pig bbq sauce recipe
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RONNIE

Jacksonville, FL

#1 Apr 11, 2011
Does anyone have the recipe for the PIG Restaurants bbq sauce?
Moss Man

Jacksonville, FL

#2 Apr 11, 2011
I have it

Jacksonville, FL

#3 Apr 13, 2011
Take a bottle of Sonny's BBQ sauce and add a
half gallon of Wesson Oil.
Pig BBQ lover

Hollywood, FL

#5 Oct 28, 2011
RONNIE wrote:
Does anyone have the recipe for the PIG Restaurants bbq sauce?
No one has it! They make it in a special secret room, people may know the ingredients, but only the family knows the formula.
Mickler

Jacksonville, FL

#6 Oct 28, 2011
The Pig sauce isn't greasy, and it's actually pretty darn good.
1 of His

Snellville, GA

#7 Jan 2, 2013
They need to bottle it. I would buy it,or is it for sale on Amazon by any chance
JAFO

Jacksonville, FL

#8 May 2, 2013
RONNIE wrote:
Does anyone have the recipe for the PIG Restaurants bbq sauce?
Yes,I have the recipe:White vinager,Mustard,Salt,Thyme,Bla ck Pepper,and paprika.

Hence,the owner will only tell you 5 of the ingredients,but he always leaves out the spice thyme,lol.

Start with a mason jar 3/4 full of white vinegar.Add the mustard to the vinegar shake and add more mustard.You want to get the right color and consistency.Now add a tablesppon of:Salt,Pepper,and Paprika.Use about a half teaspoon of thyme.You may need to add more salt,pepper,and Paprika to your liking.But,thats a good base to start with.

The Pigg BBQ boils their meat halfway,then bastes it with alittle of their BBQ sauce and grills it the rest of the way.

I currently work at the PIG,and we all have to sign a waiver not to let out the secret BBQ sauce.Give me more pay,and I might've been able to keep a secret better,lol.
Man from Jacksonville

Jacksonville, FL

#9 May 7, 2013
1 of His wrote:
They need to bottle it. I would buy it,or is it for sale on Amazon by any chance
I listed the recipe,bubba.
FoodNerd

Jacksonville, FL

#10 Jul 6, 2013
Just has some pulled pork and ribs with the Pig Sauce today.

The recipe given is close but a bit too much vinegar I think, and the amounts of spice per unit volume were not readily apparent as the size of the mason jar wasn't specified. I'm guessing it might have been a pint jar making 2 cups.

The following mix pleases a local Pig Sauce fan, so maybe it is a little closer? We based our trials on the mason jar recipe adn tweaked it until it was a very close match to the sample of Pig Sauce we used as our control.

Quite a bit cheaper than the $21.95 a gallon for the take out sauce. This recipe makes about 1 cup and is scaleable. This sauce needs to sit overnight before you judge the final proportions!

1/2 cup white vinegar 5% acidity,
1/4 cup good tasting water,
2 to 3 tablespoons of a very yellow whole seed mustard,(needs to include the mustard bran as this helps thicken the sauce) also depends on your mustard's strength)
1 1/2 teaspoons of plain salt,
1 1/2 teaspoons of ground black pepper,
1 1/2 teaspoons of paprika,(not the smoked although I wonder if that would be better?)
3/4 teaspoon of thyme.

Shake it like crazy and let it mature overnight. This sauce will be a bit thinner than the Pig Sauce as I've not found a 'bran mustard' at retail yet. Doesn't need refrigeration according to The Pig staff or if you do, always keep it in the refrigerator.

