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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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07-13-2012, 06:06 PM | #76 |
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Join Date: 05-23-11
Location: Central MN
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I don't mean to nay say, I know I'm not the only one, but after eating a bit of it I started to get turned off. I put it on meatloaf and it got to a point where all I could taste was spicy cider vinegar. I like spice, and I like a little tang, but this just got a little overwhelming. However, I'm glad I tried it. It is nice for something different, I would just need to adjust it to my taste.
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07-13-2012, 06:32 PM | #77 |
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Join Date: 12-22-10
Location: Huntsville, AL
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Ok, so I made a batch "as-is" with my favorite "texas pete" style hotsauce called Trappeys. Amazing, absolutely amazing. My wife was giving me the stink-eye for mixing up yet another jar of sauce, and then she tasted it and pretty much wanted to steal it to drink.
After that success I decided to mix it up a bit and make a batch with Sriracha for the hot sauce and a german "sweet-hot" mustard: The second batch is just as amazing as the first, if not moreso. I love it. Some version of this has just become a new must-have-on-hand-at-all-times condiment in our house, and I can't wait to explore more mustard/hotsauce combos. Can't wait to mix up a batch and kick it up with a bit of ghost chili sauce(added...not as the primary hot sauce, i'm not that insane).
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07-13-2012, 06:47 PM | #78 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Sounds killer B-Shiz!
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07-13-2012, 06:56 PM | #79 |
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Join Date: 05-23-11
Location: Central MN
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I used Frank's Red Hot (Buffalo) Sauce (all I had on hand). Maybe I just need to try it with a different sauce?
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07-13-2012, 09:22 PM | #80 |
is Blowin Smoke!
Join Date: 06-14-07
Location: Huntington Beach, CA
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I finally have some free time on my hands this weekend and am making a batch of this tomorrow thank you.
BTW Bo, I now understand your drinking problem you mentioned a few months ago. You got me hooked on this stuff too now...it's ridiculously good! http://www.bbq-brethren.com/forum/sh...ghlight=scotts |
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07-13-2012, 09:39 PM | #81 |
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Join Date: 09-02-11
Location: Evans, GA
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07-14-2012, 02:58 AM | #82 | |
is one Smokin' Farker
Join Date: 04-24-12
Location: Linz, Austria
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Quote:
But it just came to mind, Tabasco & Habanero come in really tiny bottles here (~ 2 fl.oz), and we usually only use a few drops to spice things up, so that's not really an option. Which hot sauce did you use exactly? We have Sriracha in 15.39 fl.oz squeeze bottles, but it's really hot as well and I can't imagine using 1/4 cup of it in relation to the amounts of the other ingredients.
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07-14-2012, 06:19 AM | #83 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
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07-14-2012, 08:54 PM | #84 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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OK, I sipped it, put it on pork, chicken, beef, tossed salad, cucumbers, and fresh tomatoes. Tonight, I tried it on some fresh, sliced peaches. Wow!
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07-14-2012, 09:08 PM | #85 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Thanks for sharing
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07-14-2012, 09:59 PM | #86 |
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Join Date: 06-05-11
Location: San Francisco, CA
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I made a bottle of this stuff about four weeks ago, and it's been sitting in my pantry ever since. I broke it out today and used it on some grilled chicken. It was fantastic. I plan on keeping a bottle of this around as a standard condiment in my house.
Bo, you should seriously consider bottling this stuff. I'd buy it.
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07-14-2012, 10:02 PM | #87 |
On the road to being a farker
Join Date: 06-09-12
Location: Fairview, NC
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Thanks Bo! Just whipped up a batch using Frank's Red Hot Original! It tasted really good on my finger so it will taste awesome on my pork!!
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07-14-2012, 10:33 PM | #88 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I'm glad you folks like it. It's great to know that I can give back to the brethren. This sauce is a labor of love and I hope that it's something more and more brethren will enjoy and build upon.
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07-15-2012, 02:46 AM | #89 |
is One Chatty Farker
Join Date: 10-11-11
Location: North Pole, Alaska
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Want to Give you a Big thanks!! I did a big cook for the AF Squadron I work with and wanted different BBQ sauce so everyone felt like they were home. So I used yours as I have never messed with a Vinegar based sauce. To go with my others. I got RAVE reviews!! Thanks a ton! I hope I can one day repay you for sharing this recipe!
pwa
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07-15-2012, 08:28 PM | #90 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
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