This come from my old pal Wendell "Fergy" Ferguson. He tweaked on it a lot and claim it just the ticket for a reheat type sauce. Now would forget about that Texas Pete. That stuff is nasty and made by yankees in Ohiya or New Yawk City or some other odd place. Would use Frank's or Siriachi sauce instead if it was me.
bigwheel
>Fergy said this
----- Now You're Cooking! v4.66 [Meal-Master Export Format]
Title: Fergy's Phoenix Sauce for Leftover Q Reheating
Categories: BBQ Mops and Bastes
Yield: 1
1/2 c Worcestershire sauce
1/2 c apple juice; or
1/2 c apple cider vinegar; if
-using for pork
2 tb Imitation Hog's Breath Rub;
-or any rub on hand
3 tb Texas Pete Hot Sauce
water; to fill bottle
Try to heat meat in the heavy duty freezer baggie you stored it in. If
heating on the pit on the pit, remove the meat from the baggie and place
in a disposible aluminum pan.
Otherwise, heat the baggie in hot water or in a microwave.
When heated somewhat, but not completely(unfrozen and mushable
somewhat with your fingers), add 1/4 cup juice o' life to each 4# bag
of meat. Continue to heat until at serving temp. (150-170F).
Continue to stir meat at least once every 15 minutes, mixing top meat with meat that rests on bottom of pan. This circulation and moving of meat is important.
If you are keeping the meat held at 150-160 F. this method will keep meat good for serving for up to 4 hours.
You might not like it this strong. If not use the apple juice. I keep it
in an old squirt bottle that I used for my spray mop, but I lost the
sprayer. I have a 20oz coke bottle top on it that I poked a few holes in
to use as a shaker.
-----
Fergy
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Cliff H. said:
I have two butts that are going to Church in a crockpot for potluck. I think it would be best to sauce the meat. Saucing is not a normal practice here in Arkansas but I feel that it would speed the 50-100 head count line along.
I don't want to use the one I like because it has a bit of heat. I just want a basic mild, thin sauce to bind the meat to the bun.
Has anyone modified kraft or some other cheap sauce to make it thinner and taste like you made it yourself from scratch ?
I am not looking for secrets, just a recipe for making something out of nothing.