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Wow zip, sorry ya don't like it! I haven't given up yet, still thinking of means of ressurecting it from the dead. I think it has potential. We'll see. I had thought that perhaps the cause of failure was that I reduced it too much...but newp...after putting it into containers I have EXACTLY 1 1/2 gallons. It's not dead...yet. I'm not giving up. You may just not like "Carolina" type sauces. If ya don't, ya don't. Try it as a marinade. 
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| I made this when the recipe was first posted. Its good stuff. The best I've done with it so far was to drop a pork shoulder in a crock pot, drown the meat in 'The Sauce' and let it go. Started in the morning, when I got home from work, I pulled the pork out and separated it with a couple of forks then put it on hamburger buns. Good shit, maynard. |
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Hm. Question:
1/2 lb black pepper. Might sound like a stupid question, but - is that ground black pepper? Or peppercorns? Edit - reason I ask...pretty clear "ground clove, ground allspice"...but doesnt specify ground pepper, or ground cayenne pepper...yes, I'm that much a geek, I really like specifics... |
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Hm. Question: 1/2 lb black pepper. Might sound like a stupid question, but - is that ground black pepper? Or peppercorns? Edit - reason I ask...pretty clear "ground clove, ground allspice"...but doesnt specify ground pepper, or ground cayenne pepper...yes, I'm that much a geek, I really like specifics... Ground black pepper. It looks like a TON when you dump it in... but trust me The_Camp_Ninja that it will turn out. |
Sigh, I got everything together for a half-batch (the big cans here are 46oz, the small cans are 5.5 or 6oz depending on the brand...so I don't know if that jives, either  )...got all set to put my nice big crockpot out in the garage for a sauce-brewing session...
Then I realized... I don't have anything to store the finished product in 
Oh well...just means I have to go back to the store tomorrow (I'm done running around for the day) and pick up a suitable container, as well as all the fixins' for some pulled pork 
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Short introduction: I'm an accomplshed chef and a BBQ "expert" by any stretch of the imagination. I have an 800lb 1/4" plate steel smoker from Texas on my deck (not one of those yuppie Trager PoS smokers, a REAL smoker), use only aged Oak and a touch of mesquite. I've created all my own rubs and sauces, and excel at ribs, pork shoulder, and beef brisket (no mean feat if you're doing it right). Anyhow, this wasn't to beat my chest about it, just wanted to put out a little background for context.
Well, it was in the upper 70's yesterday, so it was definitely time to bust out with the smoker. I'd seen this thread a few days ago and thought to myself how I could relate to the OP...perfected personal recipes are special, and this one appeared to be very special to the OP (I also remember Usenet recipe groups!!). So, I made note of the recipe and prepared my 3 racks of ribs and 7# shoulder with appropriate rubs and got ready for Sunday. I make a number of different BBQ sauces, but this one was pretty much the "missing" one in that it was that more liquid, more vinegary base that I'd tried when down south but never tried to replicate. I got to making it, but some of the ingredients were listed as "cans", so I had to do some research. As noted by another above, there are 46oz cans, and there are 6 oz cans (probably others, but these were the mnost common so I went with those). So, for the whole recipe, it called for 58oz of tomato juice. It was easy to figure out the ratios then, so I made 1/2 a batch, cooked it for 5+hours and it was reduced fully by 1/3. As it cooked down it took on this sort of darker complexion that was intriguiing and kind of surprising . . . and delicious! Tangy, spicy, a *hint* of sweet, definitely good stuff!! So, evening came, my ribs and shoulder were done, my kid (18) had just come back from the mountain, my wife and I were just getting ready to dig in. My kid is awesome, but he doesn't really care for BBQ..."too smoky, too blahblahblah". He's sort of a picky eater, but he does like pulled pork to an extent, but again, fussy about sauces, etc. So, first I tried a bit of pulled pork dipped in the sauce. GOOD LORD!!! This was exactly what I remembered from my visits down south!! By itself it's good, interesting, but THIS SAUCE was MEANT for pulled pork! It takes on a whole new