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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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02-03-2011, 12:31 PM | #76 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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This does point up the one problem with making sauces and not using the rubs designed for use with them. A lot of folks develop sauces to work with their rubs. Still, this looks good. A sweet sauce always has a use.
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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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02-03-2011, 12:49 PM | #77 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Well done. I think it's cool that you guys get Hunts and Heinz and Lee & Perrins and
etc. down unda. Curious, looking at a globe, are you guys upside down? <-- guess this is probably inviting a 5/10 or worse... :-)
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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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Thanks from:---> |
02-03-2011, 12:58 PM | #78 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
we developed the sauce using a few sauce tasting parties at the house with one particular rub. Infernooo, our rub is basically peppers, black, white (not much), chili peppers (a good chili powder will do), paprika, a little cajun seasoning as they tend to be salty, some ground chipotle if you have any. Also, we use a little (because it can get salty too) Caribbean BBQ seasoning, which if you cant find any try a small amount of a Jerk seasoning; they're similar.... No sugars; the sauce is PLENTY sweet. It's thin on purpose so as not to over-power, which is EASILY done. We use either of two injections on pork. The easiest to duplicate will be apple juice and worchestershire sauce with the rub (above) in it. Beef we inject Butchers. Chicken and ribs are marinated (after inspection) in apple juice, worchestershire, thinned with ice water. Oh, on the sauce, I pretty much just heat it up to be able to get the grape jelly to mix in and thin out (using a wisk to mix). Then, off heat. Dont keep on long enough to reduce and thicken... ... now I'm all worried ...
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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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02-03-2011, 01:12 PM | #79 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Infernooooo, I'm looking back at my recipe. It's all correct, EXCEPT I put
worchestershire in by hand (not measuring). Thinking, 6oz is actually 3/4ths of a cup, right? NO WAY I put that much in. It's a decent amount, but probably 1/3rd of a cup, say 2 ounces, perhaps 3 ounces. NOT 6. Dain Bramage....
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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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Thanks from:---> |
02-03-2011, 01:53 PM | #80 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Maybe he will give the winner an all expense paid trip to Austrailia
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02-03-2011, 02:41 PM | #81 | |||||
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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Everything is upside down and reversed... we ride Kangaroos around the city and venomous snakes frequent our trains and buses. (p.s. just kidding, the chances of seeing a kangaroo anywhere but bush territory is as likely as you guys seeing Beavers running around Times Square) Quote:
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Haha, if only I could afford that! |
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02-03-2011, 03:06 PM | #82 |
Babbling Farker
Join Date: 04-16-09
Location: Lake Charles La
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Depends on what type of beavers you are looking for in Times Square
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02-03-2011, 07:30 PM | #83 | |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Quote:
Infernoo, your review was very thorough and you made some excellent observations. You also started this exercise by admitting it would be a subjective judgment, and that it also was. Not everyone likes sweet sauce (and not everyone likes tangy sauce or hot sauce or spicy sauce or vinegar sauce or mustard sauce or white sauce...) You thought it was too sweet, and sweet it is, but it's not nearly as sweet as Blues Hog Original for instance (which is winning a lot of comps these days). I did primarily use that sauce for ribs, so you got that part right on! I also agree that it's too thick to use with pulled pork, and if and when when I used it for that, I thinned it with apple juice and apple cider vinegar mix. I would NEVER use that sauce on brisket so you made a very good call there too. I rarely use sauce on brisket at all, and when I do it's definitely not a sweet one. It is good on chicken, especially if you let it burn just a little! I think your reviews would be better if you rated each sauce on ribs, pork, brisket and chicken separately. IMHO there is no such thing as a universal sauce for all four. It would be like a Swiss Army knife that can do several things, but none as well as the tool that's really designed to do it! I still think you're doing a good thing and I will continue to follow this thread!
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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02-03-2011, 08:01 PM | #84 | |
is one Smokin' Farker
Join Date: 12-11-07
Location: Jefferson City, MO
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02-03-2011, 08:50 PM | #85 | |
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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Quote:
Sorry, admittedly I could have been more clear, but I AM testing each of the sauces on different meats (brisket, ribs, pulled pork and chicken). Whilst I was hoping for a universal sauce, if the sauce rocks my world on ANY of those 4 test meats, it will get a very high score. For example, someone may post a recipe that only workscwell with ribs. I may not like it on beef, chicken or pulled pork, but if I take a bite of ribs using that sauce and it blows my mind, that sauce will get a top mark. In other words, the sauce has to be VERY good on one of the big 4. Thanks for the feedback! |
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02-03-2011, 09:01 PM | #86 |
Permanently Banned
Join Date: 04-02-09
Location: North coast. NSW. AU
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Well I'm impressed mate, comprehensive reviews and you're making good headway already. I tips me lid, and look forward to reading more.
Thanks for this excellent and informative thread. |
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02-04-2011, 01:34 AM | #87 |
On the road to being a farker
Join Date: 12-13-08
Location: Rossmoor, CA
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Here's one that I have used in the past.
Bourbon Basting Sauce This recipe is good for ~ 10 lbs of ribs. It does keep in the fridge in an air tight container. Ingredients: 2 Tbs. oil 1.5 Cup Finely chopped onion 6 Ea Cloves of garlic (pressed or chopped fine) ¾ Cup Bourbon 1.5 Cup Water ¾ Cup Teriyaki baste and glaze ¾ Cup Frozen Pineapple Juice 6 Tbs. Lemon Juice 3 Cups Brown sugar Directions: 1. Heat the oil, add onion and garlic; cook until onion starts to soften. 2. Add 1 Tbs. of bourbon, reduce heat to low; cover and cook 8 to 10 minutes or until the onion is tender. 3. Add all remaining ingredients except the bourbon; mix well, increase heat to medium and bring mixture to a boil. 4. Reduce heat and simmer uncovered 20 to 30 minutes, stir frequently, it should have the consistency of a thick syrup. 5. Remove from heat, stir in remaining bourbon; let set. 6. Prepare ribs as desired and brush on at the end.
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WSM 22.5 Weber Performer Solaire Infrared Grill |
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02-04-2011, 02:29 AM | #88 |
On the road to being a farker
Join Date: 09-12-10
Location: ST George, Ga
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Any chance of a photo of the finished sauce
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02-04-2011, 07:52 AM | #89 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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To our Aussue brethren, I'm curious. Our globes (here north of the equator) always
have America, Europe, etc. "up" and down would be South America, Africa, Australia, etc. Globes, in your part of the world, are they reversed from ours? Meaning, are South America, Africa, Australia "up"? I guess I live in our "out back". We have deer come through the yard most every day/night. We'll get an occasional fox now & again. Lots of beaver, especially when the UGA cheerleaders used to come spend the weekends with us (LONG story). Yes, lots of snakes too. Infernoooo, I'm thinkin' about 'ya, mate. Cheers, best of luck. I have Fosters chillin' in the fridge; will drink these watching the Super Bowl...
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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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02-04-2011, 03:30 PM | #90 | |
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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Your sauce is being made today by the way! |
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