Griffin’s Old Virginia Red Barbecue Sauce
- Thread starter Boshizzle
- Start date
Boshizzle
somebody shut me the fark up.
This sauce is modeled on what I remember eating as a kid but only using ingredients that were used up and to the 1800s in Virginia.
Here are some of the 20th century influences that I know of. First, the recipe calls for modern versions of the ingredients. The old timers would have probably made their own vinegar out of apples, walnuts, raspberries, or whatever they had on hand. The sugar would probably have been some sort of raw sugar rather than refined white sugar with molasses added (modern brown sugar). Also, they would have used much less sugar. That much liquid to be used on meat would probably have had no more than 2 TBS of sugar at most. Then, of course, I am calling for modern ketchup and modern yellow mustard. Starting in the very late 1800's and early 1900's people developed huge sweet tooths which is probably a result of the explosion in commercially available products starting in that era.
Now, if the vinegar you use isn't as acidic as ACV, reduce the amount of water in the recipe. The sole purpose of the water is to tone down the tang from the vinegar. I put enough water in the recipe to stop my wife and daughter's jaws from cringing when they tasted it. :grin:
deguerre
somebody shut me the fark up.
I'll be taking these mods into account. I've become almost obsessed with the idea of boiling down 13 lbs of tomatoes now...
landarc
somebody shut me the fark up.
I've done that
NeilH
is one Smokin' Farker
Yeah the sa will be hard to beat.
skimbop
Found some matches.
I made a batch yesterday. It filled a 12 oz squeeze bottle and most of a pint-sized mason jar.
Oh and I used it on some ribs last night. Thin enough to cover from the squeeze bottle, but just thick enough to stay put. They were amazing. My wife is demanding I never even think about using anything else on ribs ever again.
We'll see... :grin:
Boshizzle
somebody shut me the fark up.
I'd guess around 30 ounces.
mchar69
Quintessential Chatty Farker
I love your posts. Wrote down the recipe like they did in the old days.
Keep it coming, you're rocking.
Keep it coming, you're rocking.
HookedOnQ
is one Smokin' Farker
Thanks for the recipe bo! Got a batch cooling off right now
iamasmoker
Knows what a fatty is.
When I have tried to make my own ketchup or mustard based sauces before, they have always turned out lumpy. Any thing in particular to do to avoid this?
Boshizzle
somebody shut me the fark up.
Follow the directions in the recipe and use a whisk to stir rather than a spoon. There are three reasons why you need to heat up the sauce.
First, you need to heat it up to a simmer to make sure that the brown sugar melts into it.
Second, you need to heat it up to make sure that the oils in the spices, mustard and ketchup melts into the sauce. While the mustard adds a little flavor, the real benefit from the mustard comes from its ability to be an emulsifier which helps to hold all of the ingredients together.
Third, you need to heat it up to cook the ketchup. Cooking the ketchup tones down the flavor and helps its flavor to meld with the other flavors in the sauce.
Bludawg
somebody shut me the fark up.
ThankYou!!
I cooked an 11.5 lb Butt on Saturday and on a whim I decided to give this sauce a try sooner than later. I must say this stuff rocks the pig. Today my ole Gray headed a Daddy stopped by for lunch, Pops don't do sauce PERIOD. ......but he did today:heh:
I sauced his samich and gave hims little unsauced on the plate. Knowing his habits I knew he would start with the saminch then hit the stuff on the plate after 1 bite he asked me to fetch the bottle and proceeded to anoint the PP on his plate. I declare this a Winner.
I cooked an 11.5 lb Butt on Saturday and on a whim I decided to give this sauce a try sooner than later. I must say this stuff rocks the pig. Today my ole Gray headed a Daddy stopped by for lunch, Pops don't do sauce PERIOD. ......but he did today:heh:
I sauced his samich and gave hims little unsauced on the plate. Knowing his habits I knew he would start with the saminch then hit the stuff on the plate after 1 bite he asked me to fetch the bottle and proceeded to anoint the PP on his plate. I declare this a Winner.
ShencoSmoke
is Blowin Smoke!
I had the same experience this weekend. A group of about 10 people with 100% approval rating. Great sauce. I guess the griffin sauce is going to be the new go to red around here
I like this stuff as well! Had some this weekend - went over very well. I do prefer the bite of the Shack Attack, but this is a very nice tangy sauce. I threw some the Griffin's Old VA Red in Keri's Hog Apple beans - yeah, do that.
And Bo - I really appreciate these posts of yours - great stuff!
And Bo - I really appreciate these posts of yours - great stuff!
Displaced Texan
Knows what a fatty is.
I made some of this with a little bit of changes for my taste. I used some chipotle powder instead of cayenne, I did not add the nutmeg because I am not a fan of the flavor in sauces, and I added just a little white sugar after it had cooked for a bit because both my wife and I thought it was a bit too tangy. This was a really goo starting point though.
