thought id start this blog thing off wit my meat mudds cauz yall know u cant spend hours smoking and babyin  some meat on da grill n then slap sum bland ass store bought crap on em ( which is fine for da young ones lol) u gotta treat yo meat right  n after years of playin wit my meat I got da sauce right lol  I make a red a golden and the love child of the two the dirty burd meat mudd which each can be used on ribs pulled pork chicken brats pork chops your mom ect….lol  u get the idea  heres what u need and its alot but its worth it youll never go back to store bought again plus im sure u got most da shit lyin around but a few things.

RED MEAT MUDD

start by mixing theses wet ingredients into a pot

2.c water

2 1/2.c ketchup

1 1/2.c apple cidar vinager

12.oz tomato paste

1.c real maple syrup

like this not sum ms buttersworth pancake shit lol

1/2.c honey

2 1/2.tbsp worcestershire sauce

2.tbsp apple butter.  its in da jelly isle   the more $$$ the better

1/4.c molasses

3.tsp soy sauce

3.tsp liquid smoke hickory flavor perfered

k  now in a big bowl mix these dry ingredients

1 1/2.c sugar

2.c brown sugar

2 1/2.tbsp salt

2.tsp onion powder

1/4.tsp garlic powder

1.tsp mustard powder

1 1/2.tsp cornstarch

1/2.tsp black pepper

1/4.tsp white pepper

1/4.tsp celery salt

1/2.tsp cayenne pepper

1/4.tsp cumin

damn thats alotta typin lol. k mix all the dry ingredients together by hand to break up any clumps u get from seasoning sittin around

now that the wet n dry ingredients are mixed time to whisk em together n make sweet sweet meat mudd .  gonna bring it to a slow boil over med high heat. when it starts to boil  drop da heat all the way down to low n simmer for a hour stirring bout every 5 to 10 min  its should reduce down in the pot by bout 3/4 or a inch

now its time to fill da cup sir

sum sexy red right there lol.  makes enough for 2 quart jars and a pint.  if u fill em while da mudds hot the jars will seal themselves in bout 20 min or less just leave da rings a tiny bit loose and leave a tad bit of room at da top of jar   but there not processed so after they cool i put em in da fridge  id say they should last 2 to 3 months but have never tested this cause it gets used fast lol

onward now the journey to da dirty burd sauce is just beyond the golden mudd

GOLDEN MEAT MUDD

mix all wet ingredients into a pot

1.c apple cider vinager

1/2.c honey

2.tsp worcershire sauce

1/2.c molasses

1/4.tsp liquid smoke again hickory

3.c yellow mustard

dry ingredients

4.tbs brown sugar

1.c sugar

1/4.tsp onion powder

1/4.tsp garlic powder

1/4.tsp black pepper

1/4.tsp white pepper

1/4.tsp celery salt

1/8.tsp cayenne pepper

again hand mix the spices and then mix both wet n dry ingredients together

bring to slow boil over med high heat  as soon as it starts to boil drop da heat to low n simmer for half hour while stirrin often.

feel like im repeatin myself. im just gettin thirsty i guess lol.  dont need to simmer as long as da red cauz less water to reduce out.  its science bitch lol. oohhh breakin bad reference.  k movin on. follow me.  now just pour out your golden goodness  into a quart jar and a pint cauz its all it makes    alittle less than the red and its way more yellow than the pic. im not a photographer lol

and now that we got thru da red n da golden we have arrived at the dirty bird  it takes 2 too be this awesome and without one u cannot have da other

yes when they fuse they become the dirty burd meat mudd…..lol not those 2 sorry but thats the vision i get when i make it  lol ya im drinkin but da red n da gold mudd = da dirty burd

take a jar n fill alittle over half way wit da red mudd so bout 60% and add da golden mudd to it so its bout a 60/40  red to gold n BOOOOM  u got dirty burd goodness

its my fav on chicken pulled pork  porkchops and replaces the milk n my cereal lol its pretty good and all 3 are different so up to u on how to use em   reds my go to for ribs n da gold is great on brats but there u go imma stop before i ramble on. cheers