I'm in the process of making a half batch in preparation for getting my slow cooker. The wife walked in the house and was knocked over by the smell. Anyway, I hope I'm doing it right. According to the original recipe, a half-batch would require 1/4 lb of pepper which = 4oz. This is a 4oz tin of pepper, so I added the whole thing.  Does that seem right?
|
Wife is out of town for the weekend. Might be a good time to experiment.
With all the kudos, I'm going to rub a little on my bald spot. Never can tell. 
eta: Its a done deal. Shopping for the ingredients tonight. Cooking the sauce. Crock pot tomorrow, evening meal will be............ Pulled pork enchiladas
|
|
Quoted:
Would this work in a crock pot? That's about the only thing I have big enough to make even a half batch. I considered the same thing, but, part of this recipe involves simmering the sauce and reducing it. Crock Pot won't really do a good job of that, even on high. |
|
Well, I made up a half batch today, and decided to try it, rather than waiting to use it on a meal from my new slow cooker. Add me to the chorus of folks that thinks this is great stuff! I bottled my batch, and used the rest to marinade some chicken thighs for about an hour (WITH bone and skin). I then grilled them as I basted them with "The Sauce". After cooking, I drizzled on a little more sauce, and served. Great stuff! The bride (who earlier, cringed with the smell in the house) said "A+! You don't have to worry about keeping Curtis' or Stubbs [our favorite BBQ sauces] on hand any more". Looking forward to see how it ages.... Thanks, Ninja.
|
|
Quoted:
Well, I made up a half batch today, and decided to try it, rather than waiting to use it on a meal from my new slow cooker. Add me to the chorus of folks that thinks this is great stuff! I bottled my batch, and used the rest to marinade some chicken thighs for about an hour (WITH bone and skin). I then grilled them as I basted them with "The Sauce". After cooking, I drizzled on a little more sauce, and served. Great stuff! The bride (who earlier, cringed with the smell in the house) said "A+! You don't have to worry about keeping Curtis' or Stubbs [our favorite BBQ sauces] on hand any more". Looking forward to see how it ages.... Thanks, Ninja. As TCN mentioned...it gets better with age. Now it's kind of spicy; not hot spicy but in a "boy do you notice the spices" spicy. If you let it sit and mellow for a couple weeks...it gets a lot more subtle. I think it's even better after 3 or so weeks. |
| I saw your post of this recipe 2 years ago. I made it and it did smell pretty bad. I was not crazy about the taste and never tried to marinade with it. I almost dumped the whole batch down the drain as I thought it might be a joke recipe. A buddy of mine talked me into keeping it. I still have the batch all in mason jars. I saw an episode of Good Eats and Alton Brown used a similar recipe with some of the same ingerdients for a marinade. I will try your sauce on a pork butt in the crock pot. |
|
Quoted: To get a better reduction is it best to go with the lid totally off while simmering or kinda crack it? I kept my lid off. I had the burner at around 3/10 most of the time. You could just see steam coming off, but it wasn't bubbling at all (after the initial boil). Stirred occasionally. I measured and put a mark on a wood spoon to make sure I got the 35% reduction. That took 5.5 hrs. Not sure if this is right, but it was how I did it.
|
Damnit, mine didn't work. 
Our apartment has the shittiest ovens ever. Our stovetop burners have basically 3 settings - full blast, so low it barely works, and off. I tried to tinker with it but I came out of the bedroom this morning to a rock hard, scorched BBQ sauce.
|
|
Quoted:
Quoted:
To get a better reduction is it best to go with the lid totally off while simmering or kinda crack it? I kept my lid off. I had the burner at around 3/10 most of the time. You could just see steam coming off, but it wasn't bubbling at all (after the initial boil). Stirred occasionally. I measured and put a mark on a wood spoon to make sure I got the 35% reduction. That took 5.5 hrs. Not sure if this is right, but it was how I did it. Alright, appreciate the assistance. Looking good so far, smelling like ass my wife says so I think I'm close  .
My dog seriously hates the smell. Keeps sneezing when he comes in the kitchen and has been from the start. Looking forward to trying it out later on some pork. |
|
Quoted:
I this the size can of tomato juice to use or is there an even bigger one? Really looking forward to trying this. Thanks. http://i216.photobucket.com/albums/cc122/fd4887/IMG_0816.jpg http://i216.photobucket.com/albums/cc122/fd4887/IMG_0817.jpg I used one that size and added about 1-2 cups extra on top of it. Cooking down good so far. |
|
Quoted: Someone earlier in the thread did the calculation. Full recipe = 58oz. So, one of your cans (46oz) plus two 6oz cans.Quoted: I this the size can of tomato juice to use or is there an even bigger one? Really looking forward to trying this. Thanks. http://i216.photobucket.com/albums/cc122/fd4887/IMG_0816.jpg http://i216.photobucket.com/albums/cc122/fd4887/IMG_0817.jpg I used one that size and added about 1-2 cups extra on top of it. Cooking down good so far. So a half batch is 29oz. For that, I bought a 32oz container and threw out a few oz. |
|
I also had trouble converting "1 pound" of salt to a volume, since I don't have a kitchen scale. I found an online converter. One pound of salt (full recipe) equals about 1.5 cups. So for a half recipe you need 3/4cup salt. I found this out after I mixed everything, and probably added a bit too much salt. I was afraid it would taste too salty, but it was fine. For the pepper, a half batch needs 1/4 pound, so I just used a 4oz tin (picture in above post). |
|
Quoted:
Quoted:
Someone earlier in the thread did the calculation. Full recipe = 58oz. So, one of your cans (46oz) plus two 6oz cans.Quoted:
I this the size can of tomato juice to use or is there an even bigger one? Really looking forward to trying this. Thanks. http://i216.photobucket.com/albums/cc122/fd4887/IMG_0816.jpg http://i216.photobucket.com/albums/cc122/fd4887/IMG_0817.jpg I used one that size and added about 1-2 cups extra on top of it. Cooking down good so far. So a half batch is 29oz. For that, I bought a 32oz container and threw out a few oz. Got a batch brewing right now. Whew! that's some strong smelling sauce. I plan to put in quart jars and water bath process for about 15 minute. Should be ready about 6:00 tonite. 
|
|
Quoted: Judging by the sides of the pot, it looks like you're getting a pretty good reduction already. If it seems too much, you can always lower the heat. The color in the pot looks real familiar.Quoted: Quoted: Someone earlier in the thread did the calculation. Full recipe = 58oz. So, one of your cans (46oz) plus two 6oz cans.Quoted: I this the size can of tomato juice to use or is there an even bigger one? Really looking forward to trying this. Thanks. http://i216.photobucket.com/albums/cc122/fd4887/IMG_0816.jpg http://i216.photobucket.com/albums/cc122/fd4887/IMG_0817.jpg I used one that size and added about 1-2 cups extra on top of it. Cooking down good so far. So a half batch is 29oz. For that, I bought a 32oz container and threw out a few oz. Got a batch brewing right now. Whew! that's some strong smelling sauce. I plan to put in quart jars and water bath process for about 15 minute. Should be ready about 6:00 tonite. http://i216.photobucket.com/albums/cc122/fd4887/IMG_0820.jpg  Mine was steaming, but not bubbling. |
|
So I have a batch of the "sauce" cooking right now. I picked up a 3lb center cut pork loin to through in the crock for tomorrow. How should I cook the piggy? Should i cook it in the sauce, or save the sauce for when its done, or maybe give it a rub of something and let it sit overnight, or maybe the EvilEd recipe? I just want to ensure some kickass pulled bbq sammys tomorrow and i'm looking for some suggestions. Thanks |
|
Quoted: So I have a batch of the "sauce" cooking right now. I picked up a 3lb center cut pork loin to through in the crock for tomorrow. How should I cook the piggy? Should i cook it in the sauce, or save the sauce for when its done, or maybe give it a rub of something and let it sit overnight, or maybe the EvilEd recipe? I just want to ensure some kickass pulled bbq sammys tomorrow and i'm looking for some suggestions. Thanks I was wondering the same thing. My inclination would be to pour The Sauce all over it once it's done, and the meat is pulled apart. I was thinking of cooking it with a simple rub, and maybe a mixture of a little apple juice and beer in the crockpot for moisture. ETA: Oh, and a little liquid smoke in the crock.
|
|
Quoted: Quoted: So I have a batch of the "sauce" cooking right now. I picked up a 3lb center cut pork loin to through in the crock for tomorrow. How should I cook the piggy? Should i cook it in the sauce, or save the sauce for when its done, or maybe give it a rub of something and let it sit overnight, or maybe the EvilEd recipe? I just want to ensure some kickass pulled bbq sammys tomorrow and i'm looking for some suggestions. Thanks I was wondering the same thing. My inclination would be to pour The Sauce all over it once it's done, and the meat is pulled apart. I was thinking of cooking it with a simple rub, and maybe a mixture of a little apple juice and beer in the crockpot for moisture. ETA: Oh, and a little liquid smoke in the crock. That doesn't sound too shabby. I might have to fo back to the market for some liquid smoke and ground mustard. |
|
Quoted:
So I have a batch of the "sauce" cooking right now.
I picked up a 3lb center cut pork loin to through in the crock for tomorrow. How should I cook the piggy? Should i cook it in the sauce, or save the sauce for when its done, or maybe give it a rub of something and let it sit overnight, or maybe the EvilEd recipe? I just want to ensure some kickass pulled bbq sammys tomorrow and i'm looking for some suggestions. Thanks Evil Ed's recipe is really easy and good. I'm ditching the onion after cooking though as I like crisp onion on my loose meat sandwiches. My wife can't stop picking at the meat in the fridge. Camp my man, dang good sauce. I cut the pepper and clove a tad though based on what I was hearing here. The pepper could have gone full strength no problem. Just canned up the sauce and dipped some meat in it to try. As mentioned before the sauce is awesome on pulled pork. I can't wait for lunch tomorrow, or a midnight snack tonight. Kudos to you both for the simple and great recipe! |
Here toy go. A quarter batch of the sauce simmered for 6 hours yielded about 18 ozs of thick black goodness. Here is the loin in the crock, covered with the sauce, elevated above a half of a beer, a cup of apple cider vinegar, and two tablespoons of brown sugar.  I cant wait for dinner |
|
Quoted:
Here toy go. A quarter batch of the sauce simmered for 6 hours yielded about 18 ozs of thick black goodness. http://img.photobucket.com/albums/v627/Twister6er/IMG_3371.jpg Here is the loin in the crock, covered with the sauce, elevated above a half of a beer, a cup of apple cider vinegar, and two tablespoons of brown sugar.
http://img.photobucket.com/albums/v627/Twister6er/IMG_3370.jpg I cant wait for dinner
Sauce looks burned from your pictures. How does it taste? Might want to simmer at a lower temp next time. |
|
So I had to make a quick post. I made this sauce a while ago, and thought it was great. Used it on a variety of things.
Today, I made pulled pork for the first time. Dear god. If you've made this sauce and loved it, or liked it, or hated it, you owe it to yourself to try it with pulled pork. Its like its a totally different sauce. My mouth is still watering. From someone who loves good things in life, bravo sir, and thank you. |
|
Quoted: I am SO happy and proud of the enjoyment yo folks are getting out of this. As for aging, YES, it only gets better. Put some up for years, really. YEARS. You'll see. I've got a few quarts that are nearing the 1-year-old mark. I cant believe they've lasted this long. |
|
Quoted:
Quoted:
I am SO happy and proud of the enjoyment yo folks are getting out of this. As for aging, YES, it only gets better. Put some up for years, really. YEARS. You'll see. I've got a few quarts that are nearing the 1-year-old mark. I cant believe they've lasted this long. Oh, I've had it before that was well over 10 years old, as well as a from a "krausening" decanter, where it had been unwashed and refilled with "new" for over 40 years, thereby always perpetuating the line. It only gets better sir, it only gets better. And to Stlrain: you are quite welcome sir! |