ಚಿಕನ್
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 05-26-2011, 02:44 PM   #1
Al Czervik
Babbling Farker

 
Al Czervik's Avatar
 
Join Date: 05-17-11
Location: Mead, WA
Downloads: 0
Uploads: 0
Smile 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.
__________________
Mango

Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen
Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...
(\__/)
(='.'=) Merry Christmas... Chitter was full!
(")_(")
Al Czervik is offline   Reply With Quote


Thanks from: --->
Unread 05-26-2011, 03:19 PM   #2
Soybomb
Full Fledged Farker
 
Join Date: 02-19-11
Location: USA
Downloads: 0
Uploads: 0
Default

That is roxy's mustard sauce and I think pure perfection with pulled pork
http://www.thesmokering.com/forum/viewtopic.php?t=1359
Soybomb is offline   Reply With Quote


Thanks from:--->
Unread 05-26-2011, 03:29 PM   #3
Blackened
is one Smokin' Farker
 
Join Date: 07-07-09
Location: Chico, CA
Downloads: 0
Uploads: 0
Default

I make a batch of that every time I make pulled pork. Always a big hit.
Blackened is offline   Reply With Quote


Thanks from:--->
Unread 05-26-2011, 05:32 PM   #4
Smoked
Full Fledged Farker
 
Smoked's Avatar
 
Join Date: 05-12-11
Location: Kennietta, GA
Downloads: 0
Uploads: 0
Default

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?
__________________
Performer 22 / Copper OTS 22 / WSM 18 / Black OTS 18
Smoked is offline   Reply With Quote


Thanks from:--->
Unread 05-26-2011, 05:36 PM   #5
Al Czervik
Babbling Farker

 
Al Czervik's Avatar
 
Join Date: 05-17-11
Location: Mead, WA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smoked View Post
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?
Good question... We didn't have any left over, but also didn't really have enough. Next time we'll make more so will no doubt need an answer to that question...
__________________
Mango

Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen
Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...
(\__/)
(='.'=) Merry Christmas... Chitter was full!
(")_(")
Al Czervik is offline   Reply With Quote


Unread 05-26-2011, 05:48 PM   #6
Bamabuzzard
is One Chatty Farker

 
Bamabuzzard's Avatar
 
Join Date: 05-09-07
Location: Shreveport, LA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smoked View Post
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?

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.
__________________
Checkout our Original BBQ Sauce & Cajun Pickles

www.doubledsbbq.com
http://www.facebook.com/pages/Double...12864168786570
Stumps Baby Gravity Feed Smoker
Backwoods Patio Unit
Char Griller Offset for grilling
Bamabuzzard is online now   Reply With Quote


Thanks from:--->
Unread 05-27-2011, 12:11 AM   #7
Smoked
Full Fledged Farker
 
Smoked's Avatar
 
Join Date: 05-12-11
Location: Kennietta, GA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bamabuzzard View Post
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.
Do you keep them on the shelf in the fridge? Or just out at room temp on a shelf in the pantry for 4 months?

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...
__________________
Performer 22 / Copper OTS 22 / WSM 18 / Black OTS 18
Smoked is offline   Reply With Quote


Thanks from:--->
Unread 05-27-2011, 12:23 AM   #8
42BBQ
is One Chatty Farker
 
Join Date: 06-26-10
Location: Manheim, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Smoked View Post
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?
I'm no food safey expert so anyone here can correct me on this but looking at the ingredient list I think this would keep for a good while in the frig, at least a couple of weeks...like I said, any expert can correct me on this, its just a guess.
__________________
Meadowcreek SQ36 with 2nd grate, 1991 Weber Performer w/ SS table, UDS, gasser.-Glenn-
42BBQ is offline   Reply With Quote


Thanks from:--->
Unread 05-27-2011, 12:31 AM   #9
jgbmgb
is one Smokin' Farker

 
jgbmgb's Avatar
 
Join Date: 09-06-09
Location: Wilson, NC
Downloads: 0
Uploads: 0
Default

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.
__________________
Jeff - KCBS #67908

Small Spicewine
UDS x 2
BQ Grills Patio
jgbmgb is offline   Reply With Quote


Thanks from:--->
Unread 09-01-2012, 12:16 AM   #10
clint
Got rid of the matchlight.
 
Join Date: 07-08-12
Location: Normandy Park, WA
Downloads: 0
Uploads: 0
Default

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!
clint is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Anyone willing to give up a kick butt mustard, vinegar BBQ sauce recipe? kylersk Q-talk 22 06-08-2010 08:15 PM
Vinegar Based Sauce smknhotmama Q-talk 40 03-04-2010 12:57 AM
Vinegar based sauce recipe??? dannbran Q-talk 1 03-01-2010 09:06 PM
Vinegar Sauce needed jpouchman Q-talk 7 07-12-2009 12:40 PM
vinegar (trying to make my own sauce) SmokeyBear Q-talk 18 01-03-2007 04:46 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 11:25 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.