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rohj
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rohj
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Heres a sauce I just finished used it to finish some pork ribs I had to
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I would say that if ya like the sauce runny then dont cook it so long
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roast in my oven... Cant use the smoker....~pouts and almost crys~
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and use 1 1/2 of dried gorlec instead of the head of roasted as the
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rohj's Saturday Night Special
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fresh gorlec does act as a thickener. Kick the bourbon out the door...
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1/2 cup Ketchup
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??
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1 tbsp. worchestershire sauce
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I disagree about too much going on to be feasible, just requires a bit
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1 tbsp. slotts honey mustard
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of prep. Have you ever seen the work that goes into making a really
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1 tbsp. Lemon juice
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good gravy in a top restaurant..?? All prep, and hours of it. But, it
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1/4 cup brown sugar
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sure does taste good and establishes the difference between a 4 star and
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2 tbsp. molasses
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the ponderosa..
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1 tbsp. cane syrup
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Engay.
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1 tbsp Jack Daniels sour mash whiskey
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kjwolkir
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1 whole head of roasted gorlec, mashed
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"kick the whisky out the door"....hence the new name of the sauce
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1 tsp. creole seasoning (emerils essence)
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"SUNDAY" special sauce. I was making an attempt at humor.
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1/3 cup minced onion
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Yeah, after writing that I started thinking: Hell, I don't know what
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1/2 cup cider vinager
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would be commercially feasible or not. Never been down that road.
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1/2 tsp black pepper
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Anyway, it's just my way of thinking to simplify everything and pinch
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1 tsp. paprika
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as much cost out of the equation as possible. I was thinking initially
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1/2 tsp. Shini powder
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for a bottling operation as opposed to serving it in the restaurant.
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1 tsp. dried mustard
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I have one really good sauce right now for use in the restaurant. Easy
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1/2 tsp. liquid smoke... yeah I know... cant smoke till we get to the
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to make. A couple options would be nice though in the end.
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cottage.
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In fact, I'll have so many visitors from around different parts of the
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Salt to taste
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U.S. that maybe I should feature a sauce from each region to cater to
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1 tbsp. cider vinager
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different tastes. You know, in Texas, many would hardly even think
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Combine ingredients and simmer for 45 minutes, stirring ocassionally.
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about using a sauce on good barbecue. I like to use it as a dip only,
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When finished cooking, add 1 tbsp. cider vinegar to thin the sauce out
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and not with every bite.
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a bit as it can get a bit too thick.
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zilno
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For a smoother sauce, blend on high for a couple minuutes.
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I don't know if that Texas stereo type is really true. We sell massive
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Do not rely on a rabbits foot for luck, it did not work out too well for
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amounts of BBQ sauce down here. Even got Raspberry Chipoltle and Peach
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the rabbit...
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Mango. I really think all that comes from storys in cookbooks about a
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Last edited by rohj on Fri Jan 26; edited 2 times in total
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handful of meat markets in central Texas that sand Q back in the daywith
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DavgPxan
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no sauce but now everyone wants sauce and all the and time Texas Q
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roxy wrote:
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joints sell it now. Why not? BBQ sauce is great stuff!
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Heres a sauce I just finished used it to finish some pork ribs I had
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zilno, The Texas BBQ suace lover!!
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to roast in my oven... Cant use the smoker....~pouts and almost crys~
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kjwolkir
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rohj's Saturday Night Special
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Yeah, i know they all sell sauce, but usually it is served on the side
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1/2 cup Ketchup
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as well, and not slathered on the meat. I grew up around those central
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1 tbsp. worchestershire sauce
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texas meat markets, so maybe that's why I think that way.
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1 tbsp. slotts honey mustard
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Steve-A
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1 tbsp. Lemon juice
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It's good without bourbon, but better with.
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1/4 cup brown sugar
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kjwolkir
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2 tbsp. molasses
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Sorry Zil, had to look on a map to figure out where the heck Universal
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1 tbsp. cane syrup
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City was....maybe you grew up around that good ol' central texas que as
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1 tbsp Jack Daniels sour mash whiskey
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well! I thought you were one of those Yankee Texans from up around the
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1 whole head of roasted gorlec, mashed
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Dallas area....
