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Buffalo Wings Hot Sauce
This One's For Rusty : Since He Asked !
28 oz.s Hunts Tomato Sauce
4 ozs Hot Sauce ! Any Brand:
2 Stick's Butter
Garlic & Onion Powder To Taste
2 or 3 Chiles Of Your Pick'in==Diced; Seeds In:
Melt Butter;Add Tomato Sauce & Hot Sauce
Also Diced Chiles ; And Garlic & Onion Powder To Taste
Let Simmer 2 Hour's--------------------Doc
28 oz.s Hunts Tomato Sauce
4 ozs Hot Sauce ! Any Brand:
2 Stick's Butter
Garlic & Onion Powder To Taste
2 or 3 Chiles Of Your Pick'in==Diced; Seeds In:
Melt Butter;Add Tomato Sauce & Hot Sauce
Also Diced Chiles ; And Garlic & Onion Powder To Taste
Let Simmer 2 Hour's--------------------Doc
Red Seafood Sauce
Red Seafood Sauce
1/4 cup Tomato puree
1 Tbsp Sugar
1 Tbsp Worcestershire sauce
1 Tbsp Powdered mustard
1 Tbsp White vinegar
1 Tbsp Chopped fresh parsley
1 Tbsp Tabasco sauce or to taste
1/2 tsp Salt
1 x Fresh Jalapeno pepper, chopped fine
1 x Onion, diced
Mix all together, use as a dip, spread, or dressing.
Serving suggestion:
Chill a bowl, shred some iceburg lettuce, and make a nest with it in the bowl, put a hand full of spoon sized cooked seafood in the nest, and put some of the sauce over the top as a dressing. Do not add too much as it is pretty rich in flavor. Not at all too bad with crawdads, shrimp, or crab.
1/4 cup Tomato puree
1 Tbsp Sugar
1 Tbsp Worcestershire sauce
1 Tbsp Powdered mustard
1 Tbsp White vinegar
1 Tbsp Chopped fresh parsley
1 Tbsp Tabasco sauce or to taste
1/2 tsp Salt
1 x Fresh Jalapeno pepper, chopped fine
1 x Onion, diced
Mix all together, use as a dip, spread, or dressing.
Serving suggestion:
Chill a bowl, shred some iceburg lettuce, and make a nest with it in the bowl, put a hand full of spoon sized cooked seafood in the nest, and put some of the sauce over the top as a dressing. Do not add too much as it is pretty rich in flavor. Not at all too bad with crawdads, shrimp, or crab.
Check it out
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Came across this site this morning. Thought some of y'all might enjoy perusing this yourselves.
Came across this site this morning. Thought some of y'all might enjoy perusing this yourselves.
Puttering.
Jack;
How about that, spent over an hour to write a post and when I was proof reading it my PC had a hick up, and I lost the whole danged thing!
Yesterday I cut some pork across the grain, then sliced the resulting chops into finger steaks 1"x1"x the length.
I put a standard BBQ dry rub on the meat, then drizzled some hot sauce on the meat and let it rest to get a good uptake of all the nice flavors.
I gave the meat a light cold smoke, just long enough to begin to yellow the fat on the meat, then I brought the meat inside giving it a good flour dusting, so the egg wash would stick, and the bread crumbs and flour would stick nice and thick.
I ran the meat through my deep fryer just long enought to set a crust on the meat then set the meat on the cool side of my gas burning BBQ to cook indirectly till done.
One of our members has been a bad influance on me, and I think this can go in a good direction, but it is well too soon to tell.
Have you ever sat there thinking how something would be, and if you did a bit of this and that to it, it should turn out pretty good?
I made this Buffalo Wing sauce that Doc published on another group, well it is pretty good stuff, and I have become fairly fond of it. Why should wings be the only thing to put that sauce on? Well it was just about all the will power I had to keep from getting into the meat before I brough it in the house, but lacing the cooked meat with the sauce making sure each piece was covered in the sauce, I managed to get a plate heaping with the meat to the table before getting into the meat.
Jack! This was something different, it had a mild smoke flavor, lots of flavor, and heat! Oh wow it had the heat!
Beautiful Martha Stewart golden brown crust covered in a glistening red sauce, crisp, but tender enough to gum without the need of teeth! It was also moist, not the slightest bit dry.
This dish is not for the meek and mild, and great to devour whilst you are sucking down some sodum pop wit the foam on top what comes in them brown bottles!
Maybe Doc will post his Buffalo Wing sauce here.
I'm getting bad influenced all over the place here now!
Rusty.
How about that, spent over an hour to write a post and when I was proof reading it my PC had a hick up, and I lost the whole danged thing!
