Shine based BBQ sauce

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Shine based BBQ sauce

Postby Tito » Sat Feb 25, 2017 10:53 am

Anybody have a shine based BBQ sauce or a sauce that has shine in it?
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Re: Shine based BBQ sauce

Postby Oldvine Zin » Fri Mar 03, 2017 9:12 pm

Not a sauce but sometimes the rub on the ribs will have a bit of my rum added, kind of like a wet rub

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Re: Shine based BBQ sauce

Postby Bushman » Sat Mar 04, 2017 5:15 am

Never tried it but did a Google search and found recipes for BBQ sauce one using rum and the other whiskey.
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Re: Shine based BBQ sauce

Postby bitter » Sat Mar 04, 2017 5:46 am

Ask Yak and pytonshine about the BBQ sauce I make and used my shine with at the camp weekend.

The BBQ sauce was based on this recipe

http://ww.homedistiller.org/forum/viewt ... 57&t=55327

Then when I put on the pork I added a couple glugs from the ujssm into the sauce.. and then put it all on the pork chops in a pan while they slowly finished till they hit about 160F and were cooked.

Beautiful Apple butter Bourbon BBQ sauce pork chops.

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Re: Shine based BBQ sauce

Postby boda getta » Sat Mar 04, 2017 10:47 am

Not shine, but Bourbon. Shine should work fine also.
Bourbon BBQ Sauce
Ingredients
o 2 cups ketchup
o 1/2 cup mild-flavored (light) molasses
o 1/2 cup bourbon (or shine)
o 1/4 cup Dijon mustard
o 3 tablespoons hot pepper sauce
o 2 tablespoons Worcestershire sauce
o 2 teaspoons smoked paprika
o 1 teaspoon garlic powder
o 1 teaspoon onion powder
Preparation
Combine all ingredients in heavy large saucepan. Bring to boil over medium heat, stirring occasionally. Reduce heat to medium-low; simmer uncovered until sauce thickens and flavors blend, stirring frequently, about 15 minutes. (Can be made 1 week ahead. Cover; chill.)
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Re: Shine based BBQ sauce

Postby Still Life » Sat Mar 04, 2017 1:44 pm

Sampling with one hand and typing with the other.
This Honey Bear, my first all-grain, just came off the still.

No oats. Started last week at 1.060, finished at 1.000
I had used amylase to insure the conversion.

After breathing for 5 minutes fresh off the still, the jar tip had a terrific grain nose. Smells just like the honey malt did when 'cooking'.
No sugar bite like I've been used to, of course. Smoother as a result.

Mature grain and malt after-taste which is hard to describe, except extremely pleasant to the senses.

Cannot wait for it to cask for 6 months or so even though it's pleasing as-is.

Thank you, Shineon Crazy Diamond for both the recipe and your assistance. Much appreciated.

(Listening to studio outtake of Pink Floyd's Shine On You Crazy Diamond as I celebrate)
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