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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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05-27-2014, 09:24 AM | #1 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Griffin’s Old Virginia Red Barbecue Sauce
Often referred to by writers of his era as a "free man of color," Griffin became a very famous barbecue cook and restaurateur in Richmond, Virginia in the early to mid 1800s.
Sometime before 1853 Griffin had opened his own restaurant and by 1860, he had revitalized an entire area of the city. In fact, an Island in the James River was called "Griffin Island" for several decades. By the 1880's, people in Richmond longed for Griffin's barbecued shotes (~50 pound hogs), barbecued squirrels, and Brunswick stew. Here is a Virginia red barbecue sauce inspired by Griffin. It's made old school style much like the sauces I used to see served at roadside barbecue stands when I was a kid but updated slightly for our modern palates. It also contains only ingredients that are known to have been used by Virginians up to the 1800's. 2 cups apple cider vinegar 1 cup ketchup 1 cup light brown sugar ½ cup water 2 TBS yellow mustard 1.5 TBS Kosher salt 1 TBS lemon juice 1 TBS paprika (don't use a spicy hot variety; I prefer a bright red Spanish paprika) 1 ½ tsp ground nutmeg 1 tsp celery salt 1 tsp fine ground black pepper ½ tsp ground sage ½ tsp granulated garlic ½ tsp cumin Dash ground cayenne pepper (or to taste) Add ingredients to a saucepan and bring to a simmer stirring often. Let sauce simmer for 10 to 15 minutes, remove from heat, cool, and serve. Store in the refrigerator. It gets better after a couple of days too.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. Last edited by Boshizzle; 05-27-2014 at 10:44 AM.. |
2 members found this post helpful. |
Thanks from: ---> | 2dumb2kwit, aawa, Al Czervik, aquablue22, Bama Ron, BBQdisciple, bluetang, buccaneer, Budman1, Bugman, bwsy2k, CharredApron, creekwalker, deguerre, Flash_333, frognot, gengle, Gore, grill 'em all, gtr, Hankdad1, ICDEDTURKES, JCHjr55, jestridge, jgbmgb, JSKWSM, Kabuki Jo, Lake Dogs, McGruber, Moose, N2Q, PaPaQ, PatAttack, Q Junkie, qman, RevZiLLa, robbq, rookiedad, ShencoSmoke, shoebe, slackdogbbq, smokainmuskoka, smoke ninja, Smoking Westy, SmokinIllini, Stingerhook, Stoke&Smoke, Teamfour, TroyA65, VA-Dave, va_connoisseur, westy, Will work for bbq, Willy2763 |
05-27-2014, 09:37 AM | #2 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Thanks Bo! Copied and on the list Sounds like a winner if it is as good as SA it will have a place on the shelf in the pantry.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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05-27-2014, 09:50 AM | #3 |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
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As I said earlier, THANKS! My July 4th party is coming up and I always try to introduce a new sauce or two to the guests. This year I'm behind on getting organized; this one will definitely be made in mid-June for a July 4th introduction to the masses...
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Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
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05-27-2014, 10:18 AM | #5 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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OK. This has GOT to be good so I'm going to try this but taking it one step further to be even more authentic, I'm going to use Jefferson's cousin Mary Randolph's recipe for the ketchup...
The original recipe from Mary Randolph: Gather a peck of tomatas, pick out the stems , and wash them; put them on the fire without water, sprinkle on a few spoonsful of salt, let them boil steadily an hour, stirring them frequently, strain them through a colander, and then through a sieve; put the liquid on the fire with half a pint of chopped onions, a quarter of an ounce of mace broke into small pieces, and if not sufficiently salt, add a little more, one tablespoonful of whole black pepper, boil all together until just enough to fill two bottles; cork it tight. –make it in August. It ain't today's ketchup, that's for sure... http://www.monticello.org/site/blog-...-tomata-catsup Thanks Shizzle!
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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 Last edited by deguerre; 05-27-2014 at 01:12 PM.. |
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05-27-2014, 10:28 AM | #6 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I'm loving this Bo! I'll be making some tonight. Doing some PP this weekend - already have the SA made and this will be a great additional choice - thanks for sharing the fruits of your research with us!
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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? |
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05-27-2014, 12:15 PM | #8 |
is one Smokin' Farker
Join Date: 12-06-10
Location: Ventura County, CA
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Gotta ask: what is the "SA" some of you are referring to?
I'm a bit of a sauce rookie . . .
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Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen |
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05-27-2014, 12:22 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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He stole my red sauce recipe!
Thanks for the share Boshiz...tells me my red sauce is pretty close
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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05-27-2014, 01:09 PM | #10 |
is One Chatty Farker
Join Date: 05-05-14
Location: Winter Park, FL
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Shack Attack, I'm guessing -
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Weber One-Touch Silver 22.5 (1995) Pit Barrel Cooker - Original Version Potjie Pot cast iron 5 Gallon Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop |
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05-27-2014, 05:55 PM | #11 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Shack sauce is a pretty high bar. Let us know how it goes.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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05-27-2014, 05:56 PM | #12 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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05-27-2014, 05:57 PM | #13 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Great minds!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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05-27-2014, 06:58 PM | #14 | |
is one Smokin' Farker
Join Date: 08-30-11
Location: Huntsville, Ontario, Canada
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SHOWBOAT!
Actually I eagerly await hearing how it turns out. Do we have to wait 'til August? bo and guerry, thanks to you both for posting those recipes. Quote:
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1 x UDS, 2 x 22.5" Weber kettle, 1 x OK Joe's Highland offset, 1 x COS(for storage), 1 x Kingsford SJS knockoff, 1 x ailing 2 burner gasser. |
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Tags |
barbecue sauce, BBQ Sauce, sauce, VA BBQ, Virginia, Virginia barbecue, Virginia BBQ |
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