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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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02-14-2013, 07:56 AM | #31 |
On the road to being a farker
Join Date: 01-25-13
Location: Loseianna (LA)
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Well i have to admit the only kind I like at the moment is my own. Everyone likes it but for my OCD self I think it still needs a slight tweak.
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[SIZE=3][B][COLOR=DarkRed][I]"[FONT=Trebuchet MS][COLOR=Black]R[/COLOR][/FONT][/I][/COLOR][/B][B][COLOR=DarkRed][I][COLOR=Black][FONT=Trebuchet MS]eal men like their Pork[/FONT] [/COLOR]Pulled"[/I][/COLOR][/B] [/SIZE]:peace: [SIZE=2][SIZE=2][URL="http://www.bbq-brethren.com/forum/showthread.php?t=153581"]How to smoke a 14 lb tender brisket in 4 hours![/URL][/SIZE] [/SIZE] |
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02-14-2013, 08:00 AM | #32 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Oh oh! I forgot. Bamabuzzard's Double D sauce is damn good too. It's a thinner sauce, and is good for sippin'.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-14-2013, 11:26 AM | #33 |
Take a breath!
Join Date: 03-26-12
Location: San Antonio tx
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02-14-2013, 03:15 PM | #34 |
Babbling Farker
Join Date: 06-12-09
Location: Ithaca, Michigan
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I'm diggin' Head Country Original right now, but I've got to get my hands on some Big Butz and give it a try.
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Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen |
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02-14-2013, 03:17 PM | #35 | |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Quote:
Also in the Brethren Vendor's section.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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02-14-2013, 03:24 PM | #36 |
Found some matches.
Join Date: 02-01-13
Location: portland tn
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I like famous daves pretty well for a thicker sauce. However I'm also a big fan of Shane's Rib shack too. Its thinner and a bit more vinegarry (is that a word?)....but great on some pork tenderloin sliders.....
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Freemasons and BBQ...go together like pork and slaw |
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02-14-2013, 06:43 PM | #37 | |
Looking for a meat flute to smoke.
Join Date: 06-19-12
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Quote:
Is Tbl a tablespoon? Is Tsp a Tablespoon or a teaspoon? I presume a tsp is a teaspoon... or is it? And wtf is a tbl? Consistency is important in measurements of these sorts, no offense intended. |
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02-14-2013, 07:50 PM | #38 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
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I've been enjoying Garland Jack's Squealin' Hot. It has real sugar. Not sure of their reasoning, but 4 of the 6 recipes use HFCS, and 2 use real sugar. You have to read ingredients list.
For home made sauce, I like something with a sweet/spicy balance and a finishing kick. Not big on thick sauce either, I even throw in some extra vinegar in the Squealin' Hot to thin it down a bit and give it more bite. Thinned out Head Country is good too.
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22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
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02-14-2013, 08:20 PM | #39 | |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Quote:
tbl = table spoon
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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02-14-2013, 08:20 PM | #40 |
Is lookin for wood to cook with.
Join Date: 02-10-13
Location: Daly City, CA
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I mostly serve sauce on the side.........Rasta Joe's is my fave.
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02-14-2013, 08:22 PM | #41 |
Is lookin for wood to cook with.
Join Date: 02-10-13
Location: Daly City, CA
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02-14-2013, 09:52 PM | #42 |
Knows what a fatty is.
Join Date: 11-28-12
Location: Austin Texas
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Stubbs original!
Jrow |
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02-14-2013, 10:24 PM | #43 |
Got Wood.
Join Date: 01-26-05
Location: Clarendon Hills, IL
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Scott's for pork - Chuck's Honey Chipote for anything else.
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02-14-2013, 10:51 PM | #44 |
is One Chatty Farker
Join Date: 01-06-10
Location: Lebanon, Tennessee
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Weber's new sauces aren't bad at all, and don't have any corn syrup. My back rib glaze last week was the original thinned with some Carolina red and sweetened with honey. Turned out really good.
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If you're lookin' you ain't cookin', but if you're overcookin' you might start lookin'! |
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02-15-2013, 11:01 AM | #45 | |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
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Quote:
Seemed easy enough to understand as is.
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Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
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