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Welcome to our newest member, SmokyOkie
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  1. #1
    Join Date
    Jul 2009
    Texas Hill country

    Default Man did I getsauced today

    A few weeks ago I was looking for a sauce recipe that I accidentally deleted for Dreamland BBQ sauce and in my googlephoo this recipe from BBQ4Dummies popped up claiming to to be much better so I saved it. Since I was breaking in Black Meg with a Butt today I figured I would whip up a batch for a test drive. After bottling and licking the potI was impressed, trying it on my samich it's a keeper and pretty close to TN RED.




    Best Method:
    Cut two large or three small tomatoes in half. Coat with olive oil,
    sprinkle with garlic powder, resh ground pepper, and sea salt.

    Prepare your grill with a small amount of good quality charcoal, light
    and let it burn down to a red glow. Add two or three chunks of
    hickory, oak, or mesquite on the coals and place the halved
    tomatoes as far from the fire as possible. Let them smoke until the
    edges become dark and start curling towards the center.

    Remove the tomatoes, place in a food processor or blender, and
    blend to a puree.

    Lazy *** Method:
    14 oz. can of Fire Roasted Tomatos and puree in the Blender

    14 oz. Catsup bottle (1.25cups)
    1 c. water
    1.5 c. white vinegar
    1⁄2 c. molasses
    2‐3 tbl. Worcestershire (6 shakes)
    2 tbl. Pickapeppa Sauce
    2 tbl lemon juice
    1 tbl turbanado sugar
    1 tbl brown sugar
    2 tbl chili powder
    1 tbl paprika
    2 tsp onion power
    1 tsp sea salt
    1 tsp fresh ground pepper
    1⁄2 tsp garlic powder
    1⁄2 tsp celery seed
    1⁄2 tsp lavender
    1.5 tsp liquid smoke

    Bring to almost a boil, then let simmer for one to two hours.
    Be kind to me, it's not my fault I'm a "PORK-A-HOLIC"!!
    MY Blog:Http://
    Chargriller Smokin' Pro/SFB
    Webber 22.5"
    Memorial UDS Big Jim

  2. #2
    Join Date
    Dec 2008
    St. Petersburg, Fl.


    Sounds good. Thanks for posting.

  3. #3
    Join Date
    Jun 2009
    Pattison, TX


    That would have to be good. I love TN Red on pulled pork.
    "Once I thought I was wrong, but I was mistaken."
    Tom, smoker of meats and fine cigars
    UDS, Vicking grill

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