MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
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 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.


Reply
 
Thread Tools
Old 05-30-2014, 09:29 PM   #31
iamasmoker
Knows what a fatty is.
 
Join Date: 10-05-12
Location: Mt. Pleasant, SC
Default

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?
__________________
110 gal reverse flow propane tank tow behind
iamasmoker is offline   Reply With Quote




Old 05-30-2014, 10:04 PM   #32
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Quote:
Originally Posted by iamasmoker View Post
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?

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.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from: --->
Old 05-30-2014, 11:12 PM   #33
Hankdad1
is one Smokin' Farker

 
Hankdad1's Avatar
 
Join Date: 05-07-10
Location: Twin Cities, MN
Name/Nickname : John
Default

Definitely on my to do list. I've just recently discovered that my father's side of the family was from that area back in the 1700's.
__________________
CG Akorn, WSM, Green stainless Performer, Genesis 3000, 2 18.5" Weber kettles, Weber go anywhere charcoal.
Hankdad1 is offline   Reply With Quote


Thanks from:--->
Old 05-30-2014, 11:20 PM   #34
buccaneer
somebody shut me the fark up.
 
buccaneer's Avatar
 
Join Date: 10-23-10
Location: The Never Never.
Default

I like the look of this recipe particularly.
__________________
Hold my dang beer...
buccaneer is offline   Reply With Quote


Thanks from:--->
Old 06-02-2014, 05:15 PM   #35
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Thumbs 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
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'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Old 06-02-2014, 06:56 PM   #36
ShencoSmoke
is One Chatty Farker
 
Join Date: 07-02-13
Location: The Shenandoah Valley
Default

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
ShencoSmoke is offline   Reply With Quote


Thanks from:--->
Old 06-03-2014, 11:16 AM   #37
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Thanks, I'm glad you all like it!
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 06-03-2014, 11:40 AM   #38
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

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!
__________________
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
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Old 06-03-2014, 12:00 PM   #39
Displaced Texan
On the road to being a farker
 
Displaced Texan's Avatar
 
Join Date: 04-22-14
Location: Perrysburg, Ohio
Name/Nickname : Dan
Default

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.
Displaced Texan is offline   Reply With Quote


Thanks from:--->
Old 06-03-2014, 02:25 PM   #40
PatAttack
somebody shut me the fark up.

 
PatAttack's Avatar
 
Join Date: 07-19-11
Location: In the Marsh
Default

Thanks Bo for bringing this sort of history into the forefront!

It really is appreciated! I will be trying this ASAP!
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier
PatAttack is offline   Reply With Quote


Thanks from:--->
Old 06-03-2014, 07:15 PM   #41
Moose
somebody shut me the fark up.

 
Moose's Avatar
 
Join Date: 10-12-08
Location: Northridge, CA
Name/Nickname : Richard
Default

This is definitely on my short list to try! Thanks for posting this, Bo!
__________________
Moose
The Fun Never Stops at the BBQ Brethren Throwdowns
Instigator of the 2017 "Mayo Explosion"
Custom Avatars by Grillman
Check out my blog:
www.mooseonfire.com




Moose is offline   Reply With Quote


Thanks from:--->
Old 06-04-2014, 12:58 AM   #42
Eggtastico
Full Fledged Farker
 
Join Date: 07-17-13
Location: Wales
Default

I tried making this, while I have the taste, it is very acidic - so I am assuming this is down to my vinegar.
Being in the UK I am assuming this may be one of the differences in having the same name for 2 different products.
Can someone hook me up with a link to Cider Vinegar so I can get something similar in the UK?

I can find bragg - buts it very expensive. Do I need it with 'Mother'?
Eggtastico is offline   Reply With Quote


Old 06-04-2014, 03:06 AM   #43
bshm
On the road to being a farker
 
Join Date: 07-20-13
Location: Nashville, TN
Default

Quote:
Originally Posted by Eggtastico View Post
I tried making this, while I have the taste, it is very acidic - so I am assuming this is down to my vinegar.
Being in the UK I am assuming this may be one of the differences in having the same name for 2 different products.
Can someone hook me up with a link to Cider Vinegar so I can get something similar in the UK?

I can find bragg - buts it very expensive. Do I need it with 'Mother'?
I just use Heinz, I guess it depends on if you need it's unique health giving properties. Sounds kinda gimmicky to me, if it's labeled health food it costs more.
__________________
22.5 WSM and a couple charcoal grills.
bshm is offline   Reply With Quote


Thanks from:--->
Old 06-04-2014, 05:49 PM   #44
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

Quote:
Originally Posted by Eggtastico View Post
I tried making this, while I have the taste, it is very acidic - so I am assuming this is down to my vinegar.
Being in the UK I am assuming this may be one of the differences in having the same name for 2 different products.
Can someone hook me up with a link to Cider Vinegar so I can get something similar in the UK?

I can find bragg - buts it very expensive. Do I need it with 'Mother'?
Here is the exact vinegar I use sold on a UK Amazon site.




The other thing to keep in mind is, the purpose of the water is to reduce the acidity of the vinegar, so you may be able to experiment with the water and whatever vinegar you can get until you like the tanginess. You don't need vinegar with the mother, either. In fact, I'd recommend against it.
__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Old 06-04-2014, 05:49 PM   #45
Boshizzle
somebody shut me the fark up.
 
Join Date: 01-26-10
Location: Virginia
Default

BTW - I thought this would be a good thread to show this. It's an ad from a 1930's Kansas City newspaper.

__________________
Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.
Boshizzle is offline   Reply With Quote


Thanks from: --->
Reply

Tags
barbecue sauce, BBQ Sauce, sauce, VA BBQ, Virginia, Virginia barbecue, Virginia BBQ

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


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 02:38 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
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