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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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01-27-2011, 10:19 AM | #46 |
Got Wood.
Join Date: 12-20-10
Location: Byram Twp, NJ
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I think this is a great idea. Here's my KC Style BBQ Sauce:
Last edited by hmacmill; 01-27-2011 at 10:20 AM.. Reason: took out the salt. i need better config control on my recipe :) |
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01-27-2011, 02:13 PM | #47 |
is one Smokin' Farker
Join Date: 03-02-08
Location: Full Time RV on the road somewhere
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Inferno.
One major hurdle for you. Having lived in Australia, I'm sure you won't be able to match all of the ingredients I know when I lived there it wasn't easy. What are you thougts about that? Brand types, here in the US can make a difference in some of the sauces. Keep that in mind.
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Russ ***** Lt Col USAF (R) Lastest Smokers (4) FEC100's including Twin Big Reds, FEPC1000 Pellet Grill, Cookshack 36" Charbroiler [B][URL="http://www.facebook.com/profile.php?id=1159993040"]Smokin Okie on Facebook[/URL][/B] A[B]uthor:[/B] [URL="http://www.cookshack.com/Websites/cookshack/Images/2010brining101.pdf"]Brining 101 PDF[/URL] & [URL="http://www.cookshack.com/Websites/cookshack/Images/2010Turkey101.pdf"]Turkey 101 PDF[/URL] |
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01-27-2011, 02:56 PM | #48 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Quote:
55oz+- Contadina Tomato Sauce 28oz Steens Pure Cane Syrup 18oz Bama Grape Jelly 6oz Lee & Perins Worchestershire Sauce The Contadina Tomato Sauce is significantly thinner than most, and has much less sodium and no funky taste (like Hunts). While another pure cane syrup will probably suffice, we've used other grape jellies before and they're very different than Bama. Same for Lee & Perins, it's a very spicy worchestershire sauce. They'd be hard to substitute....
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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, 03:01 PM | #49 |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Dittos on above.
The Whole Food's brand's molasses and brown sugar in my recipe give the sauce a distinct profile, as does the Old Grandad whiskey. Also: I use Hunts tomato sauce: not as critical, but I like consistancy.
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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, 03:26 PM | #50 | |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Quote:
Cane syrup, available at USA Foods Grape Jelly... could be a problem Contadina Tomato Sauce.. how close is that to an Italian Passata, which is also very thin and not at all like Hunts (which is available at USA Foods)?? So far, most of the ingredients I've seen are available here... which is indeed a surprise. Infernooo will probably do OK!
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A butterflies wings. About to bring down everything... |
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Thanks from:---> |
01-27-2011, 04:01 PM | #51 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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He could add Lyle's Golden Syrup to everything
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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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01-27-2011, 10:52 PM | #52 | ||||||||||||||||||||||||||||
On the road to being a farker
Join Date: 01-01-09
Location: Sydney, NSW, Australia
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When I make your recipe I will take note of your comments, and if I cannot get the EXACT brand, I will use your description to get the closest available. Thanks for letting me know! Quote:
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So far, here is the order of the sauces I will be trying: #1 btcg (http://www.hillbillyhousewife.com/bi...-bbq-sauce.htm) #2 Mister Bob (http://thehogblog.com/?p=34) #3 Lake Dogs (http://www.bbq-brethren.com/forum/sh...7&postcount=11) #4 Roxy's S.C mustard sauce (sent via PM - http://www.hillbillyhousewife.com/bi...-bbq-sauce.htm) #5 SoFlaQuer's Carolina mustard sauce (sent via PM - http://www.smokingmeatforums.com/for...-mustard-sauce) #6 landarc (http://www.bbq-brethren.com/forum/sh...6&postcount=26) #7 big brother smoke (http://www.bbq-brethren.com/forum/sh...4&postcount=31) #8 wampus (http://www.bbq-brethren.com/forum/sh...3&postcount=36) #9 phyphor (http://www.bbq-brethren.com/forum/sh...8&postcount=39) #10 gixxer (http://www.bbq-brethren.com/forum/sh...5&postcount=40) #11 justjack (http://www.bbq-brethren.com/forum/sh...4&postcount=41) #12 Lake Dogs (2) (http://www.bbq-brethren.com/forum/sh...0&postcount=42) #13 fattymac (http://www.bbq-brethren.com/forum/sh...2&postcount=43) #14 1FUNVET (http://www.bbq-brethren.com/forum/sh...6&postcount=45) #15 hmacmill (http://www.bbq-brethren.com/forum/sh...7&postcount=46) |
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01-28-2011, 07:31 AM | #53 |
Full Fledged Farker
Join Date: 01-01-10
Location: Columbus Oh
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try this one if ya'd like.
