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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 06-25-2012, 08:35 PM   #61
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Quote:
Originally Posted by jemezspring View Post
To me it is not a bbq sauce or finishing sauce but more of a hot sauce. Maybe it was the Sriracha I used as the hot sauce but it is not something I would use for pork. It's good, don't get me wrong, but I will use it as a hot sauce. It reminded me on Louisiana I've used it several times since making on grilled chicken, pork skins, smashed potatoes and eggs. I will make again like before and also try with a little sweet.
I just tasted mine to double check and, nope, it's a delicious BBQ sauce,
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Unread 06-25-2012, 08:40 PM   #62
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Are you absolutely sure mr shizzle? Final answer? :)
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Unread 06-25-2012, 08:44 PM   #63
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Are you absolutely sure mr shizzle? Final answer? :)
Lol! I know it's not for everyone, bro. But, I can't get enough of it.
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Unread 06-25-2012, 10:38 PM   #64
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Do you stay clear of any open fires when you drink this? It sounds hot from the original recipe. I used to love hot things when I was younger. But now my tastes are much milder, and I do like to sleep at night.
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Unread 06-25-2012, 10:55 PM   #65
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I made it following the recipe as posted. Only thing I did different was add a little xanthan gum to give it some cling. Did not get a chance to do a the pork shoulder I had planned because of my work schedule, but I did use it to mop 2 whole chickens on the egg. It was excellent, very tasty. If you are concerned about the heat you could add some sweetener to it, but if you are going to baste with it I wouldn't because it will burn if you aren't careful. It's a keeper in my book.
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Unread 07-13-2012, 10:28 AM   #66
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Had a few people over for a 4th of July get together, I smoked 4 butts, 6 slabs of ribs and 30 pounds of leg quarters. Made a batch of this and just sit a few bottles around on the tables. GREAT sauce. Had lots of compliments. Thanks for posting recipe.
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Unread 07-13-2012, 11:17 AM   #67
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Yep, making this when I get home tonight, probably for some thighs I'm going to grill.

Am I crazy for wanting to make two batches, one with regular texas pete style hot sauce and one with sriracha? Would sriracha work for it, or would the flavors clash too much?
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Unread 07-13-2012, 11:19 AM   #68
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I'm kinda hooked on this stuff now.
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Unread 07-13-2012, 12:09 PM   #69
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I've made it 4 times already. The second time I made it I used a measuring cup and spoon to make sure I got the amounts correct. Turns out the first time I used closer to 1/2-1 cup ACV instead of 1-1/2 cups. Made it much less hot and better for pork than the first time around. This stuff is really good. I sometimes find myself drinking a teaspoon or so by itself. My changes are sriracha, dijon mustard and fresh coarse black pepper. Make sure you let it age a couple days for maximum goodness. Really good on pizza too.
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Unread 07-13-2012, 12:59 PM   #70
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Making some of this tonight! Sounds really good!

Thanks for the recipe, Bo!!
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Unread 07-13-2012, 03:46 PM   #71
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Quote:
Originally Posted by jemezspring View Post
I've made it 4 times already. The second time I made it I used a measuring cup and spoon to make sure I got the amounts correct. Turns out the first time I used closer to 1/2-1 cup ACV instead of 1-1/2 cups. Made it much less hot and better for pork than the first time around. This stuff is really good. I sometimes find myself drinking a teaspoon or so by itself. My changes are sriracha, dijon mustard and fresh coarse black pepper. Make sure you let it age a couple days for maximum goodness. Really good on pizza too.
I'm glad you saw the light!

But, putting it on pizza sounds interesting.
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Unread 07-13-2012, 03:47 PM   #72
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Quote:
Originally Posted by Myrdhyn View Post
Yep, making this when I get home tonight, probably for some thighs I'm going to grill.

Am I crazy for wanting to make two batches, one with regular texas pete style hot sauce and one with sriracha? Would sriracha work for it, or would the flavors clash too much?
I've never deviated from the recipe I listed as far as the types of ingredients. But, I would suppose that using whatever hot sauce you prefer would only make the sauce better. It's got a pretty good punch with the TP, so I bet Sriacha would take it up a notch.
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Unread 07-13-2012, 04:44 PM   #73
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I liked it so much I stole it, perfected it, renamed it "Purgatory" and made about 24 quarts of it.
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Unread 07-13-2012, 05:44 PM   #74
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Quote:
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I liked it so much I stole it, perfected it, renamed it "Purgatory" and made about 24 quarts of it.
Nice!
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Unread 07-13-2012, 06:05 PM   #75
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Thanks for the conversion BBQ Grail. I have been looking for a suace that isn't real sweet and easy to throw together.
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