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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Dec 20 2006 Post subject: |
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For me the sauce is consistancy I desire but I guess you could cut the vinegar to 3/4 of a cup and simmer for a while longer.
Glad you enoyed it.  _________________ Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Rubit BBQ Pro
Joined: 04 Oct 2006 Posts: 505 Location: South Georgia
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Posted: Dec 20 2006 Post subject: |
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No, I do not want to change thr flavor or this great recipe. I was thinking a little corn starch. _________________ Vertical Brick pit wood burner
Converted Lazy Q Charcoal
Tank smoker Charcoal
Tank smoker wood burner
Tank Charcoal grill |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Dec 20 2006 Post subject: |
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I think that I would reduce the vinegar rather than using corn starch. That stuff is for gravy and not BBQ sauce. Just simmer the stuff a while longer or get used to it the way it is... _________________ Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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skybob BBQ Super Pro

Joined: 10 Apr 2006 Posts: 1533 Location: Wichita, KS
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Posted: Dec 21 2006 Post subject: |
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I'd agree with you Roxy, I have done several batches of GQD's NC Vinegar sauce and instead of adding or changing ingredients, I just simmer the sauce for about an hour instead of the 15 minutes. Instead of the 4 full qt bottles and 2 full catsup bottles, I end up with 4 full qt bottles, simmering off about 34 oz that way and thickens the sauce up to where I want it. |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Dec 21 2006 Post subject: |
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skybob wrote: | I'd agree with you Roxy, I have done several batches of GQD's NC Vinegar sauce and instead of adding or changing ingredients, I just simmer the sauce for about an hour instead of the 15 minutes. Instead of the 4 full qt bottles and 2 full catsup bottles, I end up with 4 full qt bottles, simmering off about 34 oz that way and thickens the sauce up to where I want it. |
I did try corn starch a few years ago and found I did not like the texture it created and I feel I can detect it in my mouth. If ya have ever tried Sweet Baby Rays BBQ sauce thats the texture, it feels fake. Not to slag Baby Rays sauce, I just dont like the texture. _________________ Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Rubit BBQ Pro
Joined: 04 Oct 2006 Posts: 505 Location: South Georgia
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Posted: Dec 21 2006 Post subject: |
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Well now I agree with you both, it doesn’t need thickening. Like most people, I don't put barbecue sauce on my barbecue, but put a dialup on the plate so if I choose, I can get a touch of it on the fork so as to not override the wonderful and delicate smoke flavor. A dialup of this sauce runs on the plate, but after trying it again today this sauce has such a strong flavor that it must be thin to prevent over taking the flavor of the meat. _________________ Vertical Brick pit wood burner
Converted Lazy Q Charcoal
Tank smoker Charcoal
Tank smoker wood burner
Tank Charcoal grill |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Dec 21 2006 Post subject: |
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I prefer to add a squirt to the meat and toss it in and if making a Sammich add another squirt on top of the meat with a sprinkle of rub. And of course topped off with coleslaw, now thats a sammich. _________________ Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Cactus1 Newbie
Joined: 08 Jan 2007 Posts: 69 Location: Indian Head Park, Illinois
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Posted: Jan 12 2007 Post subject: |
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I grew up and have lived in the midwest all of my life and am used to the style and tomato based sauces here - some pretty good stuff.
Have found that I actually prefer the Carolina sauces, both mustard and vinegar, especially on pork and chicken. I have Wild Rooster, Cattlemans, Famous Daves (he calls it Georgia), and Zy Sauce in my refrigerator or pantry. Here's one that I still have a pint of left that I made -
2 12 ounce jars Original Stadium Mustard (imported from Cleveland)
1/4 cup balsamic vinegar
1/4 cup cider vinegar
1 medium onion finely chopped
2 cloves garlic finely chopped
2 jalapeno peppers - seeded, deveined, and finely chopped
About 1/2 of the jalapeno seeds
1/2 cup light brown sugar
I'll be going to Cleveland in a couple of weeks - I'm out of the Stadium Mustard - but will be bringing 10 or 12 jars back with me. _________________ * IHP Cactus Farm & Sauce Shack * |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Jan 12 2007 Post subject: |
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I have tried cattlemans mustard or yellow sauce and found it really sweet. It wasnt too bad when I added some vinegar. _________________ Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Cactus1 Newbie
Joined: 08 Jan 2007 Posts: 69 Location: Indian Head Park, Illinois
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Posted: Jan 12 2007 Post subject: |
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I like to make my own - Cattleman's is OK - tried it because you don't see mustard sauce in the stores in the midwest that often. When I buy store bought - I like the Famous Dave's - I can get it at Menards or at any of his restaraunts - it's on the sweet side to, but it's pretty good.
