I had BBQ chicken tonight. On the grill over hot coals, with a BBQ sauce made from onions, catsup, vinegar, beer, brown sugar, and coffee. Smoked over pecan and rosemary.
Give that to someone from North Carolina, and they would say it's crap, and not BBQ.
There is no best. But it's all good.
/johnny
Good starts on sauces.....but add finely ground pecans to the sauce. You’ll thank me.
There is no best. But it’s all good.
That’s about it. I’ve had BBQ in many places and 95% was good.
That sauce sounds really good!
And I agree, the “best” is ultimately what you like the most. The pig is my favorite when it comes to BBQ - ribs, pulled pork sandwiches, hot-smoked homemade sausages, etc. - but I like chicken and turkey from the smoker just as well. Sauce on at the very end for poultry and pulled pork, but basted on the ribs a bit before serving.
As for beef, my research is incomplete. I don’t really care for beef spareribs, but I’m told a good slow smoked brisket (which I’ve never had) is a thing of beauty.
coffee, eh?
Now I’m curious.
Sounds wonderful.
Besides mine (and yours! lol), the "best" BBQ is found at small, hole-in-the-wall joints in the middle of nowhere, that you have to fight your way into, after finally finding a place to park that is still within walking distance.
We've found several of them in various states: one of the pleasures of avoiding (in new territory) interstates; and not flying anywhere a car can get to.
“I had BBQ chicken tonight. On the grill over hot coals, with a BBQ sauce made from onions, catsup, vinegar, beer, brown sugar, and coffee. Smoked over pecan and rosemary. Give that to someone from North Carolina, and they would say it’s crap, and not BBQ.”
Not true. Tarheels have a fondness for thin vinegary sauces on their smoked pig but chicken is a different critter requiring a different sauce.
FReeper Tom D. has a killer sauce recipe.
Hey there Johnny! I tend to agree. What you learn to love
Why would we sneer, you’re using a modified NC sauce. Not foreign at all. We don’t typically go for sugar in the sauce, true. The sweet to counterbalance the tang is either the coleslaw or the nanner puddin around here.
It’s all good, seldom have I had bad barbecue outside South Carolina mustard mush.
There will be peace in the Middle East before there is an agreement here on BBQ LOL