![]() |
![]() |
![]() |
|
The Roux (Cooking/BBQ/Recipes) What good is a cajun site without a cooking and recipe forum? |
![]() |
|
Thread Tools | Display Modes |
#1
|
||||
|
||||
![]() 2T mild paprika 4t light brown sugar 3t hot paprika 1t celery salt 1t Garlic salt 1t dry mustard 1t fresh ground black pepper 1t onion powder 1t salt Cayenne ImageUploadedByTapatalk1393184738.628700.jpgImageUploadedByTapatalk1393184754.980639.jpgImageUploadedByTapatalk1393184769.295244.jpg More to come, got a vinegar sauce to mix it with once it's all pulled apart, and will be topping the sammiches with some slaw |
#2
|
||||
|
||||
![]()
that looks amazing... what time are the sandwiches gonna be ready?
|
#3
|
||||
|
||||
![]()
Um....what time will it be ready?
Gonna be goooood |
#4
|
||||
|
||||
![]()
Bout 4:00!
|
#5
|
||||
|
||||
![]() Quote:
Might do a brisket soon, you got me covered? That isn't something you have at the farmers on Saturday, eh?? |
#6
|
||||
|
||||
![]()
For the sauce:
2C cider vinegar 1/2 cup plus 2 T ketchup (I went with even more) 1/4C brown sugar (I went with more) 5t salt 4t red pepper flakes 1t fresh ground black pepper 1t white pepper 2T steens syrup or more Stir til everything dissolves. I made it yesterday so the flavors could infuse. Add salt and sugar/syrup/ketchup until you like it, the flavor should be a little tart, but not sour. ImageUploadedByTapatalk1393185718.196024.jpg |
#7
|
||||
|
||||
![]()
Cooking down vinegar will usually clear the sinuses. Have you ever tried Apple cider vinegar?
|
#8
|
||||
|
||||
![]()
Hour and a half and I'll be there! J/K
Looks damn good Goooh |
#9
|
||||
|
||||
![]() Quote:
I've never tried cooking it down, I've only shot it. Might have to do that. I used apple cider vinegar in the sauce |
#10
|
||||
|
||||
![]()
Man you better get a bigger roast.... You bout to have all the interwebz at your house!!
|
#11
|
||||
|
||||
![]() Quote:
Errrbody bring 6 of these, I'm on my last one! Gonna have to switch to the Woodford in about 8 minutes... |
#12
|
||||
|
||||
![]()
yeah I usually have brisket there
|
#13
|
||||
|
||||
![]()
Just make sure you don't use a plastic spoon.
|
#14
|
||||
|
||||
![]()
Got it pulled and sitting in the sauce, put it in the oven on 175 to keep warm and meddle.
ImageUploadedByTapatalk1393198595.490300.jpg The slaw was as simple as chopping about a medium head of cabbage and letting it sit in about 1C of the sauce. |
#15
|
||||
|
||||
![]()
ImageUploadedByTapatalk1393201516.051912.jpgImageUploadedByTapatalk1393201524.033462.jpg
Yea you right |
![]() |
Bookmarks |
|
|