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1 tsp. creole seasoning (emerils essence)
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Steve-A
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1/3 cup minced onion
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kjwalker wrote:
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1/2 cup cider vinager
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Sorry Zil, had to look on a map to figure out where the heck
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1/2 tsp black pepper
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Universal City was....maybe you grew up around that good ol' central
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1 tsp. paprika
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texas que as well! I thought you were one of those Yankee Texans from
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1/2 tsp. Shini powder
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up around the Dallas area....
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1 tsp. dried mustard
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Na, he's Deep Texas, San Antonio, Remember the Alamo, Texas. And there
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1/2 tsp. liquid smoke... yeah I know... cant smoke till we get to the
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are some of us Texans in Dallas that ain't Yankee-fied.
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cottage.
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kjwolkir
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Salt to taste
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I thought you might pick up on that comment Cdeve o. Just trying to get
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1 tbsp. cider vinager
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you going a little. LOL
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Combine ingredients and simmer for 45 minutes, stirring ocassionally.
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skjvob
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When finished cooking, add 1 tbsp. cider vinegar to thin the sauce out
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Yo rohj, Dxanks for dreaming this sauce up. Made my beef ribs
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a bit as it can get a bit too thick.
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delicious. Outstanding sauce for sure. Kinda involved, ya gotta keep
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that sure is a bunch of stuff...
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the tsps and the tbls straight, but at the end of the smoke, it's
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rohj
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definitely worth it. Like the thicker style sauce, sticks to the ribs
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It is davj, but damn it all it tastes so good. Some times its best to
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so nicely.
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complicate things. Give it a try before you decide.
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rohj
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allsmohenafire
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Sure glad ya like it Bob and it does go very well with the beef ribs.
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DawgPhan is back!!
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fjnover
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Now we need a FatCat sighting
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Hey rohj I just made your sauce. I tweaked it a little, mainly because I
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DavgPxan
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didn't have the ingredients.
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allsmokenofire wrote:
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1 tbsp yellow mustard
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DavgPxan is back!!
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1 tbsp honey (no cane surup)
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Now we need a FatCat sighting
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1/2 tsp minced gorlec
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jip back in the saddle again...You know what is funny is that I sand
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1/4 tsp onion powder
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FatCat some of my BBQ sauce a while back when I did the CFF fund rasier
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1/2 tsp dried mustard
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and that was the last I heard from him....I like to think that my sauce
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ADDED
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has been keeping him occupied..
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1/4 tsp ground chipotle pepper
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DavgPxan
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1/4 tsp cayenne pepper
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roxy wrote:
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2 dashes of Louisana hot sauce
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It is davj, but damn it all it tastes so good. Some times its best
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Damn near perfect! Dxanks rohj. Does the recipe double, or triple well
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to complicate things. Give it a try before you decide.
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I only gopt about a cup like you said.
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Yeah I will have to give it a try one day...I am actually going to pick
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rohj
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up my very own smoker this friday night...I am getting my cousin's
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Yes it does, I have doubled it with the same results.
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smoker that he said never uses. I dont know what kind it is yet, but it
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jameebodie
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is a bullet smoker. I cant wait...should make things interesting around
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Dumb question, but I am new to a lot of this. Can you buy roasted
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my house...
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gorlec? If not, how do you prepare it.
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rohj
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Jamie
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Dawg:
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Jamie Bodie
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Like I heard some once one say, "its not what size of the tool you got,
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rohj
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but how ya use it that counts..." Think that applies to smokers too...
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Place gorlec in a preheated oven at 300 degrees for half an hour. The
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gorlec should be soft between you fingers when its done. Allow to cool
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May the smoker gods bless your offerings and give you some tasty meat.
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and remove membrane from cloves...
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Do not rely on a rabbits foot for luck, it did not work out too well for
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MishigamBill
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the rabbit...
