dean Posted October 9, 2007 Author Report Share Posted October 9, 2007 Miraclously, the bottle didn't break and I just scooped up the sauce into a bucket. No sense wasting good BBQ sauce when its going to be spread over brisket on top of a hot fire. I'm also bringing back a 31 year old whisky to LOS to finish any BBQ dinners over the next year. Link to comment Share on other sites More sharing options...
dean Posted October 10, 2007 Author Report Share Posted October 10, 2007 Since I've got a week to go before heading back to LOS, I'll alternaate between eating BBQ and good Mexican food. Any weight gained will be lost quickly after a couple of weeks of eating rice and other LOS delights. Link to comment Share on other sites More sharing options...
Dumsoda Posted October 10, 2007 Report Share Posted October 10, 2007 I'm also bringing back a 31 year old whisky to LOS to finish any BBQ dinners over the next year. Is that ...."A bottle"?????...or a 25,000ltr flexitainer???? ...over the next year....OMG What are you gunna drink during the last 51 weeks of the year????? Cheers DC Link to comment Share on other sites More sharing options...
shygye Posted October 10, 2007 Report Share Posted October 10, 2007 Barbecue Sauce: 2 cups apple cider vinegar 2 tablespoons crushed red pepper 1/2 tablespoon chopped fresh garlic 1/2 tablespoon kosher salt 1 tablespoon freshly ground black pepper In a medium saucepan, combine the vinegar, red pepper, garlic, and salt over high heat. Bring to a boil and then reduce the heat to medium-high. Boil for 15 to 20 minutes and then remove from the heat. Let cool then add the black pepper. Link to comment Share on other sites More sharing options...
.. Posted October 10, 2007 Report Share Posted October 10, 2007 I (on occasion) like the mustard-based BBQ sauces found in Georgia. Hard to find elsewhere and no idea how to make it. Oh, here's one, but no idea if it's any good: PIGGY PARK-STYLE MUSTARD BASED SAUCE 8 Tsps yellow mustard 6 Tsps sugar 1 cup cider vinegar 2 teaspoons chili powder 1 teaspoon black pepper 1 teaspoon white pepper 1/2 teaspoon soy sauce 2 Tsps butter Combine all ingredients except soy sauce and butter in a saucepan..simmer 10 minutes. Remove from heat. Stir in soy sauce and butter. Makes one cup. Cheers, SD Link to comment Share on other sites More sharing options...
The_Munchmaster Posted October 10, 2007 Report Share Posted October 10, 2007 ....PIGGY PARK-STYLE MUSTARD BASED SAUCE.... It sounds like a Moo Noi recipe. Link to comment Share on other sites More sharing options...
MooNoi Posted October 10, 2007 Report Share Posted October 10, 2007 ....PIGGY PARK-STYLE MUSTARD BASED SAUCE.... It sounds like a Moo Noi recipe. Piggy Park-Style? Lumphini Park?? Car Park?? Reverse Park?? News to me! Link to comment Share on other sites More sharing options...
shygye Posted October 12, 2007 Report Share Posted October 12, 2007 If you want a dry rub, go to Memphis. Kansas City Dry Rub Ingredients 1/4 cup paprika 2 tablespoons Spanish smoked paprika 2 tablespoons freshly ground black pepper 1 tablespoon brown sugar 2 teaspoons kosher salt 2 teaspoons garlic powder 1 1/2 teaspoons chili powder 1/2 teaspoon celery salt Preparation Combine all ingredients. Yield 3/4 cup (serving size: 1 1/2 teaspoons) Link to comment Share on other sites More sharing options...
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