ThreeDJ16 Posted July 6, 2006 Report Share Posted July 6, 2006 Ok, here are a few recipes. Pretty simple, but pretty good. I usually double them. They are also sweet, so anyone prefering a more tart sauce, simpley cut them 50% with vinegar and they are still pretty good. -=Jasen=- Jasen's Muddied Mustard (this is my Maurice's Piggy Park imitator) 12 TB Brown Sugar 1 TB Black Pepper 2 TB Ground Mustard 5 TB Ketchup 20 TB Mustard 15 TB Cider Vinegar 2 TB Lemon Juice 1 TB Liquid Smoke 1 TB Tabasco Sauce 1/4 Cup Water Combine all ingredients and simmer for 20 minutes. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 6, 2006 Author Report Share Posted July 6, 2006 Next One! Sweet Heat Bar-B-Que Sauce (this is my Sconyer's imitator - mine is thicker as I like it that way). 6 oz. Dark Brown Sugar 20 tbsp. Ketchup 3 tbsp. Mustard 2 tbsp. Pepper 2 tsp. Salt 10 tbsp. Worcestershire Sauce 2 tbsp. Tabasco 10 tbsp. Balsamic Vinegar 3 tbsp. Lemon Juice 1 tbsp. Liquid Smoke 4 tbsp. Water Combine all ingredients and simmer for 20 minutes. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 6, 2006 Author Report Share Posted July 6, 2006 Tomato Based Type Dixie Chick Sauce 1/4 tsp. Red Pepper 1 TB Black Pepper 1 tsp. Salt 1 tsp. Paprika 1 tsp. Ginger 1 tsp. Curry 6 TB Brown Sugar 24 TB Ketchup 10 TB Mustard 5 TB Texas Pete 2 TB Lemon Juice 1 TB Liquid Smoke 5 TB Worchester Sauce 10 TB Vinegar Combine all ingredients and simmer for 20 minutes. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 6, 2006 Author Report Share Posted July 6, 2006 Sandwich spread or seafood dip (really good in tuna salad) Hot Horsey Mustard 1 1/3 cup Sexton Horseradish Sauce 1/2 cup Zatarains Creole mustard 4 tsp. Red Tabasco Sauce 4 tsp. white wine Original recipe: 1 gal horseradish 5 cups Creole mustard 1 cup Tabasco 1 cup white wine Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 6, 2006 Author Report Share Posted July 6, 2006 Basic Rub - Really good on Chicken! Basic Smoke Season 1 lb. Table Salt 1 TB Onion Powder 2 TB Celery Powder 1 TB Garlic Powder 2 TB Paprika 4 TB Black Pepper 4 TB White Pepper 2 TB Dill Salt or Powder 4 TB Sugar 1 TB Nutmeg 1 TB Ginger 1 TB Curry Powder 1 TB Dry Mustard Combine all ingredients thoroughly. This is about enough for two mason jars. Top up any extra space with more salt. Always shake well before using. The longer it sits, the better it will be. Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 6, 2006 Author Report Share Posted July 6, 2006 Nice Butt Rub - hehe (Rox's Rub) Here is a good all around pork rub I use. Some guy here locally made it up, so I stole it - hehe. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Majestik Posted July 6, 2006 Report Share Posted July 6, 2006 Thanks, Drunk J, Regarding the mustard sauce... is that strictly an "after the grill" item? What makes South Carolina style different, aside from the sauce? Quote Link to comment Share on other sites More sharing options...
