"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Sauces
Reply
 
Thread Tools Display Modes
 
Old 01-07-2013, 07:46 PM   #11
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
In a word, yum!!!!!!!!!!!
__________________

__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 01-07-2013, 08:21 PM   #12
Chef Extraordinaire
 
kadesma's Avatar
 
Join Date: Sep 2004
Location: california
Posts: 21,373
hey Jkath,
this is one my son in law loves and we use it often.
we mix everything in a pan1/2 can and 1/2 cup of beer,molasses,chili sauce,1/4 cup mustard, 1 small onion chopped,Worcestershire salt and pepper. bring to boil, reduce the heat and simmer about 10-12 min. if the sauce gets to thick for you add more beer.This can be stored in fridg for several weeks. makes several cups.
kades
__________________

__________________
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 01-08-2013, 12:59 AM   #13
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
I don't always make mine the same way but here's one of my recipes I wrote down. My family loved it.

3 tbsps of worcestershire sauce
1 tbsp of tomato puree
2 tbsps of honey
1tsp of garlic powder
1 tsp of onion powder
1 tsp of paprika
1/2 cup of coca cola
1/2 tsp of hot english mustard
1/2 tsp of salt
a few grinds of black pepper
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 01-08-2013, 07:04 AM   #14
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: Finger Lakes of NY
Posts: 1,879
Aunt Bee - I can almost smell it cooking, I am from the Finger lakes (Cayuga Lake) and grew up on this sauce.
I however change it up sometimes by using half vingear and half lemon juice, add a crushed garlic clove,
I always have people say are you sure on the amount of salt, YES, you have to have that amount. I have tried less only because I ran out of salt once and it does make a difference. It is also best if you can marinate chicken at least and hour up to overnite.
If anyone has been to the New York State Fair and had Bakers chicken that is the same person who developed this sauce.
Im drooling.
I now have to go make some sauce and put chix to soak, make a potato salad and some baked beans - I am going to brush the snow off the grill and thats what is for supper tonight, The family is be very happy!!!
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 01-08-2013, 11:56 AM   #15
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
I am so loving all of these ideas! Thanks to ALLLLLL of you!!!
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 01-08-2013, 01:45 PM   #16
Assistant Cook
 
Join Date: Jan 2013
Location: austin
Posts: 2
Sugar? Ketchup?? Pineapple??? Disgusting twaddle Sugar has no place in a barbecue sauce and ketchup has no place under my roof.

3 dried Ancho chilis these are large, black, & triangular
3 dried New Mexico chilis these are commonly found in ristras
2 15-oz. cans tomato sauce
3 garlic cloves
1 tsp. cumin
1 bay leaf
½ white onion
½ tsp. Mexican oregano
1 tbs. molasses
Black & cayenne pepper to taste
1 tbs olive oil
Remove the stem and seeds from the chilis. Tear into strips and reconstitute by placing in a measuring cup with ¼ cup water and microwave on high for four minutes. Let the mixture stand until ready for the final step. Chop the onion and garlic and sauté in the olive oil. Place all ingredients in a food processor and blend until smooth. Warm the mixture in a covered pot on low heat. The mixture will be quite thick and a deep mahogany brown when finished. You will need a lid on the pot to contain splatters because it erupts like a volcano. This sauce does a terrific job of removing tarnish from copper. Serve with beef brisket, sausage links, and chicken that has been smoked (not flame broiled) on a slow fire made of live oak and pecan cordwood with indirect heat for several hours.
__________________
TropiConsul is offline   Reply With Quote
Old 01-08-2013, 01:50 PM   #17
Master Chef
 
Snip 13's Avatar
 
Join Date: Jun 2011
Location: Brakpan, South Africa
Posts: 5,431
Quote:
Originally Posted by TropiConsul View Post
Sugar? Ketchup?? Pineapple??? Disgusting twaddle Sugar has no place in a barbecue sauce and ketchup has no place under my roof.

