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All-In [47026]
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Ok men and woman. GITT and tell me what I'm doing wrong
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Apr 8, 2024, 10:20 AM
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I'm trying to make my own BBQ sauce. The first one I made was good as a sauce but I guess wasn't strong enough when I put it on my meat. This was the recipe.
3 cups apple cider vinegar
1 cup brown sugar
1/2 cup ketchup
handful of red pepper, salt, black pepper and chili powder.
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Orange Blooded [2882]
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Re: Ok men and woman. GITT and tell me what I'm doing wrong
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Apr 8, 2024, 10:22 AM
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Try it on something besides hotdogs
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All-In [47026]
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smoked a butt for 6 hours. And by smoked I don't mean with sawdust pellets
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Apr 8, 2024, 10:23 AM
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over coals.
Then applied part of the BBQ sauce. Baked in the sauce in the oven for a few minutes. Repeated that until all of the BBQ sauce was gone.
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All-In [44321]
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Gatdam u dumb.
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Apr 8, 2024, 10:25 AM
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6 hours for a butt=NAISTY fam.
And you don't put sauce on it until serving.
You need to stick to remodeling your trailer.
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Orange Blooded [2882]
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All-In [47026]
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I added the sauce after shredding. During the cook I sprayed with
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Apr 8, 2024, 10:27 AM
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half apple cider vinegar half apple juice to keep it moist whenever I added more coals.
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All-In [44321]
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What was the internal temp of the butt when you took it off
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Apr 8, 2024, 10:29 AM
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after 6 hours?
Or prolly no temp check, just a WE GOOD after 6 hours?
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All-In [47026]
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wrapped at 190. Took off at 205. Let rest for 2 hours.***
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Apr 8, 2024, 10:33 AM
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All-In [44321]
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^^^^MF cooked a 3lb "butt".
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Apr 8, 2024, 10:38 AM
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Ain't no way in hades a 6lb + butt is done in 6 hours at twofiddie.
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All-In [47026]
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I don't make the rules***
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Apr 8, 2024, 10:40 AM
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Heisman Winner [106625]
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Orange Blooded [2882]
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All-In [47026]
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They make powdered vinegar?***
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Apr 8, 2024, 10:30 AM
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Orange Blooded [2882]
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Re: They make powdered vinegar?***
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Apr 8, 2024, 10:35 AM
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Yeah. I use it pretty regularly. I make a finishing blend of salt that’s like 50% maldon salt, 30% MSG, 10% sugar, 10% vinegar powder. Great on pork
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All-In [42608]
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Multiple problems here
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Apr 8, 2024, 10:29 AM
[ in reply to smoked a butt for 6 hours. And by smoked I don't mean with sawdust pellets ] |
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How big was that butt because six hours is awful short.
Don't put the sauce on the butt to cook; instead, look at a good baste or brine your butt beforehand. If you want simple, go with a mix of apple juice and apple cider vinegar in a spray bottle and spritz that ###### every hour.
What temp you cookin' that thang?
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All-In [47026]
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It wasn't very big. It took 6 hours but I went by internal temp
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Apr 8, 2024, 10:32 AM
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kept the grill between 250 and 300. Wrapped at 190. Took off at 205. Let rest for 2 hours then shredded. Overall process was a total of 8 hours but on the grill for 6.
Mustard binding. Seasoning salt for the pre grill.
Spritzed with half apple cider vinegar half apple juice. Bone pulled out easy. Shredded easy. Was very tender. Just didn't have a lot of flavor in the sauce.
Also cooked fat cap up.
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All-In [42608]
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Re: It wasn't very big. It took 6 hours but I went by internal temp
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Apr 8, 2024, 10:33 AM
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Wrapped at 190.
I like all you've done here except this, but I know that's personal preference. Texas crutchin' is supposed to be for brisket but I get why some use it for pork. I prefer to get the crispier bark.
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All-In [47026]
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Don't like crispy anything in my savory meats. Suppose to be like butter***
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Apr 8, 2024, 10:34 AM
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Oculus Spirit [76036]
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Oculus Spirit [98261]
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Here's how I cook them. Same process for a butt or brisket.
Apr 8, 2024, 12:16 PM
[ in reply to It wasn't very big. It took 6 hours but I went by internal temp ] |
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For a pork butt, I usually do a 9-10lb one if I can find one.
