Okay, here are the results from yesterdays cook with five different sauces. We had Lake Dog's base sauce, base sauce with Blues Hog 2/1 original/Tenn Red for ribs, base sauce with BH 1/1 original/Tenn Red for pork and beef, Gixxer's Still House Sauce from this thread and at the last minute, my dad called and said I have a recipe from back in the sixties that you should try called Texas BBQ sauce from some old cookbook called Bradley's Guide to Outdoor Cooking. So we made that one also.
We had ribs, pulled pork, chicken and pork chops. All cooked to perfection I might add. Ha! Anyway, I tried to get everyone's opinion on what they liked and it went pretty much like this: The Texas BBQ sauce was surprisingly good but we agreed that it would be much better on beef than pork and we were not to shocked about that. It was very mild and has coffee in it which I loved. I thought that it may even be good as an injection for beef. Understand that I am a backyard, green horn compared to a lot of you guys so stop the snickering :caked: Okay, the Still House sauce was excellent. For some reason my wife could not get Jack Daniel's in time so she used Jim Beam. It was very sweet and went very well with ribs and pork and I am sure it would be great on chicken also. It will be a sauce that we will be having again for sure.
Now Lake Dogs, What is your Problem making something like that? That stuff is magic!!! We all tasted the straight BH original and the TR and we all pretty much had the same reaction. The original was over the top sweet and the taste of cloves is heavy. Strong stuff! We all thought the TR was better and could see how it would be better on pork but still some pretty potent stuff. We had so many sauces that none of us tried either of the BH alone on pork.
Your base sauce was good but as you said, it needs something to give it a boost. She made both sauces with the base and we tasted them. Matter of fact, my brother in law and I were outside doing something and she called us in and said you got to taste this, its pretty good. Just taking a spoon and tasting it, it was much better than the straight BH. A lot of the spicy bite and sweetness was tamed down and I thought good, this should be pretty good on pork for sure. But just tasting bare sauces on a spoon I thought that Gixxer's was going to be the best. I was really kind of wondering what Infernooo was so impressed with.
Holy Moo Cow! I don't know what in the world happens to that stuff when it hits pork but thoughts of laying down and rolling in it crossed my mind. I ate a pretty good deal more than I should have, that's for sure. You hit the nail on the head IMO when you said this doesn't mask the meat but compliments it. It's one of those perfect taste combinations to me like strawberries and shortcake or beacon and tomato. It's just right. Thanks again for sharing your recipe. It will be one that I am sure will be used around here for quite some time.
BTW, Hats off to all of you guys. This is why I love this site I am Joe nobody out in Indiana farm country and would never have the pleasure of sharing something so good with all our friends and family if it weren't for you. It cracks me up that some guy, somewhere on another continent on the other side of the world had the cahoonies (check spelling later) to start a thread that got him so ridiculed at the beginning and did such an enormous amount of work, and some guys somewhere in Georgia said "what the heck, we will share our recipe and see how it does", and we all get to try something outstanding and share it with our friends. How does it get any better than that? Love it.
Sorry for the long winded reply. I gotta get outside and cut firewood for next weeks cook. You all have a great day.
