Louie Muller Sauce
Posted: Thu Jul 18, 2019 1:38 pm
Anyone know the Louie Muller's sauce recipe served as dipping sauce? Thank to all for the answer...
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Louie Muller Sauce
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Re: Louie Muller Sauce
Posted: Thu Jul 18, 2019 1:47 pm
Sorry not me. Maybe others have it
Re: Louie Muller Sauce
Posted: Thu Jul 18, 2019 1:54 pm
Boots wrote:Sorry not me. Maybe others have it
Thanks the same
Re: Louie Muller Sauce
Posted: Thu Jul 18, 2019 1:57 pm
Used to have it. Been a while though. Can’t remember which site but there was one that had some pretty spot on copy cat recipes believe that’s where we got Louie Muellers and Pecan Lodge’s pork sauce.
I’ll try to remember to ask the wife tonight to see if she remembers.
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I’ll try to remember to ask the wife tonight to see if she remembers.
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Re: Louie Muller Sauce
Posted: Thu Jul 18, 2019 2:10 pm
bsooner75 wrote:Used to have it. Been a while though. Can’t remember which site but there was one that had some pretty spot on copy cat recipes believe that’s where we got Louie Muellers and Pecan Lodge’s pork sauce.
I’ll try to remember to ask the wife tonight to see if she remembers.
Sent from my iPhone using Tapatalk
Today i found this...
https://texags.com/forums/67/topics/2873087
Re: Louie Muller Sauce
Posted: Thu Jul 18, 2019 2:11 pm
Extract...:
"
Here's the Orginal Louie Mueller Sauce Recipe
Sauce Recipe*
1 quart (32 ounces) catsup
3 quarts water
2 onions the size of baseballs, cut up fine (use 1 if they are the size of softballs)
2 beef bullion cubes
2 tablespoons salt, or to taste
cup black pepper, or to taste
In large pan, combine all ingredients, going gently with salt and pepper first.
Bring to boil over high heat and boil vigorously 40 minutes. Reduce heat to low, tast and correct seasonings, and let simmer 40 minutes longer. At end, increase heat to medium-high and bring to a boil again. Then it's done. Bottle in clean bottle or jars and store in refrigerator. Makes about two quarts.
"
"
Here's the Orginal Louie Mueller Sauce Recipe
Sauce Recipe*
1 quart (32 ounces) catsup
3 quarts water
2 onions the size of baseballs, cut up fine (use 1 if they are the size of softballs)
2 beef bullion cubes
2 tablespoons salt, or to taste
cup black pepper, or to taste
In large pan, combine all ingredients, going gently with salt and pepper first.
Bring to boil over high heat and boil vigorously 40 minutes. Reduce heat to low, tast and correct seasonings, and let simmer 40 minutes longer. At end, increase heat to medium-high and bring to a boil again. Then it's done. Bottle in clean bottle or jars and store in refrigerator. Makes about two quarts.
"
Re: Louie Muller Sauce
Posted: Thu Jul 18, 2019 2:17 pm
Boots wrote:Sorry not me. Maybe others have it
Apparently Boots’ people were hiding it on TexAgs :)
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Re: Louie Muller Sauce
Posted: Thu Jul 18, 2019 2:43 pm
A cup of BP is a lot IMHO
Re: Louie Muller Sauce
Posted: Thu Jul 18, 2019 2:55 pm
i agreeRambo wrote:A cup of BP is a lot IMHO
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Re: Louie Muller Sauce
Posted: Fri Jul 19, 2019 8:36 am
Rambo wrote:A cup of BP is a lot IMHO
Tissue? Makes it spicy! Come on, man, this is Texas!
Re: Louie Muller Sauce
Posted: Fri Jul 19, 2019 8:43 am
Okie Sawbones wrote:Rambo wrote:A cup of BP is a lot IMHO
Tissue? Makes it spicy! Come on, man, this is Texas!
I like hot stuff Doc; that just seems like an absurd amount of BP. As I said, that's In My Humble Opinion. I AM a TEXAN, I don't need no dayum tissue.
Re: Louie Muller Sauce
Posted: Fri Jul 19, 2019 8:48 am
Notice the shirt on the right. LM BBQ is very pepper heavy. One of the reasons their beef ribs are so awesome.
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Re: Louie Muller Sauce
Posted: Fri Jul 19, 2019 8:55 am
bsooner75 wrote:Notice the shirt on the right. LM BBQ is very pepper heavy. One of the reasons their beef ribs are so awesome.
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everybody likes different things
Re: Louie Muller Sauce
Posted: Fri Jul 19, 2019 9:08 am
Rambo wrote:bsooner75 wrote:Notice the shirt on the right. LM BBQ is very pepper heavy. One of the reasons their beef ribs are so awesome.
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everybody likes different things
Very true!
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