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Originally posted by SmokinOutBack
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Oh..and you are welcome, sir!
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I have heard that... as it gets cooked with the pie. Supposedly a "fresher" flavor that way. I dunno... I have used my spag sauce in a pinch and it's worked out OK. Different..but good. And that sauce cooks for HOURS. Never did like a "fresh" pasta sauce...
Oh..and you are welcome, sir!In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
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great test,,,
shit I gotta try it out,,,
need to order more pork an poultry brine's anyway...
I'll get my ducks in a row an order soon...
~All that is gold does not glitter ~ Not all those that wander are lost~~20" Yoder "Swiss Army Knife" Stick Burner~Comment
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do it tomorrow!! sale is on!!Originally posted by THUMPERRRR View Postgreat test,,,
shit I gotta try it out,,,
need to order more pork an poultry brine's anyway...
I'll get my ducks in a row an order soon...Brian
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Lots of great info and ideas here, Thanks everyone! Brian your experiment looks awesome. Well done Sir!
Also...I'm a non-cooked sauce maker too. Can't wait to give the Pizza Shake a try!Comment
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No cook sauce here either... butt let me tell you, the pizza shake is goood! Try it on a fresh salad...Originally posted by cowgirl View Post
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Will do Phil, sounds great! Thanks!Originally posted by HawgHeaven View PostNo cook sauce here either... butt let me tell you, the pizza shake is goood! Try it on a fresh salad...
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Originally posted by Richteehope this helps....Originally posted by c farmer View PostBrian
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Yoder YS640
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The pizza shake is great. I'm Italian and I've worked with sauces a fair amount. I never measure anything so when people as me for a recipe I just point to my tongue. I usually start with the purée and I'll add 1/4 to 1/2 cup extra virgin olive oil. How much of each ingredient I use depends on the amount of purée i start with. I'll add about 1/4 cup sugar, couple tbsp of Italian seasoning, and sweet basil, Parmesan cheese, throw some roasted garlic in. Then I'll let it simmer for a few hours to really cook down. I'm not much for watery sauce. When I made pizza a couple weeks back I put the sauce on the dough and liberally sprinkled the shake on the sauce before adding the toppings. Then I placed more shake on top just before the pizza was finished. In all I bet I used 2-3 tbsp on a 15" pizza. Man it was good!"You'll never be this cool"
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Wow Brian, you really did it up right. Thanks for sharing your experiment... definitely was in the plans to do something similar... now I got a good base to play with
Smokem if you got em
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