With All This Food Talk..... - Page 2 - Mountain Buzz
 



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Old 01-19-2020   #11
 
Eagle, Colorado
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Quote:
Originally Posted by raymo View Post
Not to be used for personal use, because injecting a quarter cup of butter and garlic into your arm just gives you a bad case of hiccups and bad breath.
I find the opposite...... Inject Curry.... and Indian spices..... Great for the bugs at Deso!

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Old 01-19-2020   #12
 
thornton, Colorado
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Curry and vitamin B...

Quote:
Originally Posted by Nubie Jon View Post
I find the opposite...... Inject Curry.... and Indian spices..... Great for the bugs at Deso!
Curry and enough vitamin B, till the whites of your eyes turn yellow will keep those skitters away. That reminds me of curry stew over a bed of rice. Duch oven filled with small chunks of cubed pork, cooked till brown and crispy, add chicken broth and diced onions, celery, carrots, diced potatoes and a generous amount of dark Indian curry, cook till everything is tender, pour over a bed of rice. No more mosquitoes.
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Old 01-20-2020   #13
LSB
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Huson, Montana
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Yeah I usually just jazz up whatever storebought schwag sauce is available (brown sugar, tobasco, pickle juice, cinnamon, etc) ... The key is tenderness ,,, period! = sear - braise - baste = never fails
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Old 01-20-2020   #14
 
Jenks, Oklahoma
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Plus one to LSB idea.

I used to do the home made recipe for sauce. Now I use the bottle stuff for a base.

Few years back what ever on sale at the grocery store (any sauce with KC in the name is good to go) and go thru my spice shelf and add what ever. Even liquid smoke if I have a bottle!
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Old 01-20-2020   #15
 
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lafayette or Grand Lake, Depends on mood, Colorado
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BBQ sauce by Bighorn

BBQ sauce by Bighorn

Ingredients (14):
1 (15 oz.) can tomato sauce
1/2 cup apple cider vinegar
1 (7 oz.) can tomato paste
1/2 cup dark molasses
3 Tbsp. Worcestershire sauce
1Tbsp soy sauce
2 tsp. liquid smoke
1 tsp. smoked paprika
3 garlic cloves sliced paper thin
1/2 tsp. freshly-ground black pepper
1 Tbsp. powdered mustard
1/2 tsp. salt
1 onion diced
(optional: a couple pinches of cayenne powder for some heat, which I recommend)

Directions:
Lightly brown onion in 2 TBSP of oil than add garlic for 1 minute until softened in medium sauce pan
Whisk all ingredients together in a medium saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium low and simmer (uncovered) for 20 minutes stirring once in a while, or until the sauce has slightly thickened.

Taste and adjust sweetness with molasses or honey if more is desired.

Use the sauce immediately, refrigerate in a sealed container for up to 1 week. Can in a hot water bath or freeze for long term storage.
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