Wicker's Sloshing Sauce

Wicker's Sloshing Sauce created by Baby Kato

Missouri BBQ sloshing sauce

Ready In:
20mins
Yields:
Units:

ingredients

directions

  • Combine all ingredients and cook for about ten minutes to dissolve spices.
  • Can be used as a marinade for beef briskets or shoulder clods or it can be used on the table as a"sloshing sauce" for chopped or pulled pork.
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RECIPE MADE WITH LOVE BY

@Nimz_
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@Nimz_
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"Missouri BBQ sloshing sauce"

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  1. DOWBUFFALO
    This is so delicious. The smell alone made my mouth water. The taste is just what I have been looking for. I tasted it before I boiled it, it was great. I tasted it after I boiled it, it was awesome. Thanks for sharing.
  2. M M.2019
    I didn't see water on recipe how much?
  3. pckrasnicki
    Brad A. is spot on---except: double the water and vinegar to 1 1/2 c each and add 1/4 tsp Cayenne powder. I do not cook the mixture, just shake well. I have used this recipe for over 15 years. It is the closest that I have found to the original
  4. pckrasnicki
    Added 1/4 tsp Cayenne pepper. Doubled the water and vinegar. Do not cook.
  5. Brad A.
    I noticed one reviewer say he thought the vinegar was overpowering... This is another recipe variation I found online.. The poster started by saying........... "This was sent to me by Rick Philhours, a cousin of Peck Wicker, who created this marinade" 3/4 cup cider vinegar 3/4 cup water 1 teaspoons black pepper 2 1/2 tsp salt 4 teaspoons chili powder 1 teaspoon dry mustard 1 teaspoon paprika 1/2 teaspoon cumin power Combine all ingredients and cook for 5-10 minutes to dissolve spices
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