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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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01-26-2011, 04:03 PM | #31 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Big Brother Smoke’s All Purpose BBQ Sauce
256 oz. Ketchup (2 cans) ¼ cup your favorite rub (I use Sweet and Spicy) 1 quart Apple Sauce 10 oz. Apple Butter 1 cup Apple Cider 2 cup Apple Juice 1 cup Honey ¼ Garlic Powder 1/ 4 cup Onion Powder 1/8 cup Oregano 1/8 Thyme ½ cup Yellow Mustard 1/8 cup red pepper flakes Bring to a boil and let sit in the pot for about 12 hours or until cool before storing. This is a good base sauce and you can doctor it easily (I always do based on my mood) with brown sugar for more of a sweetner; cayenne for heat; red food color or caramel food color for more of a mahogony thing. If you need more smoke flavor use cumin not liquid choke, I mean liquid smoke.
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01-26-2011, 04:07 PM | #32 | |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Quote:
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01-26-2011, 04:14 PM | #33 | |
is one Smokin' Farker
Join Date: 01-18-11
Location: Philadelphia PA.
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Quote:
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01-26-2011, 04:14 PM | #34 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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I did, you just have to figure out what to add and delete
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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01-26-2011, 04:22 PM | #35 |
is one Smokin' Farker
Join Date: 10-06-09
Location: Centerville TN
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Cattlemans then season to taste.
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Rub Won Out BBQ Team,Brisket 180 club |
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01-26-2011, 04:43 PM | #36 | |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
I didn't see the OP either. I agree, though, with the thoughts that this got pretty serious pretty quick. What's wrong with asking for sauce recipes? Seems like he's been pretty straight up to me. .....buncha meanies! I'll play! MY all time favorite sauce is a South Carolina Mustard BBQ Sauce. I can't claim it....it's from Steve Raichlen's BBQ USA. I LOVE mustard/vinegar based sauces. 1 tbs butter 1 small onion, finely chopped 1 clove garlic, minced 1 cup Dijon mustard 3/4 cup firmly packed brown sugar 3/4 cup distilled white vinegar 1 tbs hot sauce (I use Tobasco usually, or other "Louisiana style" sauce 1/2 cup water Course salt (kosher or sea) and freshly ground black pepper Melt butter in saucepan. Add onion and garlic and cook intil soft, but NOT brown (about 3 min). Stir in mustard, brown sugar, vinegar and hot sauce and water. Let simmer, uncovered, until thick and richly flavored, 6 to 10 min. Taste for seasoning, add S&P or more hot sauce to taste. Let sauce cool to room temp before serving (I don't usually do this). Yields about cups. The only other thing I like to do regularly is to just jeat up some Sweet Baby Ray's and add some ground cayenne and white vinegar to give it some "snap". That's good stuff as well. Other than that....it's Famous Dave's out of the bottle or "stock" SBR's.
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01-26-2011, 04:47 PM | #37 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Looks like we turned back to Brethren.
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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01-27-2011, 01:26 AM | #38 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Original is back up. Let the game begin.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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01-27-2011, 03:29 AM | #39 |
On the road to being a farker
Join Date: 09-20-09
Location: Lowell Arkansas
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This one is a one my son likes I spice mine up with a drop of Blair 2 am
Kansas City Style BBq Sauce Style 2 cups water 3/4 cup light corn syrup 1/2 cup tomato paste 1/2 cup vinegar 3 tablespoons molasses 3 tablespoons brown sugar 1 teaspoon liquid smoke 1/2 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon pepper 1/8 teaspoon paprika 1/8 teaspoon garlic powder Add Heat to your level of tolerance 1. Combine all ingredients in a medium saucepan over high heat and whisk until smooth. 2. Bring mixture to a boil and then reduce heat and simmer for 45 to 60 minutes or until mixture is thick. 3. Cool, then store in a covered container in the refrigerator overnight so that flavors can develop. Makes 2 cups. |
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01-27-2011, 04:25 AM | #40 |
is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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I have made this one a couple times, got it from one of Steven Raichlen's books. If you like to drink the bourbon whisky then this one is for you. I am a scotch man myself but this sauce still tastes pretty good. One suggestion I have is don't put crap whisky in it. If you aint gonna drink it then dont cook with it.
From Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes ~ Steven Raichlen STILL HOUSE BARBECUE SAUCE
Brush this sauce on ribs, chicken, or pork during the last 10 minutes of cooking. And serve plenty of it on the side. |
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01-27-2011, 05:09 AM | #41 |
Permanently Banned
Join Date: 04-02-09
Location: North coast. NSW. AU
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Mate, I don't measure when I make sauces, but I'll give you an outline. Biting my tongue on the rest, but I bet you're a bit of a mind reader, eh?! ;)
30 - 40 birds eye chillies, chuck in a handfull of chipotles too, if you like 5 habs, either choc or orange 1 whole pineapple fresh 2 whole mangoes 1 onion minced 1 carrot grated 2 litres breakfast juice 2 tbs fresh ground black pepper couple shots of Inner Circle.. more if I can bear to part with it 2 - 3 cups vinegar, apple cider usually, also some white balsamic for flavour Garlic, lots Simmer to reduce, blitz with the missus's little mate, salt to taste, add whatever it needs to round it out. It ain't rocket science mate, so I tend to tip and guesstimate. Currently still eating one I made over 12 months ago, still got balls, and tastes great. Enjoy your quest, hope the hypocrites haven't given you reflux. Edit, brainfade.. wtf forgets garlic? |
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01-27-2011, 06:18 AM | #42 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Infernooo, welcome back.
I know I've already submitted mine with 2 variations. This is a sauce that I make every once in a while and will probably make another batch tonight. It's a very regional vinegar pepper sauce in the vein of Blues Hog Tennessee Red. Someone in another thread asked "who trained/taught the experts" and I said "old guys, many who are no longer with us". This recipe is just that, a VERY old recipe (probably 70 or more years old) where the author is no longer with us. RIP Ray. Ray's BBQ Sauce: 1 Quart Twelve Oaks Colored Vinegar (no substitutes) 1 Pint Ketchup 2 T Salt 1 T Black Pepper 1 tsp Ground Red Pepper 1/2 tsp Onion Powder Juice from 1 Lemon Mix in pot and bring to boil, stir to keep from sticking. Let cool, put in storage container and refrigerate.
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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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01-27-2011, 08:03 AM | #43 |
Full Fledged Farker
Join Date: 05-06-10
Location: Niagara Region, Canada
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Here's one that I used to win a backyard comp last year:
1/2C Peach Preserves (These were homemade by MamaMac, but any with just peaches and sugar, no pectin should be good) 1/4C Honey 1/4C Gentleman Jack Whisky (Whiskey for you Yanks) 1/2C BBQ Sauce (I used Sweet Baby Ray's original, but any bottled KC Style sauce should work) 1 tsp. Pepper Sauce (I used Chipotle Tabasco) 1 tsp. Lemon Juice I processed in a food processor until smooth, no cooking needed
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Large BGE; KBQ; Blackstone Griddle; Napoleon Gasser; RecTec WYLDSIDE |
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01-27-2011, 08:30 AM | #44 |
is one Smokin' Farker
Join Date: 03-02-07
Location: Pine Bluff, Arkansas
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You left out the other ingredients honey and brown sugar
Last edited by BBQchef33; 01-27-2011 at 08:55 AM.. |
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01-27-2011, 09:27 AM | #45 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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This is what i used when i cooked at my American Legion Post. This basic recipe will make about 1-1/2 cups. It's sweet and lightly spicy.
3/4 cup peach preserves 1/2 cup Jack Daniels (or any sour mash bourbon) 1/3 cup raspberry or other fruit vinegar 1 tablespoon lemon juice 3/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1-2 teaspoons Crystal hot sauce( or any brand hot sauce) 1/2 teaspoon onion powder In a small saucepan,combine all ingredients except hot sauce. Simmer over medium-low heat, stirring often, until slightly thickened,about 10 minutes. Stir in hot sauce to taste.Can be made up to a month ahead and refrigerated. Reheat before using. |
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