sportskiff
07-07-2007, 12:24 AM
I whole heartedly recomend the peppers, and it don't hurt to add a few more of them, got quite a "tang" only catch is, ya gotta make it at LEAST a month in advance. It will "steep" thus insuring the tang is consistant. If I had it in a smaller quantity, I'd have given it. But sometimes ya gotta do the whole hog.
Low Country BBQ Sauce for 90 lb pig
1 gallon apple cider vinegar
½ cup sugar
¼ cup salt
juice of 3 lemons
3 tbls red pepper
3 tbls black pepper
½ lb butter
1 ½ cup brown sugar
1 sm bottle smoke flavoring
1 lg onion chopped
1 8 oz bottle ketchup
3 tbls mustard
Bring all ingredient to boil; simmer 10 minutes; if ya want, strain it, I don't unless it's going in the injector, which happens every 15-20 minutes LIBERALY.
*** to make spicy add 5 habonro’s and 7 jalepeno’s at the start.
smoke flavoring can be omitted if you are actually smoking the meat, if you using a gas grill (SHAME-SHAME) you gonna need it .
Enjoy, gimpy
Low Country BBQ Sauce for 90 lb pig
1 gallon apple cider vinegar
½ cup sugar
¼ cup salt
juice of 3 lemons
3 tbls red pepper
3 tbls black pepper
½ lb butter
1 ½ cup brown sugar
1 sm bottle smoke flavoring
1 lg onion chopped
1 8 oz bottle ketchup
3 tbls mustard
Bring all ingredient to boil; simmer 10 minutes; if ya want, strain it, I don't unless it's going in the injector, which happens every 15-20 minutes LIBERALY.
*** to make spicy add 5 habonro’s and 7 jalepeno’s at the start.
smoke flavoring can be omitted if you are actually smoking the meat, if you using a gas grill (SHAME-SHAME) you gonna need it .
Enjoy, gimpy