Vipers not so secret secret recipe! Shuuush!

viper125 · July 22, 2012, 05:42:50 PM

Well no doubt some will change it a little to their taste. That's what recipes are for. But always judge on the meat when served. At other stages it does taste different. Glad you enjoyed it. All my friends and family do. But your the first on here. I also posted the ketchup recipe if you'd like to do that. Just makes me feel like more my own sauce in stead of using store bought processed items. Also can change it to your taste instead of someone eases.

smoke em if you got em · July 27, 2012, 11:45:05 PM

I made a batch of the ketchup the other night and I really like it. I need to get me one of those robo stirrers tho cause 20 to 30 minutes of constant stirring wore me out. I also did a taste test on my grand kids and 2 out of 3 picked your sauce over the store bought stuff. Thanks again for posting it.

Mike

Hedlyna · July 28, 2012, 06:38:08 AM

Made some crispy chicken sandwiches with bacon, provolone, French fried onions and topped off with Viper sauce. Delicious. My wife and usually Sweet Baby Rays but she passed it up for your sauce.

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viper125 · July 28, 2012, 09:49:07 AM

Glad to see you all enjoy it as much as my friends and family. I'm thinking of canning the ketchup for everyday use as well. Also the sauce. Just need to look over some info to see if i can do it like pizza sauce we make. Just to be safe. I'd like to keep both on hand and the refrigerator is always full of new stuff, LOL Oh it started out to be a replacement or clone for baby rays sauce. Except every one seems to like this better now. Enjoy!

mez · August 30, 2012, 04:52:33 PM

Just wondering if you canned any of the BBQ sauce yet?Looking for a good recipe for canable BBQ sauce.I'm cooking down 24 lbs of romas from my garden to make ketchup so this recipe would work good if it can be canned.

viper125 · August 30, 2012, 05:01:15 PM

No never have but should be ok. Just can as you would a pasta sauce.

seb bot · September 15, 2012, 12:19:49 PM

Thanks for sharing, hoping to cook some of this up tonight for rib dinner tomorrow!

Not sure if I may reduce the sugar a little or not; Have a feeling I may want a little less sweet, but I usually like to leave a recipe alone the first time I try it, then maybe tweak next time. ( Maybe 1-1/4 cups of sugar instead of 1-1/2???)

I'm thinking this recipe could be cut in half fairly easily? Might do a half batch to try first, should be enough to do ribs for 3 people I would think?

Just got my smoker, so don't really know what I'm doing yet, but sure looking forward to figuring it all out! ;D

Will try to remember to post back on results, thanks!

viper125 · September 16, 2012, 11:29:54 AM

Makes quite a bit and keeps well. If you hide it. LOL!

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seb bot · September 16, 2012, 10:24:38 PM

Sauce was great, thanks again for sharing!

Ended up making a half batch, with a little less sugar, will probably make a full batch next time!
( I am thinking it should keep quite a while, like a month or three??? Most perishable thing in it is either the ketchup or apple juice, though I did mine with cider!)

Also considering splitting future batch partway through cooking and then making some of it "extra spicy"
I used the lower measure of the hot sauce plus a tiny bit more, ant the heat level was pretty good though; Personally, I like a little hotter, but my Dad thought it was perfect!

mmmmh mmmmhhh, ribby goodness!

viper125 · September 17, 2012, 07:51:09 AM

Well I have kept it by accident on the pantry shelf over 6 months and it was fine. It don't need refrigeration at all. I make double batches just so I can keep some. As my wife uses it for lots of things. The sugar level is in all reality where I found the most people enjoyed it. As for the heat people need to make there own judgement for their taste. One thing on the heat that i have learned. It will always be stronger when hot. So I take a sample and set in refrigerator before tasting. Also the vinegar makes it taste stronger hot too! And whentasting to find out use a piece of bread or something along those lines. As its always hotter alone. Hope you enjoy.

zueth · November 19, 2012, 01:31:50 PM

What is black butcher pepper?

viper125 · November 19, 2012, 04:03:14 PM

Not sure how to describe it really. Its a chunky sort of black pepper.You'll find it on a lot of meats. Kinda crunchy with a small burst of pepper when you eat it. Very good i use it a lot. Great on bacon or ham.