@prfesser How much water do you add at the beginning? I think you left it out.Knoth’s Barbecue Sauce (makes 2 quarts)
Our favorite BBQ sauce. Plain ketchup-based sauces pall after a while. Every spring for 30 years we visited Knoth’s BBQ and bought a case. After many abortive attempts to duplicate it, we succeeded! (sorta... we finally found it on the web…)
2½ cups sugar
1¼ cups ketchup
1 cup yellow mustard
1 teaspoon ground red pepper (for hot sauce, optional)
1½ teaspoons black pepper
1 tablespoon salt
½ cup (1 stick) butter
¼ cup cornstarch in ½ cup water
Combine sugar, ketchup, mustard, red pepper, black pepper, water, salt, and butter. Stir until the sugar is (mostly) dissolved, then add enough vinegar to make 2 quarts. Bring to a boil, then turn down to a simmer for an hour, stirring occasionally. Return to a boil, and add corn starch mixture, stirring constantly. Boil for 1-2 minutes until thickened. Keeps well in the refrigerator.
Now that is comfort food of the highest order. That sounds freakin incredible. Should be mostly adaptable to indoor cooking methods also. Add a few Crestor sprinkles, and you may even live through eating it...just as comfort food is supposed to be.I usually use a smoker too, but I have a hard time keeping the right temperature when it is chilly. The gas grill holds the low heat better with no fuss, so it is my go-to when it is cold.
For the Smoked Jalapeno Mac and Cheese:
I make this maybe once or twice a year. We always have a good spread for a family party of the 4th of July.Now that is comfort food of the highest order. That sounds freakin incredible. Should be mostly adaptable to indoor cooking methods also. Add a few Crestor sprinkles, and you may even live through eating it...just as comfort food is supposed to be.
Anyone here who has been to PGI or similar events can attest to the various mixtures these groups can mix up. We have never been short on food and entertainment.Come on, every organic chemist can cook, and Nate gave us JACS worthy supporting information, none of that Tet Lett ambiguous prep here.
That looks great. I am a huge fan of Cooks Illustrated along with their other publications. I get most of my recipes from them, Serious Eats, AmazingRiba.com, or Alton Brown which all have similar approaches to cooking and explain why recipes work.GREAT idea for a thread, folks.
Here's one from me, and like many of the entrants so far this one is total comfort food. It's an oven-roasted Boston Butt (pork shoulder) with a peach sauce. If you make this don't skip the sauce! It totally makes the dish... I usually double up the sauce 'cuz it's sooo good.