The_Camp_Ninja’s Sauce Recipe (Page 4 of 6)
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I took a bottle of the sauce & added some course ground pepper & let it sit for a year (shaking occasionally or put in in the fridge door & every time the door opens & closes, it gets shaken up). I strained out the pepper & I have to say, it aged well. Now I'm wondering what else you could add in for sauce to soak up? |
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| If you mix the Sauce and prepared horseradish in about a 50-50 ratio, it makes an excellent steak sauce. |
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Originally Posted By RobertL: If you mix the Sauce and prepared horseradish in about a 50-50 ratio, it makes an excellent steak sauce. That is interesting. I also like the idea of toying with the original. I wonder about a fresh hot pepper in a bottle? |
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Originally Posted By gotuonpaper: That is interesting. I also like the idea of toying with the original. I wonder about a fresh hot pepper in a bottle? Originally Posted By gotuonpaper: Originally Posted By RobertL: If you mix the Sauce and prepared horseradish in about a 50-50 ratio, it makes an excellent steak sauce. That is interesting. I also like the idea of toying with the original. I wonder about a fresh hot pepper in a bottle? I don’t see how it could hurt! Throw a habanero or two in there…or better yet, a ghost pepper! 
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Originally Posted By RobertL: If you mix the Sauce and prepared horseradish in about a 50-50 ratio, it makes an excellent steak sauce. |
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Originally Posted By Red-Stater: A mix with your favorite buffalo/wing sauce makes great Ninja Wings! I was wondering about it with a sweet bbq sauce or a Carolian style mustard bbq sauce for wings. |
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Originally Posted By ORjeepguy: Oh hey, here is this thread. Did this today. Been a lot of years since my last batch. Forgot how much it makes. Ran out of jars and had to use an old whisky bottle.  https://www.ar15.com/media/mediaFiles/185965/20230904_083236_jpg-2943171.JPG https://www.ar15.com/media/mediaFiles/185965/20230904_093338_jpg-2943172.JPG Hashbrown telling me the house stinks. https://www.ar15.com/media/mediaFiles/185965/20230904_094136_jpg-2943174.JPG Grabbed a sharpie, then remembered I have a laser. Used the laser to mark the lids. https://www.ar15.com/media/mediaFiles/185965/20230904_172042_jpg-2943176.JPG https://www.ar15.com/media/mediaFiles/185965/20230904_172011_jpg-2943178.JPG When I see the picture of Hasbrown all I can think of is Ron Burgundy saying "It stings the nostrils." Attached File |
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Originally Posted By gotuonpaper: I was wondering about it with a sweet bbq sauce or a Carolian style mustard bbq sauce for wings. Originally Posted By gotuonpaper: Originally Posted By Red-Stater: A mix with your favorite buffalo/wing sauce makes great Ninja Wings! I was wondering about it with a sweet bbq sauce or a Carolian style mustard bbq sauce for wings. I really think it would mix well with most any wing flavor. Buffalo, BBQ, Parm Garlic, etc. |
| I used the sauce as a marinade for some homemade beef jerky last week. It was really good! I ate the last piece this morning. I'm going out to buy more meat. |
Don't be so open-minded that your brains fall out.
General education should not be mere job training, but training in how to be fully human.
General education should not be mere job training, but training in how to be fully human.
