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Oh yeah, there’s more than a few. The less obvious ones are his underestimates for cooking times. I’ve written a bunch of notes in the copy of SB that I have, and a lot of them are corrections to timings.
"A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell
"I've made a note never to piss you two off." - Stike
I find mistakes all the time in my cookbooks and it drives me crazy, especially when the author doesn’t publish an errata online. Arron Franklin’ BBQ sauce calls for, and I quote -
1/4 tablespoon plus 1 1/2 teaspoons brown sugar
da’fuq is that shiz
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
I gave up on APL recipes. Too complicated for me. I’m just not good at following directions.
Nobody said you have to follow all the directions.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik "...For while we have our eyes on the future history has its eyes on us..." Amanda Gorman
======================================= XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP Tampa Bay, FL EIB 6 Oct 95
I swear you've cooked more APL recipes than APL has!! And they always look great!
Guilty, but I have learned a lot. Like @JohnInCarolina mentioned. I have adjusted cooking times, ingredients, etc. The recipes have taught me a lot. It just takes me many repetitions to learn!
Southlake, TX, and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
I gave up on APL recipes. Too complicated for me. I’m just not good at following directions.
Nobody said you have to follow all the directions.
True.
I'm planning on making some ribs today. Found my copy of APL's book, perused the recipe, and put it down. Make the sauce, make the rub, wrap with foil, unwrap, etc.
I'll aim for greatness some other time
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013
I find mistakes all the time in my cookbooks and it drives me crazy, especially when the author doesn’t publish an errata online. Arron Franklin’ BBQ sauce calls for, and I quote -
1/4 tablespoon plus 1 1/2 teaspoons brown sugar
da’fuq is that shiz
That's his subtle way of telling everyone. "In reality I'm not going to give you my real recipe so here I'll make something up".
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
I find mistakes all the time in my cookbooks and it drives me crazy, especially when the author doesn’t publish an errata online. Arron Franklin’ BBQ sauce calls for, and I quote -
1/4 tablespoon plus 1 1/2 teaspoons brown sugar
da’fuq is that shiz
That's his subtle way of telling everyone. "In reality I'm not going to give you my real recipe so here I'll make something up".
Or... and I’m just spitballing here... it’s just a typo.
"A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell
"I've made a note never to piss you two off." - Stike
I find mistakes all the time in my cookbooks and it drives me crazy, especially when the author doesn’t publish an errata online. Arron Franklin’ BBQ sauce calls for, and I quote -
1/4 tablespoon plus 1 1/2 teaspoons brown sugar
da’fuq is that shiz
That's his subtle way of telling everyone. "In reality I'm not going to give you my real recipe so here I'll make something up".
Or... and I’m just spitballing here... it’s just a typo.
Hipsters are known for using manual typewriters and it can be hard to make corrections on those. Maybe he just got tired of retyping everything.
I find mistakes all the time in my cookbooks and it drives me crazy, especially when the author doesn’t publish an errata online. Arron Franklin’ BBQ sauce calls for, and I quote -
1/4 tablespoon plus 1 1/2 teaspoons brown sugar
da’fuq is that shiz
That's his subtle way of telling everyone. "In reality I'm not going to give you my real recipe so here I'll make something up".
Or... and I’m just spitballing here... it’s just a typo.
Hipsters are known for using manual typewriters and it can be hard to make corrections on those. Maybe he just got tired of retyping everything.
He has sold a lot of books.
"A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell
"I've made a note never to piss you two off." - Stike
======================================= XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP Tampa Bay, FL EIB 6 Oct 95
It really depends on what you are looking for. His recipes are very involved. However, after going through many of them, more than once. I have learned to simplify and remove many of his steps with good results. I have also learned a lot about ingredients, preparation, cooking and finishing with that book!
Southlake, TX, and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
Aaron's sauce tastes a lot better with a full 1/4 cup of brown sugar, which I'm assuming was his original intent. It's my go-to sauce for Texas-style cooks.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
Aaron's sauce tastes a lot better with a full 1/4 cup of brown sugar, which I'm assuming was his original intent. It's my go-to sauce for Texas-style cooks.
I think if you look at the recipe in context:
It’s clear that it’s probably calling for 2 tablespoons plus 1 1/2 teaspoons of brown sugar, to match the Worcestershire.
"A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell
"I've made a note never to piss you two off." - Stike
Grams, grams, grams, it should always be in grams.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Dik "...For while we have our eyes on the future history has its eyes on us..." Amanda Gorman
Aaron's sauce tastes a lot better with a full 1/4 cup of brown sugar, which I'm assuming was his original intent. It's my go-to sauce for Texas-style cooks.
