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condiment Hey New Here But Not To Hot BBQ Sauce

A

av8trjohn

I'm an Old Fart that just loves Hot BBQ Sauce. In and around Pittsburgh,PA Riverfront Speakeasies abounded during the 1920 and Pork Bar-B-Que was most often the Fare of the day.

Here is a Reciep for one of the better Mon River Speakeasy Sauces. If you like a Sweet Sauce you won't be partial to this one. I've made it for some 30 years now and usually only end up with a Gallon or two for myself as the rest is begged off to friends.

To try a small batch give the recipe below a try.

Bar-B-Que Sauce *Not For The Faint Of Heart


If you are like me and love Hot Bar-B-Que Sauce I think you like this one. I have been using it for a few decades now and if you hate sickning sweet BBQ Sauce give this one a try. Great on Ribs,Chops,Chicken and Hot Sausage. You put it on after your meats are cooked as show below in the Hot Sausage Pic.

1-18 Oz. Can Hunts,Contadina or Red Pack Tomato Paste
5-Full Cans of water
1-Cup Spanish Paprika
1-Cup Cayenne Pepper
1-Tablespoon Commercial Liquid Smoke
1-Tablespoon Ground Clove
1/2-Teaspoon MSG
1-Heaping Tablespoon Celery Salt
1-Tablespoon Salt

Heat Tomato Paste then add water 1 can at a time making sure it is well mixed, do this with the rest of the water. Add the remaining ingredience in the posted order. Bring to a boil turn down and simmer 2 to 3 hours. It just gets better everytime you reheat it.


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Rainbowberry - its monosodium glutamate used as more of a flavor enhancer. MSG is nothing more than a salt of glutamic acid, which occurs abundantly in tomatoes, mushrooms, cheeses, etc... and it is a very good Migrain producer.
 
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LUCKYDOG said:
Rainbowberry - its monosodium glutamate used as more of a flavor enhancer. MSG is nothing more than a salt of glutamic acid, which occurs abundantly in tomatoes, mushrooms, cheeses, etc... and it is a very good Migrain producer.
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And in some people it forces them in a fetal position on the floor for a few days....
 
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rainbowberry said:
What's MSG? Sorry I'm a bit can't cook, won't cook, but I'm assuming it's something to do with salt? :confused:
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Mono sodium glutamate. It's a flavor enhancer. Have you ever eaten Chinese food and had heart flutters or a nervous feeling afterwards? MSG is the source...and Chinese restaurants are notorious for heavy use of MSG.

I guess it's up to the individual....but if you have to use a flavor enhancer, then your recipe is probably at the root of the problem.
 
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Umami is a fifth taste sensation (in addition to sweet, salty, sour, and bitter) and MSG is a cheap ingredient that provides it, with known side-effects in many.

Welcome to THP.
 
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I would avoid it as well. Manufacturers know that consumers avoid it so they hide it by adding it as autolyzed yeast, hydrolyzed corn protein, hydrolyzed soy protein, and other ingredients that are processed until they reach high levels of MSG.
 
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thehotpepper.com said:
I would avoid it as well. Manufacturers know that consumers avoid it so they hide it by adding it as autolyzed yeast, hydrolyzed corn protein, hydrolyzed soy protein, and other ingredients that are processed until they reach high levels of MSG.
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Good point!---I suffered from migraines since I was a teenager,...mostly food additive induced---definitely avoid the above ingredients...and also sodium nitrate, or nitrates in general (a preservative---also used to keep colors, like the red in chilli sauces, ketchup, etc. from browning)
 
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Yes, I avoid those as well (and artificial flavors and colors). I try to keep it all natural.
 
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Sickmont said:
And in some people it forces them in a fetal position on the floor for a few days....
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Thats my wife... she hasnt had a migrain for quite some time now **knocks on wood** we watch for the Chinese places that use it.

I tend to omit it from my recipes --
 
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If I eat something with MSG in it, I usually don't even make it out of the place before I get a dose of the "Green Apple Fast Step" and need to head to the can.

You also have to watch when it says "No MSG added" That doesn't mean it isn't in the food, just means they didn't add any more. I have been a victim of this technique also.

Years ago restaurants also used sulphites on salad bar ingredients to keep them "fresh" looking but that was banned by the USDA to use on fruits and veggies in 1986? I think, or right around that time. Sulphites caused Hives, rashes, asmatic attacks and the Green Apple Fast Step. It is still used by some companies on dried fruits.

There is also a really good chance those beautiful looking shrimp on the salad bar and buffet line have been treated with Sulphites. My built in detection system never fails to let me know when these things are used. Unfortunatly, it's always to late by the time I know. I just never go back to those places.
 
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