About Franklin sweet sauce...

Anything added to the meat to make it mo better.

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Roipnol
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About Franklin sweet sauce...

Postby Roipnol » Mon Mar 12, 2018 2:08 pm

Hi, wanting to make a sauce in Texan style (less sweet, less thick and more acid) I tried to make the famous sweet sauce by Franklin, as reported in his book "A Meat-smoking Manifesto", but the amount of cumin I was seemed excessive (1 tablespoon), in fact the taste was too strong on everything else.
I found this recipe on other sites where in fact the amount of cumin is only 1 tsp .... Have any of you tried this recipe?

1 tsp version:
https://www.yahoo.com/lifestyle/frankli ... 77166.html

Original as reported in the book:
https://www.eater.com/2016/6/19/1197285 ... uce-recipe
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OldUsedParts
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Re: About Franklin sweet sauce...

Postby OldUsedParts » Mon Mar 12, 2018 2:23 pm

When ya "Git'er Done" let us know what you did :tup: :salut:
OUP

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Roipnol
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Re: About Franklin sweet sauce...

Postby Roipnol » Mon Mar 12, 2018 2:58 pm

I tried the first time the book version, using 1 tablespoon of cumin...after i reduce to 1/3 (about 1 tsp). Today I read that there is another version of the recipe released by the same Franklin with that quantity...
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Re: About Franklin sweet sauce...

Postby rms827 » Tue Mar 27, 2018 9:27 am

Thanks for the post, Roipnol. The recipe looks really good. Vaguely similar to my family's S. Texas sauce recipe but with more flavor depth. I'm going to have to give it a try myself.

I grew up on the family recipe and can't stand overly sweet sauces because of that.
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Re: About Franklin sweet sauce...

Postby rms827 » Sun Apr 08, 2018 1:46 am

Decided to try this myself. I started with the sweet sauce, and haven't made it to the regular (cookbook version) yet. They are two different sauces BTW. :D

Either "sweet" is relative or I goofed up on my measurements. :banghead: I tried to make a smaller 1 cup sample batch. Man this was about like using a well aged bottle of Tabasco as a BBQ sauce. Definitely too much chili powder for my liking. Anybody else tried this yet? I'm curious if Franklin's sauces are supposed to have that much fire to them. My family's recipe is savory, and has a bit of heat and tang, but not like this. :dont:
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Re: About Franklin sweet sauce...

Postby allenayres » Sun Apr 08, 2018 4:32 pm

rms827 wrote:Either "sweet" is relative or I goofed up on my measurements. :banghead: I tried to make a smaller 1 cup sample batch. Man this was about like using a well aged bottle of Tabasco as a BBQ sauce. Definitely too much chili powder for my liking. Anybody else tried this yet? I'm curious if Franklin's sauces are supposed to have that much fire to them. My family's recipe is savory, and has a bit of heat and tang, but not like this. :dont:


I have’t tried the recipe but don’t remember the sauce in his restaurant being all that spicy. Maybe another misprint?
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Re: About Franklin sweet sauce...

Postby rms827 » Mon Apr 09, 2018 12:08 am

allenayres wrote:
rms827 wrote:Either "sweet" is relative or I goofed up on my measurements. :banghead: I tried to make a smaller 1 cup sample batch. Man this was about like using a well aged bottle of Tabasco as a BBQ sauce. Definitely too much chili powder for my liking. Anybody else tried this yet? I'm curious if Franklin's sauces are supposed to have that much fire to them. My family's recipe is savory, and has a bit of heat and tang, but not like this. :dont:


I have’t tried the recipe but don’t remember the sauce in his restaurant being all that spicy. Maybe another misprint?


More likely I just goofed measuring the cayenne. I expected some heat from the "standard" sauce but not the sweet one. Thanks for the confirmation though. Now that I'm more certain it was my error, I'll give it another try and see how it goes. 8)
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