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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-21-2011, 05:01 PM | #1 |
is one Smokin' Farker
Join Date: 05-28-11
Location: New Jersey
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Northerners need to chill out about vinegar sauce
SMH. Northerners with no 'cue experience need to expand their taste palettes from Kraft sweet crap. I'm a big fan of Sweet Baby Rays and other bottled KC style sauces with sugar and ketchup, but vinegar sauce is good and people around here freak out when they hear vinegar is in my PP dip.
That is all. /rant Last edited by twinsfan; 08-21-2011 at 07:01 PM.. |
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08-21-2011, 05:04 PM | #2 |
is one Smokin' Farker
Join Date: 07-19-11
Location: Moore, Oklahoma
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I make my version of a Carolina Sauce for PP and people either love it, or hate it. You can't please everybody.
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[B]Matt Armistead[/B] |
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08-21-2011, 05:06 PM | #3 |
Babbling Farker
Join Date: 04-25-11
Location: Valdese, NC
Name/Nickname : John
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The two styles are distinctly different in about every aspect. I wouldn't expect most people to love both of them. I live in NC and I'm not a big fan of the vinegar based sauces either but I will eat them. If I have a choice I lean toward the sweeter sauces.
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08-21-2011, 05:07 PM | #4 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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My roots are in upstate NY & I love my g-pa's vinegar based basting sauce for chicken. Can I get some love for it out here in KS? Heck no, so I hear ya brother.
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08-21-2011, 05:07 PM | #5 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Just a matter of taste. I like both but don't care if someone else doesn't. Can't make them like something they don't like. No big thang!
It's weird but kinda the same thing around here. People think it's odd to put slaw on a PP sandwich. I like both mayo or vinegar based but around here no one serves it that way. I have converted several though.
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08-21-2011, 05:10 PM | #6 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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That's when I place the Tennessee red in a dipping bowl... and not tell them... as the only option.
People will quickly change their minds if they don't know what's in the sauce, first.
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Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD Last edited by BBQ Bandit; 08-21-2011 at 05:27 PM.. Reason: typo |
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08-21-2011, 05:14 PM | #7 |
is one Smokin' Farker
Join Date: 07-19-11
Location: Moore, Oklahoma
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I'm not from any part of the US, in fact you could say that I'm from so far South I call Key West Yanqui. I like most every style of sauce out there, but most of the time at home I go naked... ...unsauced BBQ is my favorite.
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[B]Matt Armistead[/B] |
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08-21-2011, 05:16 PM | #8 |
is one Smokin' Farker
Join Date: 06-22-11
Location: chula vista, ca
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Why not just combine them and please everybody? ;)
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08-21-2011, 05:21 PM | #9 |
is one Smokin' Farker
Join Date: 07-13-11
Location: Mamaroneck, NY
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I'm from ny and last year I made pulled pork and made some Carolina style sauce I think it was. Pretty much was just all vinegar. Or I made it wrong. But it was just dumping vinegar on the pork. No good. I can see a vinegar BASED sauce but not just 99% vinegar
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08-21-2011, 05:24 PM | #10 |
is one Smokin' Farker
Join Date: 07-01-11
Location: New Hampshire
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Doing my best to convert folks one weekend at a time up here west of Boston. I cut sweet baby rays heavily with cider vinegar and it's always big hit. And they don't realize the path they are now headed down!
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08-21-2011, 05:25 PM | #11 |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I was born in Jersey, live in Texas, and have pretty diverse taste interests. I do like a vinegar sauce on pulled pork, but not on much of anything else. I like a sweet/hot sauce on beef, and prefer my ribs without sauce.
To appreciate different ways of eating BBQ, you really should try them. It took me a lot of tasting to develop my own personal preferences. Where you really cheat yourself is by just eating things the way you grew up eating them, and assuming that it is the "right way" to eat it. When I serve BBQ to family and friends, I serve it with sauce on the side, so people can do their own thing. I encourage people to experiment with sauces. CD |
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08-21-2011, 05:28 PM | #12 |
Babbling Farker
Join Date: 11-18-10
Location: USA
Name/Nickname : Rick
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I add just a touch of a vinegar based sauce to my PP when I pull it. It adds a layer of flavor that completes it. Oh and I'm from the N.E.
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Rick |
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08-21-2011, 05:30 PM | #13 |
is one Smokin' Farker
Join Date: 07-19-11
Location: Moore, Oklahoma
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yeah... right... THAT'LL work.
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[B]Matt Armistead[/B] |
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08-21-2011, 05:36 PM | #14 | |
Babbling Farker
Join Date: 12-23-10
Location: Mount Pleasant, SC & Harkers Island, NC
Name/Nickname : Jay
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Quote:
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08-21-2011, 05:52 PM | #15 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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That's too bad. Why can't one appreciate the cooks offering as it is and not be so narrow minded...or are you just interpreting it that way?
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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