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Unread 02-03-2011, 12:58 PM   #78
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA
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Quote:
Originally Posted by landarc View Post
This does point up the one problem with making sauces and not using the rubs designed for use with them. A lot of folks develop sauces to work with their rubs. Still, this looks good. A sweet sauce always has a use.
This is definitely the case with mine. I mean, the sauce is still ok, but
we developed the sauce using a few sauce tasting parties at the house
with one particular rub.

Infernooo, our rub is basically peppers, black, white (not much), chili
peppers (a good chili powder will do), paprika, a little cajun seasoning
as they tend to be salty, some ground chipotle if you have any. Also,
we use a little (because it can get salty too) Caribbean BBQ seasoning,
which if you cant find any try a small amount of a Jerk seasoning; they're
similar.... No sugars; the sauce is PLENTY sweet. It's thin on purpose
so as not to over-power, which is EASILY done.

We use either of two injections on pork. The easiest to duplicate will be
apple juice and worchestershire sauce with the rub (above) in it. Beef
we inject Butchers. Chicken and ribs are marinated (after inspection)
in apple juice, worchestershire, thinned with ice water.

Oh, on the sauce, I pretty much just heat it up to be able to get the
grape jelly to mix in and thin out (using a wisk to mix). Then, off heat.
Dont keep on long enough to reduce and thicken...

... now I'm all worried ...

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Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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