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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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Old 08-04-2011, 09:38 PM   #31
On the road to being a farker
Join Date: 01-18-10
Location: Tustin, CA

Originally Posted by powerpig View Post
1 24 oz bottle of non high fructose catsup. (I use Hunt's)
1/4 Cup Apple Cider Vinegar.
1/4 Cup Balsamic Vinegar.
1/3 Cup Light or Dark Brown Sugar.
1/4 Cup Mike's Hot Honey. Or your favorite honey.
1/4 Cup Tabasco Chipotle Sauce.
1/8 Cup Worcestershire Sauce.
1 Tsp Garlic Powder.
1/2 Cup of your favorite jelly. (I use non high fructose Grape for Beef and Chicken and Apple for Pork)

I did leave out one ingredient as I plan on selling the sauce. This is a pretty good recipe though.
Originally Posted by boogiesnap View Post
i'm on board with you 100%, but those are all commercial ingredients.

what separates that from a commercial sauce?
I don't know, but his sauce is pretty damn good. I've had a sample (He was giving away samples on another board). I'm looking forward to its commercial availability.
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Old 08-04-2011, 09:47 PM   #32
Knows what a fatty is.
chihuachsund's Avatar
Join Date: 08-23-10
Location: Mount Olive, Alabama

We not only have to make our own bbq sauce now, but we can't stand commercial salad dressing, and make all that ourselves now too. Talk about a film in your mouth!
Semper Fi, and Roll Tide!
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Old 08-04-2011, 09:50 PM   #33
Knows what a fatty is.
Join Date: 04-07-11
Location: Ellwood City, PA

I've mixed my own once or twice, but I admit to liking SBR and Open Pit original. SBR is a bit sweet, but that can be fixed easy enough.
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