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Roxy's Saturday night special BBQ Sauce
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roxy
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Joined: 29 May 2005
Posts: 9325
Location: Oro Station, Ontario

PostPosted: Sun Jun 05 05 6:57 am    Post subject: Roxy's Saturday night special BBQ Sauce Reply with quote

Heres a sauce I just finished used it to finish some pork ribs I had to roast in my oven... Cant use the smoker....~pouts and almost crys~

Roxy's Saturday Night Special

1/2 cup Ketchup
1 tbsp. worchestershire sauce
1 tbsp. slotts honey mustard
1 tbsp. Lemon juice
1/4 cup brown sugar
2 tbsp. molasses
1 tbsp. cane syrup
1 tbsp Jack Daniels sour mash whiskey
1 whole head of roasted garlic, mashed
1 tsp. creole seasoning (emerils essence)
1/3 cup minced onion
1/2 cup cider vinager
1/2 tsp black pepper
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. dried mustard
1/2 tsp. liquid smoke... yeah I know... cant smoke till we get to the cottage.
Salt to taste
1 tbsp. cider vinager

Combine ingredients and simmer for 45 minutes, stirring ocassionally.
When finished cooking, add 1 tbsp. cider vinegar to thin the sauce out a bit as it can get a bit too thick.

For a smoother sauce, blend on high for a couple minuutes.
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Last edited by roxy on Fri Jan 26 07 11:21 am; edited 2 times in total
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DawgPhan
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Joined: 12 May 2005
Posts: 3444

PostPosted: Wed Jul 20 05 5:27 am    Post subject: Re: Roxy's Saturday night special Reply with quote

roxy wrote:
Heres a sauce I just finished used it to finish some pork ribs I had to roast in my oven... Cant use the smoker....~pouts and almost crys~

Roxy's Saturday Night Special

1/2 cup Ketchup
1 tbsp. worchestershire sauce
1 tbsp. slotts honey mustard
1 tbsp. Lemon juice
1/4 cup brown sugar
2 tbsp. molasses
1 tbsp. cane syrup
1 tbsp Jack Daniels sour mash whiskey
1 whole head of roasted garlic, mashed
1 tsp. creole seasoning (emerils essence)
1/3 cup minced onion
1/2 cup cider vinager
1/2 tsp black pepper
1 tsp. paprika
1/2 tsp. chili powder
1 tsp. dried mustard
1/2 tsp. liquid smoke... yeah I know... cant smoke till we get to the cottage.
Salt to taste
1 tbsp. cider vinager

Combine ingredients and simmer for 45 minutes, stirring ocassionally.
When finished cooking, add 1 tbsp. cider vinegar to thin the sauce out a bit as it can get a bit too thick.


that sure is a bunch of stuff...
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Wed Jul 20 05 5:28 am    Post subject: Reply with quote

It is Dawg, but damn it all it tastes so good. Some times its best to complicate things. Give it a try before you decide.
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allsmokenofire
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Joined: 26 Apr 2005
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Location: Oklahoma

PostPosted: Wed Jul 20 05 11:48 am    Post subject: Reply with quote

DawgPhan is back!!

Now we need a FatCat sighting
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DawgPhan
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Joined: 12 May 2005
Posts: 3444

PostPosted: Wed Jul 20 05 10:55 pm    Post subject: Reply with quote

allsmokenofire wrote:
DawgPhan is back!!

Now we need a FatCat sighting


yep back in the saddle again...You know what is funny is that I sold FatCat some of my BBQ sauce a while back when I did the CFF fund rasier and that was the last I heard from him....I like to think that my sauce has been keeping him occupied..
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DawgPhan
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PostPosted: Wed Jul 20 05 10:57 pm    Post subject: Reply with quote

roxy wrote:
It is Dawg, but damn it all it tastes so good. Some times its best to complicate things. Give it a try before you decide.



Yeah I will have to give it a try one day...I am actually going to pick up my very own smoker this friday night...I am getting my cousin's smoker that he said never uses. I dont know what kind it is yet, but it is a bullet smoker. I cant wait...should make things interesting around my house...
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Thu Jul 21 05 3:59 am    Post subject: Reply with quote

Dawg:

Like I heard some once one say, "its not what size of the tool you got, but how ya use it that counts..." Think that applies to smokers too... Laughing

May the smoker gods bless your offerings and give you some tasty meat.
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Last edited by roxy on Sat Sep 24 05 8:50 am; edited 1 time in total
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smokerg
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Joined: 03 Jun 2005
Posts: 51
Location: Austin, Texas

PostPosted: Tue Aug 02 05 1:18 am    Post subject: Reply with quote

If he were a "YellowJacket" phan I would be more inclined to trust his posts Wink
Quote:
DawgPhan is back!!

