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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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06-12-2014, 07:31 PM | #61 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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The first rub on Virginia barbecue was nothing. After that, a little hickory ash. After that, perhaps a little salt. But, early on, all they did was put meat on the pit and baste it with vinegar, salt, pepper, and cayenne.
Later, some of the more well to do people did some interesting things but it was just to distinguish the food they ate from the food their servants ate. In the early 20th century, Virginia BBQ was pretty much seasoned with nothing, salt, salt water, or salt, pepper, cayenne and perhaps a little brown sugar and cumin. Virginia barbecue style is minimalist. It's not candy coated like some other regional styles. It's about the meat and the smoke as much as anything.
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06-12-2014, 07:32 PM | #62 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Quote:
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06-16-2014, 11:13 AM | #65 |
Full Fledged Farker
Join Date: 07-06-13
Location: Utah
Name/Nickname : Jon
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Great sauce, made some for my ribs this weekend, pure awesomeness. I used my homemade apple cider vinegar, I feel like it gave the sauce a whole range of flavor. This is definitely my go to sauce now!
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06-16-2014, 08:14 PM | #67 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Sounds awesome! Tell us how you made the vinegar!
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-16-2014, 08:16 PM | #68 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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I'm glad you all like the sauce!
I'm very proud of the brethren when it comes to the Shack sauce. Everyone that I have seen honor the old time BBQ cooks by always calling it by Shack's name. All I ask for this sauce is that you all call this one Griffin sauce to honor a great old time BBQ cook that history has up to now forgotten.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-16-2014, 10:04 PM | #70 | |
Got rid of the matchlight.
Join Date: 06-15-14
Location: Salem, OR
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06-17-2014, 07:34 PM | #71 | |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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As far as garlic, I'd suggest 1 or 2 at most finely chopped cloves of garlic.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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06-17-2014, 08:59 PM | #72 |
Full Fledged Farker
Join Date: 06-11-14
Location: Binghamton, NY
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well i just tried making a half batch of this, minus the sage because i didn't have any, and i added a little extra brown sugar. and i only had 3/4 of a cup of cider vinegar so i used a quarter cup white with it. not too bad but i've had better vinegar type sauces.
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06-18-2014, 08:30 PM | #73 |
Full Fledged Farker
Join Date: 06-12-13
Location: Northern Michigan
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All I got to say if this tastes as good over pulled pork as it does as I am burning my finger going for 2nds and 3rd dips simmering in the pot, this is a winner... I have some Shack Attack for the girlfriend mixed up in the fridge as she is a low carb life... But this recipe may surpass my favorite mustard sauce recipe for pork THANKS ALOT...
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06-18-2014, 08:46 PM | #74 |
is One Chatty Farker
Join Date: 06-20-12
Location: Twin Cities
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Made the SA this weekends pork. As already said, this ages like a fine wine. Unfortunately the pork is going to run out before the week to really taste it's glory
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06-18-2014, 09:28 PM | #75 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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I am not posting my video of Purgatory Stout because I don't love Shack Attack. As I mentioned, Shack Attack INSPIRED purgatory stout - which is a stout that can be modified by sweetners'ketchup/mustard to make any sauce or stand alone.
I mention Boshizzle at 3:25 But I am interested in this griffin thing. Now that I have the MKT, which will probably cook burgers and dogs and sausage as well as some Cambro Bought in BBQ. But there is this one thing I saw in BOTH Va and Tennessee I plan to do. They shred up the pulled pork like normal but then chill or freeze it. Then when the customer ordered a sandwich they scooped it out and placed it on a griddle flat top on butter. I think they toasted the buns.... the pork was steamed with a but of vinegar sauce covered by a large lid... like the lid you use on a turkey cooker. I think the buns were steamed too But lastly was a great sauce like this griffith stuff here. I can't wait to see the consistency of it (how it sticks to the meat). Remember, there are entire BBQ Meccas up near there that don't put a SMIDGEN of rub on the pork or hog... because the flavor is in those sauces.
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Tags |
barbecue sauce, BBQ Sauce, sauce, VA BBQ, Virginia, Virginia barbecue, Virginia BBQ |
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