I think if you look at the recipe in context:
It’s clear that it’s probably calling for 2 tablespoons plus 1 1/2 teaspoons of brown sugar, to match the Worcestershire.
Very possible. I wouldn’t want to subtract too too much sugar tho, my guess of 1/4 cup barely cuts the acidity to non-ass puckering levels. It’s stout so I feel the increased sweetness helps balance it out.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
Aaron's sauce tastes a lot better with a full 1/4 cup of brown sugar, which I'm assuming was his original intent. It's my go-to sauce for Texas-style cooks.
I think if you look at the recipe in context:
It’s clear that it’s probably calling for 2 tablespoons plus 1 1/2 teaspoons of brown sugar, to match the Worcestershire.
Very possible. I wouldn’t want to subtract too too much sugar tho, my guess of 1/4 cup barely cuts the acidity to non-ass puckering levels. It’s stout so I feel the increased sweetness helps balance it out.
Man as long as you found a recipe that works for you, that’s all that matters.
The sauce recipe in APL’s book is quite a bit more involved, but very very good. I need to make it again.
"A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell
"I've made a note never to piss you two off." - Stike
We have been meaning to try Aaron Franklin's recipe for a tomato-based BBQ sauce for some time. We wanted something for use with beef plate ribs,
and this sauce really fits the bill. This is Aaron Franklin's Regular Sauce, also called his Classic Sauce. You will find this recipe in Aaron Franklin's book,
Franklin Barbecue: A Meat-Smoking Manifesto. You'll also find it all over the internet on food and BBQ related websites. And you'll find they all have
one thing in common: a somewhat puzzling ingredients list. We have sorted out the ingredients list for you and offer it up here for your BBQ pleasure.
This sauce has some tang, a little bit of sweet and a little bit of heat. Aaron Franklin calls it a good all-purpose sauce.
Comments
I hate it when I go to the kitchen for food and all I find are ingredients!
Michael"I've made a note never to piss you two off." - Stike
The other ahole
Living large in the 919
1/4 tablespoon plus 1 1/2 teaspoons brown sugar
da’fuq is that shiz
"...For while we have our eyes on the future
history has its eyes on us..." Amanda Gorman
Camped out in the (757/948/804)
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
I'm planning on making some ribs today. Found my copy of APL's book, perused the recipe, and put it down. Make the sauce, make the rub, wrap with foil, unwrap, etc.
I'll aim for greatness some other time
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
"I've made a note never to piss you two off." - Stike
The other ahole
Living large in the 919
"I've made a note never to piss you two off." - Stike
The other ahole
Living large in the 919
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
Tampa Bay, FL
EIB 6 Oct 95
"I've made a note never to piss you two off." - Stike
The other ahole
Living large in the 919
Focus less on his recipes and more on his methods... stick with it, I'm telling you. It'll up your grilling game exponentially.
It’s clear that it’s probably calling for 2 tablespoons plus 1 1/2 teaspoons of brown sugar, to match the Worcestershire.
"I've made a note never to piss you two off." - Stike
The other ahole
Living large in the 919
"...For while we have our eyes on the future
history has its eyes on us..." Amanda Gorman
Camped out in the (757/948/804)
Very possible. I wouldn’t want to subtract too too much sugar tho, my guess of 1/4 cup barely cuts the acidity to non-ass puckering levels. It’s stout so I feel the increased sweetness helps balance it out.
The sauce recipe in APL’s book is quite a bit more involved, but very very good. I need to make it again.
"I've made a note never to piss you two off." - Stike
The other ahole
Living large in the 919
We have been meaning to try Aaron Franklin's recipe for a tomato-based BBQ sauce for some time. We wanted something for use with beef plate ribs, and this sauce really fits the bill. This is Aaron Franklin's Regular Sauce, also called his Classic Sauce. You will find this recipe in Aaron Franklin's book, Franklin Barbecue: A Meat-Smoking Manifesto
http://www.nakedwhiz.com/afregularbbqsauce.htm?fbclid=IwAR1SXHIBzbCLmCSfCXVyIxTubtli8JVWXfkfPZUlPBIlXFFfUwhJv2FIoPY
"I've made a note never to piss you two off." - Stike
The other ahole
Living large in the 919
Well that's a new one
I personally cannot see APL doing this but, people can sometimes do things that completely contradict their personality.