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Started By
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re: Smoked Ribs (St. Louis) With Pics
Posted on 3/14/15 at 12:09 am to TigernMS12
Posted on 3/14/15 at 12:09 am to TigernMS12
quote:
Fried Speckled Trout Toped w/ Crawfish Etouffee
0
Posted on 3/14/15 at 12:36 am to TigernMS12
Great work! At 24 you are way ahead of the game.
Posted on 3/14/15 at 1:11 am to Tiger Ryno
You did good.
Try this sauce. It is my favorite. I do double batches and keep it around in an old ketchup bottle.
No. 5 Sauce
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
Add your favorite hot sauces or other ingredients to jazz it up as you like.
I usually add a little molasses or Steen's syrup, but keep it vinegary.
Simmer to marry the flavors and thicken as desired.
Try this sauce. It is my favorite. I do double batches and keep it around in an old ketchup bottle.
No. 5 Sauce
1 cup ketchup
1/2 cup cider vinegar
1/3 cup brown sugar
1 tablespoon worchestershire sauce
1 tablespoon rub
Add your favorite hot sauces or other ingredients to jazz it up as you like.
I usually add a little molasses or Steen's syrup, but keep it vinegary.
Simmer to marry the flavors and thicken as desired.
Posted on 3/15/15 at 9:25 am to TigernMS12
Dude...you are seriously turning out some great food for someone your age. Carry on!!!
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