BilletHead Posted August 31, 2013 Posted August 31, 2013 Hot outside so we decided to make a double batch of sauce. We will start off with blurred ingredients. Ok getting everything ready, sterile and cooking begins, Fully cooked and heated. Time to ladle into hot jars, Happiness is hearing the jar lids pinging. Soon to follow gooseberry jam, next post! BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
Feathers and Fins Posted August 31, 2013 Posted August 31, 2013 Um ill take one lol. https://www.facebook.com/pages/Beaver-Lake-Arkansas-Fishing-Report/745541178798856
BilletHead Posted August 31, 2013 Author Posted August 31, 2013 Ok Scott, Next time you make a run to Rogers pick me up one of those carts. It will save me shipping as you deliver on your way back home. Meet you in town as you go by, pay you for the cart and send you on your way with sauce and a bonus of goose berry jam. BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
ness Posted September 1, 2013 Posted September 1, 2013 What -- are you blurring the ingredients so we can't figure out the recipe???? That stuff looks really good in the pot after it's mixed. Hints? John
BilletHead Posted September 1, 2013 Author Posted September 1, 2013 The only way to figure this one out is through the taste test. Problem is I lost your address, accidentally deleted all messages "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
BilletHead Posted September 1, 2013 Author Posted September 1, 2013 A bit sweet with some bite, can adjust the mix to the bite needed, BilletHead "We have met the enemy and it is us", Pogo If you compete with your fellow anglers, you become their competitor, If you help them you become their friend" Lefty Kreh " Never display your knowledge, you only share it" Lefty Kreh "Eat more bass and there will be more room for walleye to grow!" BilletHead " One thing in life is for sure. If you are careful you can straddle the barbed wire fence but make one mistake and you will be hurting" BilletHead P.S. "May your fences be short or hope you have long legs" BilletHead
rps Posted September 1, 2013 Posted September 1, 2013 Good BBQ sauce is traditionally a secretive affair. However, I am an "open source" kind of guy. I'll post my most recent combination for all of you to try. If you improve it, you are duty bound to post. I took an internet recipe for Carolina style mustard sauce and changed it to make it more "friendly" without changing the sweet and tart that I liked. Ingredients: 1.5 cups yellow mustard 1.5 cups tomato sauce 1 cup (packed) brown sugar 1.5 cups apple cider vinegar 1.5 cups beer 2 Tbs. Chili powder 1 Tbs. black pepper 1 Tbs. Worcestershire sauce 1 Tbs. Liquid Smoke 4 Tbs. butter 1 Tbs. Franks Red Hot sauce 1/2 tsp. onion powder 1/2 teaspoon garlic powder Method: Combine all ingredients in a non-reactive sauce pan and simmer over low heat without boiling for 30 minutes. The sauce will need to rest for a few hours in the refrigerator so the vinegar softens and melds. Yield will be 3.5 pints of sauce.
Njardar Posted September 2, 2013 Posted September 2, 2013 Looks great! Did you process the jars after you filled them? If so, how long and was it a water bath or pressure cooker?
Gavin Posted September 3, 2013 Posted September 3, 2013 Looks great....Would like a taste some time...Need to load the smoker before winter sets in....some bacon to do when it gets cold...
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