Posted on 04/22/2020 7:09:50 PM PDT by nickcarraway
Amazing that a recipe having only a bunch of everyday ordinary ingredients prepared in such a simple manner could win such an award. I would’ve thought you’d need to toss in at least a few exotic, secret things cooked in surprising ways to show, nevermind win. I mean, haven’t all the ordinary things and all of the ordinary ways to cook them been tried already by yesterday’s winning chefs?
I like a dry rub. The local firehouse has a fantastic secret recipe - folks line up for blocks when they have their fundraisers.
I just finished a jar of Bentley’s that I picked up the last time I was in Texas. Excellent sauce.
later
Head Country hot and spicy when I dont have time to make my own.
Would not serve Heinz ketchup and liquid smoke to my pigs.
We mix both too. Perfect blend of sweet and savory.
True story. 14yo son had about and 1/8 bottle of baby rays left, Wanted more sauce and cracked open a bottle Stubbs. Mixed the two in a bowl a slathered it on homemade pulled pork. Said it was the best sauce he’s ever had in a bottle. Don’t know the ratio exactly but it seems to be a bit more Stubbs to Baby Rays. We’ve been using it like that ever since.
I like Famous Dave’s Devil’s Spit for a nice sauce with some kick.
I'm making a mental note of those two. Last night I grilled salmon and modified the recipe in "How to Grill." All you really do is make a sauce, put on top of the fish, and grill it skin side down. I modified the cookbook's sauce to be mayo, Creole mustard, Zhoug sauce from Trader Joe's (cilantro, garlic, jalapeno, etc.) and added roasted coriander seeds that were ground and celery seeds. Out of this world.
I'm going to buy some cumin seeds and find some bbq dish for them.
Original Open Pit, with some brown sugar added to it is my favorite, but then, I don’t like smoke flavoring, and it has none. It’s tangy with a little peppery bite. Caramelizes nicely with the sugar in it.
Back in the 60s, and possibly earlier, my dad did all construction and remodeling for Wrights Liquid Smoke. I remember working a week in there and having a terrible time getting the smell out of my car, boots, tool box and bibs. I thought I could still smell six months later.
BBQ BKMK
BBQ sauce enemas keep you on your toes. I just came up with it one day. I have no idea why or what it’s supposed to mean.
Arthur Bryant’s Original BBQ sauce IS the best ever.
None of that sugary sweet garbage. Just a true zesty barbeque sauce that isn’t too bold for milder palates.
Best sauce I ever tasted was a sauce with all the standard ingredients but Coca Cola syrup was added to it. Delish
I was intrigued by the name “Bone Lickin’ Sauce” so I bought it. Definitely lived up to its name. Best I’ve had. Made in North Carolina.
Southerners tend to go with a mustard based sauce, the upper Midwest with Ketchup based and southwest with molasses base. I like all three. The a brand out of Ohio - Montgomery Inn BBQ sauce, that’s really good.
Well, I’m glad that’s settled!
Bookmark for tomorrow morning
and then he goes on to include a staggering list of artificial ingredients, including: 2 cups Simply Heinz ketchup, 1/2 cup prepared yellow mustard, 3 tablespoons Worcestershire sauce, 1 tablespoon onion powder , 2 teaspoons granulated garlic , 1 tablespoon natural hickory liquid smoke.
Nothing worse than the company kitchen after someone has microwaved a forzen meal with powdered onion and garlic.
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