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Pork Chops with Wild Boar Soul barbecue sauce

Theophan
Theophan Posts: 2,656
in EggHead Forum
I've read on this forum and the original one a story about a legendary "lost" barbecue sauce that someone found a recipe for, by a retired sea cook named Jimmy Beal who was famous for his smoked meats and BBQ sauce in Seattle many years ago. I was intrigued, but the recipe for the sauce, "Wild Boar Soul," seemed really odd. Among other things, it has a half a CUP of liquid smoke (!), a whole cup of Worcestershire, and a couple of tablespoons of Kitchen Bouquet.

Well, I finally made it today.  I have to say that my first taste or two as it was cooking weren't really very encouraging.  It was OK, but but the Worcestershire seemed a bit overpowering, and it had kind of a bitter aftertaste.  But it was supposed to cook down for two hours, and as it did, it mellowed, and became really delicious.  I'm not sure I think it's necessarily better than a couple of other sauces I also love, but it really was delicious.  (The recipe's on this forum, if anyone's interested.)  I just grilled some pork chops with a little Dizzy Dust, and slathered the sauce on at the end.  My wife also loved it, thought it was wonderful.






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Comments

  • bgebrent
    bgebrent Posts: 19,636
    Well, those look delicious!!  Invite me next time!
    Sandy Springs & Dawsonville Ga
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  • SGH
    SGH Posts: 28,989
    bgebrent said:
    Well, those look delicious!!  Invite me next time!
    I agree on both counts. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • Theophan
    Theophan Posts: 2,656
    Thanks, guys!  Mighty simple cook (aside from making the sauce), but it was tasty.  I'm still trying to sort out how much I love Jimmy Beal's Wild Boar Soul barbecue sauce.  It was wonderful, and I loved it, but I think I still love the first sauce I ever made even better, from a Jane Butel cookbook.  It's more Southwestern, lots of New Mexico dried chile powder in it, also has some bacon drippings.  I haven't made that in a long time (I don't really use barbecue sauce very often), so I think I'll have to make that again one of these days soon so I can compare.
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  • SmokingPiney
    SmokingPiney Posts: 2,319
    Great looking chops!
    Living the good life smoking and joking
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  • RRP
    RRP Posts: 26,455
    I have kept Wild Boar sauce as my go to sauce for 15 years now! Typically I will make 3 batches a year. I have tweaked the heat ingredients to our liking.
    Re-gasketing the USA one yard at a time 
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  • Theophan
    Theophan Posts: 2,656
    RRP said:
    I have kept Wild Boar sauce as my go to sauce for 15 years now! Typically I will make 3 batches a year. I have tweaked the heat ingredients to our liking.
    My wife can't seem to handle hot food, anymore, so I put in no cayenne at all, and I'm sure it would have been even better if it had been a little hotter, but it still tickled our tongues a little bit -- not sure where that came from.

    It's odd -- that Wild Boar Soul sauce really was delicious, but kind of hard to characterize.  Everything just blended together, no specific flavor stood out.  I loved it, but lately the sauces I've loved the best have been (not necessarily in order)
    • Adam Perry Lang's (as I recall, a real pain to make, but it really was tasty), 
    • the "Bour-BQ Sauce" for the "Bourbon-Glazed Ribs" from Smoke & Spice (that as I was tasting it, I kept thinking, "This stuff should be ILLEGAL it's so good!"), and 
    • a recipe for "Jane's Best Ribs" from Jane Butel's "Finger Lickin' Rib Stickin' Great Tastin' Hot & Spicy Barbecue" cookbook, which is old and pretty out of date, in that it assumes one is either barbecuing indoors (!) or on a regular charcoal grill).  That's the one I need to make again, soon.  I really think it may still be my favorite, but it's been a long time since I've made it.
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