Free family sauce recipe post, now updated with final pics! - Page 2

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[ARCHIVED THREAD] - Free family sauce recipe post, now updated with final pics! (Page 2 of 4)

Posted: 10/26/2007 4:32:31 PM EDT

[#1]

tagged for sobriety

Posted: 10/26/2007 4:40:44 PM EDT

[#2]

Quoted:
tagged for sobriety

Yeah, me too!

Posted: 10/26/2007 4:48:40 PM EDT

[#3]

Your sauce is exactly what I use for BBQ dip...except I add chili powder (cumen). I also baste my smokin's with this dip before I add the brown sugar. Sugar burns.

When I'm finished smokin da meets...then I add the brown sugar,,,,and, viola...sauce.

But then...I'm me....and you're you.

GOOD SHIT MAYNARD!!!!

ETA: I add a scoch of prepared mustard and NO salt. People can add their own salt at da tablz. I don't cook wit noe saltz!!

Posted: 10/26/2007 4:51:28 PM EDT

[#4]

Did I read that right, "1 Lb of salt" as in one pound of salt?

Posted: 10/26/2007 4:54:20 PM EDT

[#5]

Quoted:
Did I read that right, "1 Lb of salt" as in one pound of salt?

Yup.

Posted: 10/26/2007 4:55:13 PM EDT

[#6]

Quoted:

Quoted:
Did I read that right, "1 Lb of salt" as in one pound of salt?

Yup.

My heart hates you, but my taste buds want to have your baby.

Posted: 10/26/2007 4:55:19 PM EDT

[#7]

Thanks Paul!

Posted: 10/26/2007 4:59:01 PM EDT

[#8]

Quoted:
Did I read that right, "1 Lb of salt" as in one pound of salt?

I'll have to double up on my blood pressure meds.........worth it.

I don't have any family recipes. My mom never wrote them down and I never asked for specific ingrediants. I just ate what she served

. When she passed suddenly, so did her excellent cooking. Now I have A old family recipe!

Cool, thanks man!!

Posted: 10/26/2007 5:02:23 PM EDT

[#9]

You show 4 lbs of brown sugar in your picture and say its for 2 batches but you call for 4 lbs of it in 1 batch. Is this correct?

Bill3508

Posted: 10/26/2007 5:07:41 PM EDT

[#10]

Quoted:
You show 4 lbs of brown sugar in your picture and say its for 2 batches but you call for 4 lbs of it in 1 batch. Is this correct?

Bill3508

Those are 2 Lb. bags.

Posted: 10/26/2007 5:08:54 PM EDT

[#11]

Quoted:

Quoted:
You show 4 lbs of brown sugar in your picture and say its for 2 batches but you call for 4 lbs of it in 1 batch. Is this correct?

Bill3508

Those are 2 Lb. bags.

Whoops. Thanks.

Bill3508

Posted: 10/26/2007 5:17:25 PM EDT

[#12]

Thanks! I hope to try it this weekend

Posted: 10/26/2007 5:19:58 PM EDT

[#13]

Thanks!

Can't wait to make this one.

Posted: 10/26/2007 5:27:38 PM EDT

[#14]

Tag for the goodness.

Posted: 10/26/2007 5:42:55 PM EDT

[#15]

Tag

Posted: 10/26/2007 5:44:52 PM EDT

[#16]

Mmmmmm.........Dead shows?.....................

Posted: 10/26/2007 5:54:14 PM EDT

[#17]

taggage - thanks for your recipe. This was very nice of you to do this. Will let you know how it turns out.

Posted: 10/26/2007 5:59:23 PM EDT

[#18]

I never tag these recipe threads.

Posted: 10/26/2007 6:19:57 PM EDT

[#19]

is the 1/3 reduction referring to reducing it by 1/3 or reducing it to 1/3 it's original volume?
Thanks looks like a great recipe! I hope to try it this week!

Posted: 10/26/2007 6:21:13 PM EDT

[#20]

Quoted:

Quoted:
Did I read that right, "1 Lb of salt" as in one pound of salt?

Yup.

My heart hates you, but my taste buds want to have your baby.

I hope you never regret having worded that in such a way!

Posted: 10/26/2007 6:21:46 PM EDT

[#21]

Quoted:

Quoted:
Did I read that right, "1 Lb of salt" as in one pound of salt?

Yup.

My heart hates you, but my taste buds want to have your baby.

Posted: 10/26/2007 6:22:48 PM EDT

[#22]

Quoted:
is the 1/3 reduction referring to reducing it by 1/3 or reducing it to 1/3 it's original volume?
Thanks looks like a great recipe! I hope to try it this week!

Reduction by 1/3.

Posted: 10/26/2007 6:23:12 PM EDT

[#23]

Cool.

Posted: 10/26/2007 6:24:28 PM EDT

[#24]

Quoted:
Mmmmmm.........Dead shows?.....................

Yes, Dead shows. All SBD, at high bitrates. Would you like some?

