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Roxy's Saturday night special BBQ Sauce
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kjwalker
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Joined: 20 Dec 2005
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PostPosted: Thu Mar 02 06 12:03 pm    Post subject: Reply with quote

LOL. Now, Roxy, would I do that to you? Absolutely not. I would first kick the whisky out the door and call it Sunday Night Special! Laughing

Just kidding. That sauce probably has too much going on to be commercially feasible. I just want to try it. Looks damn good, but maybe a little too thick for my Texas taste. I like a little bit on the runny side.
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roxy
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PostPosted: Thu Mar 02 06 8:50 pm    Post subject: Reply with quote

I would say that if ya like the sauce runny then dont cook it so long and use 1 1/2 of dried garlic instead of the head of roasted as the fresh garlic does act as a thickener. Kick the bourbon out the door... ?? Confused

I disagree about too much going on to be feasible, just requires a bit of prep. Have you ever seen the work that goes into making a really good gravy in a top restaurant..?? All prep, and hours of it. But, it sure does taste good and establishes the difference between a 4 star and the ponderosa..

Enjoy.
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zilla
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PostPosted: Thu Mar 02 06 10:00 pm    Post subject: Reply with quote

You can't beat layers of flavor. Especially in a sauce. Smile
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kjwalker
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PostPosted: Fri Mar 03 06 8:29 am    Post subject: Reply with quote

"kick the whisky out the door"....hence the new name of the sauce "SUNDAY" special sauce. I was making an attempt at humor.

Yeah, after writing that I started thinking: Hell, I don't know what would be commercially feasible or not. Never been down that road.

Anyway, it's just my way of thinking to simplify everything and pinch as much cost out of the equation as possible. I was thinking initially for a bottling operation as opposed to serving it in the restaurant.

I have one really good sauce right now for use in the restaurant. Easy to make. A couple options would be nice though in the end.

In fact, I'll have so many visitors from around different parts of the U.S. that maybe I should feature a sauce from each region to cater to different tastes. You know, in Texas, many would hardly even think about using a sauce on good barbecue. I like to use it as a dip only, and not with every bite.
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zilla
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PostPosted: Fri Mar 03 06 10:58 am    Post subject: Reply with quote

I don't know if that Texas stereo type is really true. We sell massive amounts of BBQ sauce down here. Laughing Even got Raspberry Chipoltle and Peach Mango. I really think all that comes from storys in cookbooks about a handful of meat markets in central Texas that sold Q back in the daywith no sauce but now everyone wants sauce and all the old time Texas Q joints sell it now. Why not? BBQ sauce is great stuff! Wink

ZILLA, The Texas BBQ suace lover!!
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kjwalker
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PostPosted: Fri Mar 03 06 11:02 am    Post subject: Reply with quote

Yeah, i know they all sell sauce, but usually it is served on the side as well, and not slathered on the meat. I grew up around those central texas meat markets, so maybe that's why I think that way.
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Steve-O
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PostPosted: Fri Mar 03 06 11:32 am    Post subject: Reply with quote

It's good without bourbon, but better with.
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kjwalker
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PostPosted: Fri Mar 03 06 11:37 am    Post subject: Reply with quote

Sorry Zil, had to look on a map to figure out where the heck Universal City was....maybe you grew up around that good ol' central texas que as well! I thought you were one of those Yankee Texans from up around the Dallas area.... Laughing
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Steve-O
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PostPosted: Fri Mar 03 06 11:41 am    Post subject: Reply with quote

kjwalker wrote:
Sorry Zil, had to look on a map to figure out where the heck Universal City was....maybe you grew up around that good ol' central texas que as well! I thought you were one of those Yankee Texans from up around the Dallas area.... Laughing


Na, he's Deep Texas, San Antonio, Remember the Alamo, Texas. And there are some of us Texans in Dallas that ain't Yankee-fied.
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kjwalker
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PostPosted: Sat Mar 04 06 7:35 am    Post subject: Reply with quote