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Thanks for reviving this thread, I recently noticed that it disappeared from my subscription list and was terrified that I couldn’t find the recipe! I’m down to my last 1/2 bottle. It’s well past time to start a new batch. Definitely going to do a full batch this time, last time was only a 1/2-batch. Looks like I did a 50% reduction. I’ll admit that, while it’s great on pulled pork, I don’t quite find it as all-purpose as many others here do. I mostly just use it as a finishing sauce, adding some after I pull and mixing it in as a light seasoning. It does really brighten up the smoky flavors and adds just the right amount of salt & pepper. But it’s a bit much to just dump on like you would a regular BBQ sauce. I will try the horseradish blend for my next rib-roast though, that sounds good. And maybe the olive oil blend on a roast beef sandwich could work. I don’t like a lot of sauce on my pork, and usually just have it with the light coat of Sauce, but most of my guests will add some type of regular BBQ sauce on top. Guess I need more refined guests! Anyway, adding the ingredients to the next shopping list. Here’s the old pics from last time:     |
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Originally Posted By Rev_FNG: I doing a thing. https://www.ar15.com/media/mediaFiles/296057/sauce_JPG-3222212.JPG 
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Originally Posted By SR712: I plan on making a batch tomorrow on the side burner of my grill (nat gas). I assume you leave the cover off the pan, to aid in evaporation as it simmers. Originally Posted By SR712: I plan on making a batch tomorrow on the side burner of my grill (nat gas). I assume you leave the cover off the pan, to aid in evaporation as it simmers. Originally Posted By gotuonpaper: I keep a lid on with a small crick for steam to escape. Have to worry about bugs. May even put some cheese cloth over it. If you have one, a mesh strainer works great as an open lid. Nests nicely on my stock pot. Attached File |
But don't take it personal. It's all in good, nasty, dirty, soul crushing fun. ~cavedog
My scars are proof that the thing that tried to kill me FAILED.
We have gone from free-doms to fee-doms.
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Not sure what it should taste like, but not bad up front. No joke about being heavy black pepper forward, giving it a very "spicy" hit. Wife said it smelled good and was happy it was cooked outside. I used a full 64oz bottle of tomato juice. Figured, no need to measure the 44-57oz or whatever the final math discussion ended up as.  Easy measuring.11.5 Hours to reduce down to 1/2 on the ol' Coleman stove. When it starts getting close, the smell definitely changes. ~1.5 gallon yield Ph level clocked in at 2.5. I'd say it is VERY shelf stable. It thickens a bit towards the end but is still runny. Attached File |
But don't take it personal. It's all in good, nasty, dirty, soul crushing fun. ~cavedog
My scars are proof that the thing that tried to kill me FAILED.
We have gone from free-doms to fee-doms.
My scars are proof that the thing that tried to kill me FAILED.
We have gone from free-doms to fee-doms.
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Originally Posted By Logan45: I recently tried some of the sauce I made back in September of last year. The "peppery-ness" of it seems to have mellowed. I don't think I had reduced it as much as I should have, so I may pour one of my jars into a sauce pan and reduce it a little. |
Don't be so open-minded that your brains fall out.
General education should not be mere job training, but training in how to be fully human.
General education should not be mere job training, but training in how to be fully human.
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Has anyone tried this with DARK brown sugar? I’m a big fan of molasses so I was thinking about doing my next batch that way. I figure it would add even more depth and earthiness, if that’s possible. I don’t want to overdo it though, as I’ll be making a full batch. I think I saw someone’s pic in the old thread that had dark and was hoping someone could chime in. ETA: after scrolling back through, I see several have used dark brown sugar. I’m going for it. |
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Originally Posted By Rev_FNG: If you have one, a mesh strainer works great as an open lid. Nests nicely on my stock pot. https://www.ar15.com/media/mediaFiles/296057/sauce2_JPG-3222425.JPG Originally Posted By Rev_FNG: Originally Posted By SR712: I plan on making a batch tomorrow on the side burner of my grill (nat gas). I assume you leave the cover off the pan, to aid in evaporation as it simmers. Originally Posted By gotuonpaper: I keep a lid on with a small crick for steam to escape. Have to worry about bugs. May even put some cheese cloth over it. If you have one, a mesh strainer works great as an open lid. Nests nicely on my stock pot. https://www.ar15.com/media/mediaFiles/296057/sauce2_JPG-3222425.JPG Good idea. I went ahead and made a batch 3 weeks ago. I did it outside on my nat gas grill's side burner. I left it coverless. Only problem was that it was gusty that day, and the burner's flame kept blowing out. Happened like 5 times. However, I was successful. Took about 6 hours. Bottled it in a case of bottles I got off of Amazon. I purchased 5 oz. sauce bottles which I later thought to be too small. The screw caps and the sealing shrink caps are nice, though. Anyway, letting them sit for a few months before using. |
 It’s on! Used standard, full recipe from original post with the following mods: used the full 64 oz jug of regular Campbell’s tomato juice, dark brown sugar (Publix generic) which didn’t seem/taste very dark, so I added 1/2 cup molasses. Yielded about 38 cups in my large stock pot. Going to reduce it down to about 20 cups, then check it. May reduce more if I don’t like where it is. Using the side burner on my grill. Last time I thought it was too hot, but that was 1/2 recipe in smaller pot. May switch to Colman camp stove, but that’s in the attic, so I’ll monitor it close after it gets to temp & see it it’s worth getting down. It’s 95* out right now, so my attic must be at least 1200. 
