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Just finished making BBQ sauce ask me anything!

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ACK Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 10:01 PM
Original message
Just finished making BBQ sauce ask me anything!
I come from Ga so my sauce is a bit different from most famous ones.

I use white vinegar and apple cidar vinegar with equal parts ketchup.

I use a bit of spicy brown mustard like SC guys.

I use both light brown sugar and honey.

Worteschire sauce is mandatory of course.

So is black pepper and a bit of Texas Pete's hot sauce for kick.

Ummmm good.
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mhr Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 10:03 PM
Response to Original message
1. Yummy! Do You Have Ribs As Well, I'm Hungry!
eom
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ACK Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 10:04 PM
Response to Reply #1
2. No ribs I usually go for the pulled pork myself
Slow cooked Boston butt cooked over pecan wood.

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Ilsa Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 10:06 PM
Response to Original message
3. My mom always sauteed some onions
for the sauce first. Sounds alot like her recipe, but she also added some lemon juice for a tough of sour to go with the sweetness of the brown sugar.

Wish I was at your place for dinner tonight.

Cooking for the family has been hard lately. The kids are so finicky right now that they don't appreciate anything I make for them.
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ACK Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 10:11 PM
Response to Reply #3
5. I do that just did not want to give away all my secrets -- HA!
What you do is saute the onions in butter and then use a garlic press and squeeze the onions through so its all just a mash. No little pieces of onions and no endless chopping and no cleaning up the food processor either. Try it.

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AspenRose Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 10:07 PM
Response to Original message
4. Do you have an alternate vinegar-based recipe?
I was introduced to a vinegar-based BBQ sauce that my husband grew up on up north and, being raised in TX, find it difficult to believe I prefer the vinegar base to the tomato paste base (though it has its place).

(Cider vinegar, butter, worcestershire, spices, maybe a little sweetner like sugar or maple syrup or something)
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ACK Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 10:16 PM
Response to Reply #4
6. Ok here is an East Carolina sauce
Edited on Sat May-15-04 10:21 PM by ACK
3/4 cup apple cider vinegar
1/4 cup distilled white vinegar
1 tablespoon light brown sugar
2 teaspoons salt
1/2 teaspoon black pepper
1/4 teaspoon dried hot red pepper flakes

Just mix it all together and let it sit for 30 minutes. However, I think it really tastes better warm so you can simmer it real slow and that helps it soak into the meat better.

On edit:
This is really good for venison. It was the tradition is Southeast GA to use this type of sauce only for Venison and some cuts of beef but never pork. Always tomato or Ketchup based sauces for pork.

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AspenRose Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 10:33 PM
Response to Reply #6
7. That sounds good
Not South Beach compliant, but who cares :9

Some things you just can't compromise on! Ya know what I mean?
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ACK Donating Member (1000+ posts) Send PM | Profile | Ignore Sat May-15-04 10:47 PM
Response to Reply #7
8. Ha. I am on the South Beach right now.
I had very little of the sauce myself. I just made it and taste tested it.

I brough a saucer of the sauce over to my neighbors because I thought it might be missing something.

There I had one of my proudest BBQ moments where the lady next door declared my sauce to be the best, most unique barbeque sauce she has ever tasted. Now my grandfather ran a barbeque restaurant, still, I admit I am beaming right now.

Why did I make the sauce?

I saw a special on the Travel channel about different types of barbeque across the country. So, I was just in the mood to make it.
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