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Wild Boar's BBQ Sauce and Elder Ward's Pulled Pork!

Legally Blind Egghead
edited November -1 in EggHead Forum
Thank you RRP for posting the recipe for Wild Boars's BBQ sauce.[p]WOW!!!
You weren't kidding about this sauce!
I made it this morning for the first time as I have my first butt resting in a cooler now (Yum too). I made the kids fatties for breakfast and I had to try a little of this sauce on my last piece and it was so good I had to sop up the rest with my bagel even though it had cream cheese on it too!

Thank you so much and it is even better than advertised!

Joey
Legally Blind Egghead [p]P.S. Thank you Elder Ward for your Pulled Port recipe/story and tutorial on building a fire for a low and slow as I have my first butt done your way resting in cooler. I cooked for 11.5 hours and I think I could easily cook for another 12 as the lump hardly looks used![p][p][p]

[ul][li]Wild Boar's BBQ Sauce- A MUST TRY![/ul]

Comments

  • The link for the Wiold Boar's BBQ Sauce is not working so here it is:[p]http://www.biggreenegg.com/wwwboard/messages/385181.shtml
  • JSlot
    JSlot Posts: 1,218
    That's not working for me, either. Anyone else having a problem seeing this?[p]Jim
  • JSlot,
    Same problem here...cant link to the recipe...

  • Matt
    Matt Posts: 103
    JSlot,[p]Actually, going back in the archives and looking at the source code, I can't even find a message #385181 anywhere. Possible that the message number is wrong?[p]Matt
  • Matt
    Matt Posts: 103
    Legally Blind Egghead,[p]Would you mind just posting the recipe?[p]Thanks.[p]Matt
  • fishlessman
    fishlessman Posts: 32,671
    Matt,
    Mr. Beal's 'J.K's Wild Boar Soul BBQ' Sauce [p]
    Mix in big pot over low heat
    1/6 cup salt
    2 cups sugar
    1/2 heaping cup packed brown sugar
    1 cup beef bouillon strong
    6 cups water
    When sugars dissolve, add
    1 cup yellow mustard
    1/2 cup white vinegar
    1/2 cup Wrights liquid smoke. Yes, that's right.
    1 cup Worcestershire
    2 cups (16 oz) tomato paste
    Kitchen Bouquet to darken (Optional, don't worry if you don't have this)
    Chili Powder (the real thing), cayenne, Dave's, whatever to add heat. Hatch ground chile is my favorite. I might try adding baby schezuan peppers or chili pequins next time. I also like to make a not too hot sauce, and serve with lots of sliced fresh jala [p]Procedure
    1 Simmer bubbling slowly for 2 hours.... will reduce by 1/3 and darken.
    Some answers to questions about making this august recipe:
    1 HOW MUCH CHILE POWDER TO ADD?.... it's impossible to tell- some chile powder is as hot as hell, some's not, and some folks like really HOT sauce, some can't handle it. But I think you can find out quickly..... if it's HOT, just add so much (1/4 cup?) at a time, and then taste. That's about the only way I know of not to get into trouble with Scoville!
    2 Personally. I like stuff pretty dang HOT. But since not many of my friends do (weenies!), I make it pretty "weak", and then add the hot either by spice or by fresh chopped jalapeño or serrano, to my own servings. I've been using this stuff called Chipotle Morita lately chopped chipotle peppers). Or (my soapbox) seek out HATCH chile powder from HATCH N.M. Delicious deep red rich stuff. OR...since it makes so much, I split it up and leave some of it "MILD" and make some of it "ROCKIN'".(Kinda like rough chopped chipotle peppers).
    3 HOW MUCH KITCHEN BOUQUET TO ADD? Well, I haven't the vaguest, but the recipe says "Add to darken" so a few small pourings (3 TBS) seems to darken the sauce somewhat, so there I go!
    4 HOW LONG TO COOK? I watched a friend make this weekend, and he got confused. He didn't cook it enough. You need to simmer, so it's bubbling at, gosh how shall I say it... a low to medium rate, for 2 hours. Stove set at 2/3 the distance between low and medium. It will lose about 1/3 of its volume, and get darker and thicker. When it's done, it's not thin like it started out, and it's not paste. Stir occasionally, but I've never had it stick. If it's getting sauce on your stove as it cooks, you probably have it on too high!
    5 Vaya Con BBQ! [p]
    Servings: 1
    Yield: 2 quarts. [p]Recipe Type
    BBQ Sauce [p]Recipe Source
    Author: Submitted by Mike Flaherty[p]Yes, we have (all sorts of) real BBQ in Seattle. An eclectic mix of folks from lots of different places. In the 80's there was a tiny place up on Cherry St, called J.K's Wild Boar Soul BBQ. You had to watch out for the needles on the sidewalk, dark little room with years of smoke on it, you'd order a pile of meat, and get a side of incredible beans, and 2 slices of white bread wrapped in foil. And change for the pop machine if you needed it. The proprietors name was Beal, I believe. As I recall, a retired navy cook and utter BBQ maestro. His sauce was spectacular, and he's also use that sauce as a base for his beans.[p]When Beal quit in the mid 80's, I thought my life was over. There was no other BBQ that even came close here. And it was the sauce that shone.[p]So the other night, I'm at a guy's house, downing margaritas and sampling various hot sauces, and he says "Try this!" I immediately knew what it was..... Beals sauce! Amazing. This guy had eaten at the wild boar every week for years. He and his wife would bring in their attempts to duplicate the sauce, and after months of trying, Mr. Beal took pity on them and finally gave them his recipe. This is a "1/2" recipe, and makes 2 quarts.[p][p][p][p]

    fukahwee maine

    you can lead a fish to water but you can not make him drink it
  • Matt
    Matt Posts: 103
    fishlessman,[p]Thanks for posting -- that solves the mystery.[p]I actually make this exact sauce on occasion. The recipe and story have been floating around on the internets for ages -- I just didn't know the name.[p]Indeed, a pretty good sauce.[p]Matt