Finishing sauce for Moinks, Ribs...whatever you like

[teesquare]

First - pick the flavor of fruit preserves/jam/jelly that you like. I prefer blackberry, peach or apricot for this usually - but no rules. Whatever you like.

Remove the lid, and pop it in the microwave and gently warm it to a pourable state.

Add a SMALL splash of apple cider vinegar - you can add more if needed. Just add enough to make the mixture loose enough that you can squeeze it out thru a typical squeeze top bottle ( like the ones restaurant tables). Add a pinch of salt - it makes adifference...

Now, dust in jalapeno powder or cayenne powder - whichever you prefer. Just enough to create a balance of sweet, tart, spicy that you like.

I like to use this on top of moinks when they come out of the smoker and have cooled just enough to eat.

[drholly]

Sounds great. And perfect timing - my wife was asking why I had these restaurant type squeeze bottles in the cupboard...  This sounds like it would be a good finishing sauce on a lot of things. Thank you!

David

[teesquare]

Most welcome David! Enjoy!

[Pappymn]

Sounds great. And perfect timing - my wife was asking why I had these restaurant type squeeze bottles in the cupboard...  This sounds like it would be a good finishing sauce on a lot of things. Thank you!

David

I still hide most of my stuff in a cabinet in my garage. She looks in there and I am toast

[drholly]

Sounds great. And perfect timing - my wife was asking why I had these restaurant type squeeze bottles in the cupboard...  This sounds like it would be a good finishing sauce on a lot of things. Thank you!

David

I still hide most of my stuff in a cabinet in my garage. She looks in there and I am toast

Tried that - busted...  :'(

[veryolddog]

See, when it comes to moinks, my palate says that I do not want to put anything on the moink because I do not want to subdue the bacon flavor when it meets the meat.

Just saying.

regards,

Ed

[teesquare]

See, when it comes to moinks, my palate says that I do not want to put anything on the moink because I do not want to subdue the bacon flavor when it meets the meat.

Just saying.

regards,

Ed

I don't reccommend drowning them Ed ......BUt, if you like maple or molasses cured bacon - you may want to at least try it once. I probably use no more than 1/4 tsp in thin little ribbons. Looks nice, adds another dimension to the flavors

[veryolddog]

So, Tee, are you saying that I could take real maple syrup, warm it and gently apply it to the bacon covered moink? Actually, that maple flavor would be great with bacon. I like that.

Ed

[teesquare]

Sure Ed! NO RULES! If those a re favors you like! Have fun. Experiment - and by all means, please post pics and a thread when you discover the next "Ed Sauce!"

With Maple syrup, I would consider a good amount of cracked pepper or red pepper flake as a "spike" to counter-point the sweet. And - again, a pinch of salt really will make it better

[drholly]

With Maple syrup, I would consider a good amount of cracked pepper or red pepper flake as a "spike" to counter-point the sweet. And - again, a pinch of salt really will make it better

Salt really helps make the sweet "better". I remember my dad teaching me to add some salt to fresh muskmelon. Made it so much better.

[Pam Gould]

Today is Moink Ball Day too. I put my bacon chopped up in the moink balls. A lil sausage gravy with some jalapeño doesn't hurt either. I like the savory tho.  Pam ; *))

[Hub]

Good idea -- I'll try it on my next batch.  Last week I did five dozen moinks for a church party and didn't have much time.  I just dusted them with Super Pig before the cook then sauced them with SBR's afterwards.  No muss, no fuss, no leftovers 

Hub

 

[Tenpoint5]

With Maple syrup, I would consider a good amount of cracked pepper or red pepper flake as a "spike" to counter-point the sweet. And - again, a pinch of salt really will make it better

Salt really helps make the sweet "better". I remember my dad teaching me to add some salt to fresh muskmelon. Made it so much better.

Try a light dusting of salt and chili powder on your watermelon. Yes it sounds bad but boy is it ever good