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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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08-18-2012, 09:36 PM | #151 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Decided to make up a batch tonight, had everything including Texas Pete's which is one of my favorite buffalo sauces.
Doing some ribs tomorrow evening and a big pork butt cook next weekend so looking forward to trying this sauce out.
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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08-21-2012, 08:17 PM | #152 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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So, how did it go?
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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01-16-2013, 07:13 AM | #153 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Made this sauce
After reading this thread...and seeing all the positive reviews....I decided to whip up a batch. Like people said, it took all of 2 minutes to make. I used Crystal hot sauce since that isn't really hot and has a great flavor. Depending on the final outcome, I may increase the heat in round 2.
I did take a taste right after making it and man....it's GOOD. How long should it sit (refrigerated) before being introduced to Mr. pulled pork?
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... Last edited by daninnewjersey; 09-05-2017 at 08:45 AM.. |
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01-16-2013, 07:56 AM | #154 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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You actually put it in the refrigerator ? Today it's ready smoke it up.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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01-16-2013, 08:11 AM | #155 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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I put in there since I'm not cooking until Saturday. Was just wondering how long...if at all....it needs to sit and come together. I've seen some say it's ready to go and others say let it mellow....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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01-16-2013, 08:41 AM | #156 |
Knows what a fatty is.
Join Date: 12-19-12
Location: Kansas City, MO
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Oh man this is right up my alley! I have a sweet rub I use on my pork butts so this should complement it well!
I'm going to mix up a batch this weekend with some Franks Red Hot. I'm going to douse my slaw in this and slather that on top of a pulled pork sandwich, thanks for sharing!
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"Life is a Shipwreck but we must not forget to sing in the lifeboats" |
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01-16-2013, 03:42 PM | #157 |
On the road to being a farker
Join Date: 10-13-09
Location: Alvin, Texas
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Glad this post got a bump. Recipe Copied will try it out this weekend.
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Harry Weber 22.5 WSM (2) UDS, Chargriller Acorn, Pit Barrel Cooker, Pitmaker Vault, Safe and Sniper on Trailer |
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01-16-2013, 03:53 PM | #158 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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I would have to go home and dig through my notes but that sauce seems incredibly close to a baste we used to use on our pork butts. Has anyone ever tried that????
Off the top of my head I think the only difference is that we used oil instead of water. |
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01-16-2013, 06:27 PM | #159 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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I usually let mine sit for at least 24 hours in the fridge to let everything meld together.
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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01-17-2013, 07:41 AM | #160 |
Found some matches.
Join Date: 10-25-12
Location: Dallas, Texas
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Thanks for posting this! I made some of this the other day with one slight modification. I added the leftover pan drippings from the smoke to it. It added a really nice smokey component to the flavor profile. Of course, I loved the recipe so much I also had to have some made up just as the recipe calls for, lol.
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01-17-2013, 08:26 AM | #161 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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Thanks so much for the Shack Attack recipe. Made a batch yesterday for this weekends smoke. Used Boardhead Jalapeno sauce. Gonna be great.
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01-17-2013, 08:41 AM | #162 |
is one Smokin' Farker
Join Date: 06-10-12
Location: Bloomington, IL
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Boshizzle - I must have missed this post way back when I 1st tried this recipe. I absolutely love it and have made several batches since then. It is one of the favorites among my guests as well.
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WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T" |
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Thanks from:---> |
01-17-2013, 09:34 AM | #163 |
Got Wood.
Join Date: 12-13-12
Location: Cleveland, OH
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Oh I might be trying this this weekend as well!
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01-17-2013, 11:46 AM | #164 |
Got Wood.
Join Date: 04-26-04
Location: Columbia MD
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Actually thinking about mopping my ribs with this sauce and adding it to my foiled mixture. I'm thinking too, if I add a little bit of this (with rendered foil fat and juices) to my glaze it should be quite heavenly.
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01-17-2013, 12:42 PM | #165 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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If you use it as a mop I would add some peanut oil to it.
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