The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-31-2010, 07:03 PM   #61
GldnKniteofBBQ
Got Wood.
 
Join Date: 01-19-10
Location: Orlando, Fl
Downloads: 0
Uploads: 0
Default

Actually that was a throwback to an old mess around recipe from my college days... chicken breasts, sweet/sour drink mixer, and a case of mt dew and alas a marinade was born.....It imparted a nice subtle citrus flavor to a basic grilled chicken sandwich.

Although bringing this up has sparked myy imagination for re-inventing and refining an actual recipe for the Mt Dew Chicken.... imparting some orange sauce flavor profiles is a good place to go.

Mole sounds interesting, but its so deep and complex i wonder if the Dew would get overwhelmed?
__________________
Knightro (UDS); Charmglow (with a smoker box)
GldnKniteofBBQ is offline   Reply With Quote


Unread 03-31-2010, 07:05 PM   #62
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

GLD, Not if you do it right and practice until it's perfect!

That's what I had to do with this recipe and it took a year to refine!
Derek is offline   Reply With Quote


Unread 04-04-2010, 08:27 AM   #63
GusRobin
Got Wood.
 
Join Date: 10-24-09
Location: Madison, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Derek View Post
As soon as it's done thickening to your liking , turn the stove off and get your mesosphere out and amosafy it to your liking.
Thanks for the recipe, but I am not sure what is a mesosphere and what is amosafy?
GusRobin is offline   Reply With Quote


Unread 04-04-2010, 08:36 AM   #64
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GusRobin View Post
Thanks for the recipe, but I am not sure what is a mesosphere and what is amosafy?
It's one of those stir sticks with the blade on 1 end.


Or you can use a food processor.
Derek is offline   Reply With Quote


Unread 04-04-2010, 08:55 AM   #65
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Derek View Post
As soon as it's done thickening to your liking , turn the stove off and get your mesosphere out and amosafy it to your liking

Derek - I've never heard of a mesoshpere being used as a term for a cooking utensil... A mesosphere is one of the layers above the earth.


Are you referring to an immersion blender (stick blender) which will emulsify a sauce ?
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 04-04-2010, 09:13 AM   #66
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by MilitantSquatter View Post
Derek - I've never heard of a mesoshpere being used as a term for a cooking utensil... A mesosphere is one of the layers above the earth.


Are you referring to an immersion blender (stick blender) which will emulsify a sauce ?
Exactly, one of those, I'm really bad speller - grammar person!
Derek is offline   Reply With Quote


Unread 04-04-2010, 10:15 AM   #67
GusRobin
Got Wood.
 
Join Date: 10-24-09
Location: Madison, AL
Downloads: 0
Uploads: 0
Default

Derek, had another question. Is that a full bulb of garlic or a clove from a bulb?
GusRobin is offline   Reply With Quote


Unread 04-04-2010, 10:16 AM   #68
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GusRobin View Post
Derek, had another question. Is that a full bulb of garlic or a clove from a bulb?
That's the full bulb of garlic NOT a clove bro
Derek is offline   Reply With Quote


Unread 04-04-2010, 04:20 PM   #69
Jay Bird
is one Smokin' Farker

 
Join Date: 08-03-09
Location: Gig Harbor, WA
Downloads: 0
Uploads: 0
Default

Derek.......Many thanks for your recipe. Have never made my own sauce. This looks like a winner & will have to give it a go.
Jay Bird is offline   Reply With Quote


Thanks from:--->
Unread 04-04-2010, 04:35 PM   #70
Phesant
Babbling Farker
 
Join Date: 08-24-08
Location: Appleton, Wi
Downloads: 0
Uploads: 0
Default

Thanx I'm going to try this....
__________________
Ken

WSM
Char-Griller Super Pro w/SFB
Grill Sargent
Turkey / Fish Fryer
Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR]
[COLOR=black]Proud member of the Zero's :thumb:[/COLOR]
Phesant is offline   Reply With Quote


Thanks from:--->
Unread 04-04-2010, 04:46 PM   #71
GusRobin
Got Wood.
 
