@TheWizard you asked for it
Easy bbq sauce
2 cups ketchup
2 cups vinegar
2 cups dark brown sugar
1/2 cup favorite bourbon (optional)
1 tbs black pepper
1 tbs red pepper flake
1 tbs chili powder
1/2 cup of local honey
1 carrot.
Mix together till sugar is disloved, cook on low for 2 hors stirring often. Let cool remove carrot.
You’re quick dude! I’d much rather see pictures of what you’re doing with it next time you cook something up than try it myself but I can still give it a stab. No hurry at all brotha! You’re the only person I ever heard about starting a smoker fire with a propane torch to eliminate lighter fluid. That’s another level.
What kind of vinegar? White vinegar? Apple cider vinegar? …
The flavor is in that Apple Cider vinegar!
If you left or everything but the vinegar and red pepper flakes you’d have a great bbq sauce:)
Apple
Thats a different recipe. And i agree with you. But that take a 1 gallon glass jar and time
Carolina vinegar sauce
2/3 a gallon apple cider vinegar
1/3 cup red pepper flake
1 cup light brown sugar
1/3 cup mixed black pepper
Two Carolina reapers whole
Mix, boil, store in dark closet
I just got a pellet smoker this past summer & this has become my go-to: hickory smoked dry rub ribs…
3/4 cup brown sugar
1/2 cup paprika
1 tbs black pepper
1 tbs garlic powder
1 tbs cumin
2 teaspoons sea salt
2 teaspoons cayenne
2 teaspoons ground mustard
1 teaspoon celery seed
1 teaspoon oregano
Remove membrane, slather it with mustard & load it up with the rub. Smoke at 225. After the first 90 minutes, mix some rub in a cup with apple cider vinegar & brush it on every 45 minutes. After 6 hours, wrap it in foil & let it cool down for a few. Adding additional rub is optional but sauce is not allowed!
Can’t forget a Texas Pete too
What’s cooking there? I had never heard of a kamado grill before but after a little research it looks like my porch needs one.
No matter how much you scrub it, you’ll always know that chicken was on that grill. That’s something you’re gonna have to live with until you get another one.
my wife grandpa lived near a chicken farm/ processing plant he could never touch poultry again the rest of his life.
big chicken. i just put sauce on, now waiting for skin to crisp up. I dont make my own sauce unfortunately.
Try mixing some Frank’s Buffalo sauce together with some A1, 50/50. Dip it! And don’t feel bad, nobody makes all their own ingredients.
I cook plenty of wings on the smoker. No sauce. I use Sauer’s steak seasoning beforehand & then dip them in buttermilk ranch after they come off. About 45 minutes at 225 then flip them & crank it up to 350 for another 30.
I like to dip mine in bluecheese, but Ive never used buttermilk ranch as a glaze if thats what your doing.
I’d sue…not even a trace of gator in that bottle…
