Let's get it from the pro's.. - Page 3

ckelly · 12-03-2013, 04:39 PM

A1 tastes like worcestershire mixed with 9 volt battery, gross.

sliding_billy · 12-03-2013, 05:10 PM

Quote:

Originally Posted by Bigmista

Tell that to the thousands of KCBS judges

Lake Dogs · 12-03-2013, 05:13 PM

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

kds9547 · 12-03-2013, 05:22 PM

I like both on fries and tater tots but rarely ever put it on beef. Sometimes I like 57 on a chop.

lantern · 12-03-2013, 07:30 PM

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).

Zin · 12-03-2013, 07:53 PM

Quote:

Originally Posted by Shagdog

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.

okiej · 12-03-2013, 11:10 PM

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!

RevZiLLa · 12-04-2013, 12:01 AM

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

Gasket · 12-04-2013, 05:05 AM

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.

daninnewjersey · 12-04-2013, 09:38 AM

Quote:

Originally Posted by ckelly

A1 tastes like worcestershire mixed with 9 volt battery, gross.

That's some funny sh*t.....

CBQ · 12-04-2013, 09:46 AM

57 is good on lots of things, but I never put anything on a good steak.

Bludawg · 12-04-2013, 10:07 AM

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

deguerre · 12-04-2013, 10:10 AM

Quote:

Originally Posted by Bludawg

I like Hinez57 on grilled chicken

You type that like it's a BAD thing.

jestridge · 12-04-2013, 01:52 PM

What difference does it makes apparently a lot of people like it or the wouldn't produce the stuff

PatAttack · 12-04-2013, 02:26 PM

Quote:

Originally Posted by jestridge

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!

12-03-2013, 05:13 PM	#33
Lake Dogs Quintessential Chatty Farker Join Date: 07-14-09 Location: Lake Sinclair, GA Name/Nickname : Hance	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 __________________ Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills

12-03-2013, 11:10 PM	#37
okiej is One Chatty Farker Join Date: 09-20-13 Location: Cushing Oklahoma Name/Nickname : Jeff	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! __________________ [FONT="Franklin Gothic Medium"][B]Jeff[/B][/FONT] Shirley Fabrication 24x36 reverse flow offset. Weber 22.5 OTG, Weber Smokey Joe, 28" Blackstone KCBS CBJ, S-CBJ, OKBS

12-04-2013, 12:01 AM	#38
RevZiLLa is Blowin Smoke! Join Date: 07-02-07 Location: Richmond, VA	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 __________________ www.BowlingBallExchange.com on Facebook Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker A trench filled with wood coals and covered with chain link fence

12-04-2013, 05:05 AM	#39
Gasket Full Fledged Farker Join Date: 01-06-12 Location: Nuremburg PA	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. __________________ Modified Char-griller w/sfb, red char-broiler vertical, 22.5 Wsm.

12-04-2013, 09:46 AM	#41
CBQ is Blowin Smoke! Join Date: 01-11-09 Location: Cumberland, RI	57 is good on lots of things, but I never put anything on a good steak. __________________ Chris Rhode Hog BBQ "The Most Dangerous Team in BBQ" - Jon Vallone KCBS, KCBS CBJ, NEBS

12-03-2013, 04:39 PM	#31
ckelly Full Fledged Farker Join Date: 06-06-12 Location: Auburn, WA	A1 tastes like worcestershire mixed with 9 volt battery, gross.

12-03-2013, 05:22 PM	#34
kds9547 is one Smokin' Farker Join Date: 09-18-12 Location: Lugoff, SC	I like both on fries and tater tots but rarely ever put it on beef. Sometimes I like 57 on a chop.

12-03-2013, 07:30 PM	#35
lantern is Blowin Smoke! Join Date: 12-16-07 Location: Marion,NC	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).

12-04-2013, 10:07 AM	#42
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	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 __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

12-04-2013, 01:52 PM	#44
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	What difference does it makes apparently a lot of people like it or the wouldn't produce the stuff