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Results 1 to 8 of 8
  1. #1
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default As Requested, Maple Q sauce

    This is a sauce that got me a ribbon at the local county fair here this year.



    Its slightly tangy, slightly sweet, and not very thick. It can be used as a sauce or for a mop. I prefer it on beef, but you can put it on anything you want. Feel free to adjust the pepper to suit your tastes.

    6 cups Apple cider vinegar
    44 ozs tomato sauce
    3 cups Catsup
    1 cup Real Maple syrup
    1/2 cup salt
    1/4 cup granulated garlic
    1/4 cup granulated onion
    1/2 cup worchestershire
    3 cups brown sugar
    3/4 cup dark molasess
    1/4 cup liquid smoke
    1 tbsp celery seed
    1 tbsp crushed red pepper

    Combine all ingredients in a non reactive sauce pan or kettle. Bring to a boil stirring frequently. Boil for 25 minutes. If canning, place in sterile jars and process 20 minutes in a water bath canner. Otherwise, cool and refrigerate. Makes about 6 pints. Enjoy.
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  2. #2
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I will make a batch and try it.....or, you could just send me a jar.

  3. #3
    Join Date
    Oct 2008
    Location
    Ruskin, FL
    Posts
    6,290

    Default

    Sounds really good, Chef! I'm going to try this next time I make some sauce.
    ~Brian~
    BBQ Jones comp team
    KCBS Member
    KCBS CBJ

  4. #4
    Join Date
    Sep 2008
    Location
    San Jose, California, United States
    Posts
    5,356

    Default

    Thanks for sharing chef.
    Paul

    CBBQA
    18.5 Weber Smokey Joe Platinum
    22.5 Weber One Touch
    Ugly Drum

  5. #5
    Join Date
    Oct 2009
    Location
    St Catharines, Ontario, Canada
    Posts
    730

    Default

    Very nice of you to share. Kudos
    KCBS CBJ
    ZEEK




  6. #6
    Join Date
    Sep 2008
    Location
    Central MN
    Posts
    1,603

    Default

    Quote Originally Posted by SmokyOkie View Post
    I will make a batch and try it.....or, you could just send me a jar.
    Well, I would like to send you some, but that is the last jar until I decide to make more, and I opened it Friday. I don't know how well it would ship this time of year, as I had a few cans of beer blow up on my back porch last night it got so cold. I'd be up for a swap of some sort this spring though!
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

  7. #7
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    Saved the recipe. Thanks for sharing.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by chef schwantz View Post
    Well, I would like to send you some, but that is the last jar until I decide to make more, and I opened it Friday. I don't know how well it would ship this time of year, as I had a few cans of beer blow up on my back porch last night it got so cold. I'd be up for a swap of some sort this spring though!

    I bet it wasn;t Coors light. I accidentally leave them in my freezer all the time (-10) and they never blow up. the bottom just gets rounded out.

    Just kidding about sending me a jar. I can and will make some.

    I have enough different sauces tha I will make a fractional batch, but I will make some.

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