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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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05-10-2013, 07:59 PM
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#1 |
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Knows what a fatty is.
Join Date: 03-09-13
Location: Springfield, MO
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3 Gallons of Cider turned Vinegar - Suggestions on Use?
Hey Guys!
I have about 3 gallons of hard cider that has taken on a bit of a vinigary taste. Last weekend I used some in spray bottle to mist down some of my baby back ribs and was really happy with the results. Do you guys have any other suggestions on how I can use of some of this cider/vinegar? I'm smoking a pork butt tomorrow AM for a group of friends. If I could find to incorporate the two that'd be a score! I'm thinking about using some for the coleslaw. Thanks! -Matt |
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05-10-2013, 08:22 PM
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#2 |
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Watching over us.
Join Date: 12-27-05
Location: Mid Michigan
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Not being a smart arse here but you can use it for weed/grass killer.
__________________
"You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL] |
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05-10-2013, 08:23 PM
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#3 |
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is one Smokin' Farker
  Join Date: 12-14-12
Location: Sydney NSW
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Clean mould from cellar, bathroom etc
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John When you stop horsing around it is time to fire up the BBQ & Smoker |
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05-10-2013, 08:52 PM
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#4 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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If it's done turning into vinegar, filter out the impurities including the "mother", bring it to 180° to kill any remaining bacteria let cool and you will have great tasting vinegar.
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05-10-2013, 08:57 PM
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#5 |
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is one Smokin' Farker
Join Date: 04-16-13
Location: here
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Mark’s Not too Spicy BBQ Sauce
Simmer for 20 minutes and put into mason jars. 2 Cups Tomato Paste 2 ½ Cups Apple Cider Vinegar ½ Cup Sugar ¼ Cup Honey ¼ Cup Paprika ¼ Cup Black Pepper 1 TBsp Cayenne Pepper (or Ground up Red Pepper FLakes) 1 TBsp Salt Mark’s Not too Sweet BBQ Sauce Simmer for 20 minutes and put into mason jars. 2 Cups Tomato Paste 1 ½ Cups Chianti (Italian cooking wine) 1 Cup Apple Cider Vinegar ½ Cup Honey ¼ Cup Molasses ¼ Cup Sugar ¼ Cup Paprika 1 TBsp AllSpice 1 TBsp Granulated Onion 1 TBsp Kosher Salt 1 TBsp Ground White Pepper 1 tsp Whole Celery Seed 1 tsp Ground Ginger 1 tsp Granulated Garlic |
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