depth of flavor. Anyhow, my wife (also a VERY fussy eater) absoltely LOVED it!! So, we're eating, my kid walks in, and my wife gets up and makes him a pulled pork sandwich, which he's being very "meh" about. So, she calls him in to taste the sauce on the pork. HE PUTS IT ALL OVER HIS SANDWICH AND EATS THE WHOLE THING!! Now, my true BBQ Pulled Pork is to die for, no doubt about it, and many just eat it with their fingers it's so good. However, this sauce?!? It is absolutely a REQUIREMENT for pulled pork!!! This recipe now goes into my collection of very near and dear recipes, and my BBQ recipes no less!! This is the missing link of all my own BBQ recipes, and it rounds off my sauces nicely. OP, eternal thanks for sharing this!! That I love it fine, but that my wife and kid both adored it is a testament to how incredible this sauce is when served with the right goods. :) Thanks again, ARFcom once again delivers!! G |
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Short introduction: I'm an accomplshed chef and a BBQ "expert" by any stretch of the imagination. I have an 800lb 1/4" plate steel smoker from Texas on my deck (not one of those yuppie Trager PoS smokers, a REAL smoker), use only aged Oak and a touch of mesquite. I've created all my own rubs and sauces, and excel at ribs, pork shoulder, and beef brisket (no mean feat if you're doing it right). Anyhow, this wasn't to beat my chest about it, just wanted to put out a little background for context. Well, it was in the upper 70's yesterday, so it was definitely time to bust out with the smoker. I'd seen this thread a few days ago and thought to myself how I could relate to the OP...perfected personal recipes are special, and this one appeared to be very special to the OP (I also remember Usenet recipe groups!!). So, I made note of the recipe and prepared my 3 racks of ribs and 7# shoulder with appropriate rubs and got ready for Sunday. I make a number of different BBQ sauces, but this one was pretty much the "missing" one in that it was that more liquid, more vinegary base that I'd tried when down south but never tried to replicate. I got to making it, but some of the ingredients were listed as "cans", so I had to do some research. As noted by another above, there are 46oz cans, and there are 6 oz cans (probably others, but these were the mnost common so I went with those). So, for the whole recipe, it called for 58oz of tomato juice. It was easy to figure out the ratios then, so I made 1/2 a batch, cooked it for 5+hours and it was reduced fully by 1/3. As it cooked down it took on this sort of darker complexion that was intriguiing and kind of surprising . . . and delicious! Tangy, spicy, a *hint* of sweet, definitely good stuff!! So, evening came, my ribs and shoulder were done, my kid (18) had just come back from the mountain, my wife and I were just getting ready to dig in. My kid is awesome, but he doesn't really care for BBQ..."too smoky, too blahblahblah". He's sort of a picky eater, but he does like pulled pork to an extent, but again, fussy about sauces, etc. So, first I tried a bit of pulled pork dipped in the sauce. GOOD LORD!!! This was exactly what I remembered from my visits down south!! By itself it's good, interesting, but THIS SAUCE was MEANT for pulled pork! It takes on a whole new depth of flavor. Anyhow, my wife (also a VERY fussy eater) absoltely LOVED it!! So, we're eating, my kid walks in, and my wife gets up and makes him a pulled pork sandwich, which he's being very "meh" about. So, she calls him in to taste the sauce on the pork. HE PUTS IT ALL OVER HIS SANDWICH AND EATS THE WHOLE THING!! Now, my true BBQ Pulled Pork is to die for, no doubt about it, and many just eat it with their fingers it's so good. However, this sauce?!? It is absolutely a REQUIREMENT for pulled pork!!! This recipe now goes into my collection of very near and dear recipes, and my BBQ recipes no less!! This is the missing link of all my own BBQ recipes, and it rounds off my sauces nicely. OP, eternal thanks for sharing this!! That I love it fine, but that my wife and kid both adored it is a testament to how incredible this sauce is when served with the right goods. :) Thanks again, ARFcom once again delivers!! G WOW! A better endorsement I could not ask for! I'm thrilled you like it, and agree, for pulled pork it is SOP. I sold pulled pork at a machine gun shoot with thus years ago and folks were coming up with empty cups just for more sauce! |
I've had the recipe sitting around for a while. Looks like it will get made next weekend. Going bear hunting this weekend so maybe I'll have something put the sauce on. 
