Garrett Stevens
New member
Hello, I have lurked here for quite some time and may have had a post or two before the change over to groupee, I had some issues getting Groupee to let me in, but it appears they are all resolved.
Anyway....
I have always stuck with the "Renowned Mr. Brown" from the cooking topics section when I make pork butt, sometimes spicing it up with a blend of dried chiles. This time I decided I wanted to try something different.
Here is what I came up with, The notes in parenthesis are how I adjusted the recipe when I actually made it.
Influences:
•Dr. Pepper Rub: http://tvwbb.infopop.cc/eve/fo...0069052/m/5550069905
•4 Pepper Rub: http://tvwbb.infopop.cc/eve/fo...0069052/m/1880009793
•AB’s Chile Powder: http://www.foodnetwork.com/rec...er-recipe/index.html
Recipe:
1/2 Cup Splenda
1/2 Cup Ground Dried Peppers stemmed, seeded and sliced
•6-8 Ancho Peppers
•3 Guajillo Peppers
•2 Chipotle Peppers
•2 Habanero Peppers
1/4 Cup Black Pepper (a little less)
1/4 Cup Granulated Garlic
1/4 Cup Granulated Onion (not yet, ran out)
1/4 Cup Ground Dried Porcini Mushrooms (Did not measure, just used 1 package from Schnucks Grocery Store)
3 tbsp Whole Fennel
3 tbsp Whole Cumin (did not have whole, used 1 tbsp ground)
2 tbsp Whole Celery Seed
1 tbsp Whole Coriander (did not have whole, used 1/2 tbsp ground)
I followed the suggestion from AB’s chili powder recipe and put the sliced dried peppers + fennel in a pan and roasted for a few minutes. This step was a BAD idea, everyone in the house was hacking and coughing, including my 7 month old daughter. My wife was NOT pleased
So this is where I sit now. Rub made, waiting on granulated garlic to finish. I plan on doing the cook Thursday to bring in for a pot luck at work Friday.
Is there anything I put in that I shouldn't have or anything I should add before using the finished product (besides the onion...)?
Here is what I am planning for the BBQ sauce:
BBQ Sauce:
Influences:
•Bourbon Street Buffalo Wings: http://www.foodnetwork.com/rec...gs-recipe/index.html
1 Stick Butter
1 Cup Chopped Onion
1/2 Cup Chopped Shallot
1/4 Cup Chopped Garlic
1/2 Cup Bourbon
2 6 oz Cans Tomato Paste
1/4 Cup Vinegar
1/4 Cup Sriracha Sauce
1/2 Cup Honey
1/2 Cup BBQ Rub (I will use the one above)
In a large nonstick sauté pan, melt butter and use to sweat onion, shallot and garlic. Once the onions become translucent, transfer to a medium sauce pan and add all other ingredients. Simmer until desired consistency, if too thick add splenda sweetened diet cola to thin out (Diet Rite, Jones Sugar Free Cola, etc)
Any comments or suggestions would be appreciated.
Anyway....
I have always stuck with the "Renowned Mr. Brown" from the cooking topics section when I make pork butt, sometimes spicing it up with a blend of dried chiles. This time I decided I wanted to try something different.
Here is what I came up with, The notes in parenthesis are how I adjusted the recipe when I actually made it.
Influences:
•Dr. Pepper Rub: http://tvwbb.infopop.cc/eve/fo...0069052/m/5550069905
•4 Pepper Rub: http://tvwbb.infopop.cc/eve/fo...0069052/m/1880009793
•AB’s Chile Powder: http://www.foodnetwork.com/rec...er-recipe/index.html
Recipe:
1/2 Cup Splenda
1/2 Cup Ground Dried Peppers stemmed, seeded and sliced
•6-8 Ancho Peppers
•3 Guajillo Peppers
•2 Chipotle Peppers
•2 Habanero Peppers
1/4 Cup Black Pepper (a little less)
1/4 Cup Granulated Garlic
1/4 Cup Granulated Onion (not yet, ran out)
1/4 Cup Ground Dried Porcini Mushrooms (Did not measure, just used 1 package from Schnucks Grocery Store)
3 tbsp Whole Fennel
3 tbsp Whole Cumin (did not have whole, used 1 tbsp ground)
2 tbsp Whole Celery Seed
1 tbsp Whole Coriander (did not have whole, used 1/2 tbsp ground)
I followed the suggestion from AB’s chili powder recipe and put the sliced dried peppers + fennel in a pan and roasted for a few minutes. This step was a BAD idea, everyone in the house was hacking and coughing, including my 7 month old daughter. My wife was NOT pleased
So this is where I sit now. Rub made, waiting on granulated garlic to finish. I plan on doing the cook Thursday to bring in for a pot luck at work Friday.
Is there anything I put in that I shouldn't have or anything I should add before using the finished product (besides the onion...)?
Here is what I am planning for the BBQ sauce:
BBQ Sauce:
Influences:
•Bourbon Street Buffalo Wings: http://www.foodnetwork.com/rec...gs-recipe/index.html
1 Stick Butter
1 Cup Chopped Onion
1/2 Cup Chopped Shallot
1/4 Cup Chopped Garlic
1/2 Cup Bourbon
2 6 oz Cans Tomato Paste
1/4 Cup Vinegar
1/4 Cup Sriracha Sauce
1/2 Cup Honey
1/2 Cup BBQ Rub (I will use the one above)
In a large nonstick sauté pan, melt butter and use to sweat onion, shallot and garlic. Once the onions become translucent, transfer to a medium sauce pan and add all other ingredients. Simmer until desired consistency, if too thick add splenda sweetened diet cola to thin out (Diet Rite, Jones Sugar Free Cola, etc)
Any comments or suggestions would be appreciated.