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pnoon
08-31-2013, 03:35 PM
Made the sauce this morning. Really good. :dr
About 3 dozen chicken wings currently on the smoker.
When the wings are done, will toss in a bowl and coat with sauce.


Ingredients
1/2 cup tomato paste
1 cup distilled white vinegar
1 cup pineapple juice
1 cup sugar
4 teaspoons soy sauce
1 teaspoon powdered ginger
1/4 teaspoon hot sauce (more if you wish)

Mix all the ingredients in a pot. Simmer, but do not boil, for about 20 minutes to marry the flavors and thicken it a bit. Taste and adjust to your preferences. You can drizzle it on the food or serve it in a bowl for dipping. Or both. Toss it in the microwave for 20 seconds or so first to take the chill off. Mumbo Sauce can be refrigerated for months.

Recipe says:
Try it on fried chicken, fish or shrimp, or even on eggrolls. Unorthodox as it may sound, it's pretty good on barbecue ribs and pulled pork, too.

big_jaygee
08-31-2013, 03:40 PM
now that sounds great :dr

Porch Dweller
08-31-2013, 04:12 PM
:tpd:

68TriShield
08-31-2013, 04:26 PM
I've heard of Mambo Sauce,not Mumbo Sauce...

Sounds tasty though.

pnoon
08-31-2013, 04:41 PM
I've heard of Mambo Sauce,not Mumbo Sauce...

Sounds tasty though.

Same thing, I believe.

mahtofire14
08-31-2013, 04:45 PM
Sounds great! We have a wing joint in town that does all these gourmet sauces with curries and spices, anything you can imagine. They have one just like this but they add Cayenne powder to it as well! I'm drooling just thinking about it!

pnoon
08-31-2013, 04:46 PM
Next batch will have considerably more hot sauce and/or cayenne.
This recipe is good and sweet but no heat.

mahtofire14
08-31-2013, 04:48 PM
Great sauce either way!

T.G
08-31-2013, 05:04 PM
Sounds like a great recipe. I've winged together something similar before, never really bothered to write down the formula though. One major difference, rather than powdered ginger, I would shove a few fingers of fresh ginger through my juicer. Also done it with equal parts tomato paste and sriracha sauce.

Next batch will have considerably more hot sauce and/or cayenne.
This recipe is good and sweet but no heat.

I can mail you a dime bag of dried ground ghost peppers if you want. :D

pnoon
08-31-2013, 05:18 PM
Sounds like a great recipe. I've winged together something similar before, never really bothered to write down the formula though. One major difference, rather than powdered ginger, I would shove a few fingers of fresh ginger through my juicer. Also done it with equal parts tomato paste and sriracha sauce.



I can mail you a dime bag of dried ground ghost peppers if you want. :D

I'll skip the ghost peppers thanks.

T.G
08-31-2013, 05:22 PM
I'll skip the ghost peppers thanks.

:sad

pnoon
08-31-2013, 05:34 PM
:sad

Too hot for my tastes.

I'll use Franks, tobacco, cayenne, or any number of chili powders.

T.G
08-31-2013, 06:12 PM
Too hot for my tastes.

Sure, straight up it's stupid hot. But diluted down and used sparingly, it's a unique pepper flavor that you can't get from anything else, and you can manage the heat more easily.

You've got about a quart of sauce there, a 1/16 to an 1/8 teaspoon would probably turn it up about where you want it and leave a distinctively unique flavor.



I'll use Franks, tobacco, cayenne, or any number of chili powders.

That's hardcore. CC or NC? I hear Nicaraguan is hotter.

pnoon
08-31-2013, 06:26 PM
Sure, straight up it's stupid hot. But diluted down and used sparingly, it's a unique pepper flavor that you can't get from anything else, and you can manage the heat more easily.

You've got about a quart of sauce there, a 1/16 to an 1/8 teaspoon would probably turn it up about where you want it and leave a distinctively unique flavor.




That's hardcore. CC or NC? I hear Nicaraguan is hotter.

OK. You can send me some.

Damn auto-correct. I meant tabasco.

pnoon
08-31-2013, 09:11 PM
This sauce is really tasty.
I plan on making it again. In larger quantities and varying degrees of heat.
A versatile sauce for chicken, shrimp, pork, stir-fry, egg rolls. Lots to try.

pnoon
09-08-2013, 06:17 PM
I can mail you a dime bag of dried ground ghost peppers if you want. :D

I'll skip the ghost peppers thanks.

Sure, straight up it's stupid hot. But diluted down and used sparingly, it's a unique pepper flavor that you can't get from anything else, and you can manage the heat more easily.

You've got about a quart of sauce there, a 1/16 to an 1/8 teaspoon would probably turn it up about where you want it and leave a distinctively unique flavor.




That's hardcore. CC or NC? I hear Nicaraguan is hotter.

OK. You can send me some.

Damn auto-correct. I meant tabasco.
So Adam sent me some dried ground ghost pepper. Put a tiny (and I do mean tiny) bit on my tongue to get a sense of the flavor and strength.
Holy $hit, effing hot!!!

I made 2 quarts of sauce today. One as indicated above.
The second quart, I added ~1/16th of a tsp. (I wanted to be careful) The heat is a bit less than I wanted but the flavor came thru just fine. So I resisted the urge to add a bit more.

Thanks Adam. The chicken tonight will be delicious.

icehog3
09-08-2013, 07:19 PM
Thanks Adam. The chicken tonight will be delicious.

Pervert.


http://i196.photobucket.com/albums/aa73/icehog3/chokinthechicken.jpg (http://s196.photobucket.com/user/icehog3/media/chokinthechicken.jpg.html)

pnoon
09-08-2013, 08:50 PM
Pervert.


http://i196.photobucket.com/albums/aa73/icehog3/chokinthechicken.jpg (http://s196.photobucket.com/user/icehog3/media/chokinthechicken.jpg.html)

And who's in the picture choking the chicken?

And you call ME a pervert? :rolleyes:













:D

pektel
09-08-2013, 09:03 PM
Someone should photoshop Peter griffin's head on Tom.

icehog3
09-08-2013, 11:22 PM
And who's in the picture choking the chicken?

And you call ME a pervert? :rolleyes:


:D
And who's taking the picture????


Pervert. :r

T.G
09-08-2013, 11:24 PM
Someone should photoshop Peter griffin's head on Tom.

I don't know who Peter Griffin is, so will Dick Hacker do?

http://www.cigarasylum.com/vb/attachment.php?attachmentid=13822&stc=1&d=1378700619

icehog3
09-08-2013, 11:34 PM
Damn, I should grow a beard and a pompous attitude! :D

Porch Dweller
09-09-2013, 06:50 AM
Someone should photoshop Peter griffin's head on Tom.

:lr :lr

Porch Dweller
09-09-2013, 06:51 AM
I don't know who Peter Griffin is, so will Dick Hacker do?

http://www.cigarasylum.com/vb/attachment.php?attachmentid=13822&stc=1&d=1378700619

Is that plumage on the chicken or mold?

:D

CigarNut
09-09-2013, 08:38 AM
Maybe its Mildew :)