recipe: looking for Bay Area Stickneys bbq sauce recipe
garycook
18 years ago
Featured Answer
Sort by:Oldest
Comments (16)
User
18 years agocathyid
18 years agoRelated Discussions
Can you recommend a well-seasoned pasta sauce canning recipe?
Comments (23)Bulk foods has the tomato powder in many amounts, as well as the calcium chloride, citric, dried soup greens, and so many old timey candies, granolas, dried fruits.. etc... I love their sugarless turtles, caramel, pecans, and chocolate. All kinds of stuff there, and the tomato power is free flowing. I keep it in the fridge, as it can darken a bit if left out a long time. Also get a lot of other stuff like starch, powdered eggs and whites and all sorts of goodies. Where else are youb going to find Japanese style peanuts. These are coated with a sslightly sweet/salty soy, and are hard to stop eating. Remember Mary Janes and maple nuts, Kits, rock candy, 2 1/4 inch jaw breakers! You wil go nuts! (pardon the pun) Your right Zabby.. For dried garlic and onion in tomato sauces I tried a dried, sliced, roasted garlic from somewhere, but it was unpleasant tasting . I use the dried minced and granulated stuff , even sweet pepper flakes and because its dry it soaks up the tomato liquids as well as absorbing the necessary acid. Has never failed me yet.. Garlic, is perfectly safe to can by itself is its pickled in a vinegar salt brine. Like eating peanuts, you just can stop ourself., I used to make quart jars for a friend who would go through a jar in a couple of weeks, and used it in almost everything. Placs like Costco and BJ's used to carry the granulated onions and garlic and smome minced. But both seem to now only offer powders (which clump!) and chopped. Here's my favorite source for these now. Used to also get stuff from the Ingredient Store for many years, but the original owner has recently passed away, just 2 weeks after we had a nice converastion about his efforts in the food industry for 50 years. His kids are running the business for now, but are just too busy to effectivly run it with as many selections of items. Its still the ONLY place I can find the modified food starch called FREEZER FLOW, which is even more stable once cooked and frozen and refrozen if needed. Freezer Flow's nicest property is it will still hold up better to high acid foods and freezing that tend to break down a little in Clear Gel. The same people make FAB marinades, for beef, pork and poultry. These mixes are added to water and injected or marinated. Some of the secret recipes of BBQ people use it. Then there is the '11 herbs and spices', which is about as close to KFC as you can get. Unless the Prudhomme stuff is cheap at a local Christmass tree shop, I just use what I like. Big jars of italian seasoning, dried peppers and onion, basil, garlic, rosemary, thyme, oregano, savory and a few others. Goes well with almost any italian things, inlcuding adding to bread dough, and pizza doughs. Nothing like crusty bread for dipping in an olive oil and balsamic vinegar with herbs added.. Don't get me started!! Here is a link that might be useful: Bulk foods...See MoreLooking for sauce recipe...
Comments (9)This recipe has been posted here before. It has the ingredients you mention and is suitable for boiling water bath. Multi-Use Tomato Sauce Categories: Canning & Preserving Dressings, Marinades, Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 plum tomatoes -- (about 2 1/2 lbs./1 kg) 10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg) 4 large garlic cloves -- minced 2 large stalks celery -- chopped 2 medium carrots -- chopped 1 large onion -- chopped 1 large zucchini -- chopped 1 large sweet green pepper -- chopped 1/2 cup sun-dried tomatoes -- (125 mL) 2/3 cup dry red wine -- (150 mL) 1/2 cup red wine vinegar (5% strength or more) -- (125 mL) 2 bay leaves 1 tablespoon pickling salt -- (15 mL) 2 teaspoons dried oregano -- (10 mL) 2 teaspoons dried basil -- (10 mL) 1 teaspoon granulated sugar -- (5 mL) (optional) 1/4 teaspoon ground cinnamon -- (2 mL) (optional) 1/4 teaspoon ground pepper -- (2 mL) 1/4 cup chopped fresh parsley -- (50 mL) Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally. Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars. Description: from Ellie Topp's "Complete Book of Small-Batch Preserving" Yield: "12 cups"...See MoreFirst Scotch Bonnets, what sauce recipes can I make?
