Hoover sauce ?

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peewee
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Hoover sauce ?

Postby peewee » Sat Nov 24, 2007 12:18 pm

Does it need to be refrigerated after opening. I am trying teuls recipe tonight.
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Dutch Dog
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Postby Dutch Dog » Sat Nov 24, 2007 12:21 pm

Don't know...just ordered my 1st bottle last night. Call them and find out. I'm assuming their number is on the bottle??? I've got a whole backstrap in the fridge waiting on that bottle to get here.
It's better to have it and not need it, than need it and not have it.
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Maximum Load
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Postby Maximum Load » Sat Nov 24, 2007 12:24 pm

No
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GO REBS
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Postby GO REBS » Sat Nov 24, 2007 3:35 pm

Maximum Load wrote:No


You can if you want, but it gets pretty thick.

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teul2
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Postby teul2 » Mon Nov 26, 2007 9:42 am

I keep my gallon in the fridge just in case.
It is a precious commodity and don't want to be loosing it. :D :D
Looking for 2 duck calls from Dominic Serio of Greenwood (ones for Novacaine)
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ironside39090
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Postby ironside39090 » Mon Nov 26, 2007 10:14 am

What is this famous recipe everyone is talking about?
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Dutch Dog
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Postby Dutch Dog » Mon Nov 26, 2007 10:15 am

Take you a piece of plywood and put Hoover sauce on it, bake it for 10 to 12 mins on 350 and it will even make the plywood taste good.
It's better to have it and not need it, than need it and not have it.
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jtdumallard
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Postby jtdumallard » Mon Nov 26, 2007 11:19 am

we tried the hoover sauce this weekend on a couple of pork tenderloins stuffed with banana peppers and jalepeno peppers and it was fine to say the least
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ironside39090
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Postby ironside39090 » Mon Nov 26, 2007 11:54 am

Can someone post the recipe?
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chevy01234
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Postby chevy01234 » Mon Nov 26, 2007 12:04 pm

Search Teul's backstrap recipe for future reference

http://www.ducksouth.com/phpbb/viewtopi ... ght=hoover
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Dutch Dog
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Postby Dutch Dog » Mon Nov 26, 2007 12:08 pm

teul2 wrote:It is the stuffed back strap recipe i posted on here before. Just tweaked a little.

1 backstrap filleted open. and laid flat like one big sheet of meat.
beat with a meat hammer until tender and you work out the "lumps".
Coated the inside with about 1/4 a box of dark brown sugar.
drizzle on the secret sauce (Hoover sauce)
load the inside with cheese. Extra sharp cheddar, and baby swiss (the sharper and louder the cheese the better).

roll back up and tie up with butchers twine. I tie the end tight and half hitch it all the way down and tie it at the other end. It is easier to get undone this way. You just cut between the loops and untie each slice.

Coat the outside with brown sugar and Hoover sauce. I think it took another ¼ of a box of brown sugar by the time I was done. I think it sat in aluminum foil and the sauce for 1 to 2 hours before it got on the grill.

While slow cooking it, I used a mixture of Hoover sauce, brown sugar, and Jack Daniels as a baste to keep it moist. I think I cooked it for 30 - 40 minutes until medium rare to medium. If you go over medium, I think you loose the flavor of the meat.
It's better to have it and not need it, than need it and not have it.
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GO REBS
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Postby GO REBS » Mon Nov 26, 2007 1:32 pm

ironside39090 wrote:What is this famous recipe everyone is talking about?


Id tell you the recipe, but i may never waken after the ninjas kill me in my sleep!!!!!!!!!! :lol:

Its great on some chicken wings and my family wont even eat a hamburger if it doesnt have Hoover sauce in it!!!!!!!!

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Bruce
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Postby Bruce » Mon Nov 26, 2007 1:41 pm

where can you get it?
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Dutch Dog
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Postby Dutch Dog » Mon Nov 26, 2007 1:49 pm

Bruce wrote:where can you get it?

ancient chinese secret. :lol:
It's better to have it and not need it, than need it and not have it.
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Dutch Dog
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Postby Dutch Dog » Mon Nov 26, 2007 2:27 pm

Sorry, took me a while to find it.
662-836-5131
It's better to have it and not need it, than need it and not have it.
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