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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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01-25-2011, 10:24 PM | #16 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I agree with Bigabyte, I use commercial sauces mostly, but, I would give him my base recipe without any fears. The problem is I do not work from recipes mostly.
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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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01-25-2011, 10:25 PM | #17 |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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Here is my BBQ sauce recipe:
1. Salt.
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[COLOR=Black][B]Meat * [COLOR=Red]Salt[COLOR=Black] * Fire :flame: [url]http://theholyravioli.blogspot.com/[/url] [/COLOR][/COLOR][/B][/COLOR] |
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01-25-2011, 10:25 PM | #18 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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He has been a member here for two years with many good posts. I say let's give him a little slack on this idea.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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01-25-2011, 10:27 PM | #19 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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Thanks from:---> |
01-25-2011, 10:28 PM | #20 | ||||
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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Quote:
Quote:
Quote:
So I was never hiding the fact that I did post this in a few different places. Oh, and I am not a troll as I am not trying to provoke anyone... it could be argued that some of the responses were "troll-like" rather than mine. I was merely hoping for a friendly competition. Doesn't look like it will happen! Quote:
As mentioned in the edited original post, I did not intend to upset anyone, so I think I will leave things where they stand. Thank you for all of those who supported the idea ;) |
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01-25-2011, 10:48 PM | #21 |
On the road to being a farker
Join Date: 07-30-10
Location: Round Rock, TX
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I say put the original post back up. If someone has a problem with it they don't have to participate in it.
It's not a bad idea and a huge endeavor to take on. I'd be curious what the results were. |
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01-25-2011, 10:57 PM | #22 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Yes throw the OP back up, I saw it earlier and did not have time to respond. I will even participate, you won't get the ones I might potentially sell, but I will throw something good into the mix.
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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01-25-2011, 11:01 PM | #23 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Infernoo is not a troll. He's a good bloke.
I kinda thought it was a lot to ask, and that this would have been recieved better if he was a subscriber, able to make friends etc etc. Anyway, don't dogpile him, he's not a theif, just maybe did not understand the full implications of what he was asking. It would be good if you all could show some encouragement so we can have another interested subscribed member. Thank You... that's enough seriousness from me today.... Cheers! Bill
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A butterflies wings. About to bring down everything... |
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01-25-2011, 11:10 PM | #24 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
Wow Bill that's almost warm and fuzzy.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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01-25-2011, 11:17 PM | #25 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Admin note:
infernoo, I apologize for not catching this earlier. We would have stopped any potential dogpiling. Nay-sayers, If you dont like how this is presented, then dont participate.. but more importantly, do NOT call out our members. If you see something that may be awry, use the report post button, state your case and the moderating team will work thorough the issues. Infernoo, I can restore your original thread. Some members are willing to participate. Its up to you, but my vote is to continue your adventure.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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01-25-2011, 11:27 PM | #26 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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If Bill gets warmed up too much there is gonna be trouble.
A Base Recipe: 4 cups vinegar, I use cider or rice vinegar 1/2 piece of nutmeg coarsely crushed 8 to 10 peppercorns, lightly cracked 5 whole cloves, lightly cracked 2 bay leaves cracked in quarters 1/8 stick cinnamon Slowly simmer vinegar until reduced to +/- 3 cups, add aromatics and reduce to +/- 2 cups. This should appear a little syrupy. Filter and cool. Filtering must be done hot, do not inhale. 2 cups red wine, I prefer Merlot for this. Any red wine that is not really tannic would work, whatever wine you choose, the flavor will be enhanced. An Aussie GSM would be great. Reduce by slowly simmering to 1/2 cup, should be syrupy. Combine the vinegar reduction with the wine reduction. You should have 2-1/2 cups more or less. Add: 1/4 cup Worcestershire or fish sauce 1/2 cup liquid sweetener (honey, malt syrup, agave syrup, medium syrup, corn syrup) 1 tablespoon dry mustard Adjust sweetness for taste. I prefer a lighter sweetness and will often go with light honey. Heat the vinegar, wine and sweeteners to combine and reduce. You should end up with 3 cups of sauce. This is my base that I add other flavorings to. Things I add...ketchup, molasses, prepared mustard, bourbon
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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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01-26-2011, 10:48 AM | #27 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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And, by the way infernooo and to others, the sauces I listed above we actually use
in competitions. I've also posted what we use for rubs. Not that I've won so much that anyone is salivating to shig my stuff. The truth is that even if we make the exact same rubs and sauces, we'll end up applying them in different amounts and at different times and using different amounts of smoke and cooking at different temps that the barbecue will always taste different. Glean what you can and enjoy making sauces, infernooo.
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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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01-26-2011, 11:38 AM | #28 |
Babbling Farker
Join Date: 11-11-07
Location: Gone
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i FRIGGIN LOVE THIS GUY!!!! LMAO!!!! Here's my ode to salt http://www.bbq-brethren.com/forum/sh...salt+rub+funky
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Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent |
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01-26-2011, 03:44 PM | #29 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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I didn't see the OP, but I think it's a shame that it turned out this way. It looks like he was asking for sauce recipes, right? Don't we share recipes all the time? Come on guys, you made SmokinAussie get serious for a bit...that should show you something's wrong.
Infernoo, if I had a sauce recipe, I'd share it...I just beg Big Brother Smoke to sell me some of his... LOL
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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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01-26-2011, 03:47 PM | #30 |
Full Fledged Farker
Join Date: 11-28-10
Location: Fort Myers Fl
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Kinda un-brethren like thread.
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Med Spicewine, BWS Party, GMG Bowie, circa 1986 250 gallon stick burner, Weber Kettle 26 |
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