Arogant Bastard BBQ - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Beer Discussion > Arogant Bastard BBQ

Reply
 
Thread Tools
Old 08-03-2012, 06:25 PM   #1
HAREEBROWNBEEST
Recipes 
 
Oct 2011
Ventura
Posts: 1,053
Liked 80 Times on 68 Posts



Click image for larger version

Name:	image-1471591341.jpg
Views:	162
Size:	33.3 KB
ID:	70620

Got this as a gift for helping a friend do his brakes on his car. Pretty good trade I say, oh and two bottles of some Chimay red and blue label. So I've never tried this BBQ sauce but at least the bottle is cool. First thing I thought of was making some small batches of cider in it.



 
Reply With Quote
Old 08-03-2012, 08:06 PM   #2
unionrdr
Heavyweight homebrewing author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,494
Liked 3619 Times on 3108 Posts


Put that sauce on some ribs with pin oak on top off the coals!


__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote
Old 08-03-2012, 09:35 PM   #3
HAREEBROWNBEEST
Recipes 
 
Oct 2011
Ventura
Posts: 1,053
Liked 80 Times on 68 Posts


Nice! I will this weekend

 
Reply With Quote
Old 08-03-2012, 10:51 PM   #4
evrose
Recipes 
 
Jun 2012
Carlsbad, CA
Posts: 840
Liked 304 Times on 160 Posts


I just bought a bottle of that at Costco yesterday. Can't wait to try it. It was only $4.95... too good a price to pass up on.

 
Reply With Quote
Old 08-03-2012, 11:18 PM   #5
OldWorld
Recipes 
 
Dec 2008
Posts: 394
Liked 15 Times on 12 Posts


Bah...premade sauce is bollocks. Tomatoes are in season now...just puree some tomatoes and fresh ancho peppers...a little molasses and brown sugar...a dash of vinegar and garlic good to go.

If it's 5.00$ for that quantity at costco that is a pretty darn good deal.

Just remember to smoke your ribs indirect heat...Let the smoke do the work on tenderizing that swine and you will be rewarded. 3 hours is enough time...pear wood or pecan wood is good. In CA I like to use Manzanita. Have fun.

 
Reply With Quote
Old 08-03-2012, 11:23 PM   #6
HAREEBROWNBEEST
Recipes 
 
Oct 2011
Ventura
Posts: 1,053
Liked 80 Times on 68 Posts


Thanks man, like I said, it was a gift ha ha. I look forward to smokin some swine.

 
Reply With Quote
Old 08-03-2012, 11:27 PM   #7
OldWorld
Recipes 
 
Dec 2008
Posts: 394
Liked 15 Times on 12 Posts


Another trick...don't salt your meat. Salt draws out moisture. Chances are there is already enough sodium in the premade sauces to do the work. One last tip...don't be a wuss smoke 5LBS at a time or more.

 
Reply With Quote
Old 08-04-2012, 01:12 PM   #8
unionrdr
Heavyweight homebrewing author
HBT_LIFETIMESUPPORTER.png
 
unionrdr's Avatar
Recipes 
 
Feb 2011
Sheffield, Ohio
Posts: 38,494
Liked 3619 Times on 3108 Posts


I use a dry rub on mine with little salt. I've got high blood pressure,so salt is the enemy. I even use an ale mop sauce istead of dry rub sometimes. I've even smoked'em for 4-5 hours. Maple wood is even better when I can get it.


__________________
NEW books on amazon/Kindle! Check it out now...
Home Brewing- https://www.amazon.com/dp/B00PBAP6JO
Distopian Sci-Fi- https://www.amazon.com/dp/B00NTA0L6G
New! John Henry- https://www.amazon.com/dp/B01GBV3UXU

 
Reply With Quote
Reply
Thread Tools



Forum Jump