Bbq Sauce

[Don]

Just checking out opinions and preferences on favorite store-bought BBQ sauces and why. I'll start with my favorite, KC Masterpiece Original. First of all, it's thick enough to stick to the pork and doesn't run off like some other sauces. Also, it doesn't carry any vinegar overbite like many southern sauces do. I like to doctor mine up most of the time and I use it as a base for a real mean sweet and hot. It also works well by itself of course. I bought some stuff called Okie Bob's years ago and I really liked it alot because it seemed it was a good blend of KC Masterpiece style accompanied with a good kick of Texas southwest flair. Second place goes to Buulseye because I've always received compliments using that stuff. Finally, the favorite store-bought spicy stuff is Curly's Hot and Spicy; no complaints there from any spicy lovers.

Don May

[brittsnbirds]

Don-

You've opened a thread dear to my heart. I'm by no means a BBQ King but I hold my own. I prefer (so do most of my friends) Blues Hog. If you are into sweet sauce I think it beats KC Masterpiece hand down. However I also like a peppery sauce also. Blues has several sauces but their sweet sauce is my all time favorite. They just came out with a Tennessee Red Sauce that I put next to the smoker when I'm pulling the Pork Butt off. As I am tearing the shoulder apart we dip that hot hog into that Tennessee sauce and ahhhhhhh eeeeeeeeeeeeey it's goooood as that old creol guy use to say. The company listing is from Perry MO.

If your into dry rubs I prefer Squeal Hog Rub. I use it on all my meat and fish. It has a sweet start and a little kick. It's made by Cowtown BBQ Products in KC Kansas.

I'm always researching different smoking techniques and would like to know your pattern for brisket, ribs and shoulder. There are so many different rubs and sauces it could make your head spin. BTW have you seen the price of full briskets lately? I just bought some from Price Chopper last week up hear on sale and paid 1.49. It's getting crazy.

My system is;

Brisket- rub down with Squeal day before smoking and put in a plastic bag on ice. I sometimes inject it with apple juice depending on the fat content. Smoke with hickory for 14 hours or so at 200 to 225 degrees. I spritz the meat every couple of hours after the first 2 hours with apple juice.

Pork Butt- same thing as the brisket just not as long. 10 hours or so.

Ribs- full slab, pull membrane off back rub and put in bag day before. Smoke for 6 to 8 hours depending on if they are pulling back from the bone. Sometimes I slather them with sauce sometimes I don't. Depends on who is eating. If the CEO is they are dry!

Everything comes out black usually from the apple juice glaze. I cut all that into "brownies" or chop it for chopped sandwiches. Then carve the brisket and pull the pork and were good to go.

All heat is in-direct with plenty of water in a tray. If I open the smoker I want to see my glasses glaze over from the moisture rolling out.

Would like to hear your system.

Pat

aka "MacDaddy's BBQ"

[Terry Beeson]

I've tried a ton of sauces over the years and have to say that most of them have a place in the bbq world and many have their own character that makes them good enough for me.

But, I have a couple of preferences. First, for a sweet sauce, I go back to good ol' basic Kraft original. For a spicy sauce, one of the best I've ever used was from "The Shack" BBQ in Little Rock, AR. Hard to find, but is worth it if you can get it.

Then again, I'm always up for trying something new and different. My latest venture is working on a good Jamacian Jerk sauce... OMG!! That is good stuff...

If you really like good BBQ and want to try a lot of sauces and rubs, go to Memphis in May (too late this year... duh... LOL) and walk around the BBQ competition sampling. You may just find a new "friend" and "favorite" there...

Almost forgot... the LOML got me a brinkman smoker - the side fire box style - for my birthday. I'm still getting the hang of it, but it is so nice to smell the smoke all day and have great smoked meat that night.

Anyone know of a good source of hickory wood in the area?

[dave potts]

Show Me sauce made in Columbia is hard to beat. Blues Hog is also pretty good.

Dave

[rps]

"Anyone know of a good source of hickory wood in the area?"