Posted: 10/26/2007 6:40:39 PM EDT

[#25]

The_Camp_Ninja,

I love smoking and making my own sauces, Yours is one I will be making soon.

My wife just came down to the "bunker" and quipped, "what's new on ARFcom today?"

I told her to shut up, I'm about to get a secrete sauce recipe.

Luckily, she likes good sauces and waited for me to copy and paste.

It got intense for a moment there, but we're cool now.

Thanks for the recipe.

GM

Posted: 10/26/2007 6:43:43 PM EDT

[#26]

Copied and pasted.

You Sir, are a damn fine American!

Posted: 10/26/2007 6:51:30 PM EDT

[#27]

Thanks for the recipe, I can't wait to try this out. I'd also take some Dead shows if you're giving them out.

Posted: 10/26/2007 6:55:48 PM EDT

[#28]

OST looks good already!

Posted: 10/26/2007 7:03:16 PM EDT

[#29]

Is there anything special between the two cans / kinds of tomato juice? Is this a volumne thing or what? How many generations back?

Did they have the little pop top ones?

Any tips to knowing when it is done with the simmer? Thanks, saved-

Rob

Posted: 10/26/2007 7:10:24 PM EDT

[#30]

Im too drunk to type let alone read. Tag for the morning when i can actually comprehend english. I love sauce!!!

Posted: 10/26/2007 7:16:35 PM EDT

[#31]

Sounds good. But you would enjoy yourself much more if you had a good cigar while you tended the smoker.

Posted: 10/27/2007 5:28:26 AM EDT

[#32]

OK! After a full night on low simmer, the sauce is done. I achieved a little over a 1/3 reduction, and all is good.

A few hings to know:

*The "stuff" is supposed to be in it, do not filter. The "stuff" naturally goes to the bottom, so when decanting, use a ladle and funnel so you can stir before each ladleing, thus assuring uniform "stuff" content throughout.

*The pepper mellows after a few days, rest assured.

*While it is ready to roll right away, it *does* improve with age, we have used some that was over 20 years old.

*Some have asked when you "know" it's done, I have no guideline for this other than 1/3 reduction, and ya just sorta "know" when it's done.

*Store at room temp, for-EVAR!

Posted: 10/27/2007 5:33:27 AM EDT

[#33]

Quoted:
Is there anything special between the two cans / kinds of tomato juice? Is this a volumne thing or what? How many generations back?

Did they have the little pop top ones?

Any tips to knowing when it is done with the simmer? Thanks, saved-

Rob

Heh heh, no, I suspect that the tomato juice amount morphed to accommodate new-fangled packaging as it became available, cuz there certainly were not any lil' cans in the Old South.

Posted: 10/27/2007 9:05:28 AM EDT

[#34]

Quoted:
Sounds good. But you would enjoy yourself much more if you had a good cigar while you tended the smoker.

Yes, you are correct. But I was out.

I should fix that.

Posted: 10/27/2007 1:12:21 PM EDT

[#35]

If you didn't want to make that much the first time, would it work to cut every quantity in half to give you 1/2 the amount?

Posted: 10/27/2007 1:16:39 PM EDT

[#36]

yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

i have partaken of that sauce on many occasions.

it is trully the foshizzle.

Posted: 10/27/2007 3:01:40 PM EDT

[#37]

Quoted:
If you didn't want to make that much the first time, would it work to cut every quantity in half to give you 1/2 the amount?

Yes.

But, the 1x is sized to commonly available sizes of the luquid ingredients, I think you'd find it difficult to 1/2x it.

Plus, the yield of a 1x is only about 1.75 gallons. This does *NOT* last as long as you may think, especially once your friends and family start to bum it off of you!

Posted: 10/27/2007 3:02:28 PM EDT

[#38]

Quoted:
yummmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

i have partaken of that sauce on many occasions.

it is trully the foshizzle.

And I assure you, you and Mona have a good supply set aside now, deliverable when next we meet!

Posted: 10/27/2007 3:09:46 PM EDT

[#39]

Copied into my recipe collection. I'll let you know when I give her a run!

Posted: 10/27/2007 3:25:43 PM EDT

[#40]

Tag, Thanks for the recipe!

Good lord, how long does that stuff last?

Freeze it?

Can it?

What do you do with 5 gallons of sauce?

Posted: 10/27/2007 3:39:14 PM EDT

[#41]

tag, that looks gooood

Posted: 10/27/2007 4:30:03 PM EDT

[#42]

Quoted:
OK! After a full night on low simmer, the sauce is done. I achieved a little over a 1/3 reduction, and all is good.

A few hings to know:

*The "stuff" is supposed to be in it, do not filter. The "stuff" naturally goes to the bottom, so when decanting, use a ladle and funnel so you can stir before each ladleing, thus assuring uniform "stuff" content throughout.

*The pepper mellows after a few days, rest assured.

*While it is ready to roll right away, it *does* improve with age, we have used some that was over 20 years old.

*Some have asked when you "know" it's done, I have no guideline for this other than 1/3 reduction, and ya just sorta "know" when it's done.

*Store at room temp, for-EVAR!

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