I mentioned this in your other thread, but Rich's Sweet Heat is amazing. I like the regular for BBQ type sauces and the superheated for hot sauce type applications.
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💀 PK x Ragnastock 💀-
I’ll be ordering this one for sure. It’s just the $10 flat rate shipping that’s a hard one to swallow, especially for one $12 bottle. It only makes sense if you order the 6 pack, but then you’re looking at an $80 purchase. I just have to take the plunge lol -
the_matrix_guy yeah unfortunately shipping is a little rough, especially these days.
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Not on the list yet. Gourmet Warehouse has some nice sauces.Originally posted by MAr "... Nish deleted it..."
Originally posted by Painthappy "...I like what nish did..."
Originally posted by Axel "coffee-fueled, beer-cooled."
Originally posted by Carp "Nish's two brain cells"
Master Jar-JarComment
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For smoking red meat, keep it simple, course ground salt and pepper...that's it. You want the smoke to be the hero here. I start with a thin coating of plain yellow mustard or hot sauce, this mainly acts as a "glue" for your seasoning.
For a BBQ sauce. I would encourage everyone to try and make some themselves. The base is pretty simple, typically a ketchup with molasses and seasonings. I will add my base recipe at the bottom.
For grilling boneless chicken, tenderloins or thighs, you will make a kind of marinade. Put your chicken in a bowl. Squeeze a lemon in there, add fresh garlic, and Montreal Steak Seasoning from Grill Mates. This seasoning is pretty high percentage of salt, so don't over do it. Then add...a good quality mayo, Helman's or Duke's, enough to coat everything. Let it sit for 30min, 3hrs or overnight. Grill them up and enjoy!
There is so much to unpack with smoking BBQ, grilling and sauce making. I mean there a reams and reams of books on the subject. But it is so enjoyable to practice and adjust your own method and recipes. And the best part for me is sharing it all with friends and family.
This is a starting point. I would encourage anyone to play around with the sugar and seasoning level to suit your taste. Feel free to add or take away ingredients, make it your own, that's half the fun.
Base BBQ Sauce
- 2c ketchup
- 1/4c molasses
- 1/4c brown sugar
- Tbs. worcestershire sauce
- tsp. of liquid smoke
- 1/4 cup apple cider vinegar
- 1 fresh lemon
- 1 medium onion
- 2 Tbs. fresh garlic
- salt to taste
- ground pepper to taste
- 1 tsp. dry mustard
- 1 Tbs. ground cayenne pepper
- stick of butter
Chop up your onion fine, add to a quart size sauce pan on medium heat, with just a bit of the butter. Add the garlic just before the onion becomes translucent.
Once the onion is translucent, reduce to a simmer add the ketchup, molasses, brown sugar, worchestershire, liquid smoke and vinegar. Simmer until sugar dissolves. Stir often.
Zest the lemon and then squeeze the juice into your pan with your sauce. Add all the remaining seasonings. Stir on low heat until everything is incorporated.
Turn off the heat and add the stick of butter, let melt completely.
At this point you can let the mixture cool enough to pour into a blender and blitz everything, or use on immersion blender and do it right there in your pan.
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You can also add whiskey partway through and set it on fire to help out the onions. I would also recommend a list of various BBQ/smoke centered YouTube channels. Some can't-go-wrong people are:
Malcolm at How to BBQ Right
Matt at Meat Church BBQ
Bradley at Chud's BBQ
And there are plenty more to discover on your own. These guys are ones I've tried that just haven't steered me wrong yet.Comment
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Oh man I love putting alcohol in foods and setting it on fire. Jack works very well in any BBQ sauce but you may also consider Fireball because cinnamon is also a great BBQ flavor. Cooking rocks.Comment
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Central Texas here so there's only one real answer:
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Well what’s the answer? I never thought of Texas BBQ (brisket) as a bbq you sauce. I had a chance to go to Franklins and Terry Black in Austin and it was so good I didn’t put any sauce on it. I would like to try a good Texas sauce.also where else do I need to go next time I’m in Texas? -
Sorry, my joke was like you said... Texas BBQ brisket is devoid of sauce... just Salt N Peppa.
You've eaten Franklin's so you've basically had the most perfectly cooked/consistent BBQ you're going to get around here.
If you spend some time in Driftwood doing some winery/bar hopping Salt Lick is worth checking out for the atmosphere. The BBQ is decent (though heartless) and the sauce is unique. You can probably actually get it at the airport if you don't want to make the trip.
Green Mesquite is a local jaunt which used to be awesome, but these days the sauce might be worth picking up as a curiosity but the rest of the food sucks.
Snow's BBQ is legendary, especially the chicken... Gotta get there early. Smitty's in Lockhart has to be better than Kreutz which is barely above Green Mesquite. Only other strong opinion I have is to avoid the original Black's BBQ. The guy running the operation is a real goober and I don't support such chicken peckers.
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A fellow MCBer gave me a big shaker of Jack Stack Meat & Poultry rub and imI often use it when I want to impress people but not make my own stuff. Lots of places to buy it too!
https://ship.jackstackbbq.com/produc...dTHOHojrrNz9NHComment
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