Louie Muller Sauce

Anything added to the meat to make it mo better.

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Louie Muller Sauce

Postby Roipnol » 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...
Last edited by Roipnol on Thu Jul 18, 2019 1:54 pm, edited 1 time in total.
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Re: Louie Muller Sauce

Postby Boots » Thu Jul 18, 2019 1:47 pm

Sorry not me. Maybe others have it
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Re: Louie Muller Sauce

Postby Roipnol » Thu Jul 18, 2019 1:54 pm

Boots wrote:Sorry not me. Maybe others have it


Thanks the same :lol:
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Re: Louie Muller Sauce

Postby bsooner75 » 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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Re: Louie Muller Sauce

Postby Roipnol » 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.


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Today i found this...

https://texags.com/forums/67/topics/2873087
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Re: Louie Muller Sauce

Postby Roipnol » 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.
"
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Re: Louie Muller Sauce

Postby bsooner75 » 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

Postby Rambo » Thu Jul 18, 2019 2:43 pm

A cup of BP is a lot IMHO
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Re: Louie Muller Sauce

Postby Roipnol » Thu Jul 18, 2019 2:55 pm

Rambo wrote:A cup of BP is a lot IMHO
i agree

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Re: Louie Muller Sauce

Postby Okie Sawbones » 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! :laughing7: :texas:
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Re: Louie Muller Sauce

Postby Rambo » 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! :laughing7: :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. :texas:
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Re: Louie Muller Sauce

Postby bsooner75 » 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.


Image


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Re: Louie Muller Sauce

Postby Rambo » 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.


Image


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everybody likes different things
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Re: Louie Muller Sauce

Postby bsooner75 » 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.


Image


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everybody likes different things


Very true!


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