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Thread: No. 5 Sauce

  1. #341
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    Is Sleepy Eye a person or a place?

    i'm a little south of the Twin Cities. Drop me a note when you know your schedule, if timing permits, I'll stand you to a tasty beverage... possibly a little 'cue.

    Edit: It's a place, a couple of hours west of me. Stop in to the Schell's Brewery in New Ulm, the tour is enjoyable.
    Last edited by JKalchik; 08-06-2018 at 06:37 PM.

  2. #342
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    No.5 Sauce Revisited

    Today's batch was the following single standard batch (1 cup of ketchup...) recipe with the following changes:
    1 1/2 T rub for extra zip
    1/4-1/3 cup fresh yellow pepper chopped large
    5 slices (rings) of fresh jalapeño
    5 pieces of dried apricots
    simmer for 20 minutes

    Finnish:
    juice of one fresh lemon
    2 T good balsamic vinegar

    Note: the peppers and fruit can be removed or blended in, your choice---I removed them.
    The jalapeño provide a very nice bit of fresh heat.
    Peach Kissed Q

  3. #343
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    It's a great recipe for a base to make your own sauce, but I've never changed it that drastically! I usually tweak the sauce with changes to the rub and start from there. My favorite rub to use is Southern Succor from Smoke & Spice but I'll change depending on what flavor I'm shooting for. Increasing rub quantity would be interesting; think I'll do it next time just to see.
    Lew
    Bunch of Webers, Smoke EZ, GMG Daniel Boone, White Thermapen MK4

  4. #344
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    My basics are :

    1 cup catsup
    1/4 cup apple cider vinegar
    3 tbs worcestershire
    1 tsp red pepper flakes
    1 tbs rub
    1/8 cup pineapple juice
    Little basil and parsely and onion powder
    1/3 cup brown sugar

    The acid in juices really accentuates vinegar, needs to cook down for 30 -45 min to get rid of most of vinegar . It wont be nearly as tangy acidic after cools .
    Last edited by MartinB; 04-14-2019 at 05:22 PM.

  5. #345
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    The pineapple addition and red pepper are nice complements to the sauce. Fruit and heat, I like that.
    Peach Kissed Q

  6. #346
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    Quote Originally Posted by Michael Coumerilh View Post
    This is what I've been doing for awhile now:

    2 C ketchup
    1 C cider vinegar
    2/3 C brown sugar (heaping or tightly packed)
    2 T worcestershire sauce
    2 T rub (1/3rd-ish recipe of pork rub)
    1/6 C raspberry-chipotle marinade
    1 t garlic powder
    1 t onion powder
    1 T Sriracha sauce
    Tried this version with my pulled pork/slaw in a pita. No rasp/chip marinade but added 2T of rasp jam. Used BRITU rub.

    Couldn't really taste the rasp BUT oh my, it was exactly what i was looking for (a bit of heat).

    Perfecto Another happy customer.
    So many recipes, so little time
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  7. #347
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    Steve, I smoked for a good friend's son's culinary arts graduation bash this weekend. She asked me about what sauces to make or buy, I rather strongly suggested your No. 5. They ended up dressing it up with a little cumin and toasted sesame oil. VERY good, and I'm pretty sure there's a few people up there who are going to keep making it.

  8. #348
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    Very nice. So glad they liked it.
    Peach Kissed Q

  9. #349
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    Quote Originally Posted by Steve Petrone View Post
    No.5 Sauce Revisited

    Today's batch was the following single standard batch (1 cup of ketchup...) recipe with the following changes:
    1 1/2 T rub for extra zip
    1/4-1/3 cup fresh yellow pepper chopped large
    5 slices (rings) of fresh jalapeño
    5 pieces of dried apricots
    simmer for 20 minutes

    Finnish:
    juice of one fresh lemon
    2 T good balsamic vinegar

    Note: the peppers and fruit can be removed or blended in, your choice---I removed them.
    The jalapeño provide a very nice bit of fresh heat.
    Have to thank you again Steve. I have been making this sauce now about 9 years, man I love it and messing around with the recipe.

    My go to is to add foil drippings, dried cherries, I saw you added rub for extra zip. Instead I added Gochugaru, Korean chili flakes. I will give feedback tomorrow. Have a crew of 16 coming over for the Fourth. Can't wait to try it in the AM!

  10. #350
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    Eric, you are spot on with your No.5.
    Today I'll do a batch of No.5. Like you, I'll add extra rub, a dried pepper or two in place of jalapeño and a fruit. The lemon finish is standard for me & I like the balsamic addition.
    I believe you have perfected this!

    I'll probably make a Lexington sauce as well.
    Peach Kissed Q

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