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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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Old 06-22-2014, 01:01 PM   #31
is one Smokin' Farker

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Join Date: 04-20-13
Location: Pleasant Prairie, WI

Originally Posted by ShencoSmoke View Post
Or your blackjack sauce, which I am completely obsessed with. That stuff after sitting in the fridge for a few days is magical.
I also made Bludawg's Blackjack sauce for a party and almost threw it out (not great when it's first made) but after is sits for a couple of days it was great. Definitely one of the more popular sauces I made for that party.
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Old 06-22-2014, 01:43 PM   #32
BBQ Bandit
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Join Date: 02-15-08
Location: Harrisburg, PA

The collection of natural Au Jus drippings is my brisket sauce.
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Old 06-22-2014, 03:37 PM   #33
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Join Date: 12-28-11
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Originally Posted by sliding_billy View Post
It's a Pittsburgh thing (fries dipped in mayo) for sure. Mayo on hot dogs as well. I was born and raised about 15 miles west of Pittsburgh. Folks look at me like I am nuts putting mayo on stuff like that down here.
I bet you make a scene with mayo on anything in Texas besides a sandwich.

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Old 06-22-2014, 03:59 PM   #34
On the road to being a farker
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Join Date: 02-07-14
Location: Iowa

I like honey mustard on fries...
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Old 06-22-2014, 09:36 PM   #35
Got Wood.

Join Date: 05-16-14
Location: Greenville, SC

Originally Posted by Bludawg View Post
Make you some o this thank me later
Fountaine’s Sauce Recipe*
By Fred Fountaine Pitmaster
Louie Muller BBQ
1 quart (32 ounces) catsup
3 quarts water
2 onions the size of baseballs, cut up fine (use 1 ½ if they are the size of softballs)
2 beef bullion cubes
2 tablespoons salt, or to taste
¼ cup black pepper, or to taste
In large pan, combine all ingredients, going gently with salt and pepper first.
Bring to boil over high heat and boil vigorously 40 minutes. Reduce heat to low, tast and correct seasonings, and let simmer 40 minutes longer. At end, increase heat to medium-high and bring to a boil again. Then it’s done. Bottle in clean bottle or jars and store in refrigerator. Makes about two quarts.
* As originally printed in the October 24, 1984 Milwaukee Journal

Thinking of trying some of these home brewed sauces! Maybe just a half batch? Not sure I'd want to commit to 2 quarts till I see if my family likes them. How long should these keep in the fridge?
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Old 06-22-2014, 10:28 PM   #36
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

Until it's gone.
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
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Thanks from:--->
Old 06-22-2014, 10:35 PM   #37
is One Chatty Farker

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Join Date: 07-02-13
Location: The Shenandoah Valley

Originally Posted by TroyA65 View Post
I also made Bludawg's Blackjack sauce for a party and almost threw it out (not great when it's first made) but after is sits for a couple of days it was great. Definitely one of the more popular sauces I made for that party.
The texans might throw stones at me for this but I add a touch of agave to it, gives it a little bit of something extra that I like.
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Old 06-22-2014, 11:37 PM   #38
smoke ninja
Quintessential Chatty Farker

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Join Date: 01-03-14
Location: Detroit michigan

I know people who dip their french fries in Wendy's frosty (chocolate soft serve ice cream)
Let's all just calm down and smoke a fatty

Cookin with wood

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Old 06-23-2014, 12:28 AM   #39
Redneck Smoker
Knows what a fatty is.

Join Date: 06-12-14
Location: Vacaville ca

Originally Posted by jsperk View Post
I thought Dukes and Hellmann's were different but Hellmann's and Best foods was the same.
Hellmann's and Best Foods are the same.
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