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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-24-2011, 11:07 AM   #1
Ground Pounder
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Default Anyone have a favorite "Open Pit" based sauce recipe?

The in-laws are bringin' me 2 five-gallon jugs of Open Pit today that they scored at their local food distributor for a song and a dance. Not sure how I'm going to use all this stuff, but I figured I'd see if anyone had any favorite modifications that they like with this sauce.

Thanks in advance!
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Unread 04-24-2011, 11:31 AM   #2
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Its a pretty ggood base sause iI think so. If i foil ribs, I pour the juice in a small pot and add some rub and boil low untill thick again. That's not gonna use up anywhere near 10 gallons but its an idea for other uses
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Unread 04-24-2011, 07:33 PM   #3
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This recipe is out of a cookbook from one of my favorite restuarants in Minneapolis, Hell's Kitchen.
I haven't tried this recipe yet, but if it is half as good as their rib rub, you should be in good shape.

2 cups Open Pit BBQ sauce
1 small white onion chopped
4 tbsp dark brown sugar
3 tbsp honey
2 tbsp red wine vinegar
2 tbsp crushed red pepper
2 tbsp dark molasses
2 tbsp worcestershire sauce
2 tsp liquid smoke

Warm the open pit sauce in a med. sauce pan. puree the onion in a processor, and add it to the open pit with the remaining ingredients, simmer 20 minutes.
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Unread 04-24-2011, 08:43 PM   #4
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My rib sauce is as follows:

2 cups Open Pit Original BBQ Sauce
2 cups Sweet Baby Rays Honey BBQ Sauce
2 Tbs. Apple Cider Vinegar

Mix well and apply liberally during the last several minutes of grilling the ribs.
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Unread 04-24-2011, 08:47 PM   #5
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I love Open Pit straight up!!!!!
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Unread 04-24-2011, 08:49 PM   #6
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My favorite Open Pit memory was when I was little, my mom was making up "bbq" using Open Pit and some leftover pork roast. She warmed the pork roast in a skillet and put the pork roast in a stirred and coated the meat and served it to us on a soft white hamburger bun. One of my all time favorites.
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Unread 04-24-2011, 09:22 PM   #7
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I grew up with my dad mixing open pit and some butter. Made for some good chicken and pork steaks.. Sure miss those days
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Unread 04-24-2011, 09:40 PM   #8
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We use to put on chipped ham in a crock pot and called ham bbq. That use to bbq to me.
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Unread 04-24-2011, 10:10 PM   #9
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I use it as a nice marinade for beef, 50/50 with Italian salad dressing (wishbone). and straight up on chicken, not sweet or overpowering compliments the chicken.
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Unread 04-25-2011, 10:50 AM   #10
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Thanks folks, keep 'em comin' - I've got a lot of this stuff to use up, haha!
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Unread 04-25-2011, 11:32 AM   #11
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Mix with Peach Schnaps to taste and cook to a boil.
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Unread 04-25-2011, 12:43 PM   #12
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Open Pit works great for grilled pizza.
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Unread 04-25-2011, 03:45 PM   #13
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Quote:
Originally Posted by jsperk View Post
We use to put on chipped ham in a crock pot and called ham bbq. That use to bbq to me.
You must be from NE. Pa. A " barbecue" there is not what most think of as barbecue.
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Unread 06-17-2011, 11:53 AM   #14
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My folks used Open Pit with a little melted butter too. It was delicious on grilled chicken. While I usually make my own sauces, occassionally I will use a commercial brand and "doctor" it up a bit. I bought a bottle of the original recipe O.P. today. I think it's different from other brands because it is tangy and staight forward red sauce. Sometimes I like a break from sweet, smokey (artifical), and sticky sweet.

I like to mix it with about 6 oz. of beer and 1 pkg of taco seasoning. Everyone that's had my que with this simple sauce has loved it.
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Unread 06-17-2011, 12:07 PM   #15
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I like to soak chicken pieces in Open Pit for 5 or 6 hours and then smoke then and baste with it until they are done, really great flavor.

I raised on Open Pit, my Dad always had gallon jugs of it.
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