BaxtersBBQ
Meat Mopper
- Jan 5, 2020
- 171
- 190
did you post up any directions on that stuff? it was amazing!
thank you! I have been craving this stuff for awhile now! thanks to Steve H too! I think the salt may be required as your batch was downright amazing stuff!No sir I did not post anything on the garlic. I got the recipe for the spicy pickling brine from Steve H
Here is what I used:
1 quart cider vinegar
3/4 cup Franks hot sauce
2 t dried minced onions
2 T red pepper flakes
2 T cayenne pepper
1 T white pepper. Or black. I was out of the latter.
2 t franks dried spice
2 t powdered garlic
1 1/2 T sea salt
½ T Trinidad Scorpion sea salt
Mix all ingredients into a saucepan and simmer till well blended. Turn exhaust fan on high!! The aroma is quite strong.
I added the Trinidad Scorpion sea salt. If you want some, just let me know and I'll hook you up.
Robert
I think the salt may be required as your batch was downright amazing stuff!
consider my arm twisted! lol. I'll have to plan a trip out. anything I can offer in exchange?P.S. I also have a pretty good bunch of that pepper spice mix that's been about 15 years in the making. That might add a nice touch and tingle to the sauce. Lemme know if you'd like some of that also.
Robert
2 t franks dried spice
anything I can offer in exchange?
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Had to look twice! That looks awesome man. Points for creativity and nice pics too. Congrats on the ride.
P.S. I also have a pretty good bunch of that pepper spice mix that's been about 15 years in the making. That might add a nice touch and tingle to the sauce. Lemme know if you'd like some of that also.
Robert
Lol. One of my all time favorite's
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A wonderfully creative idea and great execution Zach, Like. I'd have saved the whisky in a glass all for myself, I believe that's a more beneficial use than in a sauce or spray. RAY
That spice blend that Robert put together is bar none some of the best I've had. Nice heat. And awesome flavor.