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Short introduction: I'm an accomplshed chef and a BBQ "expert" by any stretch of the imagination. I have an 800lb 1/4" plate steel smoker from Texas on my deck (not one of those yuppie Trager PoS smokers, a REAL smoker), use only aged Oak and a touch of mesquite. I've created all my own rubs and sauces, and excel at ribs, pork shoulder, and beef brisket (no mean feat if you're doing it right). Anyhow, this wasn't to beat my chest about it, just wanted to put out a little background for context. ... Thanks again, ARFcom once again delivers!! G So any chance you can provide specifics on pulled pork? I always have a little bit of difficulty with it. It goes low and slow but doesn't quite get there. I'm thinking it's either time (I prolly need to cook it longer) or I'm just not getting the right cut (not enough connective tissue to properly break down). What about dry rubs? |
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So any chance you can provide specifics on pulled pork? I always have a little bit of difficulty with it. It goes low and slow but doesn't quite get there. I'm thinking it's either time (I prolly need to cook it longer) or I'm just not getting the right cut (not enough connective tissue to properly break down). What about dry rubs? Here's the recepie I use for pulled pork; I just made a batch of it yesterday and it came out awesome again. 1 boneless pork loin roast, 4-5lb; 2 smaller roasts will do just fine too. 2 medium onions (I use 3, sized about the size of a baseball, maybe a little smaller) 1 cup apple cider vinegar 1/2 cup Worcestershire sauce 3 tablespoons dry mustard (I use Colemans) 1/2 cup brown sugar (I go a little over on this) 1 teaspoon of salt ...sorry, typoed this 
1 teaspoon Tobasco (I usually double this) 2 or more diced garlic cloves (LESS than a tablespoon if you're getting it out of a jar...a teaspoon or two should be fine, but more than a tablespoon is way overkill, IMO. 2 tablespoons is VERY overkill. )
Basically - combine everything in a big bowl, EXCEPT for the onions and meat. Combine with vigor so the sugar incorporates as much as possible. Quarter the onions. You can dice them I guess but it just makes it harder to fish out later. Place meat , sauce, and onions (in that order, more or less) in your crockpot. Meat should be fatty side up, if there is a fatty side. I try to get as much of the onion as I can into the liquid; it's a lot easier to shred later if you do NOT put the onions in first (trying to seperate the onions from piping hot loaves of meat is not fun...) Set crockpot on "low". Walk away and do not fiddle with it for at least 8 hours. I set it up and turn it on before I leave for work, and 11+- hours later when I get home, it's perfect. Remove meat from crockpot using tongs, place on board. Use a knife and remove any remaining fat from the top. (I find scraping it off works best) Using two forks, simply pull apart the meat until it reaches the consistency you want. It'll just fall apart. Probably best to do this in a bowl or something. Optional - if you want to save the sauce you cooked it in (and I do), pour the remaining contents of the crockpot into a strainer over a bowl, and strain out all the spent vegetable matter. Pour contents of bowl back onto meat. Heap forks of meat onto buns, or onto plates as finger food. Enjoy. |
Ok, I have a half-batch percolatin' away on the stove as I type 
I test-fitted the recepie into my crockpot first...added the 3 qts, then the 29oz of what would be tomato juice... That was when I realized my crock-pot was only a 4 qt pot, and would never work
'Sok, I had a 12qt pot around, I'm using that.. Question - might be a stupid one, but gotta ask - Covered, or uncovered?
