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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 01-19-2014, 08:45 AM   #241
El Ropo
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I've made 3 or 4 batches of this. In my experience, it is always best after letting sit in the fridge for a week, shaking it up once a day. The flavors blend and mellow with the rest time. After 3 or 4 weeks, it's amazing. I've been adding a teaspoon of granulated garlic, and using Louisiana Supreme Habanero Pepper sauce for the hot sauce part.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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Unread 01-20-2014, 12:12 AM   #242
Billy Roo's BBQ
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I just made up a batch. Thanks for sharing. I know I am going to like it....but I will let you exactly how much I like it after it sits for a few days in the fridge.
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Unread 01-30-2014, 06:35 PM   #243
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Just made up a batch. Its for sure a different type of sauce gonna use it saturday. As of right now i dont really know what to think about it. ;)
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Unread 01-30-2014, 06:48 PM   #244
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Originally Posted by Bigrolltide1877 View Post
Just made up a batch. Its for sure a different type of sauce gonna use it saturday. As of right now i dont really know what to think about it. ;)
Wait 24-30 hours then taste again.. it will taste entirely different (and better).

I always sauce my pork butt with this stuff.

I use it as the foiling liquid and as a sauce after I pull it (I pour in about a cup of it for a 10 pound roast). Then I might use sweet baby rays as a finishing sauce for a sandwich--a very light amount on top of that shack attacked pork (they go together well). If I put in a soft taco, I finish it with salsa verde instead.

I like this sauce so much I made a scrapbook 3x5 recipe card for it :)

"Antonio" Bandera, Mini WSM, 18.5" WSM, Hasty-Bake Suburban, GMG Davy Crockett, OTG 22.5"
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Thanks from:--->

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