Landracing Forum
Misc Forums => NON LSR Posting => Topic started by: Jonny Hotnuts on February 20, 2011, 07:34:26 PM
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I have always relied on jar sauces, most taste processed.
Would like to make my own.
I will keep secret family recipes secret.
Thanks....
~JH
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The advice I follow is:
"Barbecue sauces
"When you concoct a barbecue sauce for steaks or beef kabobs, be sure it's fairly rich in oil and has plenty of seasonings.
"For pork chops or spareribs, go easy on fat and use plenty of sauce or catsup in the sauce. Hold off any tomato barbecue sauce till the last 15 minutes.
"Veal and thin steaks that are slow to brown call for a sauce rich in soy or kitchen bouquet to give the meat a brown glaze.
"For lamb chops, the barbecue sauce needs oil and lots of garlic. Fish and chicken call for a sauce that's delicately seasoned - mostly oil and herbs."
Better Homes and Gardens new Cook Book, revised edition, first printing, 1962
For ribs they suggest (very good flavor, good basis to start with):
1/4 cup salad oil
1 8-ounce can (1 cup) seasoned tomato sauce
1/2 cup water
1/4 cup brown sugar
1/4 cup lemon juice
3 tablespoons Worchestershire sauce
2 tablespoons prepared mustard
2 teaspoons salt
1/4 teaspoon pepper
:cheers:
Mike
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Oh, dear – barbecue. This could turn into a Donnybrook. We’ve been able to avoid politics, religion, sexual orientation, Chevy vs Ford, Australia vs America, but now? Can open – worms everywhere.
Okay, I’ll fire one over the bow.
Intended for pork chops and ribs, works on chicken, but probably a little too esoteric for beef.
1 cut up papaya
1 medium onion, chopped
3 cloves garlic, minced
1 cup mango juice
½ cup tamari sauce
One tablespoon ground black pepper
2 tablespoons peanut butter
3 tablespoons olive oil
Heat up the oil in a cast iron skillet, sweat the onions, and add the garlic just as the onions start to turn brown. Finish browning the onion and garlic, Remove from heat, let cool for 5 minutes. Place onion and garlic in a food processor, then add everything else and puree.
Of course, that’s just the sauce. To complete the recipe . . .
Put the cast iron skillet in the oven and preheat it to 200 degrees. You’ll be needing it in a while.
I like to slather sauce on the pork and let it set in the fridge for about 20 minutes. Pop it on a very hot grill, give it about 5 minutes covered, then flip. Apply a bit of sauce on the seared side and cover again. After the second side gets a good sear, place the chops in the cast iron skillet that’s been kept warm in the oven, and finish at 200 degrees, uncovered, for about 20 minutes. Plate and tent with aluminum foil for 5 minutes. Garnish with orange zest.
Tastes great with a bottle of San Miguel.
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Chris,
I thought you were from Milwaukee? :-D
Geo
1 cut up papaya, 1 cup mango juice, ½ cup tamari sauce
Tastes great with a bottle of San Miguel
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Trust me, you wouldn't want to taste "Milwaukee Style" barbecue. To much sauerkraut, and the sauce doesn't hold up in the fryer.
I was introduced to Philippine style barbecues by a friend from Cebu City.
To Alfredo Albano! :cheers:
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Oh, dear – barbecue. This could turn into a Donnybrook. We’ve been able to avoid politics, religion, sexual orientation, Chevy vs Ford, Australia vs America, but now? Can open – worms everywhere.
Okay, I’ll fire one over the bow.
Intended for pork chops and ribs, works on chicken, but probably a little too esoteric for beef.
1 cut up papaya
1 medium onion, chopped
3 cloves garlic, minced
1 cup mango juice
½ cup tamari sauce
One tablespoon ground black pepper
2 tablespoons peanut butter
3 tablespoons olive oil
Heat up the oil in a cast iron skillet, sweat the onions, and add the garlic just as the onions start to turn brown. Finish browning the onion and garlic, Remove from heat, let cool for 5 minutes. Place onion and garlic in a food processor, then add everything else and puree.
Of course, that’s just the sauce. To complete the recipe . . .
Put the cast iron skillet in the oven and preheat it to 200 degrees. You’ll be needing it in a while.
I like to slather sauce on the pork and let it set in the fridge for about 20 minutes. Pop it on a very hot grill, give it about 5 minutes covered, then flip. Apply a bit of sauce on the seared side and cover again. After the second side gets a good sear, place the chops in the cast iron skillet that’s been kept warm in the oven, and finish at 200 degrees, uncovered, for about 20 minutes. Plate and tent with aluminum foil for 5 minutes. Garnish with orange zest.
Tastes great with a bottle of San Miguel.
WHAT???? Are you crazy??? :-o You don't mince garlic! Garlic is to be sliced thin...VERY thin. So thin you can feel a draft through it.
Mincing garlic. Harumph! And you call that stuff barbeque sauce. :-P
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First you have a beer to get in the mood. Then rub a little ketchup on the meat. That is a lot of work. Have another beer. Rub a dab of mustard on. Major exertion. Another beer. Smear some horseradish on everything. Have a beer. You deserve it. Toss the meat on the grill. This is hot work. Have another beer. Smell the aroma of the sizzling flesh. Listen to the popping and crackling as the juices ooze out of the meat and drip on the fire. By now, tipsy and starving, any bbq sauce is the best in the world.
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WHAT???? Are you crazy??? :-o You don't mince garlic! Garlic is to be sliced thin...VERY thin. So thin you can feel a draft through it.
Mincing garlic. Harumph! And you call that stuff barbeque sauce. :-P
I knew this was going to get ugly . . .