Now we need a FatCat sighting
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BradM
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Joined: 24 Jan 2006
Posts: 161
Location: Sherman, TX

PostPosted: Tue Jan 24 06 10:50 pm    Post subject: Reply with quote

Hey sounds like a tasty sauce. How much does this recipe make? How long does it keep? Have you tried making a bunch and freezing some? Thanks!
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Steve-O
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Joined: 31 May 2005
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Location: Dallas, TX

PostPosted: Wed Jan 25 06 3:06 am    Post subject: Reply with quote

I tripled it and came out with two quarts. I canned mine and it tastes great. Not sure I would freeze it. Maybe Roxy knows.
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Wed Jan 25 06 4:09 am    Post subject: Reply with quote

Brad:

It makes about a cup and a bit of sauce, you can double the ketchup no problem if ya want a bit more.

I have found it doesnt last long enough to go bad. I sterilize the container before I add the sauce so, I dont know 2 weeks in the fridge or so I would guess.

I have not tried to freeze the sauce as of yet.
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DawgPhan
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PostPosted: Wed Jan 25 06 4:50 am    Post subject: Reply with quote

Steve-O wrote:
I tripled it and came out with two quarts. I canned mine and it tastes great. Not sure I would freeze it. Maybe Roxy knows.


Sometimes with spices you cant just simply double or triple the recipe...just something to keep in mind...
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Hogwild
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Joined: 20 Jul 2005
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Location: Hastings, NE

PostPosted: Mon Feb 27 06 10:29 pm    Post subject: Reply with quote

Roxy-

I tried this sauce this weekend and it's fantastic. I changed a couple of things because I didn't have them:

--used corn syrup instead of cane
--used Zataran's blackening seasoning for the creole seasoning
--nixed the liquid smoke
--I roasted a head of garlic on some lump coals with a chunk of hickory thrown on to add a smokey flavor.

Excellent sauce!
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Tue Feb 28 06 3:13 am    Post subject: Reply with quote

Hog:

As far as I know blackening seasoning is pretty much the same thing but with chunks of herbs instead of ground and I think you would be getting the smoke from the garlic you did, think I will give that mod a try. I dont think there is much difference between cane and corn syrup, maybe a bit if you taste them raw, I tend to have cane sryup around for butter tarts and pecan pie..

Glad you liked it, what did you use it on..??
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Hogwild
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Joined: 20 Jul 2005
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Location: Hastings, NE

PostPosted: Tue Feb 28 06 3:45 am    Post subject: Reply with quote

I used it on pulled beef. Did a couple of chuck roasts in the pouring rain on Saturday.

Have you ever canned this sauce? It is a blue million ingredients, which I don't mind so much. It'd be nice to do a big batch to can, though.
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roxy
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Location: Oro Station, Ontario

PostPosted: Tue Feb 28 06 6:18 am    Post subject: Reply with quote

Hog:

I have only made a batch at a time so far but I have been wanting to do a comercial bottling and try selling at the farmers market and local meat shops. I made a contact here in town with a company that makes salsa and some relishes for restaurant application. I talked to the owner about my desire to do up some sauce and he said no problem, minimum 100 bottles... I will have to save the pecos I guess.
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Steve-O
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PostPosted: Tue Feb 28 06 12:55 pm    Post subject: Reply with quote

Hogwild wrote:
Have you ever canned this sauce? It is a blue million ingredients, which I don't mind so much. It'd be nice to do a big batch to can, though.


I made a double batch, canned, and refrigerated it. Still have some. Been 6 months. Cans very well. Tastes good 6 months later. It's a very thick sauce, sour cream consistency. Lot's of ingredients, but lasts awhile and worth the effort. One of my regular sauces...
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roxy
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Joined: 29 May 2005
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Location: Oro Station, Ontario

PostPosted: Tue Feb 28 06 8:56 pm    Post subject: Reply with quote

If ya like more of a bourbon flavour you can thin it a bit with another 2 Tbsp's. or the same of vinegar, when the sauce is finished with each of the liquids giving the sauce its own new characteristic. It really complimented the prime rib I smoked the other day.. Shocked
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kjwalker
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PostPosted: Thu Mar 02 06 11:14 am    Post subject: Reply with quote

that sauce does look very good, and a little on the complex side. I don't mind though.

Steve-o, or someone, can you walk us through a canning process that works pretty well?
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roxy
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Joined: 29 May 2005
Posts: 9325
Location: Oro Station, Ontario

PostPosted: Thu Mar 02 06 11:26 am    Post subject: Reply with quote

Now if your going to be using the sauce for profit I just might be wanting some royalties... Wink

Well, I would settle on you vending the sauce by title. It would be an honour if my sauce was being served half way round the world.
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