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 Post subject: wine reduction sauce
PostPosted: July 15th, 2010, 3:51 pm 
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The Stretch
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Well gang, I am trying out something new today. I am making my own BBQ sauce that has a wine reduction sauce as the base. I am pretty excited about hit one folks. I have the baby coming up to heat and hope to have the spares on by 2pm, which will be in another 9 minutes I guess. I will keep you posted and if it comes out have way decent, I will post the recipe I came up with.

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 Post subject: Re: wine reduction sauce
PostPosted: July 15th, 2010, 4:46 pm 
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Ed hurry and post I'm hungry. I may have to grill in the storm :D :D :D :lol:

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Stretch As Aug 07, 2010
(THE HULK) GARRETT
Weber Kettle
Stoker and Thermopen (lime Green)
If its not smoked, Dont attempt to Eat it
Through Christ Everything is Possible
Vegetarian old Indian word for poor hunter

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 Post subject: Re: wine reduction sauce
PostPosted: July 15th, 2010, 5:48 pm 
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Sorry bout dat Big Tim, it looks like it will be another 3-3 1/2 hours before I pull them off the Baby. More than likely around 10pm your time.

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 Post subject: Re: wine reduction sauce
PostPosted: July 15th, 2010, 9:08 pm 
Let us know how it comes up Ed....


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 Post subject: Re: wine reduction sauce
PostPosted: July 15th, 2010, 9:57 pm 
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ITS 11pm...do you know where your ribs are??

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Mike from Barnesville, Georgia...Home of STUMPS FEST 2010 at the barn
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Women are like rocks...The flat ones are best skipped.
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 Post subject: Re: wine reduction sauce
PostPosted: July 15th, 2010, 9:58 pm 
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The Stretch
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Well gang, these were the best ribs we have ever eaten that I have done. They didn't have the heat that I like, but he wife can't handle too much heat, so I know they could have been even better.
Here's what I did:
In a pan I added :
1 cup of good red wine (not port)
1 TBLSP garlic salt
1 TBSP Balsamic vinegar
1 TBSP Apple vinegar
1 dried sprig of rosemary
1 dried sprig of oregano
bring to a boil and then let simmer until it reduces by half

then to that add:
1/4 - 1/2 cup sugar free brown sugar (splenda)
1/2 cup margarine or butter
reduce by half again and then let simmer at low for about 20 minutes. Keep your eye on it so it doesn't burn stirring occasionally
Strain and let sit while you cook your ribs.

I cooked mine at 225* for 4 hours then foiled adding a splash of apple juice for thirty minutes, then removed from foil and basted the ribs with the wine reduction sauce every ten minutes for one more hour. Let them rest for fifteen minutes prior to cutting and enjoy. I did prep the ribs prior to smoking by removing the membrane and dusting them with a blend of seasoning that I made up using Paprika, cayenne, garlic salt, brown sugar, oregano, and salt, and pepper.
I will try to post some pics in a bit ya'll

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Baby Stumps (Penny)
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Weber Gasser
Baby Stumps (ordered 12/18/12) Gift for customer


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 Post subject: Re: wine reduction sauce
PostPosted: July 15th, 2010, 10:01 pm 
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yea, Ed I stayed up all night to look at them ribs :lol: :lol: :lol: I did not play in the rain :D :D Some BBQ Iam, got learn to cook in all weather :lol:

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Stretch As Aug 07, 2010
(THE HULK) GARRETT
Weber Kettle
Stoker and Thermopen (lime Green)
If its not smoked, Dont attempt to Eat it
Through Christ Everything is Possible
Vegetarian old Indian word for poor hunter

Image


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 Post subject: Re: wine reduction sauce
PostPosted: July 15th, 2010, 10:03 pm 
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And to think I ate 4 krystals w/cheese on the way home from Stumps shop tonight...Wish I was in California! I really don't want to see the pics...it'll just make it worse! :cry: :cry: NAW, bring on the pics Ed! :D :D

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Mike from Barnesville, Georgia...Home of STUMPS FEST 2010 at the barn
Barnesville Blues Brothers Competition Cook Team
Stretch
Baby
Large BGE
Women are like rocks...The flat ones are best skipped.
"I am not afraid of falling...I just don't want to hit the ground"
WE ARE THE COMPETITION!


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 Post subject: Re: wine reduction sauce
PostPosted: July 15th, 2010, 10:12 pm 
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The Stretch
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Not the best pics in the world, but I am still learning how to take good pics and have a long ways to go. This is on my finest china though...


http://s988.photobucket.com/albums/af9/ ... bs%20ever/

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Fresnoed - Ed from Chowchilla CA
Baby Stumps (Penny)
Bar-B-Chef Charcoal grill
Weber Gasser
Baby Stumps (ordered 12/18/12) Gift for customer


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 Post subject: Re: wine reduction sauce
PostPosted: July 15th, 2010, 10:18 pm 
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Good Grief Charlie Brown!!
What some meaty ribs!!
Good job Ed!!

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Mike from Barnesville, Georgia...Home of STUMPS FEST 2010 at the barn
Barnesville Blues Brothers Competition Cook Team
Stretch
Baby
Large BGE
Women are like rocks...The flat ones are best skipped.
"I am not afraid of falling...I just don't want to hit the ground"
WE ARE THE COMPETITION!



For this message the author blues brother has received gratitude : fresnoed
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