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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 07-25-2011, 04:30 PM   #226
Knows what a fatty is.
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Great thread! Us rookies need all the help we can get
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Unread 09-03-2011, 03:52 PM   #227
Knows what a fatty is.
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I have to agree, being a greenhorn is rough! Thanks Brethren for all of the help!
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Unread 09-18-2011, 09:45 PM   #228
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Just found this great thread and had to open it back up for when Inferno returns!!! This is one of our favorite sauces! Hope you add it to your list to try!

From Al Arthur in Kansas City

Big Al's K.C. Barbecue Sauce

  • 2 cups ketchup
  • 2 cups tomato sauce
  • 1 1/4 cups brown sugar
  • 1 1/4 cups red wine vinegar
  • 1/2 cup unsulfured molasses
  • 4 teaspoons hickory-flavored liquid smoke
  • 2 tablespoons butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground black pepper
  1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.
  2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer, and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking.
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Unread 01-17-2012, 05:20 PM   #229
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I still haven't found a BBQ sauce in a bottle that I love. Home made sauce is the best so far.

plenty of recipes for me to try out in this thread. Thanks
UDS, Smokey Joe
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Unread 01-18-2012, 05:06 PM   #230
Knows what a fatty is.
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Such a good thread! I will drum up some input for you when I am home next.
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Unread 01-18-2012, 08:22 PM   #231
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Originally Posted by Brewer View Post
Haha - just threw a bag of jiffy pop in the microwave - sittin back watching watching the show
Phil, you dudes comin over to do Stevensville this summer? I hear there will be a full comp in Boise too.
PNWBA - Hayden, Idaho
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Unread 02-24-2012, 04:20 PM   #232
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So this matchlight wants to know which one of you Farkers is gonna take up where Inferno left off?
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Unread 03-16-2012, 03:48 PM   #233
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Thumbs up

Just made a variation on Mister Bob's recipe. We made it a little spicier (maybe too spicy for my wife though).

My son came in and tested it and said, "let's put this on something now, it's good". Got some pulled pork resting right now, that we're going to try this on. Can't wait!

Thanks for this thread and this forum. I really appreciate it!
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Unread 03-17-2012, 04:43 AM   #234
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I thought I would put up a post that would be an interesting idea and something I have not seen done before.
Dude, you got way too much time on your hands but if doing this makes you happy, do it.

Here's my recipe...

frohe's Kick Ass Texas BBQ Sauce

1 quart v8 juice
1 quart beef stock; de-greased
1/2 cup yellow mustard
1/2 cup apple cider vinegar
1 cup dark molasses
1/3 cup black pepper
1/3 cup hungarian sweet paprika
1/4 cup yellow onion; minced
1 bottle worcestershire sauce
1 cup chilies; you decide how hot
1/2 cup garlic; pressed

The key to the amount of heat is the chilies and how many you use. I usually make up 3 batches; one for the gringo bellies made with green bell peppers, a medium hot one made with jalapenos or Serrano, and a hot one made with habaneros.
Mix together V8 juice and beef stock. Then add mustard, cider, molasses, black pepper and paprika as you stir the sauce. Put mixture on stove to simmer. After 1/2 hour, add Worcestershire sauce, minced yellow onion, chilies, and garlic. Let the sauce simmer for about 2 hours in your smoker to pick up the good smoke taste. Stir and taste often as it simmers. After about three hours total simmering time, taste and add some salt if needed. You can put it in a blender to smooth it out. Let the sauce cool and put it in a gallon jug and let age at least a week in the refrigerator before using.
Serve on the side with brisket, ribs, chicken or over steak.
Jesus is my Lord! ... an old 55 gallon horizontal smoker, a gas grill & a CharBroil Big Easy
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Thanks from:--->
Unread 07-10-2013, 11:05 PM   #235
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Bump - this is/was a great thread, and I can only hope that infernooo (or someone else) can continue the effort
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