Frank Licata
TVWBB Fan
Was wondering if anyone would be willing to share the vinegar, hickory, and blackberry glaze recipes with me who has bought his book.
Myron mixon BBQ sauce recipes wanted
- Thread starter Frank Licata
- Start date
Linda
TVWBB Fan
Maybe these will help. I found them on the web, so I guess it's OK to share. As with almost everything found online, maybe they're the real thing and maybe they're clones. I have not tried them, but they look good to me.
Myron Mixon's Basic Hickory Sauce
Makes 3 1/2 cups
2 tablespoons onion powder
2 tablespoons garlic powder
2 cups ketchup
2 tablespoons smoked sweet paprika
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
Combine all the ingredients in a blender and pulse until thoroughly combined. Pour into a medium pot, and stir continuously over medium heat until heated through. Do not allow it to boil. Remove and use while hot.
If reserving for a later use, allow the mixture to cool; then pour it into a large bottle or container and store, refrigerated, for up to 1 year.
http://www.epicurious.com/archive/blogs/editor/2011/06/myron-mixons-one-and-only-barbecue-sauce.html
Myron Mixon's Basic Vinegar Sauce
From the kitchen of Myron Mixon
| Servings:Over 8
Cook Time: 1-30 min
This recipe is the perfect sauce to have on hand when you're working with barbeque.
Ingredients
• 2 cups cider vinegar
• 1 cup ketchup
• ?? cup hot sauce
• 2 tablespoons salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon red pepper flakes
• ?? cup sugar
In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil. When the spices are thoroughly dissolved, take the pot off the heat, and funnel the sauce into a bottle. The sauce will keep, refrigerated, for up to 1 year.
This recipe was styled by chef Karen Pickus for "Good Morning America."
http://abcnews.go.com/GMA/recipe?id=13802330
?? 2011 Myron Mixon from Smokin' with Myron Mixon (Ballantine Books)
Might be the Blackberry Glaze you’re looking for
FOR THE SAUCE:
1 cup Jack’s Old South Vinegar Sauce or Basic Vinegar Sauce
2 cups Jack’s Old South Hickory Sauce or Basic Hickory Sauce
1 cup ketchup
1 cup honey
1 cup maple syrup
1 1/4 cups seedless blackberry preserves
8 tablespoons (1 stick) unsalted butter, at room temperature
Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside.
http://insidetailgating.com/blog/2011/05/11/myron-mixon’s-world-famous-chicken-cupcake/
Myron Mixon's Basic Hickory Sauce
Makes 3 1/2 cups
2 tablespoons onion powder
2 tablespoons garlic powder
2 cups ketchup
2 tablespoons smoked sweet paprika
2/3 cup cider vinegar
2 tablespoons Worcestershire sauce
1/4 cup packed dark brown sugar
2 tablespoons honey
2 tablespoons maple syrup
2 tablespoons kosher salt
2 tablespoons freshly ground black pepper
Combine all the ingredients in a blender and pulse until thoroughly combined. Pour into a medium pot, and stir continuously over medium heat until heated through. Do not allow it to boil. Remove and use while hot.
If reserving for a later use, allow the mixture to cool; then pour it into a large bottle or container and store, refrigerated, for up to 1 year.
http://www.epicurious.com/archive/blogs/editor/2011/06/myron-mixons-one-and-only-barbecue-sauce.html
Myron Mixon's Basic Vinegar Sauce
From the kitchen of Myron Mixon
| Servings:Over 8
Cook Time: 1-30 min
This recipe is the perfect sauce to have on hand when you're working with barbeque.
Ingredients
• 2 cups cider vinegar
• 1 cup ketchup
• ?? cup hot sauce
• 2 tablespoons salt
• 2 tablespoons coarsely ground black pepper
• 1 tablespoon red pepper flakes
• ?? cup sugar
In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil. When the spices are thoroughly dissolved, take the pot off the heat, and funnel the sauce into a bottle. The sauce will keep, refrigerated, for up to 1 year.
This recipe was styled by chef Karen Pickus for "Good Morning America."
http://abcnews.go.com/GMA/recipe?id=13802330
?? 2011 Myron Mixon from Smokin' with Myron Mixon (Ballantine Books)
Might be the Blackberry Glaze you’re looking for
FOR THE SAUCE:
1 cup Jack’s Old South Vinegar Sauce or Basic Vinegar Sauce
2 cups Jack’s Old South Hickory Sauce or Basic Hickory Sauce
1 cup ketchup
1 cup honey
1 cup maple syrup
1 1/4 cups seedless blackberry preserves
8 tablespoons (1 stick) unsalted butter, at room temperature
Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside.
http://insidetailgating.com/blog/2011/05/11/myron-mixon’s-world-famous-chicken-cupcake/
Len Dennis
TVWBB Diamond Member
There are some question marks in viewing your post Linda re: quantities. Would you please review and edit in the correct quantities please.
Linda
TVWBB Fan
Hi Len! I noticed that as well, but when I went back and looked at the recipe, the ingredient quantities are indicated with question marks. I don't think that it's Myron Mixon's original recipe as it's noted that the recipe is "styled" by Karen Pickus. So maybe that means add hot sauce and sugar to taste. Hope my guess helps at least a little bit! 
Len Dennis
TVWBB Diamond Member
Hi Len! I noticed that as well, but when I went back and looked at the recipe, the ingredient quantities are indicated with question marks. I don't think that it's Myron Mixon's original recipe as it's noted that the recipe is "styled" by Karen Pickus. So maybe that means add hot sauce and sugar to taste. Hope my guess helps at least a little bit!
the abcnews link is 404==>not found. googling gives the same 404 error.
found it elsewhere:
Ingredients
2 cups cider vinegar
1 cup ketchup
1/2 cup hot sauce
2 tablespoons salt
2 tablespoons coarsely ground black pepper
1 tablespoon red pepper flakes
1/2 cup sugar
http://www.tastebook.com/recipes/2910895-Basic-Vinegar-Sauce
Last edited:
Frank Licata
TVWBB Fan
Thanks guys. Really want to give these recipes a try. I wonder if anyone who has the book can confirm these recipes are accurate.