3 dried Ancho chilis these are large, black, & triangular
3 dried New Mexico chilis these are commonly found in ristras
2 15-oz. cans tomato sauce
3 garlic cloves
1 tsp. cumin
1 bay leaf
½ white onion
½ tsp. Mexican oregano
1 tbs. molasses
Black & cayenne pepper to taste
1 tbs olive oil
Remove the stem and seeds from the chilis. Tear into strips and reconstitute by placing in a measuring cup with ¼ cup water and microwave on high for four minutes. Let the mixture stand until ready for the final step. Chop the onion and garlic and sauté in the olive oil. Place all ingredients in a food processor and blend until smooth. Warm the mixture in a covered pot on low heat. The mixture will be quite thick and a deep mahogany brown when finished. You will need a lid on the pot to contain splatters because it erupts like a volcano. This sauce does a terrific job of removing tarnish from copper. Serve with beef brisket, sausage links, and chicken that has been smoked (not flame broiled) on a slow fire made of live oak and pecan cordwood with indirect heat for several hours.
Molasses is made from sugar, canned tomato sauce contains sugar too. But as they say, each to their own.
Your sauce sounds good.
__________________
Odette
"I used to jog but the ice cubes kept falling out of my glass."

"I hear voices and they don't like you "
Snip 13 is offline   Reply With Quote
Old 01-08-2013, 02:09 PM   #18
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,729
apparently manners don't belong under your roof (assuming you have one, don't you?) in an introductory post, either.

lol. just kiddin' with ya tex. i' ve been watchin' too many shows about them english people from a century ago.

jkath (good to see you here once again), i've been working on a chipotle pomegranate sauce that i'll have to write up and post here soon for you. hope things, your boys, and your cowboy are well.

AND AUNT BEA!!! (said in my best andy griffith voice) great to see you!
__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is online now   Reply With Quote
Old 01-08-2013, 02:56 PM   #19
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by buckytom View Post
apparently manners don't belong under your roof (assuming you have one, don't you?) in an introductory post, either.

lol. just kiddin' with ya tex. i' ve been watchin' too many shows about them english people from a century ago.

jkath (good to see you here once again), i've been working on a chipotle pomegranate sauce that i'll have to write up and post here soon for you. hope things, your boys, and your cowboy are well.

AND AUNT BEA!!! (said in my best andy griffith voice) great to see you!
Not sure if I'd have been so kind. There are a great many varied and interesting taste profiles out there, each of them valid to someone. I don't mind fruity barbecue sauces. Some of the best I've had were while I was in the Philippines. There is a place under my roof for many differenet flavors. To assume that just because I may not like something, it is no good, is just a ridiculous assumption.

People from the Carolinas love their ribs, and bbq sauce. And yet, a Carolina native visitor to my cousin raved about my ribs, with were completely different from any she'd ever had.

Just as I think that maple syrup is about the best thing that can be put on pancakes, my wife can't stand the stuff. We are all different, and what is valid for me may not be for you, and vice-versa. But that doesn't make it drivle, or terrible.

It is insulting to call someone else's idea of something good "disgusting twadle". I've never had the sauce that our newbie gives a recipe for. It does look good. Too my DW, she would think it was disgusting. And to her, it would be. But I wouldn't say that to anyone. I believe we all have the right to our opinions. But I don't have the right to insult anyone, for any reason.

So, TropiConsul, please understand that your viewpoint isn't the only viewpoint on the planet. You may have wonderful recipes to share, and may must learn a few from the rest of us. DC is an uplifting, sciable place where everyone shares what they love, food, and the art/science of making it, and a few other things as well.

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 01-08-2013, 02:59 PM   #20
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
BT my old friend (I can only say that cause I'm older than you)... I was waiting to hear from you! Good to see ya too. My boys are great - the little one's graduating high school in May and the 20 year old is going to school to be a mechanic. Cowboy is awesome - some day I hope to learn his grilling techniques. :D


TropiConsul - appreciate the thought (although I actually prefer a bit of sweetness, as I'd mentioned in my original post: I loved the local avocado honey we added... it was similar to molasses, plus there was also a small spoon of dark brown sugar.)

Snip: I was thinking the same thing
__________________

__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Reply

Tags
bbq, bbq sauce, homemade, other, sauce

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:50 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.