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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-07-2013, 09:59 AM   #1
fmm1
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Default Cutting sauce questions

Hey all, i'm wanting to cut my Blue Hogs sauce, so that i can did entire Chicken thighs and not have them absolutely loaded up with an inch of sauce. I've read a lot of threads on cutting with apple juice/honey/water, etc. My question is what ratio do I use? Today i'm going to do some chicken thighs and my plan was to cook em hot and fast, smear some honey on a cutting board. Set the thighs on the honey, then give them a sauce bath. I'm just not sure how much I should cut the sauce and being that I have to order the sauce because no one here sells it, i'd rather not waste a lot trying to get it at least close. Any suggestions?
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Old 04-07-2013, 10:07 AM   #2
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I know that this isn't scientific, but I use enough to get the consistency I am looking for
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Old 04-07-2013, 10:10 AM   #3
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What Ronelle said. Vinegar and beer are a couple other things that are useful for this.
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Old 04-07-2013, 10:13 AM   #4
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Ok, cool. I appreciate the help guys! Can't wait get this cook done tonight.
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Old 04-07-2013, 08:25 PM   #5
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if i cut it at all i use beer . as for me i like a thick sauce
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Old 04-07-2013, 09:38 PM   #6
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Sounds like something only YOU can answer.......through experimentation.
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Old 04-07-2013, 09:47 PM   #7
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+1 on Ron.....just cut it till you get what your looking for
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Old 04-07-2013, 09:50 PM   #8
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Go with what you like and what you think will enhance the flavor most I would also be more so looking for the consistency than narrowing it down to actual ratios good luck let us know what you decide on and how it goes
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Old 04-09-2013, 07:54 AM   #9
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I start w/ either Masterpiece or Sweet Baby Rays, then cut with a more or less equal amount of apple juice and add some Yard Bird to taste. I like it sort of thin, more like a baste than a thick sauce. Sunday I didn't have apple juice, but being a single father of three kids, I had some Capri Suns. Bingo!
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Old 04-09-2013, 08:10 AM   #10
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Depending on what I am cooking, I like to cut either KC Masterpiece or Sweet Baby Rays with apple juice/honey. I have only used Blues Hog a few times but cut it with fruit nectar and liked it.
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Old 04-09-2013, 08:18 AM   #11
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How would using half apple juice and bourbon work out for you?
Some people don't like drinking apple juice so go light on it to begin.
A cook told me "If you don't like drinking it, don't put it on your meat."
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