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Old 09-05-06, 02:58 AM   #1
PhilThee
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What's your favorite BBQ Sauce?

My favorite is
KC Masterpiece Hickory Brown Sugar
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Old 09-05-06, 03:34 AM   #2
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My own.
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Old 09-05-06, 03:42 AM   #3
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Old 09-05-06, 05:13 AM   #4
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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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Old 09-05-06, 05:43 AM   #5
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Gotta go with mine.

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Old 09-05-06, 06:48 AM   #6
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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.
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Old 09-05-06, 06:55 AM   #7
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http://www.super-que.com/

^

best sauce i've had...
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Old 09-05-06, 06:58 AM   #8
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Well, for me the only BBQ is Eastern NC style pulled pork with a vinegar-based sauce:



Oh yeah.
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Old 09-05-06, 11:16 AM   #9
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I second Montgomery Inn. I remember when they just called it "Ribs king"...soooo frickin tasty!
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Old 09-05-06, 11:24 AM   #10
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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.
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Old 09-05-06, 11:43 AM   #11
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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.
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Old 09-05-06, 12:16 PM   #12
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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.
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Old 09-05-06, 12:18 PM   #13
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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.
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Old 09-05-06, 12:19 PM   #14
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"Lay-Row-Catch-A-Mellow" Local goodness.
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Old 09-05-06, 12:20 PM   #15
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Sweet Baby Rays and Slop-it On
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Old 09-05-06, 12:22 PM   #16
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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.
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Old 09-05-06, 12:27 PM   #17
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On of my brothers LOVES Stubbs. I don't really have an opinion of it.
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Old 09-05-06, 01:33 PM   #18
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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.
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Old 09-05-06, 01:55 PM   #19
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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.)
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Old 09-05-06, 01:59 PM   #20
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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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Old 09-05-06, 02:17 PM   #21
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Quote:
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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.)
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.
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Old 09-05-06, 02:26 PM   #22
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Quote:
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+1 plus my own additions of course.
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Old 09-05-06, 02:29 PM   #23
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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.
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Old 09-05-06, 02:31 PM   #24
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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.
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Old 09-05-06, 07:01 PM   #25
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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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