Good luck and have fun!
JAFO

Jacksonville, FL

#11 Jul 10, 2013
FoodNerd wrote:
Just has some pulled pork and ribs with the Pig Sauce today.
The recipe given is close but a bit too much vinegar I think, and the amounts of spice per unit volume were not readily apparent as the size of the mason jar wasn't specified. I'm guessing it might have been a pint jar making 2 cups.
The following mix pleases a local Pig Sauce fan, so maybe it is a little closer? We based our trials on the mason jar recipe adn tweaked it until it was a very close match to the sample of Pig Sauce we used as our control.
Quite a bit cheaper than the $21.95 a gallon for the take out sauce. This recipe makes about 1 cup and is scaleable. This sauce needs to sit overnight before you judge the final proportions!
1/2 cup white vinegar 5% acidity,
1/4 cup good tasting water,
2 to 3 tablespoons of a very yellow whole seed mustard,(needs to include the mustard bran as this helps thicken the sauce) also depends on your mustard's strength)
1 1/2 teaspoons of plain salt,
1 1/2 teaspoons of ground black pepper,
1 1/2 teaspoons of paprika,(not the smoked although I wonder if that would be better?)
3/4 teaspoon of thyme.
Shake it like crazy and let it mature overnight. This sauce will be a bit thinner than the Pig Sauce as I've not found a 'bran mustard' at retail yet. Doesn't need refrigeration according to The Pig staff or if you do, always keep it in the refrigerator.
Good luck and have fun!
Yes,I was talking about the bigger jars,sorry.I'm also sorry about the bad grammar;I was alittle drunk when I wrote that.Glad I could help.
JAFO

Jacksonville, FL

#12 Jul 10, 2013
You just have to play with it.Thyme,is the secret weapon.Lots of salt as well.
OceanwayGent

Jacksonville, FL

#13 Jul 10, 2013
Man from Jacksonville wrote:
<quoted text>
I listed the recipe,bubba.
No,you didn't.Where is it?Stop pulling our stick man!!!!!
FoodNerd

Jacksonville, FL

#14 Jul 13, 2013
OK, my friend just told me tonight that she thinks the sauce in the recipe I listed still has too much vinegar and way more mustard than the Pig Sauce used to have some 10 or so years ago when she was first enjoying it. In all fairness she judged the sauce within an hour or so of its being put together, so as the flavors developed her opinion changed.
Anyone have an opinion about historic mustard levels in the sauce? BTW I checked with C.F. Sauer and the bran mustard that is used is only available food service for those who might care about that.
Rafterman

Jacksonville, FL

#15 Oct 18, 2013
OceanwayGent wrote:
<quoted text>
No,you didn't.Where is it?Stop pulling our stick man!!!!!
How many fairy sticks have you pulled? Has any broken from the brute force of your jerk?
Rafterman

Jacksonville, FL

#16 Oct 18, 2013
FoodNerd wrote:
OK, my friend just told me tonight that she thinks the sauce in the recipe I listed still has too much vinegar and way more mustard than the Pig Sauce used to have some 10 or so years ago when she was first enjoying it. In all fairness she judged the sauce within an hour or so of its being put together, so as the flavors developed her opinion changed.
Anyone have an opinion about historic mustard levels in the sauce? BTW I checked with C.F. Sauer and the bran mustard that is used is only available food service for those who might care about that.
They use pinkeys vinegar as well. Try zatarains creole mustard. The sauce recipe has changed over the years to cheaper mustard and vinegar. Zatarain creole mustard might be thicker but it enchances the sauce.
Rafterman

Jacksonville, FL

#17 Oct 18, 2013
I found a roach once in my Pig Special. True story. I stoped eating there for awhile. The North side location is nasty.
Joe

Waycross, GA

#18 Mar 2, 2014
Servings: Quart Jar

Ingredients
1 cup mustard
1/2 cup vinegar
1 1/2 oz chili powder
2 Tablespoons salt (adjust to taste)
1 Teaspoon cayenne pepper

Directions
Place all ingredients in a quart jar and finish filling jar with water. Put lid on tightly and shake to mix.

This is the recipe I have always used
Dukesofhazzard

Jacksonville, FL

#19 Mar 3, 2014
Joe wrote:
Servings: Quart Jar
Ingredients
1 cup mustard
1/2 cup vinegar
1 1/2 oz chili powder
2 Tablespoons salt (adjust to taste)
1 Teaspoon cayenne pepper
Directions
Place all ingredients in a quart jar and finish filling jar with water. Put lid on tightly and shake to mix.
This is the recipe I have always used
The Pig sauce also has thyme in it.
thyme

Fitzgerald, GA

#20 Mar 3, 2014
How much?
dukesofhazzard

Jacksonville, FL

#21 Mar 7, 2014
Start with 1/4th of a teaspoon.

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