Tried Danny Gaulden - Page 2

bigabyte · 03-10-2010, 10:58 PM

The sugar dissolves down quite a bit. I would measure it to see if it really is a quart, but I'm thinking it's just shy of a quart. Maybe cause I keep sampling it?

bigabyte · 03-10-2010, 11:02 PM

OK, time for me to take a nap. Farkin' sugar overload. Tasty stuff though, sticks like crazy to whatever it gets on.

barbefunkoramaque · 03-10-2010, 11:04 PM

calculating savings from my hit me fred with honey mixed in and I am at about a a 30 - 40 % savings Chris. PLUS if I make my own brown sugar its more like 50 of I by those damn 25 pound bags of sugar at sams... I need grandma;s molassas by the # 10 can and I am set at 50% I bet LOL

Honey is costing me 11 bucks a half gallon I think. maybe its a quart

barbefunkoramaque · 03-10-2010, 11:06 PM

Quote:

Originally Posted by bigabyte

OK, time for me to take a nap. Farkin' sugar overload. Tasty stuff though, sticks like crazy to whatever it gets on.

Like my wife's scent in my goatee. or... whoever's goatee. Ouch!

thirdeye · 03-11-2010, 09:14 AM

Quote:

Originally Posted by barbefunkoramaque

This sounds Incredible but its a glaze

who has tried it, Look at those decadent ratios!

http://www.amazingribs.com/recipes/B...BBQ_glaze.html

3 cups of damn brown sugar to 3/4 cups of those 2 other things... daham!

There is a little more explanation in this version from Danny's site.

http://www.dannysbbq.com/recipes.asp?rid=9

Danny was posting here last year, I haven't noticed him lately though.

deguerre · 03-11-2010, 09:34 AM

Dayum. faved both recipes. Thanks guys!

bigabyte · 03-11-2010, 09:34 AM

Thanks for posting that Wayne. I'm curious to see what some ribs look like after doing it the way he suggests. This stuff is sweet and sour as he says, pretty good balance of flavors especially after adding rub and hot sauce. A little would definitely go a long way.

deguerre · 03-11-2010, 09:35 AM

Quote:

Originally Posted by barbefunkoramaque

Like my wife's scent in my goatee. or... whoever's goatee. Ouch!

bacardi2001 · 03-11-2010, 09:39 AM

Quote:

Originally Posted by barbefunkoramaque

what happens if you use ketchup instead is the first thing that comes to my mind... I am digging the option on the hot sauce, butter and my rub

it might catch on fire. and whatever you do DONT answer your phone first! please

barbefunkoramaque · 03-11-2010, 09:48 AM

Quote:

Originally Posted by bacardi2001

it might catch on fire. and whatever you do DONT answer your phone first! please

Hope someone doesnt block the doors

Prairie Smoke · 03-11-2010, 09:50 AM

I love this glaze, I use it several times per year. It does an awesome job of making the ribs pretty, and the flavour is pretty mild - one thing it does it COMPLEMENT THE PORK AND RUB FLAVOURS! I really wouldn't call it a mustard sauce, there is no mustard flavour on the ribs. I hate mustard and never hesitate to use this glaze.
It really is one of those recipes that seems to simple to be good, but it's awesome.
And I've had it in Danny's restaurant, it's even better there!

vr6Cop · 03-11-2010, 10:19 AM

Thanks for the link. I will be all over that site tonight at work!

Sometimes simplicity is best.

boberosabbq · 03-11-2010, 11:06 AM

Been using it for 5 years, only thing I put on ribs. I love it. I use dark brown sugar in mine gets me a deeper red color. Toss in some rub if you like. Great stuff. Last batch added a little honey and Jack loved it also. Simple and lets the rib flavor shine.

Rich Parker · 03-11-2010, 11:40 AM

I have used this glaze with mustard and ketchup and like it very much.

Paulmark · 03-11-2010, 12:40 PM

Thanks for the recipe BBFQ.

03-10-2010, 10:58 PM	#16
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	The sugar dissolves down quite a bit. I would measure it to see if it really is a quart, but I'm thinking it's just shy of a quart. Maybe cause I keep sampling it? __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-10-2010, 11:02 PM	#17
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	OK, time for me to take a nap. Farkin' sugar overload. Tasty stuff though, sticks like crazy to whatever it gets on. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-10-2010, 11:04 PM	#18
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	calculating savings from my hit me fred with honey mixed in and I am at about a a 30 - 40 % savings Chris. PLUS if I make my own brown sugar its more like 50 of I by those damn 25 pound bags of sugar at sams... I need grandma;s molassas by the # 10 can and I am set at 50% I bet LOL Honey is costing me 11 bucks a half gallon I think. maybe its a quart __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

03-11-2010, 09:34 AM	#21
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Dayum. faved both recipes. Thanks guys! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

03-11-2010, 09:34 AM	#22
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Thanks for posting that Wayne. I'm curious to see what some ribs look like after doing it the way he suggests. This stuff is sweet and sour as he says, pretty good balance of flavors especially after adding rub and hot sauce. A little would definitely go a long way. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

03-11-2010, 09:50 AM	#26
Prairie Smoke On the road to being a farker Join Date: 12-01-08 Location: Regina, SK	I love this glaze, I use it several times per year. It does an awesome job of making the ribs pretty, and the flavour is pretty mild - one thing it does it COMPLEMENT THE PORK AND RUB FLAVOURS! I really wouldn't call it a mustard sauce, there is no mustard flavour on the ribs. I hate mustard and never hesitate to use this glaze. It really is one of those recipes that seems to simple to be good, but it's awesome. And I've had it in Danny's restaurant, it's even better there! __________________ [B][COLOR=black]Cooking on:[/COLOR][/B] JR Enterprises 23-60 stick burner (on catering trailer) Primo XL Oval, Traeger BBQ200, Traeger LilTex Memphis Pro, Yoder YS-640 comp cart FEC-100, 120, 500 Southern Pride XLR-1400, SP-700 (2), SPK-500 (2) Two 32' festival rigs WSM x 4, UDS, Weber 22" OTG [B][COLOR=#0000ff]You don't win friends with salad![/COLOR][/B] [B]@prairie_smoke[/B]

03-11-2010, 10:19 AM	#27
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN	Thanks for the link. I will be all over that site tonight at work! Sometimes simplicity is best. __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

03-11-2010, 11:06 AM	#28
boberosabbq Full Fledged Farker Join Date: 09-27-06 Location: Albion, IN	Been using it for 5 years, only thing I put on ribs. I love it. I use dark brown sugar in mine gets me a deeper red color. Toss in some rub if you like. Great stuff. Last batch added a little honey and Jack loved it also. Simple and lets the rib flavor shine. __________________ [URL="http://www.boberosagundogs.com"][FONT=Arial][/FONT][/URL]

03-11-2010, 11:40 AM	#29
Rich Parker Babbling Farker Join Date: 06-20-09 Location: Grand Rapids, MI	I have used this glaze with mustard and ketchup and like it very much. __________________ Outlaw BBQ Smoker - TheBBQSuperstore.com

03-11-2010, 12:40 PM	#30
Paulmark is One Chatty Farker Join Date: 08-05-09 Location: Stockton CA	Thanks for the recipe BBFQ.

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