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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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07-29-2011, 07:48 AM | #16 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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Awaiting the recipe!... Looks VERY interesting.
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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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07-29-2011, 01:06 PM | #17 |
is One Chatty Farker
Join Date: 07-02-09
Location: Hattiesburg, MS
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I knew you would chime in sooner or later. Thanks for the info. The recipe would also be appreciated here too!
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Weber 22.5 Silver, Weber 22.5 Gold Weber 22.5 Performer, Weber 22.5 WSM Weber Smokey Joe & Weber Smokey Joe Mini WSM Kenmore Elite Gasser w/ Rotisserie Cajun Cooker (3) UDS In Progress [COLOR=#0000ff]BLUESMAN[/COLOR] Splashproof [COLOR=#0000ff]BLUE [/COLOR][COLOR=black]Thermapen :bow:[/COLOR] H D FXSTD |
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07-29-2011, 01:24 PM | #18 |
is one Smokin' Farker
Join Date: 12-18-09
Location: Fort Mill, SC
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That sounds very good.
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CatchaFire for Q. Q 4 Fun Blog BBQ is proof that God loves us and wants us to be happy. KCBS Member CBJ 55 gallon Texas Grill (deceased), CS-680 Louisiana Grill, Charbroil R2 unit, Weber Performer |
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07-29-2011, 01:58 PM | #19 |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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You have the ingredient list...mix your own proportions.
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07-29-2011, 05:28 PM | #20 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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I once had a man work for me, whose wife was from Tobago Trinidad. He knew that I liked spicy food so he brought in some hot sauce that his wife had made. It was yellow, so I didn't think that it was dangerous. I put a few drops on my sandwich, and SWEET MOTHER OF NAPALM. I could barley breath. I learned the hard way never judge a sauce by it's color.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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07-29-2011, 10:27 PM | #21 | |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Quote:
T&T has a great food culture. Every home has their own peppa sauce receipe(s)...just like the vinegar sauce that started this thread is no doubt fairly unique to the home in which it's made. The house next door will do it a bit differently. |
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03-05-2013, 09:55 PM | #22 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 03-05-13
Location: Tacoma WA
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Jamaican ‘Gravy’.
Ingredients. 2 shallots (spring onions), 6 garlic cloves, 2 cups Scotch bonnet chillies, 20 thyme sprigs, 1 tbsp whole pimento, white vinegar sugar, soy sauce Before you make the sauce, you’ll need an old rum bottle, with a little bit of rum left in it. (You know that almost empty bottle of rum that your grandmother has in the back of her drinks cabinet? Yeah, steal that). To make the sauce, trim the shallots, chop them into very small pieces and put them aside in a bowl. Peel the garlic and cut each clove into about five pieces. Cut the chillies into quarters, top to bottom. Snip the thyme sprigs into 1cm lengths. Next, stuff the chillies, shallot, garlic, thyme sprigs, and pimento into the rum bottle. Try to stuff them in evenly, so all of the ingredients are distributed nicely. Next top up the bottle with boiling vinegar and a couple of dashes of soy sauce. Add a few spoons of sugar into the bottle and screw on the lid. Turn the bottle upside down and back a few times, then top up the bottle with a bit more boiling vinegar, so that the vinegar reaches the very top. Put the bottle in a dark place and leave it for a month or so. This stuff is insane. It’s like Jamaican Tabasco … except hotter. source: http://www.bbq-brethren.com/forum/ne...te=1&p=1730427 |
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