Recent content by PulledBBQ

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  1. PulledBBQ

    Looking for help from the from scratch sauce masters

    Great looking food! I do one day hope to start doing competition cooking as well, but Life 101 doesn't give me the spare time to do it. Thanks again for the detailed feedback!
  2. PulledBBQ

    Props to Jeff!

    I know I'm just some random newb to the forum here, but I've been smoking meat for many years and have been taught by some incredible pitmasters here in my town. I just want to give huge props to Jeff, in having the absolute best website when it comes to amount of content, smoking with multiple...
  3. PulledBBQ

    Moroccan lamb chops

    Jeff, absolutely beautiful!!! WOW
  4. PulledBBQ

    Looking for help from the from scratch sauce masters

    I'm curious. When you thinned it, did you simmer it for a few minutes, or just stir it in? Is that the Blues Hog Original Flavor?
  5. PulledBBQ

    Looking for help from the from scratch sauce masters

    Thanks for the great insight! Blues Hog makes some of my absolute favorite sauces! I will definitely give those methods a try as well.
  6. PulledBBQ

    Looking for help from the from scratch sauce masters

    Yes, a little bit, but I am constantly stirring it. I have seen where some people have just simmered it for 10 minutes, or even only 5 minutes, and I was wondering that if I did that, it would also be thinner.
  7. PulledBBQ

    Looking for help from the from scratch sauce masters

    I'm in the process of creating multiple BBQ sauces from scratch, and love the combinations that I have come up with so far, but they are all coming out too thick after being refrigerated. I took all of the sauces to a boil and them simmered them for 10 minutes. I don't want to add any more...
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