Griffin’s Old Virginia Red Barbecue Sauce - Page 2

Grabnabber · 05-27-2014, 08:16 PM

Thank you, Boshizzle for sharing! Looks like a great recipe, and I'll definitely make up a big batch!

Grabnabber · 05-27-2014, 08:18 PM

Will be BBQ'ing some squirrels this weekend, too, so the timing's perfect!

va_connoisseur · 05-27-2014, 08:45 PM

Thanks for the recipe. I will be giving it a shot

Boshizzle · 05-28-2014, 07:40 PM

Quote:

Originally Posted by Grabnabber

Will be BBQ'ing some squirrels this weekend, too, so the timing's perfect!

You gotta post some pics of that!

Gore · 05-28-2014, 08:09 PM

Hey Bo, can you tell me how this was modified for our modern palates? I'm guessing it might be in the amount of sugar you add. I'm a bit curious because the apple cider vinegar I make is not nearly as sour as what I buy in the store.

gtr · 05-28-2014, 10:48 PM

Mine's cooling off right now. Nice and tangy!

Boshizzle · 05-29-2014, 02:30 PM

Quote:

Originally Posted by Gore

Hey Bo, can you tell me how this was modified for our modern palates? I'm guessing it might be in the amount of sugar you add. I'm a bit curious because the apple cider vinegar I make is not nearly as sour as what I buy in the store.

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.

deguerre · 05-29-2014, 04:23 PM

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 · 05-29-2014, 07:15 PM

Quote:

Originally Posted by deguerre

I'll be taking these mods into account. I've become almost obsessed with the idea of boiling down 13 lbs of tomatoes now...

I've done that

THoey1963 · 05-30-2014, 12:46 AM

How much sauce is created via this recipe?

NeilH · 05-30-2014, 06:20 AM

Yeah the sa will be hard to beat.

skimbop · 05-30-2014, 09:36 AM

Quote:

Originally Posted by THoey1963

How much sauce is created via this recipe?

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...

Boshizzle · 05-30-2014, 02:41 PM

Quote:

Originally Posted by THoey1963

How much sauce is created via this recipe?

I'd guess around 30 ounces.

mchar69 · 05-30-2014, 06:14 PM

I love your posts. Wrote down the recipe like they did in the old days.
Keep it coming, you're rocking.

HookedOnQ · 05-30-2014, 09:14 PM

Thanks for the recipe bo! Got a batch cooling off right now

05-27-2014, 08:16 PM	#16
Grabnabber Babbling Farker Join Date: 02-25-10 Location: In the gutter.	Thank you, Boshizzle for sharing! Looks like a great recipe, and I'll definitely make up a big batch! __________________ Tom

05-27-2014, 08:18 PM	#17
Grabnabber Babbling Farker Join Date: 02-25-10 Location: In the gutter.	Will be BBQ'ing some squirrels this weekend, too, so the timing's perfect! __________________ Tom

05-27-2014, 08:45 PM	#18
va_connoisseur Full Fledged Farker Join Date: 08-11-08 Location: DC Metro	Thanks for the recipe. I will be giving it a shot __________________ [LIST][]250 gallon, custom reverse flow smoker with warming cabinet aka Hawg Coffin[]120 gallon reverse flow aka Hog Coffin (retired)[] 22 and 18.5 WSM[]Known as Spatulaman[*]Owner of Plate BBQ LLC[/LIST]

05-28-2014, 08:09 PM	#20
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Hey Bo, can you tell me how this was modified for our modern palates? I'm guessing it might be in the amount of sugar you add. I'm a bit curious because the apple cider vinegar I make is not nearly as sour as what I buy in the store. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

05-28-2014, 10:48 PM	#21
gtr somebody shut me the fark up. Join Date: 10-16-10 Location: Culver City, CA	Mine's cooling off right now. Nice and tangy! __________________ 50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD?

05-29-2014, 04:23 PM	#23
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I'll be taking these mods into account. I've become almost obsessed with the idea of boiling down 13 lbs of tomatoes now... __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

05-30-2014, 12:46 AM	#25
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	How much sauce is created via this recipe? __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].

05-30-2014, 06:20 AM	#26
NeilH is one Smokin' Farker Join Date: 01-13-13 Location: Eastern NC	Yeah the sa will be hard to beat.
	1 members found this post helpful.

05-30-2014, 06:14 PM	#29
mchar69 Quintessential Chatty Farker Join Date: 02-22-14 Location: Kensington, MD	I love your posts. Wrote down the recipe like they did in the old days. Keep it coming, you're rocking.

05-30-2014, 09:14 PM	#30
HookedOnQ is one Smokin' Farker Join Date: 12-31-12 Location: chesterfield, va	Thanks for the recipe bo! Got a batch cooling off right now __________________ BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE.