Post by: Kc_Kracker on December 02, 2012, 07:36:07 PM
Post by: S&W38spc on December 19, 2012, 11:09:20 PM
Post by: NW-GSP on December 19, 2012, 11:30:28 PM
Post by: JLS on December 20, 2012, 09:16:45 AM
Post by: royalbull on January 06, 2013, 09:20:21 PM
Post by: JohnVH on January 06, 2013, 09:33:17 PM
I see no recipe only tasty looking chicken and corn
diddo
Post by: GigPig on January 07, 2013, 03:00:46 PM
I followed your recipe exactly about a month ago. I too, thought it was too thin for my liking. I modified it a bit. I reduced the Apple cider vinegar to 1/4 cup, added an additional 1 cup of brown sugar (only had light brown, would keep the same as recipe with dark) and added 1/3 cup of molasses. Everything else remains the same. WOW!!! Much better consistency, more rich, thick and flavorful. Try it and tell us what you think. Perfect combination of sweet and sour, :twocents:... Thanks and keep the recipes coming...... :brew:
Post by: HHPro on January 07, 2013, 03:31:43 PM
Post by: wayner on January 07, 2013, 03:55:45 PM
I would love to try this recipe are you planning on reposting it?:yeah:
Post by: GigPig on January 08, 2013, 06:08:06 PM
one thing i have found when handling anything tomato sauce, is it will get thick ONCE, when you do the one boil n cool, if you didnt nail it you cant really do another, if you reboil it it will never be as thick, its annoying but its a tomato sauce thing so if you reboil you lose the thickness, but oddly it will still get thick while its cooking on the meat so no need to worry :tup: and yes adding brown sugar will help fix it but not alot.
10-4....I have made 6 batches so far in search of perfection... :IBCOOL:
Post by: GigPig on June 12, 2013, 01:24:51 PM
Post by: Hawgdawg on June 13, 2013, 06:08:59 PM
Ok I must say, I should really stopp telling you guys this *censored* :chuckle:
Im sitting here seeing stars, in amazement, this is BY A LONG SHOT, the best sauce I have ever made, or even eaten :yike: its stays thick, caramelized, and has a little kick but mellows out cooking, my 3 yr old tore it up so I know its not too hot!
makes 1/2 gallon
That looks like some tasty chicken and sauce! could be a winner at a lame cook off in Enumscratch...
Calling you out KC! Put up!
Post by: GoldTip on June 14, 2013, 09:09:31 AM
Post by: jackelope on June 14, 2013, 09:12:27 AM
Ok I must say, I should really stopp telling you guys this *censored* :chuckle:
Im sitting here seeing stars, in amazement, this is BY A LONG SHOT, the best sauce I have ever made, or even eaten :yike: its stays thick, caramelized, and has a little kick but mellows out cooking, my 3 yr old tore it up so I know its not too hot!
makes 1/2 gallon
That looks like some tasty chicken and sauce! could be a winner at a lame cook off in Enumscratch...
Calling you out KC! Put up!
:yike:
Well??
Post by: sirmissalot on June 14, 2013, 09:55:30 AM
BTW, isn't Covington just down the road from Enumclaw?
Post by: Hawgdawg on June 14, 2013, 03:09:19 PM
You guys are killing me. I've never wanted ribs for breakfast so bad in my life, thanks a lot hawgdawg.
BTW, isn't Covington just down the road from Enumclaw?