View Full Version : Board Sauces

06-06-2017, 06:43 PM
Billbird02, posted a thread of some steaks, reverse seared, and cut with a board sauce http://www.bbq-brethren.com/forum.

I didn't want to hijack his thread, so I decided to make my own.

I've been curious about board sauces, but have never tried one. What is so great about them? Not trying to start any arguments, just curious about pros and cons. Is it worth it, if so, why? Is it not worth it, if so, why?

Let some Brethren know...


06-06-2017, 07:20 PM
I'm clueless, but read the same thread and am curious as well...looked great!


06-06-2017, 07:22 PM
I'm clueless I swell but interested

06-06-2017, 07:42 PM
Here's a good article from Meathead over at Amazing Ribs. APL is excellent, and I tend to follow a lot of what he does (though some is just way too complicated). But, his overarching theory is that whenever you're touching the meat, why not add flavor? So baste with an herb brush vs. a kitchen tool, add board sauce vs. having a dry cutting board, etc.


06-06-2017, 07:48 PM
I cook marinated meats, when doing so I reserve some of the marinade prior to marinating the meat. Once the protein is cooked I will let it rest and then use the marinade that was never on the meat and pour over the freshly sliced or diced protein to further enhance the flavor.

I marinate skirt steak in lime, garlic, orange soda, salt, pepper and onion. Once the skirt steak is cooked and rested I thinly slice the meat and then add the marinade that I held back on top prior to building some wicked carne asade tacos.
Hopefully that helps.

06-06-2017, 07:57 PM
If you want to see one of finest examples of BOTH a ribeye cooked caveman style, AND finished with a board sauce/dressing a la APL, this is it right here from one of our own members:


Here's the whole cook thread, a fantastic read:



06-06-2017, 08:05 PM
Damn!! Now I have to try something else!


06-06-2017, 08:13 PM
Tried it once via APL recipe, it wasn't that great. It might have potential.

06-06-2017, 08:26 PM
Thanks Moose that was a great read, and a must try.


06-06-2017, 08:40 PM
That 30 min ribeye roast looks amazing