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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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06-19-2012, 05:52 PM | #31 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Now this has become a serious issue. I just used this as Salad Dressing and it rocks. In the morning I'm gonna use it for toothpaste!
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06-19-2012, 05:57 PM | #32 | |
Babbling Farker
Join Date: 02-28-10
Location: North Potomac, MD
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Quote:
maybe it ought to go without saying, but I'll say it anyways: You are truly one of the best cooks on this site!
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Graduate: Jack's Old South BBQ School, Smokin Triggers BBQ School, Paul Kirk BBQ School |
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06-19-2012, 05:58 PM | #33 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Yep, yellow mustard from a jar.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-19-2012, 06:09 PM | #34 |
Full Fledged Farker
Join Date: 05-23-11
Location: Central MN
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I can't wait to try this! You don't simmer this on the stove or anything? Just mix it up and let it sit (I assume no refridgeration necessary with the vinegar in it)?
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06-19-2012, 06:23 PM | #35 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Nope, just mix it up well (I use a blender) and let it sit.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-19-2012, 06:29 PM | #36 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Or just close the high hat up, make it funky and let it sit for 2 boogie nights before you do the housequake.
Funk speak
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06-19-2012, 07:07 PM | #37 |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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A whisk should mix it up well too. I have not tried it yet, but plan to.
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06-19-2012, 09:41 PM | #38 |
is one Smokin' Farker
Join Date: 01-14-10
Location: South Louisiana
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Boshizzle .. Do you use Texas Pete as your hot sauce in the shack attack recipe..??
Seems like that would be the go to hot sauce for that recipe...
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06-19-2012, 09:42 PM | #39 | |
is One Chatty Farker
Join Date: 08-13-05
Location: Tyler, Texas
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Quote:
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30" x 60" Double Lid With Firebox on Trailer Lyfe Tyme - 16" x 40" Single Lid With Firebox 3 Weber Kettles 2 WSMs |
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06-19-2012, 09:43 PM | #40 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I personally don't like Tabasco. I use Texas Pete. But, use whatever you like.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-19-2012, 10:18 PM | #41 |
Full Fledged Farker
Join Date: 06-05-11
Location: San Francisco, CA
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Just whipped up a batch of this. It took all of about 2 minutes. Obviously, I haven't let it sit for 24-48 hours yet, but I can report that it's pretty damn tasty already. Well done, Bo.
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06-20-2012, 04:42 AM | #43 |
Full Fledged Farker
Join Date: 10-09-10
Location: Hampton Roads, VA
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Thanks Bo for putting it up for us. I will christen the pork shoulder I'm cooking this weekend with it.
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06-20-2012, 05:41 AM | #44 |
is one Smokin' Farker
Join Date: 10-09-09
Location: Chicago Proper
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I mixed up a batch a couple of days ago using what I had at hand. That meant sriracha as the hot sauce of choice and whole black peppercorns. Put it all in a jar and gave it a good shakin. Tasted ok but nothing special. Fast forward to last nights grilled chicken and much much better. Saying all this to say the flavor will change as it ages. Very tasty.
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06-21-2012, 01:38 PM | #45 |
Full Fledged Farker
Join Date: 07-07-08
Location: Goose Creek, SC
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I'm fixing some butts for the office this weekend so I'm making this sauce and bringing it in. Like to get the opinions of the none bbq cooks.
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