I dont cook with formal measured recipes,Im a pretty decent cook and more often then not **Im baddasss**
I just look at ingredients and go off experience for volumes
I do stick to alot of baselines when doing Q type sauces,like retaining fresh citrus zest then roasting the fruit(add fresh zest final stage)
Always roast off fresh veggies,never use "salts"(garlic salt etc) and pretty much always stay regional to Texas and its Mexican heritage.
I can see the malt vinegar working here as I do like the yankee fish and chips thing
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Its very similar to ACV and balsamic comparatively speaking and cooked off abit should be tasty?(I see a spicy,bread/butter pickle recipe in the future)
The gold style sauce is good for a final mop just before resting the meat,traditional "setting" of the sauce over heat doesnt really benefit the flavor like traditional red sauces often do.(IMO)
Gold style sauce(IMO) should have just the very faintest hint of mustard,cold smoking good mustard seed is a trick,but awesome when processed out in a sauce.
I was advised to try the Cattlemans* brand of gold sauce and was impressed for a sauce found at Walmart
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I played with it for acouple hours and several beers and got the idea to fire up the stick burner and cook off some fresh flathead cat fish meat caught earlier in the morning.
If you aint had a grilled off belly steak from a big ole flathead,you aint had catfish!
The gold sauce rocked it hard and the flavor was well passed expected,even for a Texas traditionalist that never desecrates fried fish outside of lemon juice it was amazing.
But again,the lack of setting the sauce is I think a trick to using such a sauce
The sauce has to be good to start(like the Cattlemans) and controlling the exposure to heat afterwards is the trick.
Anyway...... fast forward . . . . . .
Fresh Shrimp
Fresh Scallops
Fresh Squid/Octopus
Fresh Oysters
Have all suffered the grill and gold sauce with outstanding results,equal time has also been given to my home made version for the same meats
and Im not quite at the Cattlemans level.
My sauce is very good but not "the same",then again I may not be able to reduce myself to their level
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??
HopsNBarley said:
Nice.
Are you going to share your recipe and some pics?
Lots of variations of Carolina sauces.
What's yours?