Posted: 12/15/2008 3:37:12 PM EDT
|
Perhaps it's the season, but I have received an IM or two lately asking me for the sauce recipe I posted last year, so I thought I'd just put it up again. Below is the original post.
A word on the sauce: a couple of you made it and were not familiar with vinegar based sauces, I think. This is closest to a North Carolina style sauce, it is *not* in any way similar to, say, Sweet Baby Ray's or anything like that. This is a marinade, sauce and sop. 99 out of 100 like it, and like it *a lot*. The 1 who doesn't, hates it just as passionately! 
So, here 'tis: 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. It should reduce to about 65% original volume. |
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 
|
|
Quoted:
Quoted:
What's the best way to cook this? In a pot, on the stove! As for storage, just in containers at room temp. It never spoils, ever, and only gets *much* better with age. I'm going to make a batch tomorrow and simmer it in my garage. With a pound of salt, I don't see how it could ever go bad. |
I made some of this last year. It is a good sauce, but not to my prefferences. To much vinegar for me. I do use it as a base to add other sauces to though. Deffinately make it OUTSIDE!
ETA It does make a great marinade also mixed with sweet baby rays makes a hell of a finishing glaze The little bottle is "The Sauce" 
|
|
Now that I have made a batch of this sauce, the only comment which comes to mind is...shit.
This sauce is really bad. I was extremely was optimistic, but this shit is beyond edible and I followed the recipe to a T. Yes, I made a great effort to make sure I followed the recipe as it was described, and yes,it is shit. I now have this swill fucking up my garage with it's odor. I need a rescue as to do with this shit. Sorry Camp Ninja, you fail horribly. |
|
I really can't describe the depths to which this shit-sauce degrades itself to. I am hardly a professional cook, but given a half hour and an ounce of ambition, I think I could come up with a better recipe. All I have to compete with is Vitamin-Shit.
It really is that bad. Any professional cooks out there on how to resurrect this disaster? |
|
Quoted:
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. |