Danny asked me to update the BBQ sauce recipe as he liked the batch I sent to the pig roast.
Here's the basic recipe:
1 40 oz. bottle of Heinz ketchup
1 & 1/2 cups of brown sugar (if you like it really sweet use 2 cups )
1/2 cup Worcestershire sauce
1/2 cup of soy sauce
1/2 cup of sweet pickle juice (sweet pickle relish works well too)
1/2 cup of the vinegar of your choice
1 fat tablespoon minced garlic
1/4 finely chopped onion
1 or 2 finely chopped jalapeno peppers
1 tablespoon chili powder
1 tablespoon of the mustard of your choice
For this batch I used 2 cups brown sugar, sweet pickle relish, apple cider vinegar, 4 chopped garlic cloves, I used a Vidalia for the onion, 4 jalapeno peppers because my jalapeno's were kind of mild this year 2 tablespoons of regular yellow mustard and a shot of dark rum. I put a couple of shakes of McCormick's Siracha seasoning in it. This is something new from them and adds a little more heat and great flavor.
;D
Jon
Simmered for 20 minutes and water bath canned for 20 minutes.
I found it to be most excellent. Now, I need to go to the store to get some sweet pickle relish and jalapenos. My jalapenos in the garden did not do well this year.
I did not know it was yours Jon, but I enjoyed my bait of it. food6
That sounds great, have to try a batch. Thanks for sharing. :)
It's DELISH! ;)
Quote from: Magicman on August 06, 2015, 09:05:46 PM
I did not know it was yours Jon, but I enjoyed my bait of it. food6
I had an uncle who was from Georgia who used to say bait
in his deep southern accent he would say " I coulda ate a bait of that"
Fond memories.
Sounds like good English to me. ;D
That sauce is BBQ bait.
Quote from: WDH on August 07, 2015, 08:15:06 PM
That sauce is BBQ bait.
That sauce is Goat Bait.....I went right to it.....twice. ;D
By the way, I want you all (y'all) to know that this recipe is not mine. I am just helping it along.
Back in 2010 I mentioned on the forum that I was trying to recreate my mother's BBQ sauce recipe. Mom was a great southern cook. She made me the man I am today, and not just in size. She passed in 2001 and I miss her every day. While I did document some of her recipes I somehow missed that one. I got some good advice from here on the forum about a couple of ways of making it but it just wasn't quite what I was looking for. Then, at the pig roast that year I happened to be sitting next to a soft spoken southern gentleman and he told me about his BBQ sauce recipe. While he was telling it to me it hit me. This was what I have been looking for. And that was the birth, or maybe just the continuation of what I am so happy to call Danjonit's Amazing Sawmill BBQ sauce. It'll cure what ails ya!
Thank You Danny, I love you man.
Jon
Hey, we are partners in BBQ sauce crime. It will be cool when you are serving it on your food truck. What are you going to name the Food Truck?
Reminds me, I need to smoke some ribs, and some boston butt, and some more ribs, and some pork loin, and some more ribs, and another boston butt, whew. I am going to need a whack of Danjonit's Amazing Sawmill BBQ Sauce ICWAY.
Just glad you put it on, had it saved but lost it, so this time it's going in the hard back in the cupboard,, thanks again!
Quote from: WDH on August 08, 2015, 04:23:48 PM
Reminds me, I need to smoke some ribs, and some boston butt, and some more ribs, and some pork loin, and some more ribs, and another boston butt, whew.
Is there a project going on this weekend I ain't heard about? say_what
Still having visions of pig from last week. That was one fine pig.
Quote from: WDH on August 08, 2015, 08:45:44 PM
Still having visions of pig from last week. That was one fine pig.
True story....my wife served Pork tonight. My Dad came over and she said, How do y'all like it?
I said its good but not as tender as Jeff's. :D :D :D :D :D :D
Wrong answer. running-doggy
Sometimes it is better to not say everything that comes to your mind. At least, that is what my Mama always told me.
