REQ: Duplicating GrillSmith Voodoo Shrimp Appetizer
nob...@foo.foo
to try making it at home...
Where I am stumped is: "New Orleans style white barbecue sauce"
I've never heard of any such thing (not that is the be all end on this...)
and what I am getting is all related to Alabama which from the ingredients
doesn't seem to be a match....
Any one have any hints? ? ?
Thanks!
--
news
sf
> Look for recipes of Alabama white barbecue sauce; it is more an Alabama
> thing than NOLa. Or simply mix a cup of prepared horseradish sauce (the
> white stuff some folks use on roast beef, Woeber's being one popular brand),
> 2 tsp. creole mustard (Zatarain's is very good), 2 tbl. vinegar (white wine
> is best), couple tsp. sugar (more if you use white vinegar, less if you use
> cider vinegar), minced garlic, salt and fresh ground pepper to taste. If
> the sauce is too thick for your taste or for the planned use, thin it with a
> bit of water to get the consistency you like.
I've never heard of white barbecue sauce before. The first hit on
google calls for mayonnaise.
--
Forget the health food. I need all the preservatives I can get.
sf
> All will call for some form of mayo or Miracle Whip; the New Orleans
> variation is spicy hot, calling for horseradish and creole mustard. Since
> the Horseradish sauce I mentioned is simply mayo with horseradish added, it
> will do the job.
Oh, ok. I thought creamed horseradish was horseradish in sour cream
and I just buy "prepared" horseradish which isn't adulterated like
that.
sf
> You're right, creamed horseradish is as you thought. But, there is
> "horseradish sauce" (not creamed) that is mayo based. Some might be
> familiar with mayo-based horseradish sauce from Arby's Horsey Sauce; but,
> others may have seen Heinz, Kraft or Woeber's on their grocer's shelf.
OK, thanks. I don't eat at Arby's and have never bought/thought about
the other bottled items you mentioned. I just buy Morehouse "prepared
horseradish" and keep it way too long because I'm the only person who
uses it.
http://d3hqdt8j93rgvn.cloudfront.net/Image/MEDIUM_8a78c6e02140d9310121411b2bcc0ac8.jpg
blake murphy
> On 22-Jun-2010, sf <s...@geemail.com> wrote:
>
>> On Tue, 22 Jun 2010 21:10:46 GMT, "l, not -l" <lal...@cujo.com> wrote:
>>
>>> All will call for some form of mayo or Miracle Whip; the New Orleans
>>> variation is spicy hot, calling for horseradish and creole mustard.
>>> Since
>>> the Horseradish sauce I mentioned is simply mayo with horseradish added,
>>> it
>>> will do the job.
>>
>> Oh, ok. I thought creamed horseradish was horseradish in sour cream
>> and I just buy "prepared" horseradish which isn't adulterated like
>> that.
>
> You're right, creamed horseradish is as you thought. But, there is
> "horseradish sauce" (not creamed) that is mayo based. Some might be
> familiar with mayo-based horseradish sauce from Arby's Horsey Sauce; but,
> others may have seen Heinz, Kraft or Woeber's on their grocer's shelf.
inglehoffer also makes one that is pretty peppy:
<http://www.amazon.com/Inglehoffer-Horseradish-Think-Creamy-3-75-Ounce/dp/B0019ZE1D2>
your pal,
blake
sf
<blakepm...@verizon.net> wrote:
> inglehoffer also makes one that is pretty peppy:
>
> <http://www.amazon.com/Inglehoffer-Horseradish-Think-Creamy-3-75-Ounce/dp/B0019ZE1D2>
Why buy sauce when you can buy the real thing?
nob...@foo.foo
> Look for recipes of Alabama white barbecue sauce; it is more an Alabama
> thing than NOLa.
Solves one problem...
> > Or simply mix a cup of prepared horseradish sauce (the
Will give it a whirl....to see what happens... I've actually go some of the
mentioned Inglehoffer horseradish in the fridge already....
I may have to go back to have tasting session...they
Seems like a good excuse to buy shrimp at the store now...
Thanks.
--
news
blake murphy
> On Wed, 23 Jun 2010 13:27:11 -0400, blake murphy
> <blakepm...@verizon.net> wrote:
>
>> inglehoffer also makes one that is pretty peppy:
>>
>> <http://www.amazon.com/Inglehoffer-Horseradish-Think-Creamy-3-75-Ounce/dp/B0019ZE1D2>
>
> Why buy sauce when you can buy the real thing?
well, grated horseradish, though more versatile, doesn't keep all that
well.
your pal,
blake