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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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05-16-2010, 10:07 PM | #1 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Releasing Derek's House KILLER Pizza sauce W/Pron! W/Recipe!
Hey GUYS,
I was in my lab once again and I've finally devolved a killer pizza sauce. This sauce took about the same amount of time my bbq sauce to developed. Any way's here's the recipe & pictures. The Ingredients List. 1. Half white onion sliced & diced. 2. 2 teaspoons of knob's creek aged whiskey ( new edition ) 3. 1 teaspoon of my Habenero Heat sauce ( recipe on the forums ) ( new edition ) 4. 1 teaspoon ground sage. 5. 1/2 teaspoon ground up basil leaves ( use mortor and pestle ) 6. 12 0z can of tomato Paste. ( any brand will work ) 7. 1 1/2 cans of aguga. ( could add salt if now ) ( but I used none ) 8. 4 garlic cloves minced. 9. 1/2 shallot minced. 10. 2 teaspoons lemon & dill. 11. 1 teaspoon of dill weed. 12. 3-5 table spoons of EEVO ( enough to saute the veggies in a sauce pan ). 13. 1 teaspoon of Granulated Garlic Powder. 14.1 Medium sauce pan. Ok gather all the ingredients. ( and sauce pan ) Let's chop up the onions, garlic, shallots, in the example pictures show! & Ok now put in the medium sauce pan with heated eevo. Now saute until light carmlezation appear like this. . Good good, the hard work is done. now it's time to turn the sauce in to pizza sauce! Let's get the tomato paste, poor the paste in like show below. Also add the 1 1/2 cups of water Stir the paste into a thick sauce and let simmer 25 minutes to thicken up. and get more flavors out of the onions, garlic, shallot, OK good 25 minutes was a dayum long wait, and your keeping up with me. Good, Good! Now lets finish the sauce by adding the rest of the spices. First spice. Add 2 teaspoons of Knobs creek ( or anything you got ) & add 1 teaspoon ground sage. & Add 1/2 teaspoon ground basil leaves ( grind in the pestel & mortor first ) Now add 2 teaspoons lemon & dill spice. & add 2 teaspoons granulated garlic powder. Now the very last part and your done. Mix well and your sauce should be nice & thick like shown below.
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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Thanks from:---> |
05-16-2010, 10:20 PM | #2 |
is One Chatty Farker
Join Date: 07-13-08
Location: Happytown, IA
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Looks real good. Thanks for sharing!
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John 21:9 |
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05-16-2010, 10:26 PM | #3 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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05-16-2010, 10:56 PM | #4 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Quote:
agua is the Mexican word for water, hombre.
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-16-2010, 11:25 PM | #5 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Dang, that sauce looks thick and hearty. I likey Derek!!
Bob
__________________
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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05-16-2010, 11:26 PM | #6 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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It's really good, You guys really should make some ( you can also add another hot sauce if you don't want to make the habenero heat sauce )
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-16-2010, 11:57 PM | #7 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Derek,
I know you like the heat too.....have you ever tried a Puttanesca Sauce..............? http://italian-sauces.suite101.com/a...ives_capers_an An experiment for next time with a "saucy" history. Doode, all I need is some bread sticks and I'd hit that sauce hard, Bro. Love the color and consistency! bob My ALL time favorite is a good Puttanesca sauce. Talk about giving your tastebuds a good fark..........pun intended!
__________________
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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05-17-2010, 02:10 AM | #8 | |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Quote:
And this sauce is Killer, I had a little bit just now ( sleep insomnia ). Again thanks bro.
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-17-2010, 05:53 AM | #9 |
On the road to being a farker
Join Date: 05-07-10
Location: Canton, Georgia
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I love making my own pizza... thanks for the sauce recipe. I will have to try this one
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05-17-2010, 07:25 AM | #10 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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It's really good, the whiskey gives it a flavor can't describe
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-17-2010, 08:23 AM | #11 |
Full Fledged Farker
Join Date: 04-11-09
Location: Wisconsin Northwoods
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Where do I buy Mexican water at??
__________________
ProQ Excel 20, Weber OTG, Char-Griller Grillin' Pro, Lightning Fast 'Back-in-Black' Thermapen |
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05-17-2010, 08:28 AM | #12 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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LOL, You get right from your facet :P
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-17-2010, 09:03 AM | #13 |
is One Chatty Farker
Join Date: 04-14-10
Location: San Francisco, CA and Phu Quoc Island Vietnam
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But how about cans of Mexican water?
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05-17-2010, 09:06 AM | #14 |
is Blowin Smoke!
Join Date: 02-28-10
Location: Traverse City,Mi
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Lol, 7. 1 1/2 cans of Water. ( could add salt now ) ( but I used none )
__________________
Member of the Great Lakes BBQ Association A Learning Pit master of Pile -O- Pork BBQ Team. Weber smokey Joe silver. The Cajun Bandit. |
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05-17-2010, 09:12 AM | #15 |
Full Fledged Farker
Join Date: 04-11-09
Location: Wisconsin Northwoods
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I'm still confused, does the can have to be Mexican, or can it be American?
__________________
ProQ Excel 20, Weber OTG, Char-Griller Grillin' Pro, Lightning Fast 'Back-in-Black' Thermapen |
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Tags |
cooking, mushrooms, pizza sauce, sauce, Stromboli, veggies |
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