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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 04-09-2010, 07:59 PM   #76
Derek
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Quote:
Originally Posted by jason View Post
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.
Let me know how it goes Jason!
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Unread 04-12-2010, 09:41 AM   #77
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I love this sauce. Thanks again, Derek. I put it on ribs and it was awesome. I have 1 more jar to use but I can't wait to make more.
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Unread 04-21-2010, 09:10 PM   #78
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Updated, I've opened a sealed jar of my Sauce for the chicken thighs this last weekend as a practice test & I've found out after 2 months of againg, The flavors intensify x10 times and it gets HOTTER, but more of a wiskey burn then anything though.
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Unread 04-23-2010, 01:41 PM   #79
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I hope there is some to try when I get to the pretty good bbq.
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Unread 04-23-2010, 04:15 PM   #80
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Quote:
Originally Posted by GusRobin View Post
Thanks for the recipe, but I am not sure what is a mesosphere and what is amosafy?
Not sure what a mesosphere is either, but I think he meant emulsify?

Anyway, it looks interesting enough to give a try! For those who asked about reducing heat, I would just start with no peppers and add a little at a time until it suits your taste.

I might just hae to whip up a batch this weekend!

Derek,
When you say "makes six jars", what size jar are you talking about???
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Unread 04-24-2010, 07:31 PM   #81
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Quote:
Originally Posted by Stoke&Smoke View Post
Not sure what a mesosphere is either, but I think he meant emulsify?

Anyway, it looks interesting enough to give a try! For those who asked about reducing heat, I would just start with no peppers and add a little at a time until it suits your taste.

I might just hae to whip up a batch this weekend!

Derek,
When you say "makes six jars", what size jar are you talking about???
The 13 oz Jars, Let me post a picture of it tomorrow with a ruler ok?
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Unread 04-27-2010, 07:49 AM   #82
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Updated Tuesday April 27Th

Next batch will have Makers Mark single bottle whiskey in it, unless I can find that EAGLE stuff that I had at eagle!



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Unread 04-27-2010, 09:53 AM   #83
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I have subscribed to this thread Derek
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Unread 05-08-2010, 10:08 AM   #84
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Default The judges batch.

A little update 10:53 am, May 8th.

Here's the progress of my sauce for the judges Batch.

( a lot more salt has been added about a tablespoon full of it for the whole batch. )

The new judges batch ( more flavor more salt added )


&



&



The tomatoe sauce


The pepper pot cooking.



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Last edited by Derek; 05-08-2010 at 11:16 AM..
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Unread 05-08-2010, 09:55 PM   #85
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Update, May 8th 1051pm...

I've found 20 year old balsamic vinegar.. and I had to buy another thick Worcestershire sauce.

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Unread 05-09-2010, 08:31 AM   #86
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The new batch of stuff.


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Unread 05-09-2010, 10:13 AM   #87
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With the aged stuffed in there including Knob's creek whiskey, I have a MUCH bolder flavor in the sauce now.

Also I have more of a bite, but it goes away in an instant each time. The batch didn't get any salt. But yet it's still more tasty then my last batch...
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Unread 05-21-2010, 07:26 PM   #88
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was thinking about trying this this weekend, just lookin for a response from those who have tried it ,is it worth making???
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Unread 05-21-2010, 07:55 PM   #89
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Originally Posted by Willie's BBQ View Post
was thinking about trying this this weekend, just lookin for a response from those who have tried it ,is it worth making???
Start reading at page 1, Bro,

See if you like it. and if you do make some up, let me know how you like it.
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Unread 05-21-2010, 09:11 PM   #90
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This looks great Derek...

Two quick questions:

1. Do the addition of more bourbon do anything to the taste (you know, using more than one "airplane" bottle)?

2. As my wife has to eat gluten-free, would corn starch be ok for this receipe? What type of starch do you actually use?

Thanks.
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