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Huey BBQ Fan

Joined: 29 Mar 2009 Posts: 293 Location: Huntsville, AL
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Posted: Thu Sep 01 11 8:44 am Post subject: Re: Two questions about Roxy's sauce |
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roxy wrote: |
I usually make the sauce when I smoke a pork butt so to be honest a batch is almost gone by the time I rub out of pulled pork. I would think that with the amount of vinegar that is in the sauce you should be good for a couple three weeks. |
Uhhhh....I haven't been able to smoke as much as I would have liked this year (damned tornadoes), and still have a batch in my fridge from the Feb/March time frame.
Guessing that's past its prime, eh? Doesn't smell bad.  |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Thu Sep 01 11 8:56 am Post subject: Re: Two questions about Roxy's sauce |
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Huey wrote: | roxy wrote: |
I usually make the sauce when I smoke a pork butt so to be honest a batch is almost gone by the time I rub out of pulled pork. I would think that with the amount of vinegar that is in the sauce you should be good for a couple three weeks. |
Uhhhh....I haven't been able to smoke as much as I would have liked this year (damned tornadoes), and still have a batch in my fridge from the Feb/March time frame.
Guessing that's past its prime, eh? Doesn't smell bad.  |
Yeah.. I would toss it if it was me. Costs like what to make another batch.. Costs like what to get sick..?? Not counting all the yacking. _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Huey BBQ Fan

Joined: 29 Mar 2009 Posts: 293 Location: Huntsville, AL
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Posted: Thu Sep 01 11 9:05 am Post subject: |
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Yeah...Wife said the same thing.
The 27 April tornadoes knocked out our power for seven days. I managed to find ice and had limited cooler space. Much of the fridge contents had to be sacrificed. However, this batch of sauce found a special spot in the cooler. I couldn't stand the thought of losing it, especially with all my frozen brisket and pulled pork thawing (and requiring consumption.)
(I got even with the red oak that fell on my master bedroom, too. I finally tried smoking with oak. It's been great to cook roast beef with. LOL) |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Thu Sep 01 11 9:27 am Post subject: |
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Sorry to hear about the damage to your place dude but the good thing is you got a nice stack of wood out of the deal.. Got to look for that silver lining..  _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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flyingsushi
Joined: 10 May 2012 Posts: 3
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Posted: Sun May 13 12 4:58 am Post subject: |
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Roxy, thank you for this recipe. This sauce compliments and helps bring all the flavors together of a Boston Butt. I am a novice with BQ. When I make a BB and use this sauce, you make me look more than good. Thank you! |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Sun May 13 12 5:14 am Post subject: |
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flyingsushi wrote: | Roxy, thank you for this recipe. This sauce compliments and helps bring all the flavors together of a Boston Butt. I am a novice with BQ. When I make a BB and use this sauce, you make me look more than good. Thank you! |
Glad you like the sauce recipe and have success with it.. _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Changeling BBQ Fan
Joined: 03 Sep 2012 Posts: 237
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Posted: Thu Nov 15 12 7:27 am Post subject: |
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Saying this saue is just good would be a completely rediculous statement!
When I started making it I was actually hoping for something a little better than the usual vinegar/hot pepper flakes bottles that one usually see's on BBQ tables.
Good grief was I wrong!! HELL, it was awesome smelling just cooking up the first batch witch had expanded to several more people just because I opended my BIG mouth.
To make a long story short, I had people (friends of friends) calling wanting to buy whatever I MADE, just let them know what I wanted (within reason), I just had to say NO.
Now I'm out!!!! |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Thu Nov 15 12 8:16 am Post subject: |
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Changeling wrote: | Saying this saue is just good would be a completely rediculous statement!
When I started making it I was actually hoping for something a little better than the usual vinegar/hot pepper flakes bottles that one usually see's on BBQ tables.
Good grief was I wrong!! HELL, it was awesome smelling just cooking up the first batch witch had expanded to several more people just because I opended my BIG mouth.
To make a long story short, I had people (friends of friends) calling wanting to buy whatever I MADE, just let them know what I wanted (within reason), I just had to say NO.
Now I'm out!!!! |
You got to buy a bigger pot..!! _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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mattycamp BBQ Pro

Joined: 24 Mar 2008 Posts: 630 Location: Little Rock
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Posted: Thu Dec 20 12 9:44 am Post subject: Just made a slight variation of this. |
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I upped the mustard to 2/3 c. and I used minced chipotle peppers in adobo sauce in lieu of the Tabasco. It turned out fantastic. Thanks again, Roxy! _________________ Matt
24x96 Lone Star Custom by Bates |
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TimPlu