I'm tempted to cover it, but it might not reduce much, if at all, with the cover on...But, with the cover off, I'm paranoid that it'll reduce too fast and I'll be left with a very pungent library paste tomorrow morning... |
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So any chance you can provide specifics on pulled pork? I always have a little bit of difficulty with it. It goes low and slow but doesn't quite get there. I'm thinking it's either time (I prolly need to cook it longer) or I'm just not getting the right cut (not enough connective tissue to properly break down). What about dry rubs? Here's the recepie I use for pulled pork; I just made a batch of it yesterday and it came out awesome again. 1 boneless pork loin roast, 4-5lb; 2 smaller roasts will do just fine too. 2 medium onions (I use 3, sized about the size of a baseball, maybe a little smaller) 1 cup apple cider vinegar 1/2 cup Worcestershire sauce 3 tablespoons dry mustard (I use Colemans) 1/2 cup brown sugar (I go a little over on this) 1 teaspoon of sauce 1 teaspoon Tobasco (I usually double this) 2 or more diced garlic cloves (LESS than a tablespoon if you're getting it out of a jar...a teaspoon or two should be fine, but more than a tablespoon is way overkill, IMO. 2 tablespoons is VERY overkill. )
Basically - combine everything in a big bowl, EXCEPT for the onions and meat. Combine with vigor so the sugar incorporates as much as possible. Quarter the onions. You can dice them I guess but it just makes it harder to fish out later. Place meat , sauce, and onions (in that order, more or less) in your crockpot. Meat should be fatty side up, if there is a fatty side. I try to get as much of the onion as I can into the liquid; it's a lot easier to shred later if you do NOT put the onions in first (trying to seperate the onions from piping hot loaves of meat is not fun...) Set crockpot on "low". Walk away and do not fiddle with it for at least 8 hours. I set it up and turn it on before I leave for work, and 11+- hours later when I get home, it's perfect. Remove meat from crockpot using tongs, place on board. Use a knife and remove any remaining fat from the top. (I find scraping it off works best) Using two forks, simply pull apart the meat until it reaches the consistency you want. It'll just fall apart. Probably best to do this in a bowl or something. Optional - if you want to save the sauce you cooked it in (and I do), pour the remaining contents of the crockpot into a strainer over a bowl, and strain out all the spent vegetable matter. Pour contents of bowl back onto meat. Heap forks of meat onto buns, or onto plates as finger food. Enjoy. The red part is what doesn't work for me because of my previously mentioned problems. I'll be running this recipe as soon as next week. Thanks! |
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So any chance you can provide specifics on pulled pork? I always have a little bit of difficulty with it. It goes low and slow but doesn't quite get there. I'm thinking it's either time (I prolly need to cook it longer) or I'm just not getting the right cut (not enough connective tissue to properly break down). What about dry rubs? Here's the recepie I use for pulled pork; I just made a batch of it yesterday and it came out awesome again. 1 boneless pork loin roast, 4-5lb; 2 smaller roasts will do just fine too. 2 medium onions (I use 3, sized about the size of a baseball, maybe a little smaller) 1 cup apple cider vinegar 1/2 cup Worcestershire sauce 3 tablespoons dry mustard (I use Colemans) 1/2 cup brown sugar (I go a little over on this) 1 teaspoon of sauce 1 teaspoon Tobasco (I usually double this) 2 or more diced garlic cloves (LESS than a tablespoon if you're getting it out of a jar...a teaspoon or two should be fine, but more than a tablespoon is way overkill, IMO. 2 tablespoons is VERY overkill. )