my brother and i whipped this one up one day. MUST use fresh blueberries. DONT add extra sugar. Will turn gelatinous. If ya make it correctly, it has an awesome color and flavor. Add to pot on the stove. Stir in each ingredient. Use a emersion blender to blend it all together. Cook on low until its good. Blueberry BBQ Sauce 1 cup ketchup 3 tablespoon molasses 1 tablespoon worcestershire 1 cup fresh blueberries 2 tablespoon white vinegar 2 tablespoon salted butter 1 tablespoon chipotle tabasco 1/4 cup brown sugar 1/4 cup honey 1 teaspoon salt 1 teaspoon pepper 1/4 teaspoon allspice 1/4 teaspoon onion powder 2 teaspoon oj
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SHUT YR MOUTH BBQ TEAM DP Fat 50 Stumps Stretch WSM 22.5' Weber Kettle |
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01-28-2011, 07:57 AM | #54 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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Of course I have, many times. It's a great recipe, if a little complicated. Again, I look forward to your results!
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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01-28-2011, 08:20 AM | #55 |
Full Fledged Farker
Join Date: 11-11-10
Location: Guilford, N.Y.
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although I was hesitant, here is the one I like the most:
1 cup ketchup 1 cup coke a cola soda 1/4 cup A-1 steak sauce 1/4 cup worchestershire sauce 1/4 cup lemmon juice 1Tbs onion powder 1Tbs garlic powder 1Tbs cummin 1 ts black pepper 14 Oz KC Masterpiece BBQ sauce Add all liquid ingredients to a 4 qt pot and bring to a boil. wisk in dry ingredients and simmer until sauce thickens. remove from heat and allow to cool to room tempature. refrigerate overnight before using for best results. This is not my recipie but one I found on the internet and modified verry little. orgin.....unknown
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will be a Pit Master someday Last edited by chromestacks; 01-28-2011 at 08:21 AM.. Reason: spelling |
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01-28-2011, 01:08 PM | #56 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have decided that Infernoo is not a recipe troll, he is a lunatic, looking at that list of things he is going to try makes me dizzy...
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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] Last edited by landarc; 01-28-2011 at 01:09 PM.. Reason: forgot smiley |
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Thanks from: ---> |
01-28-2011, 01:34 PM | #57 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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maybe he bored!!!
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01-28-2011, 01:34 PM | #58 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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BTW why do this when you can buy Sweet Baby Ray or Cattleman
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01-28-2011, 02:41 PM | #59 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Well, I don't much care for Cattleman's, and Sweet Baby Ray's is good, but, there are a lot better. Actually, I don't like thickened sauces. I do use Big Butz sauces pretty regularly now. But, trying new things is always interesting.
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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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01-28-2011, 03:02 PM | #60 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Actually, one of my favorite sauces on pulled pork (accompanied by a sweet vinegar slaw) is simply 2 cups cider vinegar, 1 and 1/2 TBS cayenne, 1/2 TBS salt and a slice of lemon. Shaken and left to sit overnight. Shake before serving as the cayenne settles out.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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Thanks from: ---> |
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