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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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05-26-2011, 01:44 PM | #1 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Mustard vinegar sauce
I'm sure something like this has been posted a thousand times, but if not and you want to give this one a shot I highly recommend it. It was a huge hit the last time I offered it for pulled pork:
1 cup apple cider vinegar 1/2 cup Yellow mustard 1/4 cup onion finely minced 2 cloves garlic pureed 1/2 teaspoon black pepper 1 tablespoon Worcestershire sauce 1/2 cup brown sugar 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 1/2 teaspoon Tabasco sauce Combine ingredients and simmer for 15 minutes, stirring occasionally.
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05-26-2011, 02:19 PM | #2 |
Full Fledged Farker
Join Date: 02-19-11
Location: USA
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That is roxy's mustard sauce and I think pure perfection with pulled pork
http://www.thesmokering.com/forum/viewtopic.php?t=1359 |
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05-26-2011, 02:29 PM | #3 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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I make a batch of that every time I make pulled pork. Always a big hit.
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05-26-2011, 04:32 PM | #4 |
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Join Date: 05-12-11
Location: Kennietta, GA
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I made a batch of that when I smoked a boston butt a couple weeks back. Those who don't like mustard or vinegar loved it. After simmering, I put it in a blender for a few spins to thin it out a bit more and it was great.
One question I had though, was how long do you think it will stay edible in the fridge?
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05-26-2011, 04:36 PM | #5 | |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Quote:
__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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05-26-2011, 04:48 PM | #6 | |
is One Chatty Farker
Join Date: 05-09-07
Location: Shreveport, LA
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Quote:
I make a vinegar/mustard base sauce and always keep extra bottles on the shelf. They keep for I know four months. The ph level keeps it good for quite a while.
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05-26-2011, 11:11 PM | #7 | |
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Join Date: 05-12-11
Location: Kennietta, GA
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Quote:
I also just thought, what about freezing it? Say if you froze in small batches and then when you were ready to use it, just put it in a saucepan on the stove and warm it up or microwave it. I wonder if that would change the dynamics. Then again...I guess there is one way to find out...
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05-26-2011, 11:23 PM | #8 | |
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Join Date: 06-26-10
Location: Manheim, PA
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Quote:
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05-26-2011, 11:31 PM | #9 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Wilson, NC
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We make this sauce by the gallon. Use it on everything from butts to hot dogs to ham sandwichs. It usually lasts for a couple of months in the fridge.
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08-31-2012, 11:16 PM | #10 |
Got rid of the matchlight.
Join Date: 07-08-12
Location: Normandy Park, WA
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I'm smoking a butt tomorrow on my UDS and I wanted to try a new sauce. The family found the Lexington Vinegar Sauce found in Steven Raichlen's book BBQ USA good, but a bit too vinegary. This recipe seems to have a better sugar to vinegar ratio and I'll be interested to see what role the mustard has on the flavor. So, much thanks for the post!
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