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This weekends smoke and sauce cook

post #1 of 5
Thread Starter 
Howdy from the southland. I am sweatin my butt off! I just wanted to let you guys know whats happening here on the farm.

I just finished a sweet tomato sauce based sauce with peach jelly for seet. It had 1/2 onion, 1/2 bell pepper, 1/2 cerrano pepper, 4 cloves of garlic and... random amounts of... (sorry) tomato sauce, catsup, peach jelly, liquid smoke (a first), franks hot sauce, my rub, a dash of beau monde seasoning (awesome), mustard, malt vinegar and guinness.

This is what I put in my North Carolina sauce ---- Rivets recipe----- 2 cups apple cider vinegar (could be a mistake), guinness, salt, black pepper, crushed red pepper and a dash of mustard.

I trimmed my picanica (yogi bear) like you guys said and rubbed in (I hope you understand this)...the remainder of last years too salty rub with a 1/2 thing of paprika and a wad of brown sugar. It was better.

I shot the picanica up with Dr pepper, pineapple juice, rub....I think thats it.

I'm taking pictures but you know how it is...a little shine and a good fire and I am cooked!

Later ya'll
post #2 of 5
Shine...been a while since I have had any of that!
post #3 of 5
Thread Starter 
The wife came home and I got cut off. I've got a tritip (my first) any suggestions are appreciated. Wings in chili sauce and raspberry jelly, home ground meatballs in bbq sauce... that's it.

I'll let you know how it goes.

I'm cooked. tongue.gif
post #4 of 5
All that sounds really good there sanders. But whatis this I hear about shine.??
post #5 of 5
You boys above the mason dixon line have to keep this shine talk on the down low. Too much attention and it will get you in trouble... PDT_Armataz_01_03.gif

It all sounds good to me though!
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