The Great Summer 07 TB Barbeque thread

It's not a "boutique" sauce, but my favorite commercial, easy-to-find barbeque sauce is Bulls Eye.

 

I picked up a bottle of Stubbs just last week.

Put it on some pork chops. Kind of a tomato-y BBQ sauce, I like it. Probably awesome on chicken.

I'm gonna have to pick up some ribs now.

 

I tend to buy most of my barbeque sauces at the Menards chain of hardware & more stores. Some of my favorite are the Famous Daves brand. I like to marinate steaks in the Devil's Spit kind. For general use-the Rich & Sassy or Sweet & Zesty are my favs.

 

Let Mr Yoshida handle things!

Really excellent sauces.



I'm looking forward to getting a lot of use from my Barbecue this year!

 

I made some excellent Jerk Chicken for my graduation party. I've made it a few times before but always found it to taste really acidic messed with the recipe a bit and it was amazing. Just got a smoker a little while ago and haven't had a chance to break it out yet. I'll probably make my own sauce and do some kind of ribs.

 

Mustard based barbeque rocks.

 

Well purists will say bbq sauce takes away from the flavor of the meat, but i like me some kc masterpiece hickory quite a bit.

 

I don't mind a good BBq sauce, but nothing beats a good dry rub.

 

I use bottled BBQ sauce sometimes but I add about 50% beer and some spices. I never apply it on the grill, it makes a mess! After the meat is done, I put it in a big Tupperware container and mix it with the sauce. Sometimes, like with pulled pork or ribs, I'll put it back in the warming box in my grill and let the wood smoke give it a little more flavor.

 

I make my own sauce.
It is normally teriyaki based with my own little spin.

 

Reading that just made me REALLY hungry.

 

This gives me a plan for this week. I think it's about time for me to make some more barbeque-this time trying to make my own sauce.

 

In California we barbecue all year round.

I've been into the salt rubs lately.

 

every saturday and sunday my parents has a BBQ and its amazing!!!

 

Ribeyes or porterhouse = salt and pepper only

Country style pork ribs = bake in oven, covered, at 350 for 1 hour with 1 can of either cream of mushroom or french onion soup (your choice). Remove ribs, sprinkle with tony Chachere's cajun seasoning and place on grill. Brush choice of bbq sauce on rib before flipping.

Catfish......Mix brown deli mustard and beer to a paste consistancy, marinade fish in fridge overnight. mix 50/50 -cornmeal flour.....salt and pepper to taste, bread and deep fry.

 

We do that is Wisconsin too!!!! We just have to snowblow a path wide enought to drag the grill out.

Anybody else use Penzy's Chicago steak seasoning?

Or Cookie's BBQ sauce.

 

That pork rib recipe sounds awesome. Just copy and pasted it and gonna try it this week. Love Tony's.