In the early fall I go around the neighborhood here (Holiday Island is heavily forested) and pick up hickory nuts. The skins and nuts are full of oils and other hickory chemicals. I pickup enough to last a year and store them outside in squirrel proof cans. To get the smoke without the expense of the wood, I wrap a double handful in foil, ice pick holes into the foil, and throw the wrapped bundle of nuts in the fire. The restricted oxygen causes the nuts to smoke instead of burn. When the smoke is no longer visible, fish the bundle out and dump the nut charcoal on the fire for another kick of flavor. Two or three bundles in the 12 hour cooking period (180 t0 190 degrees) will amply smoke a full pork butt or two racks of ribs.

As for sauce, I make my own:

North Carolina Yellow BBQ Sauce

Source: Believe it or not, I got this off the internet and then adjusted it.

INGREDIENTS:

1.5 cups prepared yellow mustard

½ cup packed brown sugar

¾ cup cider vinegar

¾ cup beer

1 tablespoon chili powder

1 teaspoon freshly ground black pepper

1 teaspoon freshly ground white pepper

¼ teaspoon cayenne pepper

1.5 teaspoons Worcestershire sauce

2 tablespoons butter, room temperature

1.5 teaspoons liquid smoke flavoring

½ teaspoon Louisiana-style hot sauce, or to taste

METHOD:

1. In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers.

2. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.

[Don]

Baby Back Ribs - Remove the membrane from the bottom side to aid in tenderness. I prefer to cut each rack in half because it makes them easier to handle on the rib rack. Rub generously with favorite rub seasoning. I have been getting mine from Dizzypig.com. My favorite for grilling chops is Dizzy Dust. My favorite for ribs is Raging River. The rule of thumb is the longer the cooking time - the more rub to use. For example, my ribs warrant more rub than just normal seasoning for grilled foods such as chops. After the ribs are rubbed, I wrap each half in plastic wrap and refrigerate for approximately 24 hours so the ingredients can do their thing. I smoke mine at 250-275 degrees on indirect heat. I turn them about each hour or so to ensure uniform cooking. About 30 minutes before removing, I take them off the rack, lay them flat on the grill, and sauce both sides. I like to use at least two kinds of sauces to offer variety. One is usually mild whereas the other is usually spicy. I also like to leave one without sauce once in awhile. Mine are usually done beween 5-6 hours.

Brisket - They're the most challenging to me. The best one that I've smoked spent two hours covered in the oven at 200 degrees before it went on the smoker. Even though that was cheating, the brisket turned out well. It was marinated the night before with 1 tbs liquid smoke, 1 tbs worcestershire, 1 tbs celery salt, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp pepper. 4-6 pound brisket.

Don

[hoglaw]

Has anyone ever used a Holland grill? I'm a total novice smoker/bbq'er, I normally grill on superhot charcoal. Supposedly the Hollands are adaptable for slow smoking. I got one as a gift and I have a propane outlet on my porch, but I haven't hooked it up yet. I can't imagine grilling steak or medium rare burgers on anything but charcoal. Any nuggets of wisdom concerning Holland grills would be greatly appreciated.

[brittsnbirds]

Don-

Are you using "trimmed" briskit? One ole timer taught me the attitude with brisket and beef ribs is low and slow. He told me to never get it over 250 degrees and to bake it tender after the smoke. He encouraged me to use my smoker but I have cheated after introducing the smoke.

One other technique you can use is to wrap your briskit after you have introduced your smoke in HEAVY gauge saran wrap. I've done this on my ribs and briskits. The key is to put enough wrap in many directions so that it will be just like a oven bag. Then drop your temp no higher than 225 and let it bake. If everything goes right the "bag" will swell just like a blister. When you cut it open all the moisture and juices will be there and your brisket or ribs will be very moist. If you are not in favor of using the saran wrap you can use foil but it is harder to seal. Sometimes I put the ribs on direct heat after pulling them out of the bag to put a crust on them.

Good stuff!

Pat

[DaddyO]

In the Tulsa area, Elmer's has the best BBQ sauce, hands down. If I'm buying an Off-the-shelf brand, I stick with Head Country BBQ.

[hoglaw]

That's a big 10-4 on the Head Country. Darn good stuff.