Trim the fat (if necessary), then use mustard for a binder. Add pork rub of choice. Put on pellet grill (shuddup purists) on 250. Also put in one of the small Sam's aluminum pans with a couple inches of water (steam helps keep the meat moist). Put the pan of water beside the meat. Then I LEAVE IT for about two hours. Whenever the rub is baked on, where it's not coming off the butt easily and is baked on well, THEN I drop it to 225, and spray with a 50/50 mix of apple cider and apple cider vinegar (with the mother) every hour. Keep it on 225 until it hits the thermal barrier. This varies on every piece of meat but it's usually 155-165 degrees. When you have a good hour or two where the temp doesn't climb more than a degree or two, you're there. I then pull the butt, double wrap it in butcher paper (use florist wire sometimes if it's a big piece of meat to keep the paper on tight). Put back on the grill, reinsert thermometer. Cut up the temp back down to 225 and just wait until it reaches about 190, then crank it back up to 250 until it reaches 201. Take off, at least an hour resting wrapped in towels in a cooler, and done.
Only difference in a brisket is the rub (and cooking time). Pork BBQ rub doesn't do well on brisket. I use 1 tbsp coarse kosher salt, to four tbsp coarse ground black pepper. Add in a tablespoon of pork rub or steak seasoning of choice. Double this recipe for a whole brisket, but this works well on a flat.
You can shred a brisket cooked like this just as easily as pork. You can also add BBQ sauce to the brisket, or cut some super-tender strips. I usually cut a few strips from the flat (it tends to be a little firmer) and pull the point, so you end up with about 2/3 pulled brisket and 1/3 steak strips.
Pork, I pull it all obviously. Add some McCabes sauce, or my knockoff, and should be good.
The overall process of smoking the meat is the same, but a 13-16lb brisket takes longer than a 8-10lb butt.
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All-In [46465]
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Re: Here's how I cook them. Same process for a butt or brisket.
Apr 8, 2024, 12:23 PM
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Brisket
Ingredients 1 tablespoon cumin 1 cup of brown sugar 2 tablespoons smoked paprika 3 tablespoons dried mustard 1 teaspoon salt 1/2 tablespoon fresh ground black pepper 1 cup of amber ale
Method Make a dry-rub out of the dried ingredients, coat brisket Put it in a ziplock bag and squeeze air out Seal and marinade for at least 24 hours Put into smoker tray and pour all juices from ziplock bag back over meat Smoke for 30 minutes (or longer!) at 135C Spray with beer occasionally (from a spray bottle) to keep moist Wrap brisket in double layer of thick foil and seal well with a full cup of beer inside the foil Continue cooking till 93C internal temp Keep cooking juice for gravy Slice against the grain
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Oculus Spirit [98261]
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Butcher paper is the trick. I used to use foil.
Apr 8, 2024, 1:53 PM
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Takes a little longer, but makes a big difference. Worth it IMO
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Oculus Spirit [76036]
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All-In [44321]
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Most glaring issue here is the lack of mustard.
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Apr 8, 2024, 10:23 AM
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Mustard should be about 8/9ths of the volume in ANY bbq sawce recipe. HTH.
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All-In [47026]
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Re: Most glaring issue here is the lack of mustard.
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Apr 8, 2024, 10:24 AM
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CU Medallion [60326]
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agree with this....BBQ sauce must have some part mustard and tomato/ketchup
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Apr 8, 2024, 10:25 AM
[ in reply to Most glaring issue here is the lack of mustard. ] |
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as the base. Then you add all the other stuff to taste (vinegar, sugar, pepper, etc)
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All-In [47026]
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If I bite into sweet succulent meat and taste mustard I'm fighting somebody***
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Apr 8, 2024, 10:26 AM
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All-In [42608]
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Mustard is useful without any mustard taste
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Apr 8, 2024, 10:31 AM
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It's a great addition to a pig or butt to coat before cooking and then applying the rub. I promise, you won't taste mustard afterwards but you'll be glad you took that step.
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CU Medallion [66929]
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Wholly agree
Apr 8, 2024, 2:21 PM
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that's my method too
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CU Medallion [66929]
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Oculus Spirit [98261]
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I went to McCabes in Manning and bought a batch of their sauce.
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Apr 8, 2024, 10:27 AM
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I have tried a half dozen times to replicate it. I've come close, but never matched it. I consider that sauce to be the gold standard for red pepper vinegar sauce.
I can give you my closest recipe. Ketchup is not part of the equation though.
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All-In [47026]
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Tmale that #####***
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Apr 8, 2024, 10:28 AM
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Oculus Spirit [98261]
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Here you go. It's close. Top recipe in the Pic.
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Apr 8, 2024, 10:49 AM
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All-In [47026]
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That's the same recipe I used just in different proportions.***
Apr 8, 2024, 10:52 AM
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All-In [31986]
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Re: That's the same recipe I used just in different proportions.***
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Apr 8, 2024, 11:06 AM
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No it isn’t you dingdong, you used all ACV which is far more mellow than white vin
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All-In [47026]
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"With the exception of distilled vinegar" it was the same recipe***
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Apr 8, 2024, 11:08 AM
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Oculus Spirit [98261]
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no ketchup***
Apr 8, 2024, 12:16 PM
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All-In [42608]
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Worcestershire sauce
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Apr 8, 2024, 10:27 AM
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And home boy is right about mustard. You need some of that in there, but not a lot bit. Also, did you add any garlic? Consider that.
