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  1. #1
    Downhill Racer PhilThee's Avatar
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    What's your favorite BBQ Sauce?

    My favorite is
    KC Masterpiece Hickory Brown Sugar
    Last edited by PhilThee; 09-05-06 at 03:16 AM.
    "I didn't see him/her" is a confession, not an excuse.

  2. #2
    Non Tribuo Anus Rodentum and off to the next adventure (RIP) Stacey's Avatar
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    My own.

  3. #3
    370H-SSV-0773H linux_author's Avatar
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  4. #4
    On my TARDIScycle! KingTermite's Avatar
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    Never found any in a bottle that I liked that well.

    I've played with making my own...it was better, but it would definitely be a "work in progress" to get it perfect.
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  5. #5
    Throw the stick!!!! LowCel's Avatar
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    Gotta go with mine.

    I may be fat but I'm slow enough to make up for it.

  6. #6
    Senior Member Michigander's Avatar
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    Itd full of corn sugar so I haven't had it in a while, but I used to eat a lot of Jack Daniels sauce.
    Bring back the Sig Test!


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  7. #7
    THC Freedom Fighter karmical's Avatar
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    http://www.super-que.com/

    ^

    best sauce i've had...
    Smoke all you want too, we'll grow more...

  8. #8
    |+|+|+|+|+|+| * jack *'s Avatar
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    Well, for me the only BBQ is Eastern NC style pulled pork with a vinegar-based sauce:



    Oh yeah.

  9. #9
    Chairman of the Bored catatonic's Avatar
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    I second Montgomery Inn. I remember when they just called it "Ribs king"...soooo frickin tasty!
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  10. #10
    . bbattle's Avatar
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    Stubbs barbecue sauce.

    I barbecued ribs yesterday; 7 hours in the Big Green Egg. Started the ribs off with a dry rub of my own creation; added the Stubbs near the end and wrapped the ribs in foil.

  11. #11
    The AVatar Ninja SaabFan's Avatar
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    Depends on what the meat is. I'm not a big fan of ribs (gasp!) but I do like all kinds of other grilled or BBQ'd food. My favorite combo involving BBQ sauce is Dinosaur BBQ's house sauce on grilled chicken.

    I still haven't found a sauce that works well on beef, most seem either too sweet (good for pork), too fruity (good for chicken), or too spicy (not really good on anything IMHO, unless all you *want* to taste is the sauce itself). I want something balanced with a good blend of spices that aren't overwhelming.
    Q: How many surrealists does it take to change a light bulb?
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  12. #12
    Throw the stick!!!! LowCel's Avatar
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    Quote Originally Posted by bbattle
    Stubbs barbecue sauce.

    I barbecued ribs yesterday; 7 hours in the Big Green Egg. Started the ribs off with a dry rub of my own creation; added the Stubbs near the end and wrapped the ribs in foil.
    I was very impressed with Stubbs when I first tried it. I believe it is my favorite "common" bbq sauce. I have found quite a few good ones at arts and craft shows though.
    I may be fat but I'm slow enough to make up for it.

  13. #13
    eert a ekil yzarc SpiderMike's Avatar
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    Other than homemade... Rudy's BBQ sauce http://rudysbbq.com/c-2-sause.aspx They have a second type for those that don't like spicey.

  14. #14
    Immoderator KrisPistofferson's Avatar
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    "Lay-Row-Catch-A-Mellow" Local goodness.
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  15. #15
    Senior Member BigSean's Avatar
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    Sweet Baby Rays and Slop-it On

  16. #16
    Downhill Racer PhilThee's Avatar
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    I can't believe someone actually like this stuff!


    I thought it was some of the worst I ever taisted.
    Anything with a vinegar base...No thanks.
    Last edited by PhilThee; 09-05-06 at 12:41 PM.
    "I didn't see him/her" is a confession, not an excuse.

  17. #17
    The AVatar Ninja SaabFan's Avatar
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    On of my brothers LOVES Stubbs. I don't really have an opinion of it.
    Q: How many surrealists does it take to change a light bulb?
    A: FISH!

  18. #18
    Mmmmm Donuts! FatguyRacer's Avatar
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    Cattlemans. Original or Smoky. This used to be a food service industry only item until a couple of years ago. They use a molassas base instead of the more popular and cheaper corn syrup.
    John

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  19. #19
    Non Tribuo Anus Rodentum and off to the next adventure (RIP) Stacey's Avatar
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    If your recipe don't start out something like this, it ain't barbeque sauce!

    2 cans PBR (Remember, ya need somethin to drink while ya make the sauce.)

  20. #20
    Immoderator KrisPistofferson's Avatar
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    A local guy here uses marijuana for the secret ingredient for the BBQ sauce for his incredible, wonderful ribs. Won't name any names, though.
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  21. #21
    eert a ekil yzarc SpiderMike's Avatar
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    Quote Originally Posted by Stacey
    If your recipe don't start out something like this, it ain't barbeque sauce!

    2 cans PBR (Remember, ya need somethin to drink while ya make the sauce.)
    That also applies to marinades. Pending on what your marinades is for, whole brisket or just a steak, then it takes a bottle or a whole sixxer of something dark like Shiner Bock. Add in assorted spices to the warm beer, put the meat in, and set it in the fridge for 5 hours or overnight. The case of Lone Star is for drinking while your waiting, and to get over the fact that you just put the good beer in the marinade.

    When your ready to cook, let the meat get to room temp prior to placing on the grill.

  22. #22
    your nightmare gal chipcom's Avatar
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    Quote Originally Posted by injured
    Sweet Baby Rays
    +1 plus my own additions of course.
    "Let us hope our weapons are never needed --but do not forget what the common people knew when they demanded the Bill of Rights: An armed citizenry is the first defense, the best defense, and the final defense against tyranny. If guns are outlawed, only the government will have guns. Only the police, the secret police, the military, the hired servants of our rulers. Only the government -- and a few outlaws. I intend to be among the outlaws" - Edward Abbey

  23. #23
    The AVatar Ninja SaabFan's Avatar
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    Pfft. I can top any beer-cooking story.

    I once served beer marinated steak alongside beer-infused mashed potatoes with a side of crusty bread, leavened by yeast leftover from brewing a batch of beer. This was after an appetizer that consisted of chips and a dip made with beer. Can anyone guess what was had to drink?

    PS - For dessert, a nice thick stout alongside a slice of chocolate cake that had been made with - you guessed it - the same stout we were drinking. I think serving beer with dessert was the most startling part for my guests. Personally, I'd argue that stout served with (any) chocolate is a divine combination. It certainly stands up to chocolate better than any wine I've ever tried.
    Q: How many surrealists does it take to change a light bulb?
    A: FISH!

  24. #24
    Packfodding 3 caloso's Avatar
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    I got a good recipe from the Cooks' Illustrated American Classics cookbook. And then I added a few special touches. Good stuff.
    Cyclists of the world, unite! You have nothing to lube but your chains!

  25. #25
    By-Tor...or the Snow Dog? hi565's Avatar
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    bulls-eye has been good to me recently...


    although the stuff my boss orders at work is quite good, I forgot the name though
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