For BBQ lovers

[FJohnSharp]

Great breakdown on regional sauces with recipes and sources for bottled sauces

http://www.huffingtonpost.com/craig-/ma ... 06598.html

[chas]

That's fantastic!

[MagicSailor]

Clicky



Mmmmmmm!!!!

[Cork]

Great recipes!

I'm big on vinegar based sauces, to which near anything can be added, very versatile.

[s1m0n]

"Kiss & Vinegar" is a GREAT name for a bbq sauce.

[Henke]

"Kiss & Vinegar" is a GREAT name for a bbq sauce.

Wouldn't sound very appetizing in Swedish though, "kiss och vinäger"

Nice recepies anyway, very interesting. Seems like smokiness is often favoured, and there's a whole category for whiskey (only bourbon and other corn based whiskies?) sauces. You could probably make a lovely sauce based on a smoky Islay
whisky

[fearfaoin]

An extensive breakdown and good source
for recipes. I approve. I grew up in the NC
piedmont, which means that I have been
exposed to both eastern and western NC
styles. I like both but prefer East. But the
other day, I was in a BBQ joint called Dixie
Bell's and they have started putting out a
mustard sauce called Cattleman's Gold that
is terrific. I drenched my pulled pork in vinegar
sauce and then put the mustard sauce on
top. Holy cow. I feel like such a traitor, but
my mouth doesn't seem to care.

[s1m0n]

"Kiss & Vinegar" is a GREAT name for a bbq sauce.

Wouldn't sound very appetizing in Swedish though, "kiss och vinäger" :twisted:

I don't know how idiomatic your english is, but it's a play on the expression "full of piss and vinegar", which is said of people who are aggressively contrary.

[The Weekenders]

I recommend ["Smoke and Spice"] as a smoking guide. Very comprehensive and careful to explain all about mops and sauces and such. I have had great luck with that book and it covers the material at the site. It's good to have the book onhand for planning your smoking recipes, etc. I really love smokin' meat but I have only used a water smoker thus far, which does not render the pork or brisket down to pullin' consistency. My specialty are the drier meats. My brined then smoked rabbit is a winner. We put it in enchiladas the next day after smoking. Incredible.

Having just dropped a wad on a grill, I'm a bit on hold, but am planning on getting a new smoker, one of those two-parters with the firebox separately accessed from the cooking area.

I think the Carolina styles are the bomb for pork shoulder and such. We always use cole slaw as the "cooler" on the bun with the meat. KC/Texas is great for ribs.

[Cork]

Great breakdown on regional sauces with recipes and sources for bottled sauces

http://www.huffingtonpost.com/craig-/ma ... 06598.html

Just because those recipes are so good, thank you, I lurked around a bit, and found this, by the same author.

[Cork]

"Kiss & Vinegar" is a GREAT name for a bbq sauce.

Wouldn't sound very appetizing in Swedish though, "kiss och vinäger" :twisted:

I don't know how idiomatic your english is, but it's a play on the expression "full of piss and vinegar", which is said of people who are aggressively contrary.

I don't know how idiomatic your English could be, s1m0n, but what I thought you were saying could likely have been banned from even the PROCT forum!

Such saucy sauce!

;-)

[lixnaw]

Isn't it about time they came out with a sauce for vagitarians?!!

[s1m0n]

Isn't it about time they came out with a sauce for vagitarians?!! :P

I've always found 'vag' to be self-saucing.

[dwest]

An extensive breakdown and good source
for recipes. I approve. I grew up in the NC
piedmont, which means that I have been
exposed to both eastern and western NC
styles. I like both but prefer East. But the
other day, I was in a BBQ joint called Dixie
Bell's and they have started putting out a
mustard sauce called Cattleman's Gold that
is terrific. I drenched my pulled pork in vinegar
sauce and then put the mustard sauce on
top. Holy cow. I feel like such a traitor, but
my mouth doesn't seem to care.

When I could eat it I use to love western Carolina BBQ and I would often adulterate it with Westlow's Bonney pepper sauce from the Barbados in addition to using the dipping sauce from the resturant.