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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 07-13-2012, 06:06 PM   #76
enasnidx
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I don't mean to nay say, I know I'm not the only one, but after eating a bit of it I started to get turned off. I put it on meatloaf and it got to a point where all I could taste was spicy cider vinegar. I like spice, and I like a little tang, but this just got a little overwhelming. However, I'm glad I tried it. It is nice for something different, I would just need to adjust it to my taste.
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Unread 07-13-2012, 06:32 PM   #77
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Ok, so I made a batch "as-is" with my favorite "texas pete" style hotsauce called Trappeys. Amazing, absolutely amazing. My wife was giving me the stink-eye for mixing up yet another jar of sauce, and then she tasted it and pretty much wanted to steal it to drink.

After that success I decided to mix it up a bit and make a batch with Sriracha for the hot sauce and a german "sweet-hot" mustard:



The second batch is just as amazing as the first, if not moreso. I love it. Some version of this has just become a new must-have-on-hand-at-all-times condiment in our house, and I can't wait to explore more mustard/hotsauce combos.

Can't wait to mix up a batch and kick it up with a bit of ghost chili sauce(added...not as the primary hot sauce, i'm not that insane).
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Unread 07-13-2012, 06:47 PM   #78
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Sounds killer B-Shiz!
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Unread 07-13-2012, 06:56 PM   #79
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I used Frank's Red Hot (Buffalo) Sauce (all I had on hand). Maybe I just need to try it with a different sauce?
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Unread 07-13-2012, 09:22 PM   #80
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I finally have some free time on my hands this weekend and am making a batch of this tomorrow thank you.

BTW Bo, I now understand your drinking problem you mentioned a few months ago. You got me hooked on this stuff too now...it's ridiculously good!
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Unread 07-13-2012, 09:39 PM   #81
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Quote:
Originally Posted by enasnidx View Post
I used Frank's Red Hot (Buffalo) Sauce (all I had on hand). Maybe I just need to try it with a different sauce?
That would be why IMOP. That stuff is vinegary for sure and a little goes a long way.
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Unread 07-14-2012, 02:58 AM   #82
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Quote:
Originally Posted by Boshizzle View Post
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)
Should be the sauce to go for on pulled pork. I only have to decide on hot sauce (Tabasco, Habanero or Sriracha) and mustard (haven't seen that really yellow stuff here before, but maybe I just wasn't looking).

But it just came to mind, Tabasco & Habanero come in really tiny bottles here (~ 2 fl.oz), and we usually only use a few drops to spice things up, so that's not really an option. Which hot sauce did you use exactly? We have Sriracha in 15.39 fl.oz squeeze bottles, but it's really hot as well and I can't imagine using 1/4 cup of it in relation to the amounts of the other ingredients.
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Unread 07-14-2012, 06:19 AM   #83
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Quote:
Originally Posted by This is not your pork! View Post
Should be the sauce to go for on pulled pork. I only have to decide on hot sauce (Tabasco, Habanero or Sriracha) and mustard (haven't seen that really yellow stuff here before, but maybe I just wasn't looking).

But it just came to mind, Tabasco & Habanero come in really tiny bottles here (~ 2 fl.oz), and we usually only use a few drops to spice things up, so that's not really an option. Which hot sauce did you use exactly? We have Sriracha in 15.39 fl.oz squeeze bottles, but it's really hot as well and I can't imagine using 1/4 cup of it in relation to the amounts of the other ingredients.
I use Texas Pete hot sauce. You could go with an extra 1/4 cup of vinegar and add fine grind cayenne to taste and get a similar flavor.
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Unread 07-14-2012, 08:54 PM   #84
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OK, I sipped it, put it on pork, chicken, beef, tossed salad, cucumbers, and fresh tomatoes. Tonight, I tried it on some fresh, sliced peaches. Wow!

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Unread 07-14-2012, 09:08 PM   #85
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Thanks for sharing
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Unread 07-14-2012, 09:59 PM   #86
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I made a bottle of this stuff about four weeks ago, and it's been sitting in my pantry ever since. I broke it out today and used it on some grilled chicken. It was fantastic. I plan on keeping a bottle of this around as a standard condiment in my house.
Bo, you should seriously consider bottling this stuff. I'd buy it.
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Unread 07-14-2012, 10:02 PM   #87
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Thanks Bo! Just whipped up a batch using Frank's Red Hot Original! It tasted really good on my finger so it will taste awesome on my pork!!
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Unread 07-14-2012, 10:33 PM   #88
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I'm glad you folks like it. It's great to know that I can give back to the brethren. This sauce is a labor of love and I hope that it's something more and more brethren will enjoy and build upon.
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Unread 07-15-2012, 02:46 AM   #89
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Want to Give you a Big thanks!! I did a big cook for the AF Squadron I work with and wanted different BBQ sauce so everyone felt like they were home. So I used yours as I have never messed with a Vinegar based sauce. To go with my others. I got RAVE reviews!! Thanks a ton! I hope I can one day repay you for sharing this recipe!

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Unread 07-15-2012, 08:28 PM   #90
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Quote:
Originally Posted by pwa View Post
Want to Give you a Big thanks!! I did a big cook for the AF Squadron I work with and wanted different BBQ sauce so everyone felt like they were home. So I used yours as I have never messed with a Vinegar based sauce. To go with my others. I got RAVE reviews!! Thanks a ton! I hope I can one day repay you for sharing this recipe!

pwa
That's got to be the greatest compliment I could ever hope for, thanks! I'm glad the airmen and airwomen liked it!
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