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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!! 
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 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!! |
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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 |
Did they have the little pop top ones? 
Any tips to knowing when it is done with the simmer? Thanks, saved-|
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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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.
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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!
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 Thanks TCN! I'll put that to good use!
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