Basically - combine everything in a big bowl, EXCEPT for the onions and meat. Combine with vigor so the sugar incorporates as much as possible. Quarter the onions. You can dice them I guess but it just makes it harder to fish out later. Place meat , sauce, and onions (in that order, more or less) in your crockpot. Meat should be fatty side up, if there is a fatty side. I try to get as much of the onion as I can into the liquid; it's a lot easier to shred later if you do NOT put the onions in first (trying to seperate the onions from piping hot loaves of meat is not fun...) Set crockpot on "low". Walk away and do not fiddle with it for at least 8 hours. I set it up and turn it on before I leave for work, and 11+- hours later when I get home, it's perfect. Remove meat from crockpot using tongs, place on board. Use a knife and remove any remaining fat from the top. (I find scraping it off works best) Using two forks, simply pull apart the meat until it reaches the consistency you want. It'll just fall apart. Probably best to do this in a bowl or something. Optional - if you want to save the sauce you cooked it in (and I do), pour the remaining contents of the crockpot into a strainer over a bowl, and strain out all the spent vegetable matter. Pour contents of bowl back onto meat. Heap forks of meat onto buns, or onto plates as finger food. Enjoy. Are you talking this sauce? Just thst little bit? |
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1 teaspoon of sauce Are you talking this sauce? Just thst little bit? GAK! TYPO! That should say SALT not sauce. Guess what I had on my mind when I was transcribing
That should be one teaspoon of SALT. I'll update my original post. Thanks for pointing it out! |
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I worked out what a quarter batch should be. Chime in if I fouled up.
2 1/2 cups tomato juice (given that the original recipe calls for 80 oz of juice) about 1 1/3 cups tomato juice (Original recipe calls for 32 +6 +6 oz = 44 oz) 6 cups apple cider vinegar 7.62 tablespoons salt
9 tablespoons black pepper 1/2 teaspoon cayenne pepper 1 tablespoon clove 2 teaspoon allspice 2 1/2 cups brown sugar Thanks to the lyman reloading scale for the salt density Isn't your salt to pepper ratio a bit off? I'm a pepper person, so I don't see anything wrong with it, but I think it's a little off from the original recipe. 
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So does the half batch turn out just as good as the full batch? I hope so because the only pot I have big enough to cook a full batch is aluminum and I have heard it is bad to use aluminum for tomato based recipes. My batch seems good..except that I over-spiced it  Note, when it says teaspoons/tablespoons...they don't mean HEAPING teaspoons/tablespoons...I did the whole "maybe it shoudl be heaping...eh, and a little extra just in case" thing, and ...while it's still really good...you can really, really, really, really pick out the clove in it
Next batch I make, I'll be slavishly following the measurements/spoons and not overdoing things. Though this batch is still really good...just a little goes a real long way
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Bump...
I wound up dumping out about 2/3 of the over-spiced batch of sauce...and this morning, started brewing a new batch, along with another loin for pulled pork. Tonight's dinner should be good
As to why I dumped the old sauce - no way was I ever going to finish it in that state. Why I kept a little - have to have a comparison to the new stuff to make sure I did it right
Another 2 hours or so, and the pork should be done...I already pulled the sauce off; it was starting to bubble at "2" on the stove, I figured that was reduced enough....and yep, just about 5.75 pints, right on target (for a half batch). Also - I decided to ..round.. the amount of Tomato Juice. Since the "large can" seems to vary a bit, I'm going to go with a flat figure of 50oz for a whole batch, 25oz for a half batch. That "should" get things close enough to the original as-intended recepie. |
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Well, I decided to try it.
Followed recipe to a T. Off the stove, everyone was like *WTF* 
Tested with some small boneless pork chops, again
Thing is, this recipe is peppery. You'd think it would be vinegary, but it isn't. There is a SHITLOAD of pepper. Regardless, you throw this sauce and a pork shoulder into a slow cooker ... Goddamn is it good! I made four different kinds of pulled pork with various sauces, and this one turned out to be the most popular. My opinion on The Sauce ... This is not something you dump on your sandwich. This is definitely the go to stuff for pulled pork. No doubt. The_Camp_Ninja, thanks for posting this. It wasn't until about 8hrs of cooking the shoulder that I realized just how awesome this stuff is. 