:-D
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You didn't specify Beef, Pork, Bird or Fish - or a preference for Basic Tomato, Basic Vinegar or Basic Mustard base.
So, I'll take a stab at it and figure you are looking to BBQ some baby back ribs and wash them down with what's in my fridge.
This is a sweet, Nashville style sauce.
2 cups ketchup
1/2 cup firmly packed brown sugar
6 to 8 Tablespoons fresh lemon juice (from 3 to 4 lemons)
2 Tablespoons molasses
1 Tablespoon Worcestershire sauce
2 teaspoons dry mustard
1 teaspoon onion powder
1/2 teaspoon ground black pepper
Combine in a saucepan and whisk to mix. Gradually bring sauce to a simmer over medium heat and simmer until thick 8 to 10 minutes.
Skip
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5 Gallons water
2 1/2 Gallons Vinegar
1 1/5 gallon lemon juice
1 1/2 Gallons Mustard
2 1/2 cups salt
2 1/2 cups Black Pepper
2 Cups Caynne pepper
1 1/2 cups chili powder
2 cups minced garlic
10 lbs chopped onions
10 gallons catchup
2 gallons worchestershire sauce
Here`s mine, I`ve been making this for over 25 years.(http://)
(http://)
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Thanks all, this is exactly what I was looking for.
Gonna try a few.....
I will let ya know what the verdict is.
~JH
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bacon grease helps some
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bacon grease helps some
and it doesn't even matter what the question was... :cheers:
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lol nice :P I mix bacon grease with my homemade BBQ sauce. My home made biscuits and cornbread. You can use it for cooking steaks, quail. Many many things. It tastes so much better than other oils/butters :P
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Bacon Grease - aka Dixie Pig Butter. I live with a vegetarian, so it's a rarity at my place, but yes, when it's available - Boy, Howdy!
Also great on grilled goose.
:cheers:
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I knew this was going to get ugly . . .
:-D
I knew that when he used the word sauce in the same sentence with BBQ. 8-)
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Midget you pushed me over the edge :x
Also great on grilled goose.
Kansas City BBQ is the best in the world! Please, flame on - needed for proper heat when cooking. :cheers:
* 2 cups ketchup
* 1/2 cup apple juice
* 1/2 cup apple cider vinegar
* 1/2 cup brown sugar
* 2 Tablespoons butter
* 3 Tablespoons paprika
* 2 Tablespoons chili powder
* 4 finely chopped garlic cloves
* 1/2 medium onion, finely chopped
* 1 teaspoon cayenne
Melt the butter, add onion and sauté until it begins to brown. Add garlic and sauté for another 2 minutes.
Add remaining ingredients, stir, simmer slowly for at least 30 minutes. Sauce should be thick. Allow to cool. Store in an airtight container. Refrigerate.
Enjoy Hotnuts. Don't listen to Chris. :-D
Geo
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I knew this was going to get ugly . . .
:-D
I knew that when he used the word sauce in the same sentence with BBQ. 8-)
The "Rub" contingent has arrived.
Midget you pushed me over the edge :x
Geo
Be carefull now, Geo - or I'll start a thread calling for Chili recipes. Then you're ALL going down! :evil:
:cheers: :cheers:
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Had this recipe sent to me on my birthday,but have not had the weather to try it (to dam cold at the moment here in the UK).
So if any of you would like to be my official taster then go right ahead,and let me know what you think.
½ cup Jack Daniel's® Tennessee Whiskey
½ cup soy sauce
½ cup ketchup
1 cup brown sugar
1 teaspoon garlic powder
Combine all ingredients in a small saucepan. Simmer until slightly thickened, about 5 minutes. Makes about 2 cups.
David.
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This is the best bottled sauce I have used, and it is good!
http://www.sweetbabyrays.com/
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The Walrus wins t-ts up, er I mean hands down......... :cheers: :cheers:
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(http://a3.sphotos.ak.fbcdn.net/hphotos-ak-snc6/189978_1846672682611_1114496579_32202453_3753144_n.jpg)
(Geos recipe) A very good sauce, better then any store purchased I have ever had. I chose this one based on its simple ingredients and seemed like it would be a good overall 'workhorse' sauce. I dont know if this made a difference but I used 'top shelf' ketchup. I have found there is a big flavor difference between watered down China made and the more expensive stuff you can find at Whole Foods. I would say it is worth the 1.50$ more to get the good stuff.
Got me a 6 pound Boston Butt and doing pulled pork. For those that dont know my wife is a vegatarian....
Good for her!
LOL
~JH
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Got me a 6 pound Boston Butt and doing pulled pork. For those that dont know my wife is a vegatarian....
Good for her!
LOL
~JH
I'm hopping a plane - save some leftovers. :-D
My wife's a vegetarian, too. And as far as Kate's cooking is concerned, becoming a vegetarian is the best thing that's ever happened to her culinary skills - about ten years, now. When we first started dating, she couldn't make a bologna sandwich without burning it. Now when we have guests over, I do the primal meat on the grill thing, and she makes killer vegi side dishes. It's fun sharing the kitchen with her.
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JH,
Looks perfect! :cheers:
Geo
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why would you give up on lifes pleasures like quail, aligator, venison, buffalo, brisket, grilled chicken and so on... Our time here is so short to not enjoy lifes finer creatures. Im not sure I could survive a month without having either quail, aligator, or venison. Well I eat venison almost every single day lol...
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why would you give up on lifes pleasures...
I didn't read anything about them giving up on meat, only an explanation on why they didn't have to share (and with a better selection of side dishes).