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Originally Posted By Subnet: Thread is now set to never archive.  Thank you. I made this one year ago. Left it to ferment for 6 months, tried it for the first then. Stunk to high hell when I made it in the garage. It is better the longer it sits. I use it on everything. |
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Originally Posted By Boingo: Thank you. I made this one year ago. Left it to ferment for 6 months, tried it for the first then. Stunk to high hell when I made it in the garage. It is better the longer it sits. I use it on everything. Originally Posted By Boingo: Originally Posted By Subnet: Thread is now set to never archive. Thank you. I made this one year ago. Left it to ferment for 6 months, tried it for the first then. Stunk to high hell when I made it in the garage. It is better the longer it sits. I use it on everything. If you can manage to let some sit for 2 or 3 years, it really gets special. |
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Originally Posted By Red-Stater: If you can manage to let some sit for 2 or 3 years, it really gets special. Exactly this. I may do a new batch soon. My current batch is about 22 months. |
Every normal man, at times, must be tempted to spit on his hands, hoist the black flag, and begin slitting throats.
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Originally Posted By gotuonpaper: Exactly this. I may do a new batch soon. My current batch is about 22 months. Originally Posted By gotuonpaper: Originally Posted By Red-Stater: If you can manage to let some sit for 2 or 3 years, it really gets special. Exactly this. I may do a new batch soon. My current batch is about 22 months. I am due to make a new batch, myself. |
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Originally Posted By Ronin72: @RobertL How did you prepare your horseradish? Originally Posted By Ronin72: Originally Posted By RobertL: If you mix the Sauce and prepared horseradish in about a 50-50 ratio, it makes an excellent steak sauce. @RobertL How did you prepare your horseradish? It’s just the straight ground horseradish vs a horseradish sauce. It’s usually in a glass jar and is often in the same area as refrigerated pickles in the store, although I’ve seen it in the produce area and of all places, the seafood area. 
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So I just tried adding the sauce to a couple jars of dill pickles making the BozemanMT "Best damn dill pickles ever." That has been my favorite method of pickles, since all the books have you water bath, and that ends up with mushy pickles. Not to mention it goes way faster when dealing with a lot of cucumbers. Guess I can report back in a few weeks how it went. I've made that recipe with green chiles before, and that's a hit. |
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Originally Posted By haveTwo: So I just tried adding the sauce to a couple jars of dill pickles making the BozemanMT "Best damn dill pickles ever." That has been my favorite method of pickles, since all the books have you water bath, and that ends up with mushy pickles. Not to mention it goes way faster when dealing with a lot of cucumbers. Guess I can report back in a few weeks how it went. I've made that recipe with green chiles before, and that's a hit. Ooh. That’s a great idea! I’m sure it would work great. |
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Originally Posted By haveTwo: So I just tried adding the sauce to a couple jars of dill pickles making the BozemanMT "Best damn dill pickles ever." That has been my favorite method of pickles, since all the books have you water bath, and that ends up with mushy pickles. Not to mention it goes way faster when dealing with a lot of cucumbers. Guess I can report back in a few weeks how it went. I've made that recipe with green chiles before, and that's a hit. Search engine doesn't turn up anything for BozemanMT "Best damn dill pickles ever." Got a link? |
The_Camp_Ninja’s Sauce Recipe (Page 4 of 6)
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