All Thangs Pussum and Chad Thread

#8,676
#8,676
Behr said:
Boom! Texas Twinkies. Brisket, Jalapeno, cream cheese and bacon wrapped with BBQ sauce.

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I'll take a dozen please.
 
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#8,677
#8,677
Behr said:
I didn't do alot because I don't have big plans. Neighbor is having a "thing" and I wrapped some shrimp in bacon, a few pig shots and made a BBQ sauce to take over and say hi.

This is what my pig shots look like...

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I'll take a dozen of these too. Thx!
 
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#8,680
#8,680
We're working on the house today - Getting Stuff Done. And we don't have A/C (yet), so we're planning on grilling Bad-Ass Hebrews (from a James McMurty song), aka Hebrew National quarter-pound hot dogs, along with corn on the cob, still in the husks. Keep the heat outside, on the grill, next to the Trac-Hoe. (We are also blowing up the back yard.)

We may get more fanciful as the day progresses, but we're not counting on it. Happy Fourth y'all.
 
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#8,681
#8,681
Souce said:
maybe just try reducing it on the stove a little. @Behr, do you think that will work?
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He can definitely reduce it and make it a little thicker, but it will change the flavor. Maybe for the better, you never know.

Cooking BBQ sauce is something most dont think about, whether you add anything or not.

Some of the best BBQ sauce I've ever tasted and I've made and tasted many, was doctored up and cooked Kraft.

This one I'm using today will be a guaranteed hit. I have no question. And it's not arrogance, it's just confidence. It's got it all!
 
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#8,684
#8,684
Souce said:
I actually tried something different this time and took @Behr's lead. I bought some cheap sauce and my plan is to jazz it up a little.
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I'm my opinion you can't start with one you don't like. You don't necessarily have to like it, but you can't dislike it. I dont like Cattlemens or Stubbs and there ain't nothing that I can do to change that.

Sweet Baby Rays is too sweet for my taste but other than that, its okay. Add a little whiskey like Jim Beam or Wild Turkey and a little strong straight heat like cayenne or crushed red pepper, simmer it it for at least 15-20 minutes and it's a whole different ballgame.

When I say "strong straight" heat, I mean just capsicum, it's already got sweetness and the alcohol is going to add more, even those two I mentioned. All I want is heat.

Kraft Hickory Smoke is a great base to start with. It's got a really strong but good smoke flavor so I have to add a little sweet to neutralize it, then add the other flavors I want. That's what I used today. "Smack yo momma good".

Yadda yadda yadda. I'm in the AC chillin.
 
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#8,686
#8,686
Behr said:
Boom! Texas Twinkies. Brisket, Jalapeno, cream cheese and bacon wrapped with BBQ sauce.

51b8f856b2b0410760cf6cf5f55a7050.jpg
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Those are a thing of beauty!

Souce...I sorta know where Behr lives. I figure we can smell the grub from the exit off I-75 and follow our noses. I'll distract him at the front door by re-kindling the importance of never losing 8 games in a season argument while you sneak into the kitchen and steal these and the pig shots!
 
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#8,687
#8,687
I know this is Behr's thread but here is a simple KC style sauce recipe with an option to turn it into a whiskey sauce:

1/2 cup ketchup

1/2 cup water

2 tablespoons molasses

2 tablespoons Worcestershire sauce

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon light brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon hot pepper sauce (such as Tabasco®)

1/4 teaspoon granulated garlic

1/4 teaspoon freshly ground black pepper


For Whiskey Sauce:
1/2 Cup of honey
1/2 Cup of white vinegar
1/2 Cup of whiskey

Combine honey, vinegar, and whiskey in a pan over low/medium heat until you hear a ”frying” sound and alcohol is cooked off. Add BBQ sauce and combine. Let simmer for at least 10 minutes.
 
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#8,688
#8,688
Boca Vol said:
That's exactly what I'm doing. What oven temp do you use?
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Sup Boca, I figured you'd be Early Birding today. Haha.

I'm curious what temp your cooking your ribs. I'm curious to see if altitude has an effect. I'm not very educated in the exact differences and at what altitude it starts making a difference, but I do know it does.

I cook mine at 250.
 
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#8,689
#8,689
Behr said:
Sup Boca, I figured you'd be Early Birding today. Haha.

I'm curious what temp your cooking your ribs. I'm curious to see if altitude has an effect. I'm not very educated in the exact differences and at what altitude it starts making a difference, but I do know it does.

I cook mine at 250.
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It's never too early...to early bird.

I have mine in at 250, as well. Does altitude matter on meat? I know it does when you're baking a cake.

I figure the lower temp allows for some wiggle room. You can always crank the heat up, if needed. I'm in no hurry, though.
 
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#8,691
#8,691
Behr, do you grill them after the oven or just eat them from the oven? I'm going to use the grill to set the glaze...for no other reason other than to do so.
 
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#8,694
#8,694
Boca Vol said:
I know this is Behr's thread but here is a simple KC style sauce recipe with an option to turn it into a whiskey sauce:

1/2 cup ketchup

1/2 cup water

2 tablespoons molasses

2 tablespoons Worcestershire sauce

1 tablespoon white wine vinegar

1 tablespoon Dijon mustard

1 tablespoon light brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon hot pepper sauce (such as Tabasco®)

1/4 teaspoon granulated garlic

1/4 teaspoon freshly ground black pepper

For Whiskey Sauce:
1/2 Cup of honey
1/2 Cup of white vinega
1/2 Cup of whiskey

Combine honey, vinegar, and whiskey in a pan over low/medium heat until you hear a ”frying” sound and alcohol is cooked off. Add BBQ sauce and combine. Let simmer for at least 10 minutes.
Click to expand...

This is a community thread, the only rule this thread has that I enforce is no Macaroni and Cheese recipes. But there are several in here because no one listens to me.

That seems like a good recipe. The thing with BBQ with me is I like different flavors with different items. I don't want the same flavor of sauce on bacon wrapped grilled BBQ pineapple rings as I do on Ribs or Sea Scallops.

And, I don't want to have to start from scratch everytime either. I know it's cheating, but Idgaf. :)
 
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#8,696
#8,696
Boca Vol said:
It's never too early...to early bird.

I have mine in at 250, as well. Does altitude matter on meat? I know it does when you're baking a cake.

I figure the lower temp allows for some wiggle room. You can always crank the heat up, if needed. I'm in no hurry, though.
Click to expand...

Dude, I used to know and I honestly can't remember. It takes longer to boil water so yes, it would effect meat. My question was is he high enough for it to make a difference. Idk.

Anyway, I agree it gives a little room for oversight and you're in no hurry.

Boca Vol said:
Behr, do you grill them after the oven or just eat them from the oven? I'm going to use the grill to set the glaze...for no other reason other than to do so.
Click to expand...

No, I don't grill them after they come out of the oven. No particular reason other than no need to. Obviously that's how I reheat them the next day.

I grill them before I put them in the oven.
 
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