I am in possession of an old family recipe for a sauce/marinade.  This recipe has been the source of MUCH bickering amongst the idiots on my wife's side of the family.  Every the one of them claims it's THEIRS, and the others should "give it up".  I have the only copy of the recipe, given me by my wife's G'ma years before her death.  This is an original recipe,  goes back 3 generations.  And guess what?  I *am* going to give it to them.  And you, as well!  It's the right thing to do, and the right way to do it.

As I said, this is a sauce/marinade, good on and for EVERYTHING.  I have not made it in 3 years, and tonight, I make a batch.  This thread will morph into a dinner pic/making of thread, and the recipe will be disclosed.  I *PROMISE* you, this stuff is the best.  You will never use anything else as a marinade/BBQ sauce/meat topper again.  EVAR.  I have contemplated selling this stuff, but it's not worth the pain in the ass.  

I will be smoking some meats, making this sauce, and drinking beer later today.  You are all invited along for the ride!  Stay tuned, and tag now if you are so inclined.  It will be worth your while.

TAG

TAG

Quoted: TAG

Oh so tagged!

Not a tag

This is a tag

OK, the sauce begins...



Going on the boil...


And the pork butt I am smoking this evening, and the night's first beer!


You will have to stay tuned a bit longer to see the recipe on that little brown piece of paper in the first pic!  

Looking forward to the recipe.

Thanks for sharing it.

OST

Alright you've got me curious. Consider this thread tagged. I'm curious to know what those other ingredients are and how they're prepared.

I watched this on Andy Griffith the other day..........you put oregano in it didn't you.

In like Flynn.

alloeta, taga alloeta...

Me loves the sauces/marinads...

This is NOT a tag

HH

TAG

+10 for the Paulaner

Quoted: Not a tag

This is.

I'm very interested now!

OST

ETA:  One of my favorite beers too!

ost

This would be a tag.

Quoted: Quoted: Not a tag This is.

Looks good so far!

OK, here's the sauce at a boil!  Yum!


And here's my "happy place", from which tonight's postings come from.  And *this*, my friends, is why some of us choose not to park our cars in our garages!  

tag

needs a cigar

This is a tag.

Quoted: This is a tag.

Nice touch with the red,white and blue

WTF bro!  I didn't check my mail today.  Did I miss my invitation?

Looks good!
 I see paprika, chili powder and looks like cinnamon, along with vinegar, tomato juice, and brown sugar.

Le tag.

You have excellent taste in beers too.

OK, here's the recipe.  Folks, i really cannot tell you how much grief being the only one having this has been.  You see, my wonderful wife's brother and sister are respectively an idiot, and an evil bitch.  Really.  And this recipe used to be made by my FIL, before his death.  He'd only give out small amounts, and always in used Bacardi white rum bottles.  I was given the recipe by my wife's G'mama in a moment of drunken absent-mindedness on her part.  This has ALWAYS chapped the BIL and SIL to no end.  They beg for it, to no avail.  I don't give them any, either.  They both suck, and don't deserve any.

Years ago, I used to be active on a USENET (remember THAT?) BBQ board, and occasionally i would make some and give it away free to the first few responders, kinda like I do Dead shows 'round here.  I had one old boy who bought it by the gallon from me for a while, after I sent him some.  It's THAT good.  Like I said, it's 3 generations old, which means it came to us via "the help", in the "Old South", if you follow me.  This was my wife's Great G.mama's "help", and from what I understand, they were great folks.  The recipe has NEVER deviated from the family, until now.  This is the only way I can rid myself of it!  I've been with you fine folks for a LONG time, have made many good friends here, and want to share it here.  Sorry for making such a big deal about a damned sauce, but it *really* is a big deal.  When you make it, you will see.  It is primarily a marinade, but can be used on ANYTHING.  Pulled pork is especially delicious with it drizzled on top.  Put it on your white rice.  Hell, all your veggies!  Once cooked, it keeps FOREVER, and like fine wine, actually improves with age.  Dip meats in it.  Marinate with it.  Put it on sammiches.  Cook with it.  The possibilities are, indeed, endless.  So, now I'll shut up and give it to you.  The only thing I won't give you is the name it has always been called, that stays with us.  You can just call it damned good!

"The Sauce"

*1 Large can of Tomato juice, and two "small ones", unsalted, if you can get it.
*6 Quarts of apple cider vinegar.
*1 Lb. salt.
*1/2 Lb. black pepper.
*2 Tsp. cayenne pepper.
*4 Tbsp. ground clove.
*8 Tsp. ground allspice.
*4 Lb. brown sugar.

Now, here's the important part: ya gotta cook it.  At least 6 hours, overnight is the preferred method.  Mix it all together, and cook it.  At the end, it should be about a 1/3 reduction.  Bring it to a boil, then simmer 'till done.  Take care not to scorch it, this will ruin your batch.

Gentlemen, enjoy.  If you don't mind, someday when you make it, IM me with your thoughts on it.  I assure you, they will be happy thoughts!

I can't wait to try that.

ETA, Does it need to be refridgerated after you cook it.

Or will it last forever in the pantry?

Quoted: "The Sauce" *1 Large can of Tomato juice, and two "small ones", unsalted, if you can get it. *6 Quarts of apple cider vinegar. *1 Lb. salt. *1/2 Lb. black pepper. *2 Tsp. cayenne pepper. *4 Tbsp. ground clove. *8 Tsp. ground allspice. *4 Lb. brown sugar. Now, here's the important part: ya gotta cook it.  At least 6 hours, overnight is the preferred method.  Mix it all together, and cook it.  At the end, it should be about a 1/3 reduction.  Bring it to a boil, then simmer 'till done.  Take care not to scorch it, this will ruin your batch. Gentlemen, enjoy.  If you don't mind, someday when you make it, IM me with your thoughts on it.  I assure you, they will be happy thoughts!

Thanks!

Will try it out and let you know!

Copied and saved!

Thanks Paul!

Thank you!

Sweet. Definitely wanna give this a shot however:

What exactly is one LARGE can of tomato juice and why does your pic seem to have twice what the recipe asks for?

tag

Very much tagged!

Tagged for later entry into recipe collection when sober.

Quoted: Tagged for later entry into recipe collection when sober.

What are you 28 years old or something?

Thank you. I will be cooking up a batch soon!

Quoted: Sweet. Definitely wanna give this a shot however: What exactly is one LARGE can of tomato juice and why does your pic seem to have twice what the recipe asks for?

I made a 2x tonight, as I have not brewed any for 4 years now.  The "large can" is just that.  Go to the tomato juice section, you'll know the large can when you see it.

Thanks for the recipe, nice guitar, I have that same Alvarez!

Golf Clap..

Stupendously cool post, thanks.

Subscribed, tagged and bump'ed!!...............

I aint real good at the whole TAG thing, so I subscribed to this thread

Home made BBQ sauce rocks