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Thing is, this recipe is peppery. You'd think it would be vinegary, but it isn't. There is a SHITLOAD of pepper. For me, it's not pepper, it's the clove that hits me hardest. Like I told the people I shared the sauce with at work (I bought in a crock pot full of fresh-made pulled pork for lunch the other day, mmmmm)... It's not "hot" spicy, but it's...well, "spicy", spicy. Like eating a clove, or licking cinnamon powder. It's not habanero-hot, but it'll get your attention. As an aside - today, I tried it with some bratwurst. I eat brats east-coast style; on a plate, sliced. None of this weird midwest bun shite
Anyway....it tasted a whole different way with a brat vs pulled pork! It didn't reach out and grab you so much. It really, really complimented things. As a comparison I had it with my usual brat fixing (mustard and shredded horseradish, mixed)...and I gotta say, the sauce was milder, but had more flavor going for it. Hmm...what to try it on next
Oh, and bump. |
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Sigh, I got everything together for a half-batch (the big cans here are 46oz, the small cans are 5.5 or 6oz depending on the brand...so I don't know if that jives, either )...got all set to put my nice big crockpot out in the garage for a sauce-brewing session...
Then I realized... I don't have anything to store the finished product in
Oh well...just means I have to go back to the store tomorrow (I'm done running around for the day) and pick up a suitable container, as well as all the fixins' for some pulled pork Put it in the containers the vinegar came in. |
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Sigh, I got everything together for a half-batch (the big cans here are 46oz, the small cans are 5.5 or 6oz depending on the brand...so I don't know if that jives, either )...got all set to put my nice big crockpot out in the garage for a sauce-brewing session...
Then I realized... I don't have anything to store the finished product in
Oh well...just means I have to go back to the store tomorrow (I'm done running around for the day) and pick up a suitable container, as well as all the fixins' for some pulled pork Put it in the containers the vinegar came in. This. |
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Sigh, I got everything together for a half-batch (the big cans here are 46oz, the small cans are 5.5 or 6oz depending on the brand...so I don't know if that jives, either )...got all set to put my nice big crockpot out in the garage for a sauce-brewing session...
Then I realized... I don't have anything to store the finished product in
Oh well...just means I have to go back to the store tomorrow (I'm done running around for the day) and pick up a suitable container, as well as all the fixins' for some pulled pork Put it in the containers the vinegar came in. This. I bought a bunch of mason jars. They're coming in handy for a bunch of things
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Short introduction: I'm an accomplshed chef and a BBQ "expert" by any stretch of the imagination. I have an 800lb 1/4" plate steel smoker from Texas on my deck (not one of those yuppie Trager PoS smokers, a REAL smoker), use only aged Oak and a touch of mesquite. I've created all my own rubs and sauces, and excel at ribs, pork shoulder, and beef brisket (no mean feat if you're doing it right). Anyhow, this wasn't to beat my chest about it, just wanted to put out a little background for context. Well, it was in the upper 70's yesterday, so it was definitely time to bust out with the smoker. I'd seen this thread a few days ago and thought to myself how I could relate to the OP...perfected personal recipes are special, and this one appeared to be very special to the OP (I also remember Usenet recipe groups!!). So, I made note of the recipe and prepared my 3 racks of ribs and 7# shoulder with appropriate rubs and got ready for Sunday. I make a number of different BBQ sauces, but this one was pretty much the "missing" one in that it was that more liquid, more vinegary base that I'd tried when down south but never tried to replicate. I got to making it, but some of the ingredients were listed as "cans", so I had to do some research. As noted by another above, there are 46oz cans, and there are 6 oz cans (probably others, but these were the mnost common so I went with those). So, for the whole recipe, it called for 58oz of tomato juice. It was easy to figure out the ratios then, so I made 