Very detailed description of the process developed and used by FatBastard09 at SMF as posted here. … Continue reading
Tag Archives: Sauces/Dressings
3/5/2017 – Smoked on the MES a 7.48 lb pork shoulder and BB Ribs for Jeff and Maggie’s Sunday visit after they had eloped just after Christmas. The evening before we rubbed the shoulder with Stubb’s Hot Pork rub. See … Continue reading
Made this in Feb/March 2017 and liked it. Ingredients 1 c. mayonnaise1/2 c. chill sauce Ketchup + 2 count of Siriachi – as we had no chili sauce2 Tbsp. red white wine vinegar – as we had no red1 tsp 1 Tbsp. … Continue reading
3 tablespoons yellow mustard seeds; 2 1/2 tablespoons brown mustard seeds; 1/3 cup dark ale or beer good quality; 1/3 cup apple cider vinegar; 1 tablespoon honey or brown sugar or both if you like it sweet. I blend in … Continue reading
Garlic Aioli ¾ cup mayonnaise 1 teaspoon minced garlic (about 1 garlic clove) 2 pinches of black pepper 1 tablespoon lemon juice or white wine vinegar 1 tablespoon chopped chives (I used Gourmet Herbs slightly dried chives) From http://www.stuckonsweet.com/pulled-pork-sliders-with-garlic-aioli/#_a5y_p=4812901 … Continue reading
Ingredients 2 tablespoons prepared horseradish 1 tablespoon cider vinegar 1 teaspoon dry mustard 3 tablespoons mayonnaise 1/8 teaspoon ground red pepper 1/2 cup nonfat sour cream Directions In a small bowl whisk together horseradish, vinegar, mustard, mayonnaise, ground red … Continue reading
Columbia Gold Barbecue Sauce Recipe All credit for this goes to AmazingRibs.com Makes. A little more than 3 cups. Click here to calculate how much you need and for tips on saucing strategies. Takes. 30 minutes. Keeps. It can keep … Continue reading
Click for his CREOLE SAUCE RECIPE A VARIETY OF USES FOR CREOLE SAUCE Catfish Courtbouillon (COO-B-yawn) Creole Sauce made with Dark Roux and Seafood stock. Simmer the sauce with 4-5 lemon slices, add Catfish cut into 1 1/2 inch pieces. … Continue reading
This is always Tom’s favorite.
By Ina Garten – Very good Ingredients: 3 scallions, white and green parts, chopped 1/2 cup chopped fresh basil leaves, lightly packed 2 tablespoons freshly squeezed lemon juice 11/2 tablespoons Dijon mustard 1 tablespoon good olive oil 2 garlic cloves, … Continue reading