I did ribs today and didn't like my in-house choices for commercial sauces. So, I thought I'd try something new and got something of a surprise in the bargain.
Recipe:
- 3/4 cup CT
- 1/4 cup Heinz ketchup
- 2 TBSP brown sugar
- 1 1/2 TBSP honey
- 1 tsp each Worcestershire sauce and chipotle powder
- 1/2 tsp each granulated garlic, onion powder and dry mustard
Bring to a boil. That's when the surprise happened.
The 'stuff' instantly thickened up and had a consistency akin to pudding. I don't know what 'kicked in' to make that happen.
So, I added a TBSP of OO and then kept stirring in chicken broth until it came back to a sauce consistency; didn't have any white wine.
In the end it came out good. My wife raved over it. She brushed more of it onto the ribs on her plate. The cats and I liked it too :D
These the same ribs you used the road kill on?
Yep.
CT has flour in it... That's what "popped" when it came to a boil.
So you can make it a thick slather by heating it up?
You could spread this stuff with a knife.
Quote from: ArnieM on January 24, 2010, 04:43:46 PM
You could spread this stuff with a knife.
Not drip off a spoon huh? ;D
Arnie accidentally created the first ever vinegar based roux!
Or pate choux - bake that stuff!
Quote from: FLBentRider on January 25, 2010, 08:39:36 AM
Or pate choux - bake that stuff!
I don't think this stuff would qualify as "light and fluffy" ;D
We just got some CT. We will have to try this, Arnie!!
Mrs
Hey Cuzin I hope you don't mind I polished up the recipe so anyone who wants to copy and paste it to a notepad can. If this offends I will be glad to delete it :
ArnieM's
CT Based Q Sauce
Recipe:
- 3/4 cup Carolina Treet sauce
- 1/4 cup Heinz ketchup
- 2 TBSP Brown sugar
- 1 1/2 TBSP honey
- 1 tsp Worcestershire sauce
- 1 tsp Chipotle powder
- 1/2 tsp Granulated garlic
- 1/2 tsp Onion powder
- 1/2 tsp Dry mustard
- 1 TBSP of Olive Oil(reserve for after cooking)
- Chicken broth or white wine.(for thinning the sauce)
Bring to a boil. The sauce will instantly thickened up to a
consistency of pudding.
Add a TBSP of Olive Oil and then stir in Chicken broth or White wine until it comes
back to a sauce consistency.
No problem Cuz and thanks. I just hope someone likes it ;)
I'll be trying it for sure.
Quote from: ArnieM on January 25, 2010, 08:42:31 AM
Quote from: FLBentRider on January 25, 2010, 08:39:36 AM
Or pate choux - bake that stuff!
I don't think this stuff would qualify as "light and fluffy" ;D
Add a little butter to the recipe above. After thickening take off heat. beat one egg in at a time . Spoon & bake Find a way to inject pulled pork
Quote from: deb415611 on January 26, 2010, 04:38:02 AM
Quote from: ArnieM on January 25, 2010, 08:42:31 AM
Quote from: FLBentRider on January 25, 2010, 08:39:36 AM
Or pate choux - bake that stuff!
I don't think this stuff would qualify as "light and fluffy" ;D
Add a little butter to the recipe above. After thickening take off heat. beat one egg in at a time . Spoon & bake Find a way to inject pulled pork
Or serve on the side - BBQ rolls. - It's how we roll!
I started working on a bbq roll recipe a couple years ago. I wasted a 1/2 bottle of Iceman's sauce :o . I need to work on it again. The rolls didn't rise, I know it was the sauce. Need to find the right ratios and yeast amount. I also think they might need SAF gold yeast.
That whole BBQ pate choux has me intrigued.
Like little cream puffs but filled with bbq sauce.
Maybe try to stick some pulled pork in there.
Can the sauce go in with an injector? Kind of like a cream puff?
Thats what I was thinking. sort of pipe it in. It might need to be thickened as to not absorb into the roll.