1/2 a batch, cooked it for 5+hours and it was reduced fully by 1/3. As it cooked down it took on this sort of darker complexion that was intriguiing and kind of surprising . . . and delicious! Tangy, spicy, a *hint* of sweet, definitely good stuff!! So, evening came, my ribs and shoulder were done, my kid (18) had just come back from the mountain, my wife and I were just getting ready to dig in. My kid is awesome, but he doesn't really care for BBQ..."too smoky, too blahblahblah". He's sort of a picky eater, but he does like pulled pork to an extent, but again, fussy about sauces, etc. So, first I tried a bit of pulled pork dipped in the sauce. GOOD LORD!!! This was exactly what I remembered from my visits down south!! By itself it's good, interesting, but THIS SAUCE was MEANT for pulled pork! It takes on a whole new depth of flavor. Anyhow, my wife (also a VERY fussy eater) absoltely LOVED it!! So, we're eating, my kid walks in, and my wife gets up and makes him a pulled pork sandwich, which he's being very "meh" about. So, she calls him in to taste the sauce on the pork. HE PUTS IT ALL OVER HIS SANDWICH AND EATS THE WHOLE THING!! Now, my true BBQ Pulled Pork is to die for, no doubt about it, and many just eat it with their fingers it's so good. However, this sauce?!? It is absolutely a REQUIREMENT for pulled pork!!! This recipe now goes into my collection of very near and dear recipes, and my BBQ recipes no less!! This is the missing link of all my own BBQ recipes, and it rounds off my sauces nicely. OP, eternal thanks for sharing this!! That I love it fine, but that my wife and kid both adored it is a testament to how incredible this sauce is when served with the right goods. :) Thanks again, ARFcom once again delivers!! G WOW! A better endorsement I could not ask for! I'm thrilled you like it, and agree, for pulled pork it is SOP. I sold pulled pork at a machine gun shoot with thus years ago and folks were coming up with empty cups just for more sauce! I love to cook and i have been wanting to make this since I saw the first post but now it goes to the top of the list . after breakfast i'm foing to the store
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Interesting...this fell off my subscribed list, even though I'm still subscribed
Anyway...I found another use for the sauce.. In spaghetti! Or it's sauce(s) at least..making ziti in a meat sauce, then adding a spoon or three of the sauce to your plate and mixing it all together...wooo-wee. So far it seems to mix really well with a good meat sauce. I'm wondering what it'll be like combined with a meat sauce in a lasagna now...hmmmmmmmmmmmm |
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Another bump!
I made a full batch, and I was actually able to compare aged vs non-aged...and yes, it gets better with age, no doubt. I marinade my pork loins in it now before making pulled pork, and...well, wow. Really good stuff. I need to bring a gallon to the parents next time I visit them
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I'm glad this thread came back. I think that when I kill a tender young doe this year I'm going to brush it on the ham on the grill in the final minutes before I take it off to let the juices redistribute. And then dribble over the whole lucscious tender offering.
Sounds like a winner. Thanks to Camp Ninja and to whoever resurrected this thread. |
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Zombie thread. It just won't die. Made my first batch of this stuff when the first thread was posted. I'm almost out, gonna have to make some more. Trim the fat off some chicken breast and dump them in a freezer bag, fill with The Sauce to cover. Let it marinate for a few hours and grill. Really, really tasty chicken. On a steak, I pull the steak out of the fridge, pour enough of The Sauce on a plate to just cover the bottom. Set the steak in the sauce for about 15 minutes on each side so it has time to come to room temperature. I've had people begging to know my secret on this one. |
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I'm a noob to this sauce making thing, so stick with me.
The very last sentence: 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. It should reduce to about 65% original volume.
You cook it for 6 hours - what temperature? After that 6 hours - is that when you boil it and simmer it, or is that the instructions for the 6 hour cooking? I'm a baker, not a cooker, so I need perfect instructions
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