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Thread: My new favourite BBQ sauce

  1. #1
    PeterL2 Guest

    Default My new favourite BBQ sauce

    http://www.beerenberg.com.au/go/prod...ue-sauce-300ml


    Just found some in a deli I was looking through, and had it straight away
    on a chip buttie.... it's now the favourite of the house.

    Apart from the sauce, I'm quite partial to Coopers Ales :-)

  2. #2
    --Bryan Guest

    Default Re: My new favourite BBQ sauce

    On Jan 8, 10:13*pm, PeterL2 <Pete...@home.on.laptop> wrote:
    > http://www.beerenberg.com.au/go/prod...ue-sauce-300ml
    >
    > Just found some in a deli I was looking through, and had it straight away
    > on a chip buttie.... it's now the favourite of the house.
    >
    > Apart from the sauce, I'm quite partial to Coopers Ales :-)


    This:
    http://en.wikipedia.org/wiki/File:Maulls_xl.jpg
    Plus some drops of this:
    http://www.cosmicchile.com/site/image.html?sku=pure-cap

    It's great for basting chicken on the Weber. The first basting is
    heavy on the Pure Cap, the second less so, and the third even less.
    That gets heat into the meat w/o leaving lip scorching sauce on the
    outside.

    --Bryan

  3. #3
    Duwop Guest

    Default Re: My new favourite BBQ sauce

    On Jan 8, 8:13*pm, PeterL2 <Pete...@home.on.laptop> wrote:
    > http://www.beerenberg.com.au/go/prod...ue-sauce-300ml
    >
    > Just found some in a deli I was looking through, and had it straight away
    > on a chip buttie.... it's now the favourite of the house.
    >
    > Apart from the sauce, I'm quite partial to Coopers Ales :-)


    For those up to making their own, I can't reccomend this one enough.
    Have made a couple of batches now. From a good guy on AFB. I bought a
    cheap stock pot and put it in the top rack of my cooker when bbq'ing
    something to simmer this in.


    frohe's Kick Ass Texas BBQ Sauce


    1 quart V8 Juice
    1 quart beef stock; de-greased
    cup yellow mustard
    cup apple cider vinegar
    1 cup dark molasses
    1/3 cup black pepper
    1/3 cup hungarian sweet paprika
    cup yellow onion; minced
    1 bottle worcestershire sauce
    1 cup chilis; you decide how hot
    cup garlic; pressed


    Mix together V8 juice and beef stock. Then add mustard, cider,
    molasses, black pepper and paprika as you stir the sauce. Put mixture
    on stove to simmer. After 1/2 hour, add Worcestershire sauce, minced
    yellow onion, chilis, and garlic. Let the sauce simmer for about 2
    hours in your smoker to pick up the good smoke taste. Stir and taste
    often as it simmers. After about three hours total simmering time,
    taste and add some salt if needed. You can put it in a blender to
    smooth it out. Let the sauce cool and put it in a gallon jug and let
    age at least a week in the refrigerator before using.


    Serve on the side with brisket, ribs, chicken or over steak.


    Pay attention to the note about picking which peppers you wanna use.
    Course, if you have some folks who can't take
    heat at all, make the sauce with no peppers at all.



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