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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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03-08-2011, 12:43 PM | #151 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Wampus, good luck. For what it's worth, I found that sending infernooo $500 US
helps. ;-)
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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03-08-2011, 01:33 PM | #152 |
Knows what a fatty is.
Join Date: 01-24-11
Location: Vancouver, WA--Across the Columbia River from Portland, OR
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I am laughing at Lake Dogs! Again, Infernoo I love what you are doing here. I look everyday for an update. Thanks for doing what you are doing. This newbie is enjoying it.
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Traeger Lil' Tex Elite (BBQ07E). My perfume is Eau Du Traeger. Pink Thermapen. |
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03-08-2011, 01:36 PM | #153 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Yeah, Infernoo...thanks...and thanks to all who submitted your recipes.
Next I think that everyone should send me their very best cherry sauce recipe. Especially any Asst. Deans or Deans that also run a catering company in California. Remember, I'm a Pastor and I can't share it with anyone else. ;)
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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03-08-2011, 02:24 PM | #154 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I've been very clear that it's not MY recipe. It's just my favorite, or "go to" recipe that I make at home. I love it. If infernooo doesn't like it, I'll pass his review on to Steve Raichlen!!!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-09-2011, 01:27 PM | #155 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Just wanted to jump in here and say Thanks to all who are submitting their recipes, and especially thanks to infernoo for making them and grading them. I'm new to BBQ but I'm a huge fan of making my own sauces, and there's quite a few in here I'll be trying out.
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03-09-2011, 02:52 PM | #156 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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^^^ Yep, infernooo is doing a great job. The whole thread is pretty cool. Send him money if you like his reviews (it'll help offset the cost of all the ingredients and the
risk that he's taken on). Infernooo, I'm still in for 10%, right?
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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03-10-2011, 10:52 AM | #157 |
Knows what a fatty is.
Join Date: 01-24-11
Location: Vancouver, WA--Across the Columbia River from Portland, OR
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Wampus, did you submit Raichlen South Carolina Mustard BBQ Sauce? I'm keeping a word document of this thread with much cut/paste/edit work. That recipe is the only one that doesn't have a Brethren name attached to it so I am thinking it is yours. Can you clarify for me please? Thanks!
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Traeger Lil' Tex Elite (BBQ07E). My perfume is Eau Du Traeger. Pink Thermapen. |
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03-10-2011, 11:54 AM | #158 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Hey Infernoo,
Here is a sauce variant for you, more of a mop sauce except that it forms its own glaze as you cook it on. It is used like a spray on mop (like that makes sense). It will work great on pork ribs and I suspect as a mix in for pulled pork as well. Pig Honey Sauce 1 cup apple juice 1/4 cup Red Boat Fish Sauce 1/4 cup Braggs Amino Acids 1/8 cup Honey 1 Tablespoon turbinado sugar Combine all ingredients and bring to just short of a boil, maintain heat until sugar is dissolved. See above for use. I believe it is important not to boil this mixture as I believe the boil process will cause the proteins to denature and not function in the manner I want it to work. I have also become aware of the loss of character that fish sauce can suffer when excessively boiled.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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03-10-2011, 12:09 PM | #159 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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If only my mom would give up her Q sauce recipe, I'd like to send it in and have you comment on it. But that ain't never going to happen. Great thread!!
Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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03-10-2011, 12:11 PM | #160 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
http://www.bbq-brethren.com/forum/sh...3&postcount=36 I LOVE that sauce, but I've never claimed it's mine. Just my favorite. The original OP rules stated that it didn't HAVE to be an original recipe, so long as you gave proper credit. Curious to see how infernooo's review goes. There's another similar SC mustard vinegar sauce on the list (although I can't seem to isolate it now) and I'm curious which one he'll like better.....I'M certainly not against a switch!!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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Thanks from:---> |
03-10-2011, 12:34 PM | #161 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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He's done 2 mustard sauces, one was purely a traditional SC mustard sauce, and it was
very good. The other was a variation/spin on the SC mustard sauce and he liked it just a little better. I'm not much for mustard sauces myself, by my partner in crime (team partner) is from SC and very partial to mustard sauces, so I'll make both of these for him and give them as a gift.
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills Last edited by Lake Dogs; 03-10-2011 at 01:43 PM.. |
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03-10-2011, 01:38 PM | #162 |
Full Fledged Farker
Join Date: 05-06-10
Location: Niagara Region, Canada
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Wow. I had not looked at this thread for awhile. Looks like I was missing out!
Thanks again Infernoo!
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Large BGE; KBQ; Blackstone Griddle; Napoleon Gasser; RecTec WYLDSIDE |
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03-10-2011, 08:25 PM | #163 | ||||
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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I just realised I have been quite slack when it comes to replying to everyones posts - apologies!
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Thanks from:---> |
03-10-2011, 09:58 PM | #164 |
Babbling Farker
Join Date: 08-11-03
Location: St. Louis
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Infernooo, do you have a list, and where you're at? Just curious where we all fall!
Your reviews are incredible, this is an awesome thread.
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Neil -- "Easy Bake Master" NB Bandera [gone to heaven...conveniently located in Long Island, NY] Rebel 23, WSM A, WSM B, UDS, Easy Bake Oven Pork Pistols BBQ MOFO Illuminati MOINK...It's what's for linner. |
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03-12-2011, 03:36 AM | #165 | |||||||||
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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QUOTE=btcg;1536845]Infernooo,
Question: what are you doing with all of this sauce? You'll have a 5 year supply by the time you're done. ;)[/QUOTE] Putting the best ones aside to see how they age and for later comparisons! Quote:
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Thank you Sir, looks very interesting! I appreciate you admitting that it is not originally yours either. Quote:
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Thanks for the support! Quote:
Thanks for the support, much appreciated! |
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