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Roxy mustard sauce
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diatri
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PostPosted: Sun Mar 02 08 6:20 am    Post subject: Roxy mustard sauce Reply with quote

What is the reciepe for Roxy mustard sauce?
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jess
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PostPosted: Sun Mar 02 08 6:43 am    Post subject: Reply with quote

Go to the sauces,marinades,rubs,etc. section
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BBQMAN
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PostPosted: Sun Mar 02 08 6:49 am    Post subject: Reply with quote

It's the "bomb"!!!!!!!!

I like mine a little sweeter, but other than that enjoyed the recipe immensely.
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roxy
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PostPosted: Sun Mar 02 08 7:55 am    Post subject: Reply with quote

It is "Roxy's" mustard sauce my the way.. as in it is my version..Wink

http://www.thesmokering.com/forum/viewtopic.php?t=1359
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Mikesooner
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PostPosted: Sun Mar 02 08 8:23 am    Post subject: Reply with quote

Roxy...do you need to refridgerate this sauce? I've heard some sauces don't need it. They may be basically just vinegar..what's the 2 50s awaiting conversion? Is that a ProBBQ model? Still wondering when and where I can physically see the Pro models. I'm in the Seattle area.
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G's BBQ
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PostPosted: Sun Mar 02 08 10:08 am    Post subject: Reply with quote

BBQMAN wrote:
It's the "bomb"!!!!!!!!

I like mine a little sweeter, but other than that enjoyed the recipe immensely.


I agree, I make mine a touch sweeter....Roxy's Rox
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roxy
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PostPosted: Sun Mar 02 08 1:03 pm    Post subject: Reply with quote

Mikesooner wrote:
Roxy...do you need to refridgerate this sauce? I've heard some sauces don't need it. They may be basically just vinegar..what's the 2 50s awaiting conversion? Is that a ProBBQ model? Still wondering when and where I can physically see the Pro models. I'm in the Seattle area.


That would be 2- 50 gallon food grade drums that I have in the garage awaiting the transformation into smokers...

As for where you can see a ProBBQ I would not know, sorry dude.
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Mikesooner
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PostPosted: Sun Mar 02 08 1:07 pm    Post subject: Reply with quote

OK..how about the sauce refridge question? Are you p@ssed about something Roxy? Ya seemed short in your reply. Sorry if I said something..
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roxy
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PostPosted: Sun Mar 02 08 1:11 pm    Post subject: Reply with quote

Mikesooner wrote:
OK..how about the sauce refridge question? Are you p@ssed about something Roxy? Ya seemed short in your reply. Sorry if I said something..


Hey, no.. Sorry if I seemed short Mike.. Not pissed at all.

I would keep it in the fridge just to be on the safe side, better safe than sick.
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mhoodnc
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PostPosted: Sun Mar 02 08 1:30 pm    Post subject: Reply with quote

Have had a gallon go down to a bout a half gallon unrefrigerated for about 5 months. No problems. I think preservatives in mustard and some vinegar and peppers keep the bad stuff at bay. Still tastes great.
I may be wrong on this but on sauces, if it makes my forehead sweat, it needs no refridgeration. I like fermented ketchup too.
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pilgrim bbq
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PostPosted: Sun Mar 02 08 1:31 pm    Post subject: Reply with quote

roxy, i just finished making your rib glaze,sat night,smoking 3 racks bb ribs in the morning for sunday dinner with the wife and daughters and 2 ,4yr. old grandsons.(they love ribs). to be served up with keri c's bbq baked beans and my roasted fingerling potatoes. can't wait. thanks for the hookup!!!i'm taking pictures but have to wait until i can learn to post them. i saw the sticky on how to do but need person to person tutorlage!just me!!! thanks again! Very Happy
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diatri
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PostPosted: Sun Mar 02 08 11:44 pm    Post subject: Reply with quote

Everyone, thanks for the replies. I am new here and it seemed every thread that I read had mention of "Roxy's Sauce" in it. I said "I've got to get the reciepe for this stuff!". Eveyone here on the site seems to get along real well, even if they don't agree on how to burn wood.

