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  #1  
Old 09-09-2013, 10:14 PM
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Default Mad Hunky Steak Sauce

A short while ago, I posted the Ramen burger. Topped it with an onion sauce. Commented it might make a good steak sauce. Well.....I had to find out. It's a work in progress.

Started out with the intent to make a version of A1. That's where the raisins come in. You could skip those, but I think it adds to the sauce. Then I did a complete 360 and decided to make something different. Also didn't want it to turn out like bbq sauce. It didn't. It's really good as it is.

But it's still missing something. There's plenty of spice from the rub, but missing a zing that maybe only I am looking for. After scouring many recipes on the internet, some call for apple cider or white vinegar. There's some in the ketchup and vinegary is not what I'm looking for. Some call for orange or lemon juice. Not sure if that would be right or which one. Some call for prepared or ground mustard. My brain is saying this is it, but which one?

Rather than ruin it, I left it as it is. For now. Each time I use it, I'll add a little something to it, until I figure it out. Throwing it out there for you to mess with.

2 large Vadalia Onions
1/2 Stick Butter
1 heaping Tblsp. Raisins
3 cups Water
1 Tblsp. Worcestershire
4 Tblsp. Ketchup
1 1/2 Tblsp. Mad Hunky GP

Thinly slice the onions. Saute them in the butter. Good and caramelized. Put the raisins, onions and as much of the butter as you can get into a small sauce pan. Add the water and bring to a boil. When the raisins are plump and about 1/3 of the water is gone, blend it with a stick blender. Food processor or blender works too. Bring it back to a simmer. Add the worcestershire, ketchup and Mad Hunky GP. Cook to desired consistency.
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  #2  
Old 09-09-2013, 10:18 PM
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Looks good. Send me one of those jars and I'll help you taste test it.
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Old 09-09-2013, 10:26 PM
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Nice work RR!
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  #4  
Old 09-09-2013, 10:28 PM
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My son would love that Ramen burger his 2 favorite things LOL
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  #5  
Old 09-10-2013, 07:07 AM
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Sounds good. Keep us up to date on your experiments with it!!
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Old 09-10-2013, 10:13 AM
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I'm thinking vinegar is exactly what you need. That acid bite is what I enjoy about A1. Possibly lemon juice, but then you bring in the lemon flavor, so I'm thinking white vinegar. Try a small amount in one jar.
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  #7  
Old 09-10-2013, 10:24 AM
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Quote:
Originally Posted by Snarlingiron View Post
I'm thinking vinegar is exactly what you need. That acid bite is what I enjoy about A1. Possibly lemon juice, but then you bring in the lemon flavor, so I'm thinking white vinegar. Try a small amount in one jar.
Mmm nice sauce... and yes...vinegar. Altho the Worshy, and yes..even the K..bring some. Try a cider..and maybe a rice...Heck..for beef...maybe even a red wine vinegar?
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  #8  
Old 09-10-2013, 10:33 AM
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Awesome Ray! Tamarind may be what you are missing. I would also go with orange instead of lemon. Preserved orange would even be better. You can preserve your own as it is very simple to do. You would have to adjust your salt in the overall recipe if you did this. Good luck!
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Old 09-10-2013, 11:01 AM
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Nice doins Ray! I think Cheryl is on to something with the tamarind, I think a spot if lime juice too.
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Old 09-10-2013, 12:43 PM
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Looks Great, Ray!!!

Worcestershire is a must for Beef, as Vinegar is a must for Pork.

I'm wondering if adding some sauteed Mushrooms in the blender late in the game???

I never blended mushrooms, but now I'm thinking about it, just for the added flavor.


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  #11  
Old 09-10-2013, 08:17 PM
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Thanks everyone for the comments. Knew you folks would give me some good ideas. I was kind of driving myself crazy with it. Had so many different ingredients on the table. Had to take a step back, walk away from it, before I ruined the whole thing.