Comments (20)I like to go by a tested recipe first to get a baseline reference. After that, I'll tweak it or radically change it to suit my taste. Oooo Smokemaster, yes, Jerk! If anyone's game, I've found this recipe comes as close to authentic Jamaican Jerk than any other I've tried. I always end up doing two versions; one with two Scotch Bonnets for the GF and one with 12 for me ;-) The recipe is from a... wait for it... Weight Watchers recipe book. Here's a copy of the original recipe. I use it without any changes, it's perfect as is IMHO. Works for pork or chicken. Jamaican Jerk Pork Tenderloin This fiery barbecue was invented by the Maroons, or runaway slaves, as a means of preserving meats without refrigeration. The more Scotch bonnet peppers you use, the more authentic the flavor. Use one pepper for a mildly spicy dish and four for a very spicy dish. (To approximate the heat of the authentic jerk marinade, you would have to use 12 Scotch bonnet peppers.) Here, we butterfly the pork to increase the surface area for the marinade to penetrate. This recipe will also work with pork loin and chicken breasts, wings and thighs. 2 cups coarsely chopped green onions 1/2 cup coarsely chopped onion 2 tablespoons white vinegar 1 tablespoon soy sauce 1 tablespoon vegetable oil 2 teaspoons kosher salt 2 teaspoons fresh thyme leaves 2 teaspoons brown sugar 1 teaspoon ground allspice 2 teaspoons chopped peeled fresh ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon black pepper 1/8 teaspoon ground cinnamon 2 garlic cloves, minced 1 - 12 Scotch Bonnet or Habanero peppers, seeded and chopped 1 (1 1/2 pound) pork tenderloin, trimmed Cooking spray 1. Place first 15 ingredients in a blender or food processor; process until smooth. Pour into a large zip-top plastic bag. 2. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. 3. Add pork to marinade in bag; seal bag, and marinate in refrigerator 3 to 24 hours. Remove pork from bag; discard marinade. 4. Prepare grill. 5. Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160F (slightly pink). Yield: 4 servings (serving size: 3 ounces pork)....See MoreMango Habanero Sauce Recipe
Comments (20)try it out, let me know what you think. this is one of the recipes where a lil bit of xanthan gum goes a long way to give it an even consistency. (another suggested amazon purchase) and in terms of jars, I've said this before, but you really oughta look around your local area for a glass container distributor. you might be surprised what's tucked away in an industrial complex somewhere near you. paying 3 bucks a case with no shipping is a whole lot better than paying 3 bucks a case, plus 12 bucks shipping. if I had to pay to get my bottles shipped to me, the sauce industry would no longer be feasible for me. finding local distributor was what makes this work....See Moregarycook
18 years agocathyid
18 years agogarycook
18 years agophil_from_colorado
18 years agojulsthompson55
6 years agorebeccacooks38
6 years agojulsthompson55
6 years agorebeccacooks38
6 years agojulsthompson55
5 years agoHU-249854558
5 years agojulsthompson55
5 years ago
julie thompson
2 years agoHU-877699658
10 months ago
Related Stories
KITCHEN DESIGNKitchen Recipes: Secret Ingredients of 5 One-of-a-Kind Cooking Spaces
Learn what went into these cooks’ kitchens — and what comes out of them
Full Story
KITCHEN DESIGNWorld of Design: Favorite Recipes From Food Lovers Around the Globe
Travel with your tastebuds and experience for yourself these international foodies' favorite dishes
Full Story
KITCHEN DESIGN5 Home Cooks Share Their Favorite Family Recipes
Peek inside the kitchens of these Houzz users and learn how to cook their time-tested, passed-down dishes
Full Story
FARM YOUR YARDHow to Grow Vegetables in Containers
Get glorious vegetables and fruits on your patio with a pro’s guidance — including his personal recipe for potting mix
Full Story
DECLUTTERINGFoolproof Ways to Declutter Your Kitchen
If you find yourself fumbling through cupboards to find what you’re looking for, it’s time to take action with these simple steps
Full Story
COLOR10 Pair-Ups for Black in the Kitchen
Combine black with other colors to add drama, polish and modernity. It also can make a kitchen look more spacious
Full Story
KITCHEN COUNTERTOPS7 Low-Maintenance Countertops for Your Dream Kitchen
Fingerprints, stains, resealing requirements ... who needs ’em? These countertop materials look great with little effort
Full Story
KITCHEN DESIGNLove to Cook? We Want to See Your Kitchen
Houzz Call: Show us a photo of your great home kitchen and tell us how you’ve made it work for you
Full Story
EDIBLE GARDENS12 Essential Herbs for Your Edible Garden
Make home cooking and drinks even better with herbs plucked from your own backyard or windowsill pot
Full Story
FEEL-GOOD HOME21 Ways to Waste Less at Home
Whether it's herbs rotting in the fridge or clothes that never get worn, most of us waste too much. Here are ways to make a change
Full Story
HU-249854558