Yesterday I cut some pork across the grain, then sliced the resulting chops into finger steaks 1"x1"x the length.
I put a standard BBQ dry rub on the meat, then drizzled some hot sauce on the meat and let it rest to get a good uptake of all the nice flavors.
I gave the meat a light cold smoke, just long enough to begin to yellow the fat on the meat, then I brought the meat inside giving it a good flour dusting, so the egg wash would stick, and the bread crumbs and flour would stick nice and thick.
I ran the meat through my deep fryer just long enought to set a crust on the meat then set the meat on the cool side of my gas burning BBQ to cook indirectly till done.
One of our members has been a bad influance on me, and I think this can go in a good direction, but it is well too soon to tell.
Have you ever sat there thinking how something would be, and if you did a bit of this and that to it, it should turn out pretty good?
I made this Buffalo Wing sauce that Doc published on another group, well it is pretty good stuff, and I have become fairly fond of it. Why should wings be the only thing to put that sauce on? Well it was just about all the will power I had to keep from getting into the meat before I brough it in the house, but lacing the cooked meat with the sauce making sure each piece was covered in the sauce, I managed to get a plate heaping with the meat to the table before getting into the meat.
Jack! This was something different, it had a mild smoke flavor, lots of flavor, and heat! Oh wow it had the heat!
Beautiful Martha Stewart golden brown crust covered in a glistening red sauce, crisp, but tender enough to gum without the need of teeth! It was also moist, not the slightest bit dry.
This dish is not for the meek and mild, and great to devour whilst you are sucking down some sodum pop wit the foam on top what comes in them brown bottles!
Maybe Doc will post his Buffalo Wing sauce here.
I'm getting bad influenced all over the place here now!
Rusty.
HELLO FRIENDS
Just stopped by for a cool one...
Anyone having a tailgage party in another
week or so for the big weekend coming up
get those big grills clean ready to go...
makes my mouth water just thinking about it
Have a good day friends...
IT'S A DREAM MAY 25TH!!!!!!
i got my birthday wish this year!!! may 22nd is practice for the monaco grand prix and i get to watch it before i go to work!!!! may 25th starts with the monaco grand prix with indy following at noon!!!! now that being the case i just gotta cook!!!! peg wanted ribs for indy and will make her killer potato salad to go with it.
so here are my two menus;
7.30 am monaco grand prix----------------
smoked english bangers
smoked whole smelts
1 case foster's best lager
12 noon indy 500---------------------
3 slabs of baby back ribs marinaded 24 hours in rub and bourbon and honey
potato salad
1 case of miller's (good union made beer!!!)
leftovers------------------
well i guess those could be eaten watching a taxi cab race that comes on later.
ah yes man that will be one great weekend!!! i get to use my rusty trusty weber copy bullet smoker,see real race cars (why floyd them things gots no doors or fenders!!!) and relax and toss greyhounds the bones!!!!!!! and since it's monaco the camera guys are always scanning the bayfront for the girls on the boats and not a one of them looks like loretta lynn!!!!!!!!!
yep gonna be a good day!!!!
jack
so here are my two menus;
7.30 am monaco grand prix----------------
smoked english bangers
smoked whole smelts
1 case foster's best lager
12 noon indy 500---------------------
3 slabs of baby back ribs marinaded 24 hours in rub and bourbon and honey
potato salad
1 case of miller's (good union made beer!!!)
leftovers------------------
well i guess those could be eaten watching a taxi cab race that comes on later.
ah yes man that will be one great weekend!!! i get to use my rusty trusty weber copy bullet smoker,see real race cars (why floyd them things gots no doors or fenders!!!) and relax and toss greyhounds the bones!!!!!!! and since it's monaco the camera guys are always scanning the bayfront for the girls on the boats and not a one of them looks like loretta lynn!!!!!!!!!
yep gonna be a good day!!!!
jack
Mothers Day
Thought I would remind you macho men what today is! Anybody out there going to barbecue for the mom's in their family, or even the moms in your neighborhood?
And, for the moms, Happy Mothers Day!!!
And, for the moms, Happy Mothers Day!!!
Ostrich!
Okie Dokie, something new at the market here Ostrich meat! Anybody ever cook this bird? It has a real beef kind of look to it. Doesn't look to be really fatty but it's kinda hard to tell. Anyone wanna venture a guess at a grilling or smoking method!
Cheers; Mass
Cheers; Mass
Ask The Meatman
Just found this site, has good info on cutting up your neighbors cow or the pig (videos) who is eating your cabbage. Also has lots of tips.
view link
view link