Snarlingiron and Rich: I had the red wine vinegar in my hand, ready to pour. Vinegar is still an option. I shied away from the ACV for fear of tasting like a bbq sauce. In the future, I could cut back or even eliminate the ketchup and use a tomato paste, maybe. That would give me a tomato flavor and allow me to play with vinegars.

Squirrel: Interesting suggestions. Will look into the Tamarind. Have some frozen orange juice concentrate in the freezer. That was my first choice for a citrus component. Never heard of preserved oranges. I need to watch my salt, and was hoping to use items that most people would have on hand, or could get easily. Not ruling it out, though.

Mark: Lime juice was on the table, as well as lemon. It would certainly give it a zing, but wasn't sure how those flavors would work with the others. Plus, I don't want to overpower the great taste of those sautéed onions. As it is now, you can still taste them.

Bear: You must read minds. Who doesn't like sautéed mushrooms and onions on a steak, right? Mushrooms were a serious consideration. Didn't have any fresh ones, only a canned. Wouldn't taste the same. Had a couple beers in me, so going to the store was not an option. They might wind up in the sauce yet.

Interesting no one even mentioned any type of mustard. That's ok. I don't want it to be another knockoff of A1. Was looking for something new and based around the sautéed onions. And MHGP.

Any and all suggestions welcome. (Criticism too)
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Old 09-10-2013, 09:07 PM
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Hmmm... Ray..I have some powdered Porcini mushrooms in my possession... wanna play?
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Old 09-11-2013, 05:18 AM
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Quote:
Originally Posted by Richtee View Post
Hmmm... Ray..I have some powdered Porcini mushrooms in my possession... wanna play?
Hehe, tempting. Fresh would still be best to keep it easy for others to make. Could dehydrate some too. Tone's sells dried mushrooms. Bought some from Sam's a couple years ago. Used them all. The last time I was there, they didn't carry it any more. They would be easy to powder. Let me see if I can find someone carrying them first.

http://www.tones.com/product?id=54
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Old 09-30-2013, 09:28 PM
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Well, I got to try out some variations on the sauce. Grilled up a nice Ribeye. Opened one of the jars and added a few things. Here's my take on it.

http://www.smoked-meat.com/forum/sho...threadid=30426

Orange juice concentrate: It wasn't bad by itself. Not my favorite on the steak.

Lemon juice: Really good, by itself. Wasn't sure on the steak.

Balsamic vinegar: This was my favorite by itself. Thought for sure this was THE missing ingredient.

Nope. Kept going back to the lemon juice. Still think vinegar is what's missing. Just not sure which one.

Thought I had some red wine vinegar. Guess not. Have white wine vinegar and red cooking wine. May try those and maybe some lime juice with the leftovers tonight.
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Old 09-30-2013, 10:26 PM
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Tried the white wine vinegar and the red cooking wine tonight. Meh. Really want to try the red wine vinegar. Haven't even tried any mustards. This might take a while. Definitely a work in progress.

Oh, darn. I have to cook another steak? Willing to make the sacrifice.
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Old 09-30-2013, 10:40 PM
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Try malt vinegar. Got some tang, and some beefyness to it as well. Also agree with the tamarind. Horseradish? Might think aboot some dry mustard powder or mustard oil....
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Old 10-01-2013, 10:10 AM
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Quote:
Originally Posted by RowdyRay View Post
Tried the white wine vinegar and the red cooking wine tonight. Meh. Really want to try the red wine vinegar. Haven't even tried any mustards. This might take a while. Definitely a work in progress.

Oh, darn. I have to cook another steak? Willing to make the sacrifice.

If you got any maters, go back and see if you can find Alx's post on his home made ketchup. Have been making it since he posted it. Been using it as a base for sauces for all kinds of stuff from BBQ to sloppie joes. I betcha it take care of your missing ling with its added zing from vinegar and add a little more to the flavor body just because it has so much going for itself than store bought ketchup. And it is especially better if you age it for about 6 months...
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