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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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12-04-2012, 10:22 AM | #1 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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When did BBQ become sweet? (video)
Check out the video and let me know what you think!
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12-04-2012, 10:32 AM | #2 |
is one Smokin' Farker
Join Date: 04-05-12
Location: Charlottesville, VA
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I know what you're talking about, I've had it too as a kid and try to make it that way for myself. As to the question of when did it change? I think it changed when BBQ became competitive, and over the years the sauces have been made sweeter. What I like, and (what I think you like) probably wouldn't win in competition, and I think that's why it's all but disappeared.
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__ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732 |
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12-04-2012, 10:36 AM | #3 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Good question. I grew up in East TN, where "barbecue" was what we called pulled pork. The choices for sauce were hot and mild - all vinegar based and a little tomato if I recall correctly. That was it.
I'm not sure when the sweet stuff started creeping in, but I've noticed when I'm doing fundraiser cooking, most people seem to prefer the sweet sauce on their sammiches over the other stuff. I personally don't get it, but if that's what they want, they can have it.I always throw in some vinegar and woosty so it isn't just sweet - it's got to have at least a little tang. The vinegar/pepper sauce I like seems to be a little much for them. Could be a California thang, I don't know. I do like sweet for glazing MOINKs, 'cause I cut it with jap jelly and the sweet/heat thing is nice, but that's about all I use sweet for. I don't know any TX sauce recipes, but I got some interesting (not to mention delicious) stuff in Arkansas from a place called Craig's, and there's a chance you might get a hold of some this weekend.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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12-04-2012, 12:26 PM | #4 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Maybe Kraft and KC Masterpiece are to blame...
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12-04-2012, 12:50 PM | #5 |
Babbling Farker
Join Date: 01-16-07
Location: Southern MN
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Thats EZ
Sweetness has gone up with Internet BBQ's popularity. You joined when there was less than 1500 users here. Hell I remember the post still when you had'nt cooked a brisket yet. Back then it was different in more ways than 1. The biggest two differences are the flavors have gone sweet and the definition and concept of Low and Slow have went to I can get a packer done in 5 hrs. Internet BBQ wont be going away anytime soon though so I better get back to work. Im inventing the first BBQ Smokerwave. It combines the Taste from a pit with the speed of a Microwave.
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Dan MJH From Backyard Bomber BBQ -- Junior YS 640 Comp 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine |
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12-04-2012, 12:53 PM | #6 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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This might shed some light on the subject. Start reading at page 18 - A New Look at Old Time BBQ
http://www.smokesignalsmagazine.com/SSM/Issue9/index Here is an excerpt - Quote:
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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12-04-2012, 12:53 PM | #7 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
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Two words - Competition Judges
I prefer a savory profile, too...
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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 |
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12-04-2012, 12:54 PM | #8 |
is One Chatty Farker
Join Date: 10-22-09
Location: Wilmington, NC
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Great post, and I agree with slow-smoker about that competition aspect. Ribs used to be one of my favorite things in the world to eat, but since we started competing, I barely touch them anymore. A lot of that is due to all the practice cooks, but I think it also has a lot to do with all of the honey, brown sugar, agave, etc. that is almost required in KCBS.
I also agree with GTR. I grew up with BBQ meaning pork, and usually chopped fine on a hamburger bun. If there was any sauce, it was mostly vinegar with some spices.
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Anthony - Pork City Grillers KCBS team CharGriller Smokin Pro, King Kooker Cast Propane Smoker, Smokey Joe Silver, Blue Mosaic Kamado, Traeger 075(Somehow I now have 2 of these), Weber Performer, BW Fatboy, Char Griller Akorn Multiple Time [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zero[/URL] Member Try the [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]Throwdowns[/URL] - MMMMM...tastes like liquid crystal |
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12-04-2012, 01:12 PM | #9 |
is one Smokin' Farker
Join Date: 06-27-10
Location: Louisville, KY
Name/Nickname : Drew
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Commercial BBQ sauces started the sweet trend IMO. Go look at your local grocery store shelf and check the labels. The majority of them have lots of high fructose corn syrup. Sweet isn't just a product of competition BBQ.
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12-04-2012, 01:44 PM | #10 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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I use no sauce on my barbecue and my rub has no brown sugar. Had more than one person tell me they liked my stuff cause it didn't take like every other barbecue place....
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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12-04-2012, 01:50 PM | #11 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I blame chicken.
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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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12-04-2012, 01:53 PM | #12 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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It is not sweet, unless you make it sweet (Smart Arse mod)!
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12-04-2012, 01:54 PM | #13 |
somebody shut me the fark up.
Join Date: 04-02-07
Location: Warren, Vermont
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Neal, in response to your request in the video, here is a Texas Barbecue Juice recipe by Meathead that was inspired by Cooper's in Llano, TX.
I have yet to try it, but it looks as if it would be pretty close to the stuff I tasted there. Cooper's key is continually dipping meat into the pot of sauce. http://amazingribs.com/recipes/BBQ_s...mop-sauce.html I agree with your sentiments regarding that old school BBQ taste. I want it to be just like Sutphin's was in my childhood back in Borger, TX - savory, smokey and not sweet.
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Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle |
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12-04-2012, 02:16 PM | #14 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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Jim, I'll have to give that mop a try.
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12-04-2012, 06:09 PM | #15 | |
Full Fledged Farker
Join Date: 09-23-10
Location: Fullerton, CA
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Quote:
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