Roxy, thanks for the heads up on how to prep the sauce. I will have to try this out on some babybacks. I usually like to season my meat the night before cooking. Would you recomend a layer of the sauce, then some seasoning, and then some refrigeration? That is how I am thinking of doin it.
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Ozz
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PostPosted: Sun Mar 02 08 11:51 pm    Post subject: Reply with quote

A word on Roxy's sauce.

Just made a second batch. Ran out of some onions and garlic so went down to the grocers and picked up some red onions and fresh garlic.

Holy crap! World of a difference! Fresh is always best. Patent this stuff, its awesome.

Regarding those ProBBQ Frontier's aren't they a little like the WSM?
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Mikesooner
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PostPosted: Mon Mar 03 08 12:31 am    Post subject: Reply with quote

Roxy..it's all good...did you say how much sauce your recipe would make?
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roxy
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PostPosted: Mon Mar 03 08 1:16 am    Post subject: Reply with quote

diatri wrote:
Everyone, thanks for the replies. I am new here and it seemed every thread that I read had mention of "Roxy's Sauce" in it. I said "I've got to get the reciepe for this stuff!". Eveyone here on the site seems to get along real well, even if they don't agree on how to burn wood.

Roxy, thanks for the heads up on how to prep the sauce. I will have to try this out on some babybacks. I usually like to season my meat the night before cooking. Would you recomend a layer of the sauce, then some seasoning, and then some refrigeration? That is how I am thinking of doin it.


Good luck with the ribs and I dont think it would hurt a bit to use it as a slather, I have read of some folks using it on ribs and I have used it on butt before so give it a try. Thats the thing about BBQ, you can try just about anything and you never know, you could stumble onto something that you really like.

If I have time, I dont mind rubbing the ribs the night before and letting them get all happy in the fridge, some say they get a "hammy" taste to them but I have not noticed this.
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roxy
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PostPosted: Mon Mar 03 08 1:21 am    Post subject: Reply with quote

Ozz wrote:
A word on Roxy's sauce.

Just made a second batch. Ran out of some onions and garlic so went down to the grocers and picked up some red onions and fresh garlic.

Holy crap! World of a difference! Fresh is always best. Patent this stuff, its awesome.

Regarding those ProBBQ Frontier's aren't they a little like the WSM?


I use only fresh minced garlic in this sauce. I have not tried the processed stuff in a jar so I cant say if there is a difference or not.

The ProBBQ and the WSM are both bullet water smokers and work the very same but the ProBBQ has some features that are not standard with a WSM. The designer of the cooker looked at the WSM and researched the mods that folks did to make them work better and built them into the Frontier. I have both and love to cook on both but find the ProBBQ more user friendly and thats about it. Nothing wrong with a WSM at all, I got one in the garage but have not used it lately. Wink
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roxy
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PostPosted: Mon Mar 03 08 1:25 am    Post subject: Reply with quote

Mikesooner wrote:
Roxy..it's all good...did you say how much sauce your recipe would make?


I am not too sure on that Mike as I have not measured it out after cooking but I would think about 2 cups or so as there is some evaporation of the vinegar as it cooks and thickens....
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Mikesooner
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PostPosted: Mon Mar 03 08 1:31 am    Post subject: Reply with quote

Sounds like I'll have to make a big batch for the next smoke session!! Wink
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roxy
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PostPosted: Mon Mar 03 08 1:35 am    Post subject: Reply with quote

Got some pork shoulder on the ProBBQ today and once the wife makes some lunch I am going to make a batch of sauce along with some of my Cole slaw for supper..

Oh man, some good eats at my place tonight.. Cool
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Last edited by roxy on Mon Mar 03 08 8:51 pm; edited 1 time in total
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diatri
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PostPosted: Mon Mar 03 08 1:07 pm    Post subject: Reply with quote

I have been preping meat for bbq over the last 18 years. I have always found the best bbq was seasoned the night before. Gives the herbs and spices time to work into the meat.
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