Comp Brisket Sauce

[Nature Boy]

Originally Posted by ique

Wow! A real live thread on competition cooking, imagine that.

I'm not a big fan of beef broth or stock as a finishing sauce (maybe as an injection though). You should already have plenty of beef flavor going on, so I find it to be flat addition. I'm looking for contrast. Also like the sauce to be thin and hot (temperature wise). Try a standard BBQ sauce like head country thinned with water and then perked up with fresh ground black pepper, MSG, and maybe a couple whacks of hot sauce.

Hey Chris!
Cool. I like that explanation. We too have been using a thin sauce, and not very much of it. Goal being to provide some tang a teeny bit of sweet and some heat, and perhaps slow the flavors down on the judges' tongues. I hadn't thought that beef broth might not be adding anything since the flavor of beef is already there (and prominent).

That really helps. Thanks dude!
Chris

[Nature Boy]

Originally Posted by Podge

i pretty much rely on the smoke, rub and injection for the brisket, and VERY thin coat of head country on there just so it's "sauced"

Hey Podge. Howzit goin?
That's very much my way of thinking. The brisket already tastes good. The sauce should only compliment and help bring out the flavors you already have....not introduce new flavors (assuming that the meat tastes good to begin with). That's a couple votes for Head Country. I remember it being strong on the liquid smoke though. Guess I'll have to put some on some beef!

Thanks man!
Chris

[Scottie]

For home use... I really love brisket with Slabs Sauce... I've also been playing a lot with Tabasco Garlic Sauce... Very tasty....

[Nature Boy]

Originally Posted by Scottie

For home use... I really love brisket with Slabs Sauce... I've also been playing a lot with Tabasco Garlic Sauce... Very tasty....

This is not a post about home cooking ;-)

Slabs was one of the sauces we used for a while. We did fairly well with it, but I decided it has too much tang for our brisket.

Tabasco garlic. Dang that sounds purty good.

[DMDon]

Originally Posted by Scottie

For home use... I really love brisket with Slabs Sauce... I've also been playing a lot with Tabasco Garlic Sauce... Very tasty....

Ok Scottie, what about for competition use.

[Scottie]

My sponsors banner says Blues Hog... So that is all I need... Now if you saw my storage room... I've got cases and cases of sauces that I have purchased... For off-season experiments!

I will say Chris. I am playing with the Garlic Tabasco for my comp cooking. But to be honest. I like it so much, I now just pour it all over my slices of brisket. It's the only leftover BBQ I can eat. Either the sliced flat or the point... So what I am working on is how much of it is a good thing for the judges.... But flavor wise.. I think it's outstanding. My girls really like the Tabasco Sweet flavored (sorta like a Tiger Sauce) on their brisket.

[PatioDaddio]

I wonder how a red eye sauce would work. I just got this recipe in an e-mail from Weber.

1 tablespoon unsalted butter
2 teaspoons minced shallot
1 teaspoon minced garlic
1/2 cup ketchup
1/4 cup brewed dark-roast coffee or espresso
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
2 teaspoons ground ancho chile powder

John

[Nature Boy]

Originally Posted by PatioDaddio

I wonder how a red eye sauce would work. I just got this recipe in an e-mail from Weber.

1 tablespoon unsalted butter
2 teaspoons minced shallot
1 teaspoon minced garlic
1/2 cup ketchup
1/4 cup brewed dark-roast coffee or espresso
1 tablespoon balsamic vinegar
1 tablespoon brown sugar
2 teaspoons ground ancho chile powder

John

In my mind those flavors would all work nicely with beef. Slight tang from the balsamic and ketchup, but everyhing else offering round and earthy flavors. Betchya it needs a little more sweet though. Hmm. Interestin. Thanks for that.
Chris

[Nature Boy]

Originally Posted by Scottie

My sponsors banner says Blues Hog... So that is all I need... Now if you saw my storage room... I've got cases and cases of sauces that I have purchased... For off-season experiments!

I will say Chris. I am playing with the Garlic Tabasco for my comp cooking. But to be honest. I like it so much, I now just pour it all over my slices of brisket. It's the only leftover BBQ I can eat. Either the sliced flat or the point... So what I am working on is how much of it is a good thing for the judges.... But flavor wise.. I think it's outstanding. My girls really like the Tabasco Sweet flavored (sorta like a Tiger Sauce) on their brisket.

Yo Scottie. I really liked that sweet tabasco too. In fact it's gone and I can't find it at the grocery. I'll keep my eyes peeled for the garlic.
Beers!
CHris

[Jacked UP BBQ]

I used a white balsamic glaze with some brown sugar, pepper, salt, and garlic. It tasted awesome. I think it placed 17th out of around fifty teams. Could have been a little more tender.

[NelsonC]

Although my brisket didn't score well last time, I think that was a function of tenderness and not taste. My theory across the board is to stay with consistent flavors between my rub and sauce, so my sauces have always been flavored primarily with the rub that I used on the meat. At the moment my favorite brisket rub has been the Dizzy Pig Cowlick rub, so thats what I've been using in my sauce. My competition sauce recipie was as follows:

1 cup ketchup
1/2 cup cider vinegar
1/3 cup turbinado sugar
1 tablespoon Molasses
1 tablespoon worchestershire sauce
1 tablespoon Hard Times Cafe XXX hot sauce
1 1/2 tablespoons Dizzy Pig Cowlick Rub
1/4 c of drippings from the brisket (preferably seperated of fat).

Combine all ingredients, simmer on low for approx 75% until it has reduced by 25%

[Scottie]

Originally Posted by Nature Boy

Yo Scottie. I really liked that sweet tabasco too. In fact it's gone and I can't find it at the grocery. I'll keep my eyes peeled for the garlic.
Beers!
CHris

when I was down for Hammond in the Spring, we went over to Avery Island and the tour of the Tabasco grounds. I got this table top rack that had maybe 8 different Tabasco products in the rack. I liked the garlic so much, I bought a gallon bottle of it from them. yep, a whole gallon... So if you can't find it, I know their store carries all of their products.

The Sweet Tabasco is awesome on eggs!!!

http://countrystore.tabasco.com/prod...p?number=00052

[arlieque]

Scottie, great to see you supporting a KCBS sponsor. That is great.

[Scottie]

I did not have the 50¢ off coupon though. As they weren't a KCBS sponsor back when I was at their plant on Avery Island... Damn, I guess I missed the boat on that sponsorship...

[roastntoast]

Has anybody tried the "Smoked Chipoltly Tobasco". It works really good on Beef too.

Jules