Joined: 19 Jul 2012 Posts: 5 Location: Savage, MN
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Posted: Thu Jan 03 13 11:05 pm Post subject: |
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I'm smoking a picnic roast this upcoming Monday for the Notre Dame game and I'm going to make this sauce. After reading all the great reviews, I can't wait to try this. Monday can't come fast enough - get the watch the Irish with the national championship and I get to eat some bbq all while washing it down with some brews!!
I'll be sure to let you know what I think of the recipe. |
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SporkD2
Joined: 21 Apr 2010 Posts: 6 Location: San Antonio, TX
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Posted: Mon Apr 01 13 10:32 pm Post subject: |
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Going in a camping trip this weekend, gotta try this! |
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ICDEDTURKES BBQ Fan
Joined: 23 Jun 2011 Posts: 123
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Posted: Sat Jun 15 13 10:31 pm Post subject: |
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Got a batch simmering right now.. One thing is for certain if I were ever on a team on Iron Chef or Hells Kitchen on a team and was assigned to Puree Garlic. It would be the only task I do as it would take me the length of the competition.  |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Tue Jun 18 13 8:44 am Post subject: |
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ICDEDTURKES wrote: | Got a batch simmering right now.. One thing is for certain if I were ever on a team on Iron Chef or Hells Kitchen on a team and was assigned to Puree Garlic. It would be the only task I do as it would take me the length of the competition.  |
Just buy a bottle of garlic puree.. makes life a whole lot easier IMHO.. _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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ICDEDTURKES BBQ Fan
Joined: 23 Jun 2011 Posts: 123
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Posted: Tue Jun 18 13 10:01 pm Post subject: |
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My FBIL ended up wearing mustard on his shirt trying to get a piece of it through the squirt bottle.
I gotta say this stuff is fantastic, I did simmer a while longer. Their are alot of flavors that do not fight each other, you of course get the mustard, the tanginess of the vinegar as well as a fuzz of heat.. The color is beautiful and the pepper adds some cosmetic appeal as well..
All I could ask for in a mustard sauce.. Thanks |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Tue Jun 18 13 10:55 pm Post subject: |
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ICDEDTURKES wrote: | My FBIL ended up wearing mustard on his shirt trying to get a piece of it through the squirt bottle.
I gotta say this stuff is fantastic, I did simmer a while longer. Their are alot of flavors that do not fight each other, you of course get the mustard, the tanginess of the vinegar as well as a fuzz of heat.. The color is beautiful and the pepper adds some cosmetic appeal as well..
All I could ask for in a mustard sauce.. Thanks |
Glad you liked it.. You can give it a ride in the blender to smooth out any bits.  _________________ Chargriller Akorn
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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OttawaP
Joined: 18 Aug 2014 Posts: 1
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Posted: Sat Aug 30 14 1:36 am Post subject: |
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Wow, nice recipe. I add some Guinness beer the 2nd time I made this and really liked the flavour it added, took a while longer to simmer but it was worth it. Not sure if the Irish ever settled the Carolina's but maybe they should have. |
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YardFullOfOak BBQ Fan
Joined: 10 Apr 2011 Posts: 204 Location: In the woods of Sweden
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Posted: Mon Apr 25 16 2:01 am Post subject: Re: Two questions about Roxy's sauce |
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roxy wrote: | Huey wrote: | roxy wrote: |
I usually make the sauce when I smoke a pork butt so to be honest a batch is almost gone by the time I rub out of pulled pork. I would think that with the amount of vinegar that is in the sauce you should be good for a couple three weeks. |
Uhhhh....I haven't been able to smoke as much as I would have liked this year (damned tornadoes), and still have a batch in my fridge from the Feb/March time frame.
Guessing that's past its prime, eh? Doesn't smell bad.  |
Yeah.. I would toss it if it was me. Costs like what to make another batch.. Costs like what to get sick..?? Not counting all the yacking. |
I store this sauce in the refrigerator for months.
(Bringing up an old thread - saw this post when I looked up the recipe to cook some sauce...) |
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BurnBern BBQ Fan
Joined: 17 Jul 2015 Posts: 151 Location: UK
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Posted: Mon Apr 25 16 12:17 pm Post subject: |
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This sauce sounds delicious! I will give it a go as soon as I finish building my smoker. _________________ If you try and fail, try again |
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huskers85
Joined: 26 Apr 2016 Posts: 2
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Posted: Tue Apr 26 16 1:01 am Post subject: |
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Hello, May I ask if this sauce gives a noticeable mustard flavor?
I am looking to add something to my pork once its been pulled just to make it a bit more moist and maybe add a touch of flavor.
I am not a big fan of mustard flavor myself...........
Maybe i'm after a vinegar sauce? |
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SoEzzy Site Admin

Joined: 13 Oct 2006 Posts: 13183 Location: SLC, UT
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Posted: Tue Apr 26 16 3:01 am Post subject: |
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No the sauce doesn't have a strong mustard flavor, or at least it didn't when I make it. _________________ Here's a change Robert.
I still work here! |
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