Posted on 03/02/2006 7:47:01 AM PST by stainlessbanner
I`m gonna fire up my WSM in about 5 hrs with a coupla racks of ribs and a dozen thighs for supper tonite.
Gonna try your recipe for the pork.
Is it good on chicken? What brand of hot sauce do you use?
Thanks
Just for my personal edification I tried the BBQ in Indianapolis. Terrible.
Memphis: Home of the blues, the booze, and the barbeques.
I could not believe my "plate" was a piece of wax paper. And the loaf of white bread!
It indeed was a treat. My stomach's growling here.
Since I prefer to cook my ribs and other such BBQ for many hours in the smoker, I generally use a dry rub. Sauces burn too easily -- especially if they contain sugar -- even over indirect heat. The dry rub adheres to and flavors the meat better throughout. I don't have the problem of sauces running or drying off before the job is done. Let the meat cook for a couple hours uncovered to get the good smoke flavor (that's right, real wood only, not gas) then wrap it in foil to preserve the moistness.
And as I tell the waitress when asked if I need a BBQ or steak sauce for an entree -- "Honey, if it tastes so bad that I have to hide the flavor of it with a sauce, don't bring it to me." My BBQ needs no sauce. I always come home with an empty grill so it can't be too bad.
All that being said, when I make a sauce it is generally brown sugar based with medium range heat from the spices. I'm allergic to tomatoes, don't care for the mustard based sauces, and if I want vinegar on my meat I'll dip it in douche water.
We all agree on Rudy's, Austin or San Anton.
I grew up on Sundrop, they invented it in Concord, NC. I drink sweet tea everyday, so when I get a chance at Cheerwine I order it. For those in the know Cheerwine is like Dr. Pepper but is superior in its sublime mixture of ambrosia and heavenly manna. For the uninitiated, Mountain Dew is nothing but a cheap ripoff of Sundrop.
My favorite is the West Tennessee BBQ sauce, with tomato, vinegar, brown sugar, cayenne, chile powder, and other spices. Not too thin and with plenty of kick.
Having travelled to S.C. many times, I've also come to appreciate the mustard-based sauce, like that served up at Maurice's in Columbia.
Don't care much for the Kansas City variety or a thin, overly vinegar type.
You new around here, eh? BBQ and "agree" are rarely used in the same post on these threads :)
You've got to be kidding me..
Yeah, sure. List all the parts of Texas but the central part!
(sniff)
Kidding aside, this guy talks about the sauces, but not another integral aspect of good barbecue....the marinade.
Good sauce won't cover a bad marinade or the lack of one. Marinating the meat is what gives it the layer of flavors so appreciated by the Barbecue aficionado!
BTW. I once had a delicious sauce made in Georgia. Thick, sweet, and just a hint of peach!
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Looks like PapaTexan will be making a brisket this weekend. Freepers can be such a baaad influence. LOL! ;-)
I sure agree with the real wood fire part, nothing beats a good hickory fire for BBQ.
KC Masterpiece Rules!
Nothing really good to eat comes from north of the Ohio River......
I'm not sure about chicken, never tried come to think about it. I like a mustard based sauce with chicken and turkey. Something to add to the barbecue to-do list - I'll try it.
I'm partial to Louisiana hot sauce. Last night I was using something else on leftovers, and my boy said, "Dad we're out of Louisiana stop using that other stuff and get some." But, as long as it's regular mid grade hot sauce it'll be alright.
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