- Joined
- Oct 19, 2009
- Name or Nickame
- Bill
Unicorn Jizz. Not sure it is on your shelves though...
My real favorite is little or NO SAUCE! That means I did a good cook.
The deal is cooking for others and your average Joe will probably like a sweet Baby Ray sauce (which is why they're so popular and available cheaply in restaurant supply stores) and often the pit boss will flavor it in addition to that.
I've made my own several times and like it for my tastes but if cooking for others it's usually the desire for similar to Rays kind of flavor - sweet!
I also dig some Memphis dry rub ribs I think this one is more of a question of what your average Marylou and Ralph are used to if trying to please a crowd and that's usually the store bought favs, unfortunately.
Do competition cooks use the same sauce as they serve to their customers? I have no idea since I can't judge comp but eat what's sold. I always figure its a bit more complex than out of a bottle but would love to know.
I guess that's another thread?
I saw Pats and laughed my butt off. No pun intended. Is it good?
Unicorn Jizz. Not sure it is on your shelves though...
I'm from the "sauce on the side" school as well. I usually serve my meat dry and let my guests experiment a little. I'll put out a couple of bowls with a label so folks can try what they like. That's part of the fun too.
I'll usually do SBR for pork (most folks like a sweet sauce), some Sonny's Sizzlin Sweet for those who like a little heat, Stubbs Original for beef, and if I want some funk, I'll serve something called Carolina Treet. It's a different flavor, I can't really describe it, but it's kind of mustardy/tangy, but it's not a mustard sauce (they sell one, btw). If you can find it, it goes well on pork and beef and is something very different. I buy it at Food Lion or Harris Teeter in the Mid-Atlantic.
I think you'll find that no one sauce fits all tastes and some of the fun is in experimenting.
Poor Charlie.Unicorn Jizz. Not sure it is on your shelves though...