Welcome to the Pit from Buffalo
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Cheers from Pittsburgh, n'at.
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Club Member
- Jan 2020
- 1705
- Plano, Texas
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Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Southwest Disk 18” Plow Disk
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes or
Kirkland Professional
B & B Championship blend pellets (BBQr’s Delight)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
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Charter Member
- Oct 2014
- 10962
- NEPA
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Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Hey, Gregsz! Yep, we were on RF at the same time. The core members still maintain a FB group, but it has become less active over the years. I haven’t been back to the Mon Valley for a while now; my brother Jim passed, and the Pirates don’t care about winning, so there’s no reason to visit.Originally posted by GregszMosca I think I remember you from Road Food. My recipe on Pitt page. k have new one from a guy in jail I was told. Love it.
It’s hard to explain to people how different Mon Valley sauce is. You just have to taste it. It’s tomato based, but it’s not sweet, like KC, Chicago, etc.. And it’s not vinegar-y, like the Carolina sauces. Maybe like Italian but celery seed instead of oregano? I’ll check your Pitt page for the new one. The hand written one I posted, I got from Mark Snyder. I don’t know if you would know or remember him; he’d be maybe 6-7 years younger than you, but he has older brothers and sisters.
Welcome!
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This looks pretty close to how I remember it tasting. It’s a savory sauce, not a sweet one. It looks like it could be put together for about $10 or so ($6 of tomatoes, $3 L&P, etc). I might give it a shot.
EDIT: Geez, more like $15. Stuff has gotten expensive quickly.
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My initial taste test of what I bought today. I would add more celery seed maybe double. Maybe double black pepper. I am probably adding more Chile pepper. I will be experimenting as needed. Their sauce is more brown. Has a bit of grittyness to it. My recipe last time I made it is a bit different taste. I can only guess the tomato sauce was different. Cantidina. I will probably add even more V8 instead of water. Ill give my tastebuds time.
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Over an hour testing bought sauce. Still.have celery seed taste in mouth. LOL. I just found two bottles celery seed one probably at least 40 years old. Threw it away. Make sure your ingredients are fresh and smell right !!! My other bottle probably 10 years old but smell good. Ingredients matter !!! Black pepper very expensive. I don't like buying hot sauces anymore. I much prefer adding heat. You can't remove it, same with salt.
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Club Member
- Jun 2022
- 1551
- Blackstone Valley National Historic Corridor, MA
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- Oklahoma Joe's Bronco in orange. *
- Backyard Grills GCB 1690W dual/fuel grill.
- ThermoPro TP 910 dual probe thermometer.
- ThermoPro TP 610 instant read thermometer
- 2 ThermoPro TP 960 TempSpikes.
*made possible by donations from members of the Pit
🔥🔥🔥
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Aug 21 I will try and pick up Jerome's sauce at Monongahela meet. Been over 20 years since tasting since the place dissolved. I have an issue, my last batch of recipe I use tastes different. I can only guess at what I buy and how it may change like tomato brand. The taste is so much like a store bought brand I used in the 80s but was a restaurant that folded during that thing. Ill be a tasting. !! 👍👍😁😁 long live the Monongahela style !! I still need to find friends new no sweet sauce. BBQ Stu.
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Club Member
- Jun 2022
- 1551
- Blackstone Valley National Historic Corridor, MA
-
- Oklahoma Joe's Bronco in orange. *
- Backyard Grills GCB 1690W dual/fuel grill.
- ThermoPro TP 910 dual probe thermometer.
- ThermoPro TP 610 instant read thermometer
- 2 ThermoPro TP 960 TempSpikes.
*made possible by donations from members of the Pit
🔥🔥🔥
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