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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 01-30-2013, 10:22 AM   #196
Robicus129
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Sounds awesome! Making some tonight! Thanks for sharing.
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Unread 01-30-2013, 10:48 AM   #197
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Doing some ribs for that football game on Sunday. I will try and make some of this tonight and get it ready for the game. Does the type of Paprika make a big difference?
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Unread 01-30-2013, 03:25 PM   #198
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Quote:
Originally Posted by Bludawg View Post
I cut the vinegar by 1/4 cup and replace it and the water with apple juice.
I tried that with apple cider in the fall and didn't really like it.
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Unread 01-30-2013, 03:27 PM   #199
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Quote:
Originally Posted by This is not your pork! View Post
So either I'll have to find a large bottle of hot sauce, or I'll try with Sriracha on my next batch.
I've tried it with Siracha and really liked it. Both are good- Louisiana hot sauce as well as siracha.
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Unread 01-30-2013, 03:37 PM   #200
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Thanks for sharing the recipe, i think I may give it a shot this weekend.
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Unread 02-01-2013, 06:25 PM   #201
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Quote:
Originally Posted by basuraman View Post
Doing some ribs for that football game on Sunday. I will try and make some of this tonight and get it ready for the game. Does the type of Paprika make a big difference?
I use Hungarian paprika or McCormicks brand that is sold at a local store.
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Unread 02-01-2013, 08:37 PM   #202
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I made this and let is sit for a few days in the fridge. Last night while making my lunch (chicken breast) I drizzled some of this on there. Wow! I really like the taste of this on the chicken. This is a keeper for sure!!!!

I used Sriracha for hot sauce, pinch of cayenne and used fresh cracked peppercorns--yum!
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Unread 02-03-2013, 02:35 AM   #203
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Made some of this last night. Pretty good but kinda tasted like the hot sauce I used (Red Rooster) and some vinegar. Gave it a taste tonight and it had some xtra flavor it didnt seem to have yesterday. Grabbed some leftover PP I had in the fridge and went through half a small bottle of this stuff. Good stuff. Gonna start playing with it now and throw in some tweaks. Thanks for posting.
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Unread 02-03-2013, 02:44 AM   #204
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I gotta try this. Really excited, just need to get a few of the ingredients.
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Unread 02-03-2013, 02:52 AM   #205
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Its funny- everyone thinks its best on chicken, but I like it best on pork, esp pulled.
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Unread 03-04-2013, 10:56 PM   #206
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Just made my second batch tonight, going to be using it again on some ribs I made a couple weeks ago. This stuff is incredible.

I did add brown sugar and Hunt's 100% Natural ketchup to make it stick to the ribs a bit more and sweeten it up for the midwesterners here. Turned out great.
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Unread 03-05-2013, 09:15 PM   #207
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Quote:
Originally Posted by Yendor View Post
Just made my second batch tonight, going to be using it again on some ribs I made a couple weeks ago. This stuff is incredible.

I did add brown sugar and Hunt's 100% Natural ketchup to make it stick to the ribs a bit more and sweeten it up for the midwesterners here. Turned out great.
Sounds like a tasty addition!
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Unread 03-05-2013, 09:39 PM   #208
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I did a batch of the original and a batch of Cajun blend.Next up is Honey.Very good base to start out and tweak it til it fits what you want.Thanks for the recipe my friend.
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Unread 03-05-2013, 09:57 PM   #209
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I have tweaked it pretty far but the original is still great as well.
Very happy to have learned of this!
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Unread 03-06-2013, 01:46 AM   #210
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It's my night off work and I just whipped up a batch of this stuff about 2 hours ago. Tastes pretty good from the get go, but I'm going to let it sit in the fridge for a couple of days to let the flavors meld. I will use on sunday or monday when I do my first butt in my new 22.5 WSM.
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