I thought you might pick up on that comment steve o. Just trying to get you going a little. LOL
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skybob
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PostPosted: Mon Oct 02 06 10:29 am    Post subject: Reply with quote

Yo Roxy, thanks for dreaming this sauce up. Made my beef ribs delicious. Outstanding sauce for sure. Kinda involved, ya gotta keep the tsps and the tbls straight, but at the end of the smoke, it's definitely worth it. Like the thicker style sauce, sticks to the ribs so nicely.
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roxy
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PostPosted: Mon Oct 02 06 12:50 pm    Post subject: Reply with quote

Sure glad ya like it Bob and it does go very well with the beef ribs.

They look amazing, nice smoke ring and they look like they rendered out well.
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fglover
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PostPosted: Thu Oct 05 06 9:23 am    Post subject: Saturday night special Reply with quote

Hey Roxy I just made your sauce. I tweaked it a little, mainly because I didn't have the ingredients.

1 tbsp yellow mustard
1 tbsp honey (no cane surup)
1/2 tsp minced garlic
1/4 tsp onion powder
1/2 tsp dried mustard

ADDED
1/4 tsp ground chipotle pepper
1/4 tsp cayenne pepper
2 dashes of Louisana hot sauce

Damn near perfect! Thanks Roxy. Does the recipe double, or triple well I only gopt about a cup like you said.
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roxy
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PostPosted: Thu Oct 05 06 12:31 pm    Post subject: Reply with quote

Yes it does, I have doubled it with the same results.
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jamiebodie
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PostPosted: Thu Oct 05 06 6:08 pm    Post subject: Reply with quote

Dumb question, but I am new to a lot of this. Can you buy roasted garlic? If not, how do you prepare it.

Jamie
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roxy
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PostPosted: Thu Oct 05 06 10:56 pm    Post subject: Reply with quote

There are many different ways to roast garlic. What I do is cut the very top off the head of garlic so a bit o the pointy ends of the cloves are exposed, place the head in the middle of a sheet of foil and mold the foil up around the head leaving te top open. Pour about a Tbsp or more of olive oil into the top of the head of garlic and then close the foil to seal.

Place garlic in a preheated oven at 300 degrees for half an hour. The garlic should be soft between you fingers when its done. Allow to cool and remove membrane from cloves...
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MichiganBill
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PostPosted: Fri Oct 06 06 12:11 am    Post subject: roasted garlic Reply with quote

yes, you can buy it most everywhere. Usually found along with the spices.
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roxy
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PostPosted: Fri Oct 06 06 12:36 am    Post subject: Reply with quote

jamiebodie wrote:
Dumb question, but I am new to a lot of this. Can you buy roasted garlic? If not, how do you prepare it.

Jamie


Why buy prepared roasted garlic..

Make it yourself, its way better. Why not just buy prepared sauces and for that matter why not buy prepared BBQ from some pit accross town.

There are short cuts like ketchup or mustard that save time and for the most part are better than ya can make, but not garlic.

For the cost of one bottle of the prepared stuff you can buy a bag full of heads of garlic...

Oh man, the wife will just love ya. Wink
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jamiebodie
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PostPosted: Fri Oct 06 06 8:31 am    Post subject: Reply with quote

Actually I would rather make it myself I just didn't know how. Actually I am still not sure what to do with it once I take it out of the oven. Do you chop it up, put it in the food processor (you probably don't use those - they are shortcuts that allow you to cut food up into small pieces very quickly LOL Laughing) All jokes aside, I really have never had any dealings with roasting garlic so any help would be appreciated.

Jamie
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roxy
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PostPosted: Fri Oct 06 06 8:39 am    Post subject: Reply with quote

James:

Ya got to try roasting garlic, you can eat a whole clove and they are sorta sweet and wont take the mouth out of ya like a fresh one will.

I would suggest that after ya cool the garlic, just mash em up a bit before you put em in the sauce.

And yes I do have a food processor, I dont use it much at home but it is great for making mincing onions and celery, bread crumbs etc. I use one at work every day. Wink
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