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J.K's WIld Boar Soul BBQ Sauce Recipe.

edited 8:52AM in EggHead Forum
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 spectatular, 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 margueritas 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. [p]You should REALLY REALLY REALLY try this. I belive that it's an inspired compendium of common ingredients, whose sum is infinitly greater than it's individual components. [p]This is a "1/2" recipe, and makes 2 quarts. [p]Mix in big pot over low heat[p]1/6 cup salt
2 cups sugar
1/2 heaping cup packed brown sugar
1 cup beef boullion strong
6 Cups H20[p]When sugars dissolve, add[p]1 cup yellow mustard
1/2 cup white vinegar
1/2 cup Wrights liquid smoke. Yes, that's right.
1 Cup Worcestershire
2 cups (16oz) tomato paste
Kitchen Bouquet to darken (Optional, don't worry if you don't have this)
Chili Powder (the real thing), cayenne, Daves, 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 jalapeno. [p]Simmer bubbling slowly for 2 hours.... will reduce by 1/3 and darken.[p]I immediately tried to improve on this (added bourbon, tried rum, tried bourbon infused chipotle chiles) but everything I did only make the sauce worse. [p]This would even be good on vanilla ice cream! [p]May your clothes always smell smoky! [p]Mike Flaherty[p][p]


  • Dr. ChickenDr. Chicken Posts: 620
    Mike Flaherty,
    Thanks for the Q sauce recipe. I copied it and will try it soon! I will let you know what the family thinks about it![p]9 slabs for the whole family tomorrow go on the Eggs (3 of them) about noon! My mouth is watering already! 1/2 of them are in a marinade now and the other 1/2 are covered with a rub from Smoke & Spice. Can't wait!!! :-)))[p]
    Dr. Chicken[p]

  • MickeyTMickeyT Posts: 607
    Mike Flaherty,[p]And I thought I had nothing to do tomorrow but fish........[p]This ol' Irishman's gonna give that a try.[p]Thanks Mike,[p]Mick

  • Char-WoodyChar-Woody Posts: 2,642
    Dear Mr. Mike Flaherty!![p]This one has the smell of real BBQ perkin. When a genuine article hits the forum it hits home. Your gracious opener with the origin's of the recipe was the key. Mr. Beal will be smiling down from his Irish Rose garden because this one will take its place with the best. YOu will see it skittering around from forum to forum! And I do hope they all give some credits to you for your gift and for MR. Beals.
    You really shouldn't do this this early in the day to our gastric systems...heeeeyaaaa..Like Dr.Cackle, this one is being printed...!

  • BINGO...You guys are the BEST....
    Bone Daddy's Competition BBQ & Catering
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