Did an interesting little cook tonight - planned on chicken on the grill - found Brussel Sprouts that I had bought for the holidays and forgot about & turnips to show my wife's best friend what a turnip is - she thought a turnip and a rutabaga were the same thing - in the vegetable crisper of the refrigerator. Wrapped the turnips and the Brussel Sprouts in foil and stuck them on the grill - they were good! _________________ * IHP Cactus Farm & Sauce Shack * |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Jan 12 2007 Post subject: |
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Ya mean they are not.. I always thought it was just different names for the same thing. _________________ Chargriller Akorn
WSM
LIAR #100
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Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit... |
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Cactus1 Newbie
Joined: 08 Jan 2007 Posts: 69 Location: Indian Head Park, Illinois
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Posted: Jan 14 2007 Post subject: |
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Most people think that they are - both ar of the same family.
Rutabaga is larger - has a waxy skin - flesh is usually a pale yellow
Turniip is smaller - thin skin - kind of like a carrot - usually white with purple around the tips.
Both are good but each has it's own unique flavor. _________________ * IHP Cactus Farm & Sauce Shack * |
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bucket BBQ Fan
Joined: 31 Aug 2006 Posts: 272
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Posted: Jan 20 2007 Post subject: |
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Roxy, I love this stuff. I'll always have some on hand.
BTW...letting it simmer for a while thickens it up nicely. |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Jan 20 2007 Post subject: |
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Glad ya like it bucket. I do prefer it on the thicker side as well.
Man I got to smoke me some butt, my supply in the freezer is gone..@! _________________ 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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DaveyMac BBQ Fan
Joined: 19 Jan 2007 Posts: 231 Location: Knoxville, TN
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Posted: Jan 24 2007 Post subject: |
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I'm with you Roxy. Mustard/vinegar base with slaw on my sandwich is THE way to roll!! I got feverish after trying a sammie from a bump in the road Q joint about an hour west of Columbia, SC. Couldn't even tell you their name it was so small. They mixed their sauce into the meat and put slaw on the sammie without even asking. It was just what they did. HOLY FLYING PIG BUTTS!!! I was instantly and forever changed into a "mustard man".
I've got an evolving recipe that's very similar. I think I add fine chopped onions and garlic to the pan first with a little oil or butter and saute them until soft before starting with any liquids. Sometimes I add a little honey or molasses if I have any.
Cheers! _________________ My perfect recipe... meat and smoke.
Char-broil Silver smoker (slightly modified)
Stumps GF 222
Custom offset stick burner
KCBS CBJ |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Jan 24 2007 Post subject: |
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Sure is my favorite way of eating pulled pork short of a few handfuls while I am pulling it.
For this sauce I do prefer to not saute the onions first as I find it makes their flavour a bit too pronounced. That dont make it wrong, just the way I make my batch of sauce. _________________ 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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bucket BBQ Fan
Joined: 31 Aug 2006 Posts: 272
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Posted: Jan 26 2007 Post subject: |
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Any suggestions on how to get it out of the squeeze bottle?
Dang onions...I prefer fresh garlic and onions to the powder but it sure does make it tough to get out of the bottles. (same problem with the garlic in the SNS sauce) |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Jan 26 2007 Post subject: |
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Nothing a minute or two in the blender on high won't fix.
You can also use a relish squeeze bottle that has been well washed and bleached out, as they have a much wider opening if you want to keep it a bit chunky. _________________ 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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bucket BBQ Fan
Joined: 31 Aug 2006 Posts: 272
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Posted: Feb 01 2007 Post subject: |
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I thought about the blender. I need to make some more sauce for this weekend, I'll give it a try.
I had even thought about straining the chunks after it was done, but was afraid it would take away from the taste.
(I like the relish bottle idea, hadn't thought about that) |
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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9330 Location: Wasaga beach, Ontario
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Posted: Feb 01 2007 Post subject: |
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I would not strain it as that would remove some of the flavour. Try the relish bottle or blend it up a bit.
Good luck and let me know how it goes for ya. _________________ 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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