Let's Talk BBQ
Recipes => Recipes => Rubs, mops, sauces, GRAVYS and marinades => Topic started by: smokendevo on December 15, 2013, 03:15:50 PM
-
Saw this at another forum. Thought I would give it a try. Heck if I don't like it I can always give it to my son in law. He loves Sriracha sauce.
The ratio is, 1/2 cup of KS, 5 Tsp of Sriracha. I made a double batch. Got it smoking in the bradley @ 80°F for at least 12 hours maybe even longer. Should be interesting how this plays out.
(https://lh5.googleusercontent.com/-TEqODYsfqlQ/Uq4J5pJg-OI/AAAAAAAAHyE/xfosohO8gWg/w834-h552-no/DSC_0005.JPG)
(https://lh3.googleusercontent.com/-RmaeZDzJ90E/Uq4J5kvKzkI/AAAAAAAAHyA/cHdBXZkQWfo/w834-h552-no/DSC_0006.JPG)
-
I like the sound of this Devo!
-
Watching!!!
-
As long as it dries out properly, I think it will taste great.
-
He said it's pretty chunky once done so he put it in a zip loc bag and let the yougins go to town hitting it with wooden spoons ;D ;D
-
Did I happen to mention its fricken cold out side :)
Got to love the great white north if your going to live here ;D
(https://lh6.googleusercontent.com/-V0L64XN59qI/Uq4m8O2zHwI/AAAAAAAAHyY/kpo5uaTHQdg/w834-h552-no/DSC_0007.JPG)
-
Very interesting, will definitely be watching this one!
-
Looks good Don!! I love Rooster sauce!!
-
Interestingly different - let us know where it might be used - I'm thinking a finishing salt where you would not otherwise want something liquid.
-
Interestingly different - let us know where it might be used - I'm thinking a finishing salt where you would not otherwise want something liquid.
I was thinking using it in the Salt Lick Clone recipe, open for suggestions
-
Got my attention with this one.. cool idea.
-
After two full loads in the A-MAZE-N-TUBE-SMOKER of oak/hickory and letting the smoker run all night at a temp of 80 degrees F I peeked in to take a look. Looked like it dried just fine. The bottom rack obviously took on more smoke at least looking at the coffee filters they were darker, if it wasn't so cold out last night I would have got off my butt and rotated the racks ;) . It has that Sriracha smell to it with a nice smoke smell also. Had to use my meat grinder plunger/thingee to break it up as it does chunk up. I was worried that it would stick to the filters but it just came right off very easy. Almost like peanut brittle.
So still looking for suggestions as to what I should try this on. :-\
(https://lh3.googleusercontent.com/-5MyzUFETDX4/Uq8VYADPw2I/AAAAAAAAHzQ/bcqD1H8FX4I/w834-h552-no/DSC_0009.JPG)
(https://lh5.googleusercontent.com/-9BD8BTPb97Q/Uq8VYavAH8I/AAAAAAAAHzU/fGFXbXTKa4U/w834-h552-no/DSC_0010.JPG)
(https://lh3.googleusercontent.com/--Qkh38h4ypc/Uq8VZd6e92I/AAAAAAAAHzc/b3wNQ8Q8EYo/w834-h552-no/DSC_0011.JPG)
(https://lh3.googleusercontent.com/-Ev_KVevMqxw/Uq8Vy6R8pRI/AAAAAAAAHzs/aDY_fMWtZjg/w834-h552-no/DSC_0012.JPG)
(https://lh6.googleusercontent.com/-2lKd2kSgwPU/Uq8VxGzyv8I/AAAAAAAAHzk/ETII9HT0M_o/w834-h552-no/DSC_0013.JPG)
(https://lh3.googleusercontent.com/-Ia1EmpDL8Qg/Uq8V2oVtfeI/AAAAAAAAHz0/s35hEy7m0Fo/w834-h552-no/DSC_0014.JPG)
(https://lh3.googleusercontent.com/-ErbjIIfjScQ/Uq8WAns5LjI/AAAAAAAAHz8/wNV426p1cNA/w834-h552-no/DSC_0015.JPG)
-
I'm thinking a little sprinkle on just about anything with a mild natural flavor (chicken, turkey, pulled pork would be good). I also think it would go great with a sprinkle in a salad (chicken breast salad).
-
How about using it to salt popcorn? ;)
-
How about using it to salt popcorn? ;)
Now thats a great idea!
-
That would be good on fresh veggies too..I use smoked salt for that too..great on tomatoes. .☆´¯`•.¸¸. ི
-
That would be good on fresh veggies too..I use smoked salt for that too..great on tomatoes. .☆´¯`•.¸¸. ི
+1 Pam. That would be great on some cucumbers and bell peppers.
-
All great ideas people
Thanks for the input.