Majestik Posted July 6, 2006 Report Share Posted July 6, 2006 Oh yeah, and don't forget the Creole Cajun beans recipe. Thx, Mike Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 6, 2006 Author Report Share Posted July 6, 2006 Thanks, Drunk J, Regarding the mustard sauce... is that strictly an "after the grill" item? What makes South Carolina style different, aside from the sauce? I hardly ever put any sauce on my grill (occasionally on chicken). I keep all of my sauces made up in the fridge and they go on the table. It seems to me that Georgia/Carolina area is more pit style cooking than other places. You still see open fire pits being used at the good place. Some of the lesser ones have switched to electic ovens. Hash is also something that most people never hear about except around here too. Some compare it to a Brunswick stew minus most of the vegetables. I think Carolina differs the most on types of sauce than any other state. There is a mustard section, a vinegar section and close to me is tomato. I like them all, but if the meat if cooked right, it should still be able to stand alone (and pit cooking is king for me). I cannot say if Mr. Bessenger (Maurice's Piggy Park) is still around and looking after his business', but he used to run one of the tightest operations around. Very clean, very particular (ole military man) - but I have not been there in years. He used to be friends of the family when I still had family alive in that area. Sconyer's is in my neck of the woods and is one of the best we have (which really is not saying much as I think they have gone way downhill). But I still like their sauce and hash. My favorite place is across the state line and is a little hole in the wall called "Carolina BBQ" and is located very close to were I work. It is tomato based sauce and very good. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 6, 2006 Author Report Share Posted July 6, 2006 Oh yeah, and don't forget the Creole Cajun beans recipe. Thx, Mike I am making a note to commit that one to text. I usually just make it as I go along, but there is a recipe I base it from. I thought I already had it written down, but I didn't. Kinda amazing someone whose memory is crappy like mine can remember recipes - ain't it - hehe. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted July 7, 2006 Report Share Posted July 7, 2006 Please, Please, Please Please... no welcomes or conversations in this unique topic. Thanks AlanZ (Man, does he hate it when someone posts in the Whos-Whos area incorrectly or what) Quote Link to comment Share on other sites More sharing options...
kooky11 Posted July 8, 2006 Report Share Posted July 8, 2006 Re: Please, Please, Please Please... no welcomes or conversations in this unique topic. Thanks AlanZ (Man, does he hate it when someone posts in the Whos-Whos area incorrectly or what) seriously?? no comments in this section?? even by drunk_j, the moderator?? cooking by definition requires comment!!! Quote Link to comment Share on other sites More sharing options...
Majestik Posted July 8, 2006 Report Share Posted July 8, 2006 Hey, I just threw together a batch of that tomatoey Dixie Chick sauce to throw on the chuck roll sandwiches. Suh-WEET! Thx, J. --Mike Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 8, 2006 Author Report Share Posted July 8, 2006 Re: Please, Please, Please Please... no welcomes or conversations in this unique topic. Thanks AlanZ (Man, does he hate it when someone posts in the Whos-Whos area incorrectly or what) seriously?? no comments in this section?? even by drunk_j, the moderator?? cooking by definition requires comment!!! He is just being Curly - ignore him like the rest of us try to do!! -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Curly Posted July 8, 2006 Report Share Posted July 8, 2006 Kooky, That was some humor there...at AllanZ's expense. Comment away Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted July 8, 2006 Author Report Share Posted July 8, 2006 Hey, I just threw together a batch of that tomatoey Dixie Chick sauce to throw on the chuck roll sandwiches. Suh-WEET! Thx, J. --Mike I forgot to mention that they are all sweet. That was why I said something about cutting 1/2 with vinegar if your not into sweet. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
samantha Posted December 15, 2006 Report Share Posted December 15, 2006 This may be the wrong section to post this in, however I have been using a commercial BBQ sauce called Apricot Mango Chipotle on Ribs that is excellent. The following is the website for the manufacturer: http://kozlowskifarms.com/category/31 Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted August 17, 2019 Author Report Share Posted August 17, 2019 Bumping up this old topic since it has some recipes which I used today. And YES, it's an old ass thread.....LOL. Think this was started before I created the recipe section....can't remember now. But old doesn't mean irrelevant. At least I don't think so, especially being old myself. 🤣 2 Quote Link to comment Share on other sites More sharing options...
bananananaba Posted September 16, 2019 Report Share Posted September 16, 2019 Do you like cooking? Then I will tell you one wonderful recipe. sauces You really will like it. 1 Quote Link to comment Share on other sites More sharing options...