Join Date: 10-24-09
Location: Madison, AL
Downloads: 0
Uploads: 0
Default

thanks Derek - got a pot simmering as I write this. One other question. The rest of the family doesn't like things as hot as I do. If this turns out to be more spicier than they like any suggestions (aside from getting a new family) as to what I can add to make it less spicier
GusRobin is offline   Reply With Quote


Thanks from:--->
Unread 04-04-2010, 05:18 PM   #72
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GusRobin View Post
thanks Derek - got a pot simmering as I write this. One other question. The rest of the family doesn't like things as hot as I do. If this turns out to be more spicier than they like any suggestions (aside from getting a new family) as to what I can add to make it less spicier
No problem man, And to answer your question "leave out the hot peppers only" And still add the dried chipolty pepper though.

Also can add a little more peperrika.
Derek is offline   Reply With Quote


Unread 04-04-2010, 05:36 PM   #73
GusRobin
Got Wood.
 
Join Date: 10-24-09
Location: Madison, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Derek View Post
No problem man, And to answer your question "leave out the hot peppers only" And still add the dried chipolty pepper though.

Also can add a little more peperrika.
I already made it per the directions, what I meant with my question was if after it is done and it is a bit too spicey, is there anything I can add that would "lower the heat"
GusRobin is offline   Reply With Quote


Unread 04-04-2010, 05:38 PM   #74
Derek
is Blowin Smoke!
 
Join Date: 02-28-10
Location: Traverse City,Mi
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by GusRobin View Post
I already made it per the directions, what I meant with my question was if after it is done and it is a bit too spicey, is there anything I can add that would "lower the heat"
OH, yes there is a few things you can do.

1.Have lot's of milk on hand.
2.Celery plater on hand.
3.Add honey to the bbq sauce.
4.Add sugar to the sauce


Just remember this cooking tip ( You can always add to but never take away! )

But if you done it right, It should be a whiskey BURN that will last for an half hour to an hour!
Derek is offline   Reply With Quote


Unread 04-09-2010, 12:39 PM   #75
jason
Full Fledged Farker
 
jason's Avatar
 
Join Date: 03-05-08
Location: Pensacola, FL
Downloads: 0
Uploads: 0
Default

Well I just found the new Dr. Pepper BBQ sauce thread. I posted in the old thread about what I did this week. I'll repost it here. Mine was inspired by your original post and I really loved your pepper pot.

Dr. Pepper BBQ Sauce

1 Cups Dr. Pepper
1/2 cup Worcestershire sauce
1 diced onions - (Used 1/2 red onion & 1/2 white onion)
2 carrots
1 red bell pepper
1 anaheim pepper
1 jalapeño pepper
1 cayenne pepper
2 cloves minced garlic
1 cups brown sugar
1/2 cup cider vinegar
1 cup of honey
2 tsp salt
2 tbs canola oil
2 tbs of bbq rub
2 tbs of oregano
1 can of fire roasted tomatoes w/ liquid

In pot reduce Dr. Pepper & Worcestershire to about 1/2 consistency.

In another sauce pot heat oil and add onions and salt. Let them cook down then add garlic.

Let it cook for about 5 minutes. Mince the pepper and carrots in a food processor. Add to onions.

Add vinegar, sugar, spices and fire roasted tomatoes w/ liquid. Let this simmer for 1 hour.

Blend the vegetable mixture with the dr. pepper mixture and put back in sauce pan. Add honey and let simmer for 2-3 hours.

Makes 2 mason jars of sauce (about 4 cups).

My consistency wasn't great because I didn't do the tomato sauce. Last night I took a jar of my sauce and added it to 2 cans of tomato sauce and let it simmer and reduce down again. It's okay and maybe a little too ketchupy but it's got better consistency now. I'll be using this on Ribs tomorrow. :)

Next time, I'm going to try making my own tomato sauce from the tomato paste like you are doing. I think I'm also going to try roasting the peppers and removing the skin.
__________________
Jason

Large Big Green Egg
22" Weber Smokey Mountain Cooker
Brinkmann Smoke N Pit
jason is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
Dr. Pepper Chipotle BBQ Sauce Chezmatt Q-talk 10 08-24-2011 12:26 AM
Jeff's Naked Rib Rub Recipe and BBQ Sauce Recipe ? RazBarlow Q-talk 10 06-07-2010 11:58 AM
Releasing Derek's House KILLER Pizza sauce W/Pron! W/Recipe! Derek Q-talk 22 05-17-2010 12:39 PM
Dr Pepper BBQ Sauce (pron added) Derek Q-talk 39 04-07-2010 06:48 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:56 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts