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Roxy's S.C mustard sauce
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roxy
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PostPosted: Wed Dec 20 06 1:22 pm    Post subject: Reply with quote

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. Smile Smile
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Rubit
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PostPosted: Wed Dec 20 06 7:58 pm    Post subject: Reply with quote

No, I do not want to change thr flavor or this great recipe. I was thinking a little corn starch.
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roxy
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PostPosted: Wed Dec 20 06 11:57 pm    Post subject: Reply with quote

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...
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skybob
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PostPosted: Thu Dec 21 06 1:27 am    Post subject: Reply with quote

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
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PostPosted: Thu Dec 21 06 2:02 am    Post subject: Reply with quote

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.
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Rubit
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PostPosted: Thu Dec 21 06 5:13 am    Post subject: Reply with quote

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.
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roxy
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PostPosted: Thu Dec 21 06 11:48 am    Post subject: Reply with quote

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.
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Cactus1
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PostPosted: Fri Jan 12 07 12:37 am    Post subject: Reply with quote

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.
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roxy
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PostPosted: Fri Jan 12 07 1:03 am    Post subject: Reply with quote

I have tried cattlemans mustard or yellow sauce and found it really sweet. It wasnt too bad when I added some vinegar.
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Cactus1
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PostPosted: Fri Jan 12 07 8:18 am    Post subject: Reply with quote

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!
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roxy
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PostPosted: Fri Jan 12 07 12:06 pm    Post subject: Reply with quote

Ya mean they are not.. I always thought it was just different names for the same thing.
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Cactus1
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PostPosted: Sun Jan 14 07 6:12 am    Post subject: Reply with quote

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.
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bucket
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PostPosted: Sat Jan 20 07 4:46 am    Post subject: Reply with quote

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
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PostPosted: Sat Jan 20 07 11:50 am    Post subject: Reply with quote

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..@!
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DaveyMac
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PostPosted: Wed Jan 24 07 4:34 am    Post subject: Reply with quote

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!
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roxy
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PostPosted: Wed Jan 24 07 11:49 am    Post subject: Reply with quote

Sure is my favorite way of eating pulled pork short of a few handfuls while I am pulling it. Wink

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.
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bucket
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PostPosted: Fri Jan 26 07 3:18 am    Post subject: Reply with quote

Any suggestions on how to get it out of the squeeze bottle? Very Happy

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
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PostPosted: Fri Jan 26 07 11:20 am    Post subject: Reply with quote

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.
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bucket
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PostPosted: Thu Feb 01 07 1:50 am    Post subject: Reply with quote

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
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PostPosted: Thu Feb 01 07 2:09 am    Post subject: Reply with quote

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.
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