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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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09-22-2009, 05:11 PM | #1 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Phubar's Sweet Heat Pear Pepper Sauce Pron
My first attempt for a sauce/glaze for BBQ meat made out of my homegrown pears.
Ingredients are:pears,fresh garlic,fresh adjoema pepper,chili powder,cayenne powder,grinded 4 season peppermix,jelly sugar,vinigar and cinnamon. Stuff tastes good! Can't wait to try it on some meat! My only worries are how long I can keep it since it has fresh garlic and pepper in it?
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09-22-2009, 05:12 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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It's looking good!
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09-22-2009, 05:15 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Looks good so far. If it tastes good, it won't last long anyway. You could learn to can.
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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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09-22-2009, 05:23 PM | #4 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
You made me laugh out loud! The reason why I ask this is because I wanna ship some jars overseas to some Brethren and don't wanna cause any illness to somebody. I simmered the fresh garlic and pepper first but I don't know if that makes any difference with how long you can preserve it.
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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09-22-2009, 05:33 PM | #5 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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When you say simmer, for how long and did it have a low boil? Garlic in sauces should be cooked for 20 minutes is what I was told, or taken to high heat (such as in canning).
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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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09-22-2009, 05:51 PM | #6 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
Maybe simmer wasn't the right word,I had it on the lowest boil temp for 10 minutes then added the rest.
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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09-22-2009, 06:11 PM | #7 |
somebody shut me the fark up.
Join Date: 01-24-08
Location: Southern Arizona Desert
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Looks tasty!
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09-22-2009, 08:34 PM | #8 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Looks tasty Phubar!!
Not sure about how long the sauce will last (unrefrigerated) without canning. Peppers and garlic need to be pressure canned unless you pickle them or have enough 5% acidity level vinegar in the mix...then they can be water bath canned.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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09-23-2009, 05:14 AM | #9 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Thanks J.!
When I get home I'll take a look what acidity level the vinigar has. Think the sauce will at least last a month or 2,enough to send across the pond and be eaten by Brethren.
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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09-23-2009, 11:30 AM | #10 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
Couldn't find the acidity level on the bottle but there is a preservative (E223, http://en.wikipedia.org/wiki/Sodium_metabisulfite ) in it. I got some better pics now and I tested the sauce with a piece of Boerewors that I smoked last weekend. The Boerewors contains beef and pork so I can say the sauce works for both animals!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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09-23-2009, 11:39 AM | #11 |
is one Smokin' Farker
Join Date: 07-03-09
Location: Omaha, NE
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Sauce looks good. But could ya send me a Boerewors recipe? I haven't had one in years.
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09-23-2009, 11:50 AM | #12 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
Thanks! This ( http://web.archive.org/web/200102140...e/Sausage1.htm ) is a link Cowgirl posted a while ago. Never made one myself but I've got a meatgrinder now though.
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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09-23-2009, 01:54 PM | #13 |
Full Fledged Farker
Join Date: 08-03-09
Location: Highland, CA
Name/Nickname : Dave
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Lookin yummy there Phubar.
Mighty generous thought. Don't know much about preserving food. The only thing I was ever told about shipping from the Netherlands to the States is to ship it inside peanut butter (resealed), inside coffee beans, and to an abandoned house. On a serious note, I wouldn't be surprised if it gets stopped by the DEA and inspected. That could mean problems for a sealed can or Jar, and an additional time delay. Have you considered shipping costs yet? |
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09-23-2009, 02:06 PM | #14 |
is one Smokin' Farker
Join Date: 05-13-09
Location: Fayetteville, TN
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I'll add that looks awesome! Hope you post pix of it on smoked meat.
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09-23-2009, 02:09 PM | #15 | |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Quote:
Funny! I work at a mail office,costs won't be much of a worry. We'll see,I'll ship it to 1 Brethren first to see what happens.
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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