On 5/3/2015 2:52 AM, Thomas Prufer wrote:
> On Fri, 01 May 2015 16:06:01 -0600, "W. Lohman" > wrote:
>
>> Not that sweet tomato paste sickly sweet KC glop - this is real Carolina
>> style BBQ souce, something to be used sparingly as a savory compliment
>> to proper dry rubbed ribs!
>>
>>
>>
>> http://southern.food.com/recipe/big-...e-sauce-120492
>>
>> 1 cup prepared yellow mustard
>> 1?2 cup sugar
>> 1?4 cup light brown sugar
>> 3?4 cup cider vinegar
>> 1?4 cup water
>> 2 tablespoons chili powder
>> 1 -2 teaspoon black pepper
>> 1?4 teaspoon cayenne
>> 1?2 teaspoon soy sauce
>> 2 tablespoons butter (a healthier choice use 2 tablespoons canola oil)
>> 1 tablespoon liquid smoke (hickory flavoring)
>>
>> Mix all except soy, butter and smoke. Simmer 30 minutes. Stir in
>> remaining ingredients and simmer for 10 more minutes. Vinegar taste may
>> be very strong until completely cooled. Refrigerating overnight is best
>> and allows flavors to blend.
>> Add a few drops of Louisiana Hot Sauce at the end if additional heat is
>> desired.
>
> Ok, I tried it. My guests liked it.

Awesome!

> Some notes:
>
> First, I'd hate to try "sweet tomato paste sickly sweet KC glop" because this
> already has *plenty* of sugar. I think it's too sweet, way too sweet -- but
> that's easy to fix. And the sugary sauce tended to stick to the bottom of the
> pot when cooking. Oh, and I left out the liquid smoke.

Others felt it was overkill too.


> Second -- what's the "chili powder"? A lot of recipes call for this, and
> sometimes it means "the dried, pulverized fruit of one or more varieties of
> chili pepper", and sometimes it means "mostly cumin and some other spices but no
> heat".

I use any good quality chili powder from the Mexican spices section of
my grocery store.

My preferences there change, sometimes it's guajillo, other times just
basic red.

> And there I was, with a little time to spare, and tossed together this sauce. I
> had just added a first heaping tablespoonful of red chili flakes, which looked
> like plenty for the amount of sauce. I read on, and thought, "oh, rats, that
> meant the cumin stuff" because there is this 1/4 teaspoon cayenne further down,
> and "cayenne" pretty much describes what I'd just added.

It's cool to play around and see how it works.

I have added a small can of pineapple juice to this before and found it
rounds the flavor out nicely.

> But it was OK, because here, a few drops of Louisiana in over a cupful of sauce
> doesn't add any heat...
>
>
> Thomas Prufer
>
Good deal, glad you liked it.

I've got another souce recipe that uses some coffee I think I'll post up.