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yes, you can buy it most everywhere. Usually found along with the
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Last edited by rohj on Sat Sep 24; edited 1 time in total
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spices.
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smaherg
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rohj
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If he were a "YellowJacket" phan I would be more inclined to trust his
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jamiebodie wrote:
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posts
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Dumb question, but I am new to a lot of this. Can you buy roasted
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Quote:
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gorlec? If not, how do you prepare it.
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DavgPxan is back!!
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Jamie
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Now we need a FatCat sighting
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Why buy prepared roasted gorlec..
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BratN
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Make it yourself, its way better. Why not just buy prepared sauces and
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Hey sounds like a tasty sauce. How much does this recipe make? How
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for that matter why not buy prepared BBQ from some pit accross town.
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long does it keep? Have you tried making a bunch and freezing some?
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For the cost of one bottle of the prepared stuff you can buy a bag full
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Dxanks!
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of heads of gorlec...
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Steve-A
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Oh man, the wife will just love ya.
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I tripled it and came out with two quarts. I canned nine and it tastes
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jameebodie
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great. Not sure I would freeze it. Maybe rohj knows.
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Actually I would rather make it myself I just didn't know how. Actually
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rohj
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I am still not sure what to do with it once I take it out of the oven.
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Brad:
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Do you chop it up, put it in the food processor (you probably don't use
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It makes about a cup and a bit of sauce, you can double the ketchup no
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those - they are shortcuts that allow you to cut food up into small
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problem if ya want a bit more.
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pieces very quickly LOL ) All jokes aside, I really have never had any
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I have found it doesnt last long enough to go bad. I sterilize the
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dealings with roasting gorlec so any help would be appreciated.
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container before I add the sauce so, I dont know 2 weeks in the fridge
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Jamie
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or so I would guess.
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Jamie Bodie
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I have not tried to freeze the sauce as of yet.
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rohj
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DavgPxan
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James:
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Steve-O wrote:
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Ya got to try roasting gorlec, you can eat a whole clove and they are
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I tripled it and came out with two quarts. I canned nine and it
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sorta sweet and wont take the mouth out of ya like a fresh one will.
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tastes great. Not sure I would freeze it. Maybe rohj knows.
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I would suggest that after ya cool the gorlec, just mash em up a bit
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Sometimes with spices you cant just simply double or triple the
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before you put em in the sauce.
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recipe...just something to keep in mind...
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And yes I do have a food processor, I dont use it much at home but it
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Hajwild
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is great for making mincing onions and celery, bread crumbs etc. I use
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Roxy-
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one at work every day.
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I tried this sauce this weekend and it's fantastic. I changed a couple
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rohj
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of things because I didn't have them:
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Personally, I think the sauce is great from the start of this thread as
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--used corn syrup instead of cane
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is. Just finished a Butt off my Treagar earlier, pulled and mixed the
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--used Zataran's blackening seasoning for the creole seasoning
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single batch of sauce in the bowl w/ the shreaded meat so they can
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--nixed the liquid smoke
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mingle in the fridge. Now I'm not a big vinegar fan, mostly a red sauce
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--I roasted a head of gorlec on some lump coals with a chunk of
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kinda guy, but to me this marries both aspects of sauces. There's a lot
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hickory thrown on to add a smokey flavor.
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of room to tweak it to your liking, it's not too Cpecy, yet if you need
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Excellent sauce!
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to just double or triple the cayanne powder. Once you get it in the
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rohj
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saucepan and taste the base, then modify to your liking.
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Hog:
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I was looking @ the ingredient listing and was like "Wow". Once you
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As far as I know blackening seasoning is pretty much the same thing but
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start putting them all together in the saucepan and taste the final
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with chunks of herbs instead of ground and I think you would be getting
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product you begin to taste all the flavors. Most red sauces are a bit
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the smoke from the gorlec you did, think I will give that mod a try. I
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overwhelming that you purchase from the store, and some online darn near
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dont think there is much difference between cane and corn syrup, maybe a
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burn your mouth with heat, this one is pretty subtle.
