The Texas BBQ Forum

I like the sauce too, Roxy. I made up a batch of it for the first time a month or so ago. It's definitely different than anything I have ever tried here in the lone star state! I made a ham sammich last week and put a little on there. How long will it keep in the fridge?

tex

I have had it two weeks but I think that with the amount of vinegar in it, it should be good for a while.

Never had any last that long.

Roxy wrote:Never had any last that long.

My wife or kids won't touch anything with vinegar, so it's going to be a while before I can use my bottle up.

tex

I made some of this last week for pork butts, ribs, and loins. I like it alot, my son just likes it , and the wife won't try anything but KC masterpeice. the only problem is it doesn't have the right color to really showcase the meat. still, I will make this again.

greywolf wrote:I made some of this last week for pork butts, ribs, and loins. I like it alot, my son just likes it , and the wife won't try anything but KC masterpeice. the only problem is it doesn't have the right color to really showcase the meat. still, I will make this again.

I dont know of a sauce that showcases the meat. All sauce covers up the true colour that is presented in pork butt weither it is a mustard sauce, red sauce or that awful K.C. Masterpiece.. Well, that is short of that spicy vinegar that is popular in eastern NC.. Never could get used to such a strong vinegar flavour on the meat.

Roxy wrote:

greywolf wrote:I made some of this last week for pork butts, ribs, and loins. I like it alot, my son just likes it , and the wife won't try anything but KC masterpeice. the only problem is it doesn't have the right color to really showcase the meat. still, I will make this again.

I dont know of a sauce that showcases the meat. All sauce covers up the true colour that is presented in pork butt weither it is a mustard sauce, red sauce or that awful K.C. Masterpiece.. Well, that is short of that spicy vinegar that is popular in eastern NC.. Never could get used to such a strong vinegar flavour on the meat.

Well after the Tabasco, black pepper, red pepper, white pepper, chipotle and habs in mine you don't much notice the cider vinegar

Necro post, I know. But I wanted to pay respect to Roxy for this recipe and I just found the genesis of his very popular sauce.

I first tried Roxy's sauce at least 10 years ago after seeing it on this forum. I have to admit to not making it often. But when I do, I love it (for wimps, you can tone down the tartness by adding more sugar).

My favorite way to use it is to toast a very soft french roll (Francisco brand are my favorites) in a pan with butter to crisp it a good bit, then apply Roxy's sauce to one half of the roll, apply apple butter to the other half of the roll, place a liberal amount of twice smoked pulled pork on the roll, add a dill pickel on the side, and enjoy.

Many thanks to Roxy for this recipe.

Vinegar for my kids would be no no... but i once tried this mustard i can say i loved it

This is on my bucket list. Got to go get some Texas Barbecue.

John of Tree Service Waco Texas