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Sauces
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SmokinJoe Offline
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Post: #1
Sauces
For those interested in making their own sauces, check out:

<!-- m --><a class="postlink" href="http://new.cbbqa.com/faq/9-4.html">http://new.cbbqa.com/faq/9-4.html</a><!-- m -->

There's some really decent stuff there, especially if you like to experiment with creating your own.
02-27-2006 09:00 AM
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phatch Offline
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Post: #2
 
When they're offered, I always find I prefer the mustard sauces for barbecued pork. They're not as common though. I've been working on one for a few years, but I consider it a work in progress. Good site though.
05-03-2006 12:21 PM
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Gumbo Offline
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Post: #3
 
Phil, I've never tasted a mustard sauce that I liked. Just doesn't suite me. I do like a good tomato-based sauce with a good, balanced heat. And I love a hot vinegar sauce for pork. Brisket and ribs I usually don't sauce.
05-30-2006 12:24 PM
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phatch Offline
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Post: #4
 
I was pretty leery of the idea of mustard sauces initially. While I like mustard, I like it sparingly. So I was surprised I liked mustard sauce better.

Tomato based sauces are good.

I like pork butt with both the hot vinegar sauce and some barbecue sauce.

Ribs, I like dry so I can sauce them as I desire, usually lightly.

Brisket, I skip entirely as we talked in another thread. Corned beef and pastrami are how I like that cut of meat.

I've never tried a white barbecue sauce yet. Read about them a bit.

Phil
05-30-2006 12:36 PM
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SmokinJoe Offline
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Post: #5
 
Try these
Close to Bone Suckin Sauce

1 cup ketchup
1 cup water (more or less for consistency)
2 Tablespoons apple cider vinegar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper (more or less to taste)
2 teaspoons dry mustard
2 Tablespoons light brown sugar
2 Tablespoons molasses
< 1/8 teaspoon liquid smoke

Bone Suckin sauce

1/4 cup oil
1 jalepeno pepper, seeded and minced
1 T garlic, minced
1 C onions, minced
1 #10 can chili sauce
4C Apple cider vinegar
1 1/2 cups brown sugar
1 C molasses
1/2 C soy sauce
1T cumin
1T black pepper
1T chili powder
1/4 C liquid smoke
Salt to taste
Process veggies in food processor til almost pureed. Heat oil. cook
about 10 minutes on medium in hot oil. Add all the other ingredients
except liquid smoke. Simmer at least 30 minutes and til it reduces
to the consistency that you prefer, stirring occasionally. Add
liquid smoke and salt. Let cool.

-joe

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10-16-2006 11:43 AM
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SoEzzy Offline
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Post: #6
Here is a honey mustard sauce I do for pork.
2 cups clover honey
1 cup French's mustard
1 cup Silver Spring (Beer 'n Brat) horseradish mustard (available at your local Sams club)
1/2 cup Grey Poupon (or other Dijon) mustard
Fresh ground black pepper to taste.

Warm the honey in a bain marie (double boiler or pan inside a pan with boiling water), add the 3 mustards to the warmed honey, stir continuously, till the mustards and the honey are worked together to a thin sauce, add the freshly ground black pepper, remove from the heat.

This sauce can be refrigerated and it will not solidify, it will stay runny, you can serve it warm or cold and it makes a great sauce to drizzle across your pork or your sides. I fill Kilner jars with it and have it available every time we eat bbq.

Respice, adspice, prospice. Latin proverb.
Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
[Image: 142.jpg]
KCBS Certified Barbecue Judge.
UBBQO Certified Barbecue Judge.
10-16-2006 01:07 PM
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An-Jo_Nanny Offline
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Post: #7
 
For anyone looking for a mustard based bbq sauce...I just opened a business and am currently getting it out on the market. It is sweet and spicy sauce
I grew up in Carolina and that is all I remember. I got tired of trying to find it so I decided to give it a try. It did very well at the Farmers' Market and I recieved excellent reviews from family and friends, in and out of state. I am excited to see what will happen.
10-18-2006 02:59 PM
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SmokinJoe Offline
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Post: #8
 
As a fan of mustard-based sauces, I'd be interested in giving it a try! Let us know when you'll be somewhere with it again. Smile

-joe

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10-18-2006 03:35 PM
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2PigsSmokinB Offline
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Post: #9
 
Hummmmm....... Sounds good. I would like to try some if you can let me know where to find it at.
10-18-2006 04:10 PM
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An-Jo_Nanny Offline
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Post: #10
 
I have taken the BBQ sauce around to meat markets in the area and should have it stocked there in the near future.
For now you can contact me at 801.295.0157 or <!-- e --><a href="mailto:anjonannys@yahoo.com">anjonannys@yahoo.com</a><!-- e -->
and I will see about getting some to anyone interested.
10-19-2006 08:26 AM
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An-Jo_Nanny Offline
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Post: #11
 
For anybody interested in trying An-Jo Nanny's BBQ Sauce(mustard based), you can find it at Snider Bros. Meats-6245 S Highland or at My Secret Chef in Bountiful. Let me know whay you think!
10-20-2006 09:48 AM
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SmokinJoe Offline
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Post: #12
 
You might try Pirate-O's...I know they market items from locals.

-joe

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10-20-2006 11:15 AM
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An-Jo_Nanny Offline
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Post: #13
 
Thanks for the info Joe. I will contact them today Big Grin
10-20-2006 11:43 AM
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SmokinJoe Offline
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Post: #14
 
Good, hope it works out. I'd much rather go there than Snyders...

-joe

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10-20-2006 12:09 PM
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An-Jo_Nanny Offline
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Post: #15
 
Joe, Thanks for the tip on Pirate O's. Took some out Saturday and he's going to give it a go in the spring. Nice place he has there!
It is still at Snider's meat and I'll let everyone know of more places soon.
10-23-2006 12:31 PM
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SmokinJoe Offline
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Post: #16
 
Cool! But why is he waiting until Spring?

-joe

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10-23-2006 01:28 PM
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Gene Offline
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Post: #17
Sauces
"Mmmm BBQ" (H. Simpson)
Yeah, what Joe said! Why Spring? Why does everyone, Sad (oops, most everyone) think it's time to quit cooking outside when there's white stuff on the mountain tops? Especially BBQ!! So what if it takes a bit longer, with the extra effort required wouldn't the results be more sweet when it's finally done. Big Grin
I'm not a huge mustard fan either but I am open minded enough to give it a try. I did a slaw recipe in Raichlens BBQ book that was a mustard base and really liked it. Then we tried it with a stone ground mustard(Inglehoffer) in lieu of just ol' yeller and wow, what a difference that made. I must say that I've not tried a mustard sauce on anything BBQ, YET.
Gene
10-24-2006 08:04 PM
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