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I have made Worcestershire Sauce and bottled it for family & friends.....
northGAcock
Posts: 15,171
I have made 5-6 batches over the last year or so. Each time I modified the recipe a bit till I got down to a product I was happy with. A couple of the ingredients were a challenge to find., and it has to sit for 3 weeks so requires some forward planning. Made some good Christmas presents for the neighbors though.
My question is......Has any of you made any sauces? If so, have you bottled it for shelf stable storage? If so, how did you accomplish it?
My question is......Has any of you made any sauces? If so, have you bottled it for shelf stable storage? If so, how did you accomplish it?
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow
Comments
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village idiot gave me some awesome homemade Worcestershire sauce. Message him.Just a hack that makes some $hitty BBQ....
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Just homemade hot sauce. There was enough vinegar in it that it was more than stable.Mt Elgin Ontario - just a Large.
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buzd504 said:Would you post the recipe?
Ingredients1⁄2 cup soy sauce1⁄4 cup tamarind concentrate (You can find this at Whole Foods)3 tbsp. yellow mustard seeds3 tbsp. kosher salt1 tsp. whole black peppercorns1 tsp. whole cloves (I cut way back....they can be overpowering especially if 2x recipe)1⁄2 tsp. curry powder5 cardamom pods, smashed (Can find this at World Market)4 chiles de árbol, chopped2 - 3 cloves garlic, smashed2 anchovy, chopped
2 tbsp Clawsans (or other good) dill pickle juice1 yellow onion, chopped1⁄2 cup sugar (I go with 1/4 cut as I find the recipe makes it rather sweet)1 (1") stick cinnamon1 (1⁄2") piece of fresh ginger, peeled and crushedCombine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. (Your sugar will liquefy and it is important to keep stirring it)
Add caramelized sugar to vinegar mixture and whisk to combine; (be careful as this will splatter and there is nothing worse than hot liquid sugar sticking to your skin)
Cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months
Enjoy!
Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
Bookmarked. Thanks! Always looking for creative homemade (read cheap) gift options.
LBGE 2013, SBGE 2014, Mini 2015
Columbus IN -
I had some expensive lables made and purchased some bottles.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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Wow that is really cool. I didn't know so much stuff went into Worchesesttaseesccher sauce.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SmokeyPitt said:Wow that is really cool. I didn't know so much stuff went into Worchesesttaseesccher sauce.
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SmokeyPitt said:I didn't know so much stuff went into Worchesesttaseesccher sauce.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
My neighbor makes great hot sauce. I have no idea how he does it but it's way better than anything you can get in the store.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
Bookmarked, will have to try this in the future!
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Grillin_beers said:My neighbor makes great hot sauce. I have no idea how he does it but it's way better than anything you can get in the store.
Weigh your pepper, add 6% salt by weight, add enough water to cover and blend.
Put in a jar, cover the opening with a cloth held on with a rubber band and leave on the cupboard to ferment. A month is good. If it molds, scoop the mold off. It is not an issue.
After it ferments, back in the blender with an equal amount of vinegar and blend like crazy. Strain through a sieve and bottle.
I've had some in the fridge for 18 months now and it's perfectly good. Still hot as heck too.Mt Elgin Ontario - just a Large. -
northGAcock said:I have made 5-6 batches over the last year or so. Each time I modified the recipe a bit till I got down to a product I was happy with. A couple of the ingredients were a challenge to find., and it has to sit for 3 weeks so requires some forward planning. Made some good Christmas presents for the neighbors though.
My question is......Has any of you made any sauces? If so, have you bottled it for shelf stable storage? If so, how did you accomplish it?
I probably went with an hour at 15 # PSI not knowing the exact acidity of my concoction. It was many days of effort making the sauce, didn't right it down, but it was natural smoke flavored and whiskey concoction.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line
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