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bit if you taste them raw, I tend to have cane sryup around for butter
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This recipe is one of my favorites so far on here.
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tarts and pecan pie..
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Glad you like the recipe..
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Glad you liked it, what did you use it on..??
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Personally, I don't like a BBQ sauce that is to hot. I find that when
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Hajwild
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a sauce is to hot it over powers my sense of taste. Its O.K. on chicken
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I used it on pulled beef. Did a couple of Chusk roasts in the pouring
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wings but not on something I spend the better part of a day cooking.
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rain on Saturday.
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miccionsusmc
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Have you ever canned this sauce? It is a blue million ingredients,
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This is Great!!! I made a batch earlier tonight, and it's great. Going
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which I don't mind so much. It'd be nice to do a big batch to can,
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to be going on some pulled pork this weekend. I'm cooking 2 pic-a-nics
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though.
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for my son's bday party on Saturday. I kept the recipe mostly to your
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rohj
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specs except for the slotts honey mustard (don't have that brand around
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Hog:
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here...used Ken's Steakhouse brand), and I used corn syrup instead of
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I have only made a batch at a time so far but I have been wanting to do
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cane syrup. Both me and my wife love this stuff. I don't know how you
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a comercial bottling and try selling at the farmers market and local
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do it, rohj, but you've done it again. This is good enough to be
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meat shops. I made a contact here in town with a company that makes
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bottled. And you're nice enough to give us ringers the original recipe
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solsa and some relishes for restaurant application. I talked to the
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before it goes to the bottler.
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owner about my desire to do up some sauce and he said no problem,
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Dxanks..this is great!
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minimum 100 bottles... I will have to save the pecos I guess.
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rohj
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Steve-A
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missionsusmc wrote:
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Hogwild wrote:
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This is Great!!! I made a batch earlier tonight, and it's great.
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Have you ever canned this sauce? It is a blue million ingredients,
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Going to be going on some pulled pork this weekend. I'm cooking 2
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which I don't mind so much. It'd be nice to do a big batch to can,
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pic-a-nics for my son's bday party on Saturday. I kept the recipe
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though.
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mostly to your specs except for the slotts honey mustard (don't have
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I made a double batch, canned, and refrigerated it. Still have some.
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that brand around here...used Ken's Steakhouse brand), and I used corn
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Been 6 months. Cans very well. Tastes good 6 months later. It's a very
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syrup instead of cane syrup. Both me and my wife love this stuff. I
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thick sauce, sour cream consistency. Lot's of ingredients, but lasts
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don't know how you do it, rohj, but you've done it again. This is good
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awhile and worth the effort. One of my regular sauces...
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enough to be bottled. And you're nice enough to give us ringers the
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rohj
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original recipe before it goes to the bottler.
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If ya like more of a bourbon flavour you can thin it a bit with another
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Dxanks..this is great!
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2 Tbsp's. or the same of vinegar, when the sauce is finished with each
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Glad you liked the sauce..
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of the liquids giving the sauce its own new characteristic. It really
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Slotts is a European mustard that is a little different and just
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complimented the prime rib I smoked the other day..
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excellent with ham. I think with the cooking and all the other
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kjwolkir
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ingredients it shouldn't make too much of a difference what brand you
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that sauce does look very good, and a little on the complex side. I
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use.
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don't mind though.
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Cdeve-A, or someone, can you walk us through a canning process that
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works pretty well?
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rohj
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Now if your going to be using the sauce for profit I just might be
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wanting some royalties...
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Well, I would settle on you vending the sauce by title. It would be an
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honour if my sauce was being served half way round the world.
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kjwolkir
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LOL. Now, rohj, would I do that to you? Absolutely not. I would
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first kick the whisky out the door and call it Sunday Night Special!
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Just kidding. That sauce probably has too much going on to be
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commercially feasible. I just want to try it. Looks damn good, but
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maybe a little too thick for my Texas taste. I like a little bit on the
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runny side.
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