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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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07-25-2011, 04:30 PM | #226 |
Knows what a fatty is.
Join Date: 03-13-07
Location: Long Beach, CA
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Great thread! Us rookies need all the help we can get
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09-03-2011, 03:52 PM | #227 |
Knows what a fatty is.
Join Date: 07-20-11
Location: Cincinnati
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I have to agree, being a greenhorn is rough! Thanks Brethren for all of the help!
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09-18-2011, 09:45 PM | #228 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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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 Ingredients
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Rec Tec Bull Rec Tec Bullseye |
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01-17-2012, 05:20 PM | #229 |
is One Chatty Farker
Join Date: 07-23-11
Location: Ontario, Ca
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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
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UDS, Smokey Joe |
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01-18-2012, 05:06 PM | #230 |
Knows what a fatty is.
Join Date: 12-12-11
Location: Richmond, VA
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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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01-18-2012, 08:22 PM | #231 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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02-24-2012, 04:20 PM | #232 |
Got Wood.
Join Date: 11-25-11
Location: NC
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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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03-16-2012, 03:48 PM | #233 |
Got rid of the matchlight.
Join Date: 07-03-11
Location: DFW, Texas
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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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03-17-2012, 04:43 AM | #234 | |
Full Fledged Farker
Join Date: 02-26-12
Location: central Texas
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Quote:
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.
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Jesus is my Lord! ... an old 55 gallon horizontal smoker, a gas grill & a CharBroil Big Easy |
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Thanks from:---> |
07-10-2013, 11:05 PM | #235 |
is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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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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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) |
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06-11-2014, 09:42 AM | #236 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Bump, lots of good stuff in here.
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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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06-11-2014, 10:59 AM | #237 |
Got rid of the matchlight.
Join Date: 06-08-14
Location: Western North Carolina
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This won't apply to everyone, but I really have liked Harris Teeter Grocery Stores (mostly in SC NC VA DC) store brand Harris Teeter Traders Memphis Style barbeque sauce. It is a watery type sauce but has great flavor and low on sugar for BBQ sauce. Really like it on NC eastern style pulled pork BBQ.
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06-11-2014, 11:31 AM | #238 |
On the road to being a farker
Join Date: 05-01-12
Location: Knoxville tn
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I use 3 parts Sweet Baby Rays original and 1 part apple cider vinegar and Oak Ridge Habanero Death Dust. I use about teaspoon of HDD but you can adjust to your taste.
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OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen |
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08-31-2014, 06:10 PM | #239 |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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Which Sauce Was the Winner?
Does anyone know which sauce recipe won?
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30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs |
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Thanks from:---> |
09-09-2014, 10:11 AM | #240 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Going by the scores he posted.... Mine.
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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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Thanks from:---> |
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