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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 03-20-2010, 06:54 PM   #31
deguerre
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Quote:
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It's all cool, but that is a lot of corn starch by many traditional methods. You may teach us all a new path. Teach on my friend. Sharing is what we do here. If your method is incorrect, by other's opinions, they will share that opinion. That IS why we, as a collective, exist.
Word.
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Unread 03-20-2010, 06:58 PM   #32
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Quote:
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It's all cool, but that is a lot of corn starch by many traditional methods. You may teach us all a new path. Teach on my friend. Sharing is what we do here. If your method is incorrect, by other's opinions, they will share that opinion. That IS why we, as a collective, exist.
Yuppers but if you don't use it, then it's not going to get thick ( simmering only does so much to it ) And thanks Kevin.

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Dude, I'm not complaining I just want to make sure we have our ducks in a row, if it takes a cup then it takes a cup, how much water to that cup of corn starch? I am going to make this and I certainty don"t want to throw 100 bucks into the crapper without asking a few questions...........We're in this together........Just helping each other! Thanks.........
Cool thanks man. And all you do is fill up a messuring cup and then add a little water and then mix well ( add more water if needed )

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Word.
Ok word, I choose the word "Town" as the word :P
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Unread 03-20-2010, 07:49 PM   #33
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Derek I have this thread in my Subscribe
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Unread 03-20-2010, 08:30 PM   #34
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Quote:
Originally Posted by Derek View Post
Yuppers but if you don't use it, then it's not going to get thick ( simmering only does so much to it ) And thanks Kevin.

Cool thanks man. And all you do is fill up a messuring cup and then add a little water and then mix well ( add more water if needed )

Ok word, I choose the word "Town" as the word :P
OK, I'm rolling with the recipe tomorrow for some spatchcock chickens I'm doing.

Thanks for all the input!!
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Unread 03-21-2010, 12:17 AM   #35
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I picked up the missing ingredients for this today, hope to make it tomorrow. I was figuring i would do equal parts water to the starch where it said 1 cup starch with water added. That's pretty average to see equal parts mixed together.
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Unread 03-21-2010, 07:50 AM   #36
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Originally Posted by peppasawce View Post
Derek I have this thread in my Subscribe
Very cool, I think I have one of your threads subcribed too man.

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Originally Posted by aquablue22 View Post
OK, I'm rolling with the recipe tomorrow for some spatchcock chickens I'm doing.

Thanks for all the input!!
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Originally Posted by bigabyte View Post
I picked up the missing ingredients for this today, hope to make it tomorrow. I was figuring i would do equal parts water to the starch where it said 1 cup starch with water added. That's pretty average to see equal parts mixed together.
And post some pron pictures please?
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Unread 03-23-2010, 03:47 PM   #37
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I am making this sauce today, and as promised here are the pics so far...

I started with the dry ingredients...


And then mixed that in with the Sauce made form the Tomato Paste and Water...


And then I added in the Pepper Pot stuff...


You may have noticed by now the ceramic pot that this stuff is in is from my Crock Pot. I will be simmering this outside in my crockpot so I can work today instead of babysitting it, and most importantly because my wife is so allergic to many varieties of peppers, especially the kind found in this recipe. So outside in the crock pot I brought it to a simmer and let it simmer for 45 minutes. It is now cooling and this is what it looks like...


I will post more pics as I get updates. I tasted the mix so far and it is pretty tasty already with a spicy kick. I'm excited to try the finished product.
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Unread 03-23-2010, 03:51 PM   #38
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Quote:
Originally Posted by bigabyte View Post
I am making this sauce today, and as promised here are the pics so far...

I started with the dry ingredients...


And then mixed that in with the Sauce made form the Tomato Paste and Water...


And then I added in the Pepper Pot stuff...


You may have noticed by now the ceramic pot that this stuff is in is from my Crock Pot. I will be simmering this outside in my crockpot so I can work today instead of babysitting it, and most importantly because my wife is so allergic to many varieties of peppers, especially the kind found in this recipe. So outside in the crock pot I brought it to a simmer and let it simmer for 45 minutes. It is now cooling and this is what it looks like...


I will post more pics as I get updates. I tasted the mix so far and it is pretty tasty already with a spicy kick. I'm excited to try the finished product.
It looks like mine and yes you will have the spicy kick if done right!

Props!!!
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Unread 03-23-2010, 03:59 PM   #39
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I should mention that because I was unable to find yellow and red jalapeno's, I used 2 green jalapeno's, and one large poblano pepper. This was to keep the heat from getting too crazy because the green jalapeno's I have are pretty blazin' hot. Other than that, everything else is as the recipe shows.
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Unread 03-23-2010, 04:02 PM   #40
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Quote:
Originally Posted by bigabyte View Post
I should mention that because I was unable to find yellow and red jalapeno's, I used 2 green jalapeno's, and one large poblano pepper. This was to keep the heat from getting too crazy because the green jalapeno's I have are pretty blazin' hot. Other than that, everything else is as the recipe shows.
Hey no problem, I found the colored jalapino's at an Authentic Mexican store!

Did you have a problem finding the dried chiptoly pepper?
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Unread 03-23-2010, 04:14 PM   #41
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I made this sauce on Sunday, my wife was out of town with the camera, so no pictures. It is really good, the only thing different I did was to buzz the pepper mixture with my stick blender after the 45 minute cool down to make it a really smooth sauce, something I really like. I found everything I needed at Publix, including the same pepper pack you had Derek. This stuff is really good, nice bite and really good on the spatchcock chicken I smoked in cherry wood! Thanks for the recipe....
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Unread 03-23-2010, 04:44 PM   #42
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I have no problem finding most peppers around here I have a bag of Chipotle peppers so that was not an issue. However, the only jalapeno's available were green, so I had to improvise. normally I can dig and find some red ones at least, but not on this particular trip.

I added the remaining wet ingredients after the cool down and I also hit it with my stick blender. The corn starch gives it quite a sheen, you can see the reflection of me taking the pic, along with the kitchen window, siding, and soffit on the house.


It's all set to simmer and thicken now until it's ready. Depending on the texture, I may run it through my BlendTec afterwards. My stick blender didn't quite get it as smooth as I would have hoped, at least from eyeballing it anyway.
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Unread 03-23-2010, 04:47 PM   #43
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Originally Posted by bigabyte View Post
I have no problem finding most peppers around here I have a bag of Chipotle peppers so that was not an issue. However, the only jalapeno's available were green, so I had to improvise. normally I can dig and find some red ones at least, but not on this particular trip.

I added the remaining wet ingredients after the cool down and I also hit it with my stick blender. The corn starch gives it quite a sheen, you can see the reflection of me taking the pic, along with the kitchen window, siding, and soffit on the house.


It's all set to simmer and thicken now until it's ready. Depending on the texture, I may run it through my BlendTec afterwards. My stick blender didn't quite get it as smooth as I would have hoped, at least from eyeballing it anyway.
Very cool Chris, So hae you tried the end result yet?
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Unread 03-23-2010, 04:57 PM   #44
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Nope, it's on the long simmer now and I did not taste it after blending the final stuff together with the stick blender. I'll let you know what I think when it's ready though.
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Unread 03-23-2010, 05:13 PM   #45
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Very cool you will like/love it a lot and your taste buds will be ruined for other bbq sauces.

Told you the starch had a big part in it.
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