Fat Johnnys Piedmont Sauce Ingredient Question

[Mark]

The recipe calls for 12 oz of Sweet Baby Ray's BBQ sauce. I've always used 12 fluid Ounces of the Sweet Baby Rays. I've been perplexed on if it should be 12 ounces by weight. Any one have insight on it? Thanks

 

[Mark]

Fat Johnny's Bastardized Piedmont Sauce​

(an outstanding recipe by professional chef "Chez" John Eddy of Topeka, KS. Somewhat similar to Blues Hog Tennessee Red in some ways)

1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper
1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~n powder

Bring to the boil, then simmer for 10-15 minutes. Let cool, and bottle. Great with Carolina style pulled pork BBQ sands.

Note from Keri - if the recipe comes from Chez John, then you can depend on it! I know of several competitiors that are using this recipe with their pulled pork turn-ins and having great success with it.

Keri C, smokin' on Tulsa Time

 

[Anthony Spitzer]

I would think that since the rest of the recipe is in volume - quart, cup, teaspoon, tablespoon - that the 12 oz. would be in volume not weight. That's my take on it.

 

[timothy]

I've seen other versions of it and it calls for a 12oz bottle of SBR.

 

[Chris Allingham]

Should be fluid ounces.