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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-21-2013, 02:05 PM   #16
HankB
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Quote:
Originally Posted by BB-Kuhn View Post
It pales in comparison to a local bbq joint...
For me they are a local BBQ joint. In fact we've been having board meetings for our club at their Elk Grove Village store. I met the son of "Sweet Baby Ray" Tuesday but only to thank them for accommodating us. I've had their brisket and pulled pork and like mine better. SWMBO also likes mine better. Of course we're not too objective about my 'Q.

I do keep a bottle of their sauce on hand for when a red sauce is desired. I also make my own mustard sauce using a recipe I found on the Internet. (Big Daddy's ...)
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Unread 02-21-2013, 02:20 PM   #17
Terry The Toad
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I really like SBR's Honey Chipotle sauce on ribs. Uhm, let me clarify, I like it on the ribs that I smoke in my smoker.

Beyond that, I don't like pulled pork that is already sauced. I guess a lot of people like it that way, because it is served that way in so many places - but if the meat ain't good without sauce - then it sure isn't gonna be helped much by drowning it.
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Unread 02-21-2013, 02:21 PM   #18
Bob in St. Louis
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Originally Posted by Neonnblack View Post
Being from the west, sauce is on pretty much all bbq, and i prefer sauce on mine (light, they wont be swimming in it) and my all time favorite sauce right now is SBR brown sugar and hickory.
"Light", as in a bit of liquid seasoning....NOT like you're tossing it all in a crockpot of sauce.
Bingo, that's it right there. There's nothing wrong with a little "post processing*" of the meat as long as you're not making sauce flavored meat.

Bob

*To use a term from the photography industry
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