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Heisman Winner [120773]
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Leave out ketchup, use mustard***
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Apr 8, 2024, 10:29 AM
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Heisman Winner [120773]
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Re: Leave out brown sugar also***
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Apr 8, 2024, 10:31 AM
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All-In [42608]
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Heisman Winner [120773]
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Oh hayell naw!***
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Apr 8, 2024, 10:33 AM
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All-In [47026]
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CU Medallion [66929]
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Heisman Winner [106625]
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I like how everyone is ripping you to cottam shreds in here but then
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Apr 8, 2024, 10:38 AM
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when you read your replies, the method is pretty decently spot on for how you cooked it, at least it is from my amateur view.
This is why I love the Jounge, we find one tiny little nitpicky difference and jump to the conclusion that OP is a fu>cking donkey sexing idiot and cannot be trusted with scissors, much less smoking meats.
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Hall of Famer [21466]
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Its not that we would do it to ANY OP... its because it is THAT OP...
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Apr 8, 2024, 10:41 AM
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And thats because THAT OP is a ####### donkey sexing idiot and cannot be trusted with scissors, much less smoking meats.
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All-In [47026]
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Oculus Spirit [76036]
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To be fair again, you first asked what you did
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Apr 8, 2024, 10:47 AM
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wrong, so we told you. Had you done the smoking part right you wouldn't need no #### sauce.
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Oculus Spirit [76036]
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All-In [44321]
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Heisman Winner [106625]
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Maybe he wasn't going for authentic carnitas
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Apr 8, 2024, 10:49 AM
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and more of a microwaved ketchup flavor profile.
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All-In [44321]
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He was going for rigor mortis***
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Apr 8, 2024, 10:54 AM
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CU Medallion [66929]
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All-In [31986]
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Re: Ok men and woman. GITT and tell me what I'm doing wrong
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Apr 8, 2024, 10:46 AM
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If your concern is that it lacked bite, I’d suggest using white distilled & ACV in a 1:1 or 1:2 ratio, depending on your taste preference
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All-In [31986]
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Re: Ok men and woman. GITT and tell me what I'm doing wrong
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Apr 8, 2024, 10:47 AM
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If the issue is no flavor, then add way more chili flake, add some cayenne, garlic powder, paprika, double or triple the seasoning you add to it.
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All-In [47026]
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Ok but what $14 wine from Piggly Wiggly pairs with bbq pork butt?***
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Apr 8, 2024, 11:00 AM
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All-In [31986]
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Re: Ok but what $14 wine from Piggly Wiggly pairs with bbq pork butt?***
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Apr 8, 2024, 11:02 AM
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Look for a Zinfandel with abv around 14% or a Côtes du Rhône, several of those sub $20
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Heisman Winner [138867]
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This was going to be my first suggestion. Recipe as a whole is pretty close
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Apr 8, 2024, 11:29 AM
[ in reply to Re: Ok men and woman. GITT and tell me what I'm doing wrong ] |
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to a "standard" (to the extent that there is such a thing) eastern NC vinegar sawce. I haven't made it in a hot minute, but think I usually go half/half with white and apple cider vinegar for the balance vs. bite ratio. You can also try adding some citrus for a different acidic note. Rodney's big buckets of mop sauce have half lemons in them, which is about the only thing he'll share of his recipe.
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All-In [26689]
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Kraft is on sale 2 for $4 at Piggly Wiggly ... FYI.***
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Apr 8, 2024, 10:48 AM
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Heisman Winner [106625]
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Getchoo summa dat SWEET BABY RAY'S***
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Apr 8, 2024, 10:50 AM
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All-In [47026]
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That's my mom's favorite BBQ sauce***
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Apr 8, 2024, 10:53 AM
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All-In [47026]
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My favorite is a mix between Johnboy and Billy grilling sauce,
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Apr 8, 2024, 10:54 AM
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Prosser's BBQ and Tailgator hator
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Lot o points [163367]
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Johnboy and Billy grilling sauce does not get the props it deserves***
Apr 8, 2024, 2:30 PM
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Oculus Spirit [98261]
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Only use it on ribs. About all it's good for.
Apr 8, 2024, 3:34 PM
[ in reply to That's my mom's favorite BBQ sauce*** ] |
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You can use it on BBQ chicken, but you have to use a very light coating.
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Replies: 63
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