It’s a bastardized version of the sauce that my grandfather made and served at his barbecue restaurant (he would be pissed if he knew that I was putting fish sauce in it lmao.) It’s a fairly traditional West Tennessee style sauce though. Not written is the honey. I fold in honey after I blend it to balance out flavors. I’d say it’s close to 1/2c but I really just go to taste on that.
by pervyninja
17 Comments
You have great handwriting.
Guessing woosh is Worcestershire?
Nice, this seems like a fun one to try.
Do you serve it with particular cuts, or just everything?
Sounds good! Seems like a lot of ketchup tho? Maybe not with 3 quarts vinegar and a whole beer.
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Why kosher salt? Why not just up the soy sauce to something like 3/4 C
Awesome job using fish sauce. I use it in all kinds of stuff. Gives a great little kick!
Does purple stripe garlic taste different?
Thanks for sharing
That’s 1/2 cup of SOY not boy.
What’s a good sub for Creole Mustard?
What is ACV?
Is it more memphis style or vinegar style like Scott’s?
I laugh at the ⅛ cup Sambal Olek at the bottom of a list of ingredients using teaspoons/tablespoons! Why not just say 2 Tablespoons?!
I dont even need to taste it to know this sauce rulez
Now if only I had a reason to make this much BBQ sauce.
Loving the sneaking the Asian flavours in there. I believe perfect BBQ lives between Asia and America. Which is who I’m glad I live in Australia.