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ReCurve
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81 - 02-24-2011, 04:14 PM
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I have made this 7 or 8 times now, exactly as written. I swear to god every-time it gets better and better.
 
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Spexx
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82 - 03-21-2011, 08:43 PM
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Bought too much pork, used half of it to make this recipe, turned out great, although I didn't have the forethought (or the JD) to make the sauce (used some Sweet Baby Ray's I happened to have around). Eating it for, like, the 5th time this week. I like it significantly more than my normal recipe (which involves waaaay too much sauce).

Good ****, +rep
 
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gabe
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83 - 09-05-2011, 10:39 PM
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made this for about the tenth time. just as big a hit as ever
 
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amRam
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84 - 01-16-2013, 09:34 PM
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Bump!

Wife bought me a crock pot today and I'm making this **** tomorrow.

Side question: if I make a bunch of that sauce and bottle it, how long could it stay in the fridge? What determines that anyway?
 
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nigafool
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85 - 01-16-2013, 09:58 PM
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indefinitely in a sealed container

generally acidic/sugary things without a lot of fat dont go bad or oxidize very quickly
 
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amRam
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86 - 01-17-2013, 12:09 PM
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I put everything in the crock pot about 2 hours ago and set it to low. Its a 6qt one by hamilton beach (cheapie)

I just checked the temperature of the liquid and its only like 140 after 2 hours, can someone comment? Should I bump it up to high or something?
 
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nigafool
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87 - 01-17-2013, 12:14 PM
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no that's fine it will get warmer. unless you had your meat sitting out on the counter for a long time it probably contributed a decent amount of cold to the pot.

the key is not opening the crock pot the entire time, u actually add a lot of time to the cooking every time you open one of those.
 
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amRam
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88 - 01-17-2013, 12:19 PM
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ok cool I wont touch it again for another 3-4 hours then

the meat was more or less out of the fridge
 
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amRam
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89 - 01-17-2013, 03:43 PM
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Been 5 hours, I flipped the meat about an hour ago. Should I check on it or just leave it for another hour and go to town?

If it doesnt fall apart I assume I gotta let it cook longer? Don't wanna let too much heat out of the cooker..
 
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nigafool
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90 - 01-17-2013, 04:54 PM
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basically when u can pull the bone right out, it's done

if it's boneless you can press on it and you'll see it coming apart at the muscle seams

or just use a meat thermometer. 190 at the center = done
 
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amRam
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91 - 01-17-2013, 06:09 PM
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Just finished inhaling this

I made it almost exactly to recipe except I used coke to cook the meat. For the sauce I used less brown sugar than called for but I still found the end result too sweet... Though the coleslaw I made contributed to that. Also I didn't use the pot reduction in the sauce at the end because it was to sweet on its own.

Overall ****ing awesome, but next time I'm not gonna add any sugar to the sauce and I'll probably add a bit more vinegar.

Win!!
 
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nigafool
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92 - 01-17-2013, 07:36 PM
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i dont make the bbq sauce exactly like that anymore. mine is a little more vinegary, but i also treat it more like a 'base', and thin it out with vinegar/meat jus anytime i use it. a little bit goes a long way.

edit: o yea since i started smoking i dont even add any of it to the meat. i use a pan to catch the drippings in the smoker, deglaze them on the stove with a little water and put most of it back in the meat. then i mix the rest with a little bbq sauce + vinegar and offer it as a topping.
 
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Last edited by nigafool; 01-17-2013 at 07:43 PM.
Paladin-5
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93 - 01-22-2013, 05:17 PM
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Quote:
Originally Posted by amRam View Post
Just finished inhaling this

I made it almost exactly to recipe except I used coke to cook the meat. For the sauce I used less brown sugar than called for but I still found the end result too sweet... Though the coleslaw I made contributed to that. Also I didn't use the pot reduction in the sauce at the end because it was to sweet on its own.

Overall ****ing awesome, but next time I'm not gonna add any sugar to the sauce and I'll probably add a bit more vinegar.

Win!!
instead of two cups of ketchup I use one cup plus one cup of frank's red hot
gives it a nice kick
 
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GiftOfTheGame
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94 - 02-12-2013, 03:31 PM
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I am going to make this today
 
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GiftOfTheGame
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95 - 02-13-2013, 02:44 PM
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Really damn good, but the sauce was definitely too sweet for me, going to tone that way down next time.
 
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nigafool
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96 - 02-13-2013, 05:37 PM
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Quote:
Originally Posted by nigafool View Post
i dont make the bbq sauce exactly like that anymore. mine is a little more vinegary, but i also treat it more like a 'base', and thin it out with vinegar/meat jus anytime i use it. a little bit goes a long way.
 
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malibru
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97 - 02-13-2013, 07:36 PM
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Was just telling someone about this today. I'm going to have to make this again soon.
 
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nigafool
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98 - 02-13-2013, 08:31 PM
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also as a general rule, you should try to never make something the exact same way twice. always change something, otherwise you won't learn anything. that being said, always have a reason for doing it.
 
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TW_Dagger
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99 - 05-22-2013, 11:16 AM
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Making this today with a maple syrup instead of brown sugar bbq sauce
 
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Strube
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100 - 06-05-2013, 05:33 PM
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making the bbq sauce right now. replaced the kecthup/tomato paste with tomato puree and the molasses with honey.
 
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