Quote from: WDH on August 08, 2015, 09:12:57 PM
Sometimes it is better to not say everything that comes to your mind. At least, that is what my Mama always told me.
You're right.....I can assure you I don't have a winning ticket tonight. >:(
Sounds like Poston's filter isn't working :D
Don't worry Poston, open mouth insert foot seems to be my motto too ;D.
while I won't be able to make it to the pig roast this year, I'm happy to tell you that a half gallon of the good stuff is winging it's way north.
I hope you all enjoy.
Jon
Yes, there will be Danjonits at the pigroast this year.
(https://forestryforum.com/gallery/albums/userpics/10233/IMG_20180715_134255.jpg?easyrotate_cache=1531682784)
And the final product.
(https://forestryforum.com/gallery/albums/userpics/10233/IMG_20180715_151516.jpg?easyrotate_cache=1531682888)
Kewl!
Good stuff!
I'm just finishing up a pretty good batch of Danjonits and will be sending a half gallon up to the pig roast. I'm sorry I won't be able to deliver it personally but you know I'll be with youall in spirit.
A tradition.
Oh Boy! 8) smiley_bounce
Sounds awesome Jon, I'll have to give that sauce a go. I may swap the Jalapenos for African Birds Eye chilis? Little red innocent looking chilis, on the hot side but sure do have a wonderful flavor.
Pete
Yeah, birds eyes are nice. Just picked the last of mine. They aren't very big, but they pack a bit of heat, and the plant will grow 100s of them.
(https://forestryforum.com/gallery/albums/userpics/10460/20190810_172932.jpg?easyrotate_cache=1565415396)
If you want to warm up a sauce, just add one or 2 ghost chilli to the mix. It's easy to overdo them and end up with some sort of dragons breath, but if you just use a couple, it's just a nice kick. ;D
That's what I'm talkin about! ;D I'm thinking a couple would give a little pizazz? My wife and I went to our local farmers market a few weeks ago and there was a preacher there selling Jams seasoned with 7 Pot primo peppers. We bought black raspberry and it is one of the best Jams Iv'e had. He doesn't use much, just enough to give a slight amount of heat, a marriage made in heaven. I had never heard of these peppers before so I struck up a conversation with him, he said they come from Tibetan and got their name because one pepper can season 7 pots of stew! Wow!! Couple of links if I'm allowed?
https://www.chilipeppermadness.com/chili-pepper-types/7-pot-primo/ (https://www.chilipeppermadness.com/chili-pepper-types/7-pot-primo/) One more, not a link but I couldn't resist:
What is a 7 Pot Pepper?
It is related to the Trinidad Scorpion Pepper and has rough, pimpled skin, but is more plump, with a ribbed texture and a more fruity flavor. Its name refers to the saying that it is hot enough to spice 7 pots of stew. In Trinidad, it is used in military grade tear gas and marine paint, which prevents barnacles :D
We grew a lot of 7 pot peppers while we lived in Hawaii for 10 years, along with a barrage of other peppers and of course tropical fruits in our yard. I loved the 7 pot the best, a lot of kick and fantastic flavor. Used to make 'stupid wings' (hot wings with homemade hot sauce using the 7 pot) we called them stupid wings cause you was stupid for eating more then one, but like chips, you just couldn't help yourself... :o
Been sent some Chocolate 7 pot seeds to try for this season.
Sounds just the thing for "Danger Sauce", which is our equivalent of "Stupid Wing" :D.
Quote from: Ianab on August 13, 2019, 10:01:50 PM
Been sent some Chocolate 7 pot seeds to try for this season.
Would this plant be legal in the states? :D
Never had the Chocolate 7 pot peppers before, sounds interesting enough to warrant looking into getting some of those seeds for this upcoming season, even if the plant wasn't legal in the States, will just have to plant them at the back of the garden behind some lattice :D