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Welcome to our newest member, SmokyOkie
Results 1 to 6 of 6
  1. #1
    SmokyOkie Guest

    Default Shiz-Nit's Sweet and Tangy sauce

    Shiz posted some chix pix a few days ago and I though the sauce looked especially nice. I PMed him and asked him if he had any xtra that he wanted to share.

    The true philanthropist that he is, he sent me a jar.

    Here are a couple pix:





    I think it is really good. He shared that he wanted to improve it. I told him that the only way to do that was to decide exactly what your target is and then move toward it. Perhaps he can share here some of the things he would like to do to modify the recipe and as a community we can help him achieve his objective flavor and texture profile.

    Let's see what happens.

    All that said, could you want a prettier sauce?

  2. #2
    Join Date
    Aug 2009
    Location
    San Diego CA
    Posts
    5,003

    Default

    It looks like a really good soup. Put some in a bowl warm it up and dip some bread in it and I would be happy.
    Weber 26.75 OTG,Weber 22.5 Blue Performer, Weber 22.5 OTG with Weber Rotisserie, UDS, 18.5 " WSM,Weber Jumbo Joe

    John

  3. #3
    Join Date
    Jan 2010
    Location
    Kentucky
    Posts
    1,530

    Default

    SmokyOkie glad to hear you liked the sauce.
    But as I said before I think it could be just a tad bit better. I have been wanting to try different types of apples and also different types of bourbons. I think bourbon with a more vanilla flavor after reduced maybe good for the sauce.
    I like the shine of the sauce but I would like to see it a little thicker and have more tanginess to it without losing the appearance, sweetness and the heat.
    Proud member of a drinking club
    with a BBQ problem


    Large Egg
    Mini Egg
    Backwoods Competitor
    22.5 WSM
    Horizontal Smoker
    Gasser

  4. #4
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,737

    Default

    OK Shiz, shoot me a sample jar and I'll see what I can do.
    I'd trade off some home made cooked over an open fire in a 30 gallon copper kettle about 20 hours apple butter, best there is.
    Hmmmmmmmmm...... add some apple butter????? Just wondering.....
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  5. #5
    Join Date
    Jan 2010
    Location
    Kentucky
    Posts
    1,530

    Default

    Quote Originally Posted by peculiarmike View Post
    OK Shiz, shoot me a sample jar and I'll see what I can do.
    I'd trade off some home made cooked over an open fire in a 30 gallon copper kettle about 20 hours apple butter, best there is.
    Hmmmmmmmmm...... add some apple butter????? Just wondering.....
    Sounds interesting, Iíll send you a PM.
    Proud member of a drinking club
    with a BBQ problem


    Large Egg
    Mini Egg
    Backwoods Competitor
    22.5 WSM
    Horizontal Smoker
    Gasser

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

    Default

    Looks good, any hints as to whats in it besides some Kentucky nip?
    22 inch weber
    20 cubic foot homebuilt smoker
    turkey fryer
    coleman stove
    If it burns, I can cook with it.

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