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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 12-03-2013, 04:39 PM   #31
ckelly
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A1 tastes like worcestershire mixed with 9 volt battery, gross.
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Unread 12-03-2013, 05:10 PM   #32
sliding_billy
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Quote:
Originally Posted by Bigmista View Post
Tell that to the thousands of KCBS judges
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Unread 12-03-2013, 05:13 PM   #33
Lake Dogs
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on bbq, I do enjoy sauce sometimes, sometimes not. difference is the spice of life.

on steaks, well, I'll leave my comments at grilling-brethren.com
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Unread 12-03-2013, 05:22 PM   #34
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I like both on fries and tater tots but rarely ever put it on beef. Sometimes I like 57 on a chop.
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Unread 12-03-2013, 07:30 PM   #35
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A1 allll the way. 57 is one of the only things heinz makes that I abhor.


Buuuuut A1 is my baked tater sauce NOT STEAK unless its one of those crappy steaks off a buffet bar. The technique I've used as a child is to eat my tater with sour cream, butter and chives.....and finish the skin with my tater sauce(A1).
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Unread 12-03-2013, 07:53 PM   #36
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Quote:
Originally Posted by Shagdog View Post
No way. Any steak that requires sauce is not a steak worth eating.
+1, same thing goes for BBQ, ribs or chicken that require sauce are just not worth eating, the sauce is just masking mistakes.
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Unread 12-03-2013, 11:10 PM   #37
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When I order a steak at a restaurant and they ask if need some steak sauce, My standard reply is "I sure hope not". If it needs sauce, it needs help! As to A1 and Heinz 57, both are tasty and very different, hard to compare.... Just hope I don't need it to save my darn steak!
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Unread 12-04-2013, 12:01 AM   #38
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I don't use them much, but have found that they improve after sitting in the fridge for about 8 years...3 or 4 years if you have power outages
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Unread 12-04-2013, 05:05 AM   #39
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I do agree that with a good cut of beef to sauce it would be somewhat of a sin. I do admit that I will mix a little Worcestershire with a little A-1 and use it as a dipping sauce, just to mix it up a bit. With "Q" I will glaze a rack or two of ribs for my girls who like things a little sweet. My wife (Texan transplant), son, and I do not like any sauce on our "Q", though lately my wife has been putting Shack Attack on just about everything. Forgot to add my daughters put A-1 Thick and Hearty on everything I cook, which is somewhat disappointing especially after I go through the trouble of making what I think is a beautiful pan sauce, but thus is life.
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Unread 12-04-2013, 09:38 AM   #40
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Quote:
Originally Posted by ckelly View Post
A1 tastes like worcestershire mixed with 9 volt battery, gross.
That's some funny sh*t.....
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Unread 12-04-2013, 09:46 AM   #41
CBQ
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57 is good on lots of things, but I never put anything on a good steak.
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Unread 12-04-2013, 10:07 AM   #42
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When I go out for steak if I am asked what my sauce preference is I tell the wait person mayo and change my order to a burger if that steak need more than a pat of a compound butter they are hiding cheap meat, a bad line cook or both. I do like Hinez57 on grilled chicken
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Unread 12-04-2013, 10:10 AM   #43
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Quote:
Originally Posted by Bludawg View Post
I like Hinez57 on grilled chicken
You type that like it's a BAD thing.
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Unread 12-04-2013, 01:52 PM   #44
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What difference does it makes apparently a lot of people like it or the wouldn't produce the stuff
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Unread 12-04-2013, 02:26 PM   #45
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Quote:
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What difference does it makes apparently a lot of people like it or the wouldn't produce the stuff
That's because most people (none here) can't cook chit and they have to cover it up with something!
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