|
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. |
|
Thread Tools |
01-23-2013, 07:19 PM | #1 |
Found some matches.
Join Date: 01-20-13
Location: Tallahassee, Florida
|
Best sauce request
I'm going to smoke some ribs n chicken this weekend. Looking for your best ever sauce recipe. Hoping for a sweet w a little bit of kick at the end. Otherwise any great sauce recipe y'all can give up. Thanks fellas.
|
|
01-23-2013, 07:22 PM | #2 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
|
You just perfectly described sweet baby rays......
|
|
01-23-2013, 07:45 PM | #3 |
is One Chatty Farker
Join Date: 08-23-10
Location: Austin Texas
Name/Nickname : D
|
I'm pretty sure he was describing head country....
Sent from my SGH-T999
__________________
Pitmaker Magnum Snipper * UDS* Copper Kettle |
|
01-23-2013, 09:07 PM | #4 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
|
Add some apple juice, honey, and hot sauce to sweet baby rays and thank me later :-)
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
|
01-23-2013, 10:13 PM | #5 |
is One Chatty Farker
Join Date: 10-29-11
Location: Chicagoland
|
I'm from chicago (its hometown), and I couldn't disagree more- its on par with KC masterpiece/bullzeye at best (okay, maybe a small step above).
Go with head country or blues hog.
__________________
Weber One Touch Gold 2001 Weber Genesis that is no longer used since the OTG |
|
01-23-2013, 10:15 PM | #6 |
is Blowin Smoke!
Join Date: 09-18-11
Location: Smithville, Missouri, United States
|
What's the mix ratio on that? Sounds intriguing.
__________________
Greg Vincent When I die, my goal is to have a visible smoke ring when the coroner cuts me open for the autopsy. |
|
01-23-2013, 10:24 PM | #7 |
is One Chatty Farker
Join Date: 12-04-12
Location: Los Angeles, CA
|
1 cup of sauce 1/4 of honey and apple juice, hot sauce to taste.
__________________
Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken |
|
01-23-2013, 10:33 PM | #8 |
is one Smokin' Farker
Join Date: 03-05-10
Location: Kansas City, MO
|
|
|
01-24-2013, 05:04 AM | #9 |
is one Smokin' Farker
Join Date: 11-22-12
Location: Boston
|
|
|
01-24-2013, 05:55 AM | #10 |
On the road to being a farker
Join Date: 05-01-12
Location: Knoxville tn
|
Sweet and Tangy Memphis Style BBQ Sauce – (From Divine Dinner Party)
2 cups ketchup 1/2 cup yellow mustard 1/2 brown sugar 1/4 cup apple cider vinegar 3 tbs Worcestershire sauce 1 tbs liquid smoke 1 tbs onion powder 1 tbs chili powder 1 tbs ground black pepper 2 tsp garlic powder 1 tsp red pepper flake 1/2 tsp celery salt 1/2 tsp salt I made this sauce last weekend and loved it. I will advice though that I left out the liquid smoke and placed sauce on smoker to get smoke flavor and cooking it intensified the pepper and made it pretty hot. If you were to use it I would only sauce my ribs for the final 30 minutes of the cook with it.
__________________
OK Joe OS, WSM 18.5, OTS 22.5, BBQ Guru Digi 2, Vols Orange Thermapen |
|
01-24-2013, 08:26 AM | #11 |
is One Chatty Farker
Join Date: 01-08-13
Location: Georgia
|
YMMV, but my family is LOVING when I mix these two 50/50 and coat it on just before taking off the grill.
I use various base rubs, but a light final dusting with Gun Powder really sets in a great flavor. The color alone gets me drooling. :) We used Sweet Baby Rays and all the Famous Dave's sauces for years and its great trying different stuff now.
__________________
Kamado Joe BigJoe & JoeJr, Weber WSM 22.5, Master-Touch 22, Jumbo Joe, Old Country Pecos, Weber Chimneys (steak cooking machines) :bounce: |
|
01-24-2013, 08:43 AM | #12 |
Got Wood.
Join Date: 12-13-12
Location: Cleveland, OH
|
The love of Sweet Baby Rays really surprises me. I absolutely cannot stand it as it just seems too much like a generic store bought sauce lacking in any discernible qualities to set it apart from the rest
I absolutely love using Montgomery Inn Rib King sauce but my guess is it would be very difficult to find outside of OH and KY. I've heard many, many good things about the Shack Attack sauce and that is up next when I do ribs for the Super Bowl. |
|
01-24-2013, 09:00 AM | #13 | |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
|
Quote:
Although, you could add it to your foil packets before returning to the smoker. Shack Attack is a very thin sauce on it's own. I guess you could doctor it up to make it stick on ribs, though.
__________________
"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
|
|
01-24-2013, 09:06 AM | #14 |
On the road to being a farker
Join Date: 03-28-12
Location: Valdosta, GA
|
One of the best was also the most simple I ever made...
2 Cups Honey 1/2 Cup Brown Sugar 1 Cup Mustard 1 small can tomato sauce 1/4 Cider Vinegar 2 tbs Worst. Sauce 1 tsp garlic powder 1 tsp onion powder Salt, Pepper, Cayenne Pepper to taste Smiier over low heat until well blended, then allow to cool.
__________________
Chargriller Duo w SFB |
|
01-24-2013, 09:08 AM | #15 |
Got Wood.
Join Date: 12-13-12
Location: Cleveland, OH
|
I forget where I read it but I saw a few tips on how to thicken it up a bit and make for ribs. I think I have it saved on my home computer
|
|
Thanks from:---> |
Thread Tools | |
|
|