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Barbeque Sauce
- Thread starter jwbassman
- Start date
The best BBQ sauce that comes in a plastic squeeze bottle -
For a glass bottle - The Carolina Treet
For a glass bottle - The Carolina Treet
My #1 is A1, #2 is Heinz 57, and #3 is Stubb's.
We knew Mr. Stubbs. He used to come in to the clubs and bring huge platters of ribs for the musicians on Sunday nights. He'd always dance with me when my hubby was up playing. That man was a darling and a real jewel.
Texas Sauce Rules For Everyone:
If your steak has been properly cooked, it does not need sauce. At all. Period. Ever. If your steak needs sauce, someone effed up your steak. And it wasn't Mr. Larry, and it wasn't Miss Cherie!
Serve the sauce for brisket on the side. Do not drizzle it all over the meat, or Cherie will hurt you 'cause she's hungry and you messed up the meat.
Do not ever...EVER!!!!...apply sauce to *any* meat before it has been cooked!!! It is not a marinade. It is a sauce. This means it is applied *after* cooking, and by the diner's choice alone. If you put it on the meat and then cook it, you just burn the sauce, and its nasty, and Cherie will hurt you 'cause she's hungry and you messed up the meat.
Mind me now, or no buttermilk pie for dessert, you hear?
Cherie
I tend to make my own as well.....
I have yet to taste a sauce stright from the bottle that met the insanely high standards of my taste buds .....every sauce i have tried from a bottle i have to doctor....
that said BBQ is a regional thing....usually in the south the sauce tends to be thicker and sweet....we also tend to favor Mesquite over Hickory in most of the south....(I like both)
the further north you get the sauce tends to be thinner and have more vinegar.....they also seem to favor pork over beef up north.....i went to a BBQ place while visiting my brother....(Ohio) and they didn't even know what Brisket was....nor did the butcher at the market...
and vinegar based slaw over mayo based.....
and way up in the Pacific northwest they tend to cook over apple and cherry woods?
to each his own.....i just like to grill!
I have yet to taste a sauce stright from the bottle that met the insanely high standards of my taste buds .....every sauce i have tried from a bottle i have to doctor....
that said BBQ is a regional thing....usually in the south the sauce tends to be thicker and sweet....we also tend to favor Mesquite over Hickory in most of the south....(I like both)
the further north you get the sauce tends to be thinner and have more vinegar.....they also seem to favor pork over beef up north.....i went to a BBQ place while visiting my brother....(Ohio) and they didn't even know what Brisket was....nor did the butcher at the market...
and vinegar based slaw over mayo based.....and way up in the Pacific northwest they tend to cook over apple and cherry woods?
to each his own.....i just like to grill!
My #1 is A1, #2 is Heinz 57, and #3 is Stubb's.
We knew Mr. Stubbs. He used to come in to the clubs and bring huge platters of ribs for the musicians on Sunday nights. He'd always dance with me when my hubby was up playing. That man was a darling and a real jewel.
Texas Sauce Rules For Everyone:
If your steak has been properly cooked, it does not need sauce. At all. Period. Ever. If your steak needs sauce, someone effed up your steak. And it wasn't Mr. Larry, and it wasn't Miss Cherie!
Serve the sauce for brisket on the side. Do not drizzle it all over the meat, or Cherie will hurt you 'cause she's hungry and you messed up the meat.
Do not ever...EVER!!!!...apply sauce to *any* meat before it has been cooked!!! It is not a marinade. It is a sauce. This means it is applied *after* cooking, and by the diner's choice alone. If you put it on the meat and then cook it, you just burn the sauce, and its nasty, and Cherie will hurt you 'cause she's hungry and you messed up the meat.
Mind me now, or no buttermilk pie for dessert, you hear?
Cherie
What do you use for a mop sauce Cherie?? I always just use equal parts strong black coffee and cider vinegar.
How's it done down in your neck of the woods?
I really dig the Chipotle version. It's got a nice little kick to it. Unfortunately my wife and son don't like it. So for awhile I kept both on hand and always had to segregate what I cooked and put it on two different platters. When I ran out of the Chipotle I just bought the Honey BBQ, but I think I'm going to pick some up at the grocery store tonight.
Yes. This along with Dr. Gonzo's One Hump Dry Rub. Amazing grub.
In fact, just about every condiment I use is Dr. Gonzo's. Unreal flavor behind the heat.
http://www.drgonzos.com/
I'm currently on my own personal quest to discover what BBQ sauce compliments my culinary misadventures.
so far I've tried
KC masterpiece, is all right
Jack Daniel's regular and sweet and hot (they just seem kind of generic like bull's eye)
Lot of crazy off brand garbage which is horrible.
I need to get myself some sweet baby rays and try that next.
+1 steak is suppost to be rare, very lightly seasoned with salt and pepper nothing else.
so far I've tried
KC masterpiece, is all right
Jack Daniel's regular and sweet and hot (they just seem kind of generic like bull's eye)
Lot of crazy off brand garbage which is horrible.
I need to get myself some sweet baby rays and try that next.
+1 steak is suppost to be rare, very lightly seasoned with salt and pepper nothing else.
I would love someone to point me to a hard and fast rule about this, as I was always of the opinion that whatever way you enjoy your steak is the right way. I'm not trying to choke it down by adding a marinade or a sauce, I'm enjoying it MORE.
I keep seeing the Ray's in the store but never tried it. I'll have to now.
Related story about sauce on a steak. Eating lunch with a friend and his father once. Server asked if he needed any steak sauce. His reply..."Ma'am....I sure hope not." Classic.
Related story about sauce on a steak. Eating lunch with a friend and his father once. Server asked if he needed any steak sauce. His reply..."Ma'am....I sure hope not." Classic.
I think there's gotta be a bar graph or something!
IMHO the per lb cost of the steak is inversely proportional to the cooking time, and correlates to temperature to a lesser degree as well.
Beef Tenderloin at $24.00 a lb = hot fire and short cooking time.
Chuck Steak at $2.40 a lb = moderate heat and a substantial cooking time. Usually in a pot. With carrots and taters. Hmmmm....... There could be a nice pot of stew in my future.
Of course, IME, IMHO, YMMV.
I have to confess that I like the barbecue sauce that you can get in those little packages
with Chicken Tenders at Burger King.
with Chicken Tenders at Burger King.
