
1 (40 oz) bottle tomato ketchup
1 cup apple cider
1/2 cup cider vinegar
2 tablespoons yellow mustard
1/8 tsp. mesquite smoke (just a few drops - optional)
3/4 teaspoon sea salt
1/2 teaspoon black pepper, freshly ground

The only difference is that I don't have apple cider - I have apple juice, but I think it'll be fine. To be honest, I've never tried a recipe that had molasses in it, so I wanted to try it. As far as the thin vinegar-based sauces, I'm really not that into them. Perhaps it's because I'm originally from the SOUTH Carolina Lowcountry and that's really a North Carolina thing...

Pron coming tomorrow. Hope everyone has a great New Years Eve!

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Unread 12-30-2012, 11:04 PM   #17
Militant83
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Any Carolina style vinegar based sauce
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Unread 12-31-2012, 07:48 AM   #18
davidgibson
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Big Bob Gibson’s Championship red sauce
2 cups ketchup
2/3 cups dark brown sugar
1/2 cup distilled vinegar
1/2 cup water
2 tablespoons honey
4 teaspoons Worcestershire sauce
4 teaspoons liquid smoke
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/8 teaspoon celery seed


I actually heat this over low heat to help infuse all the flavors then let it cool.
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Unread 12-31-2012, 10:07 AM   #19
captndan
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ENC sauce does not have ketchup in it. The rest of you are NUTS! KISS
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Unread 12-31-2012, 01:13 PM   #20
Johnny_Crunch
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Can I vote for none?
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Unread 12-31-2012, 02:40 PM   #21
Bluesman
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Quote:
Originally Posted by Johnny_Crunch View Post
Can I vote for none?
Like I said Nekkid.............
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Unread 12-31-2012, 02:51 PM   #22
JD McGee
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I like a simple Carolina red sauce...and slaw!
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Unread 12-31-2012, 03:40 PM   #23
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I always pan my butts at about 160 to collect the drippings. While my butts are cooling I defat the drippings and add in ACV, pepper flakes and brown sugar to taste, simmer it a bit then mix it back into the pulled pork. It's more of a flavor enhancer than a sauce but it's damn good.
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Unread 12-31-2012, 04:18 PM   #24
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I like a Carolina mustard/vinegar based sauce like Big Daddy's recipe. http://bbq.about.com/od/barbecuesauc...r/blb00114.htm

(Except I don't add the liquid smoke because I've already smoked the pork. )
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