Summer Smoking And Grilling

[rps]

I agree about the Silver Dollar City BBQ sauce, it's very good. Gates, both original and the new sweet are outstanding.

I don't use enough sauce to bother making it. I do make my own rubs though and that is what I like to really flavor my smoked meat. I might use 1/3 cup of sauce late on a slab of ribs or added to a pulled butt, but that's about it.

Unlike many, I do not baste ribs or butt. No apple juice spritzes. I rub early and let the smoke speak for itself. Now once I have the pork pulled and on the bun, I want sauce on the meat before I add the slaw. With ribs, I serve the sauce as a dipping sauce.

[Chief Grey Bear]

1 c sugar

1/4 c salt

2 TBS Celery Seed

2TBS Grnd Cumin

2TBS Grnd Red Pepper

2TBS Garlic Powder

1TBS Chili Powder

2 Quarts Ketchup

2 C Apple Cider Vinegar*

1 1/2 tsp Liquid Smoke

1tsp Lemon Juice

In small bowl mix all dry ingredients.

In large bowl mix all wet ingredients.

Mix both together. Serve at room temp.

*I suggest starting with 1 cup AC vinegar and adding in increments to your taste.

Here is the rib rub

1 C sugar

1/2 c salt

2TBS paprika

2TBS red pepper

1TBS ground cumin

1TBS ground celery.

[bfishn]

Gates is real good, but second to Arthur Bryants IMO.

[ness]

Gates is real good, but second to Arthur Bryants IMO.

Hah! I think Bryant's at the original location just slightly beats Gates. But Bryant's at the Legends, well, it's just not as good for some reason. Fries at Gates top the limp, oily ones at Bryant's, no matter the location. But if somebody suggests either one, I'm going!

[ness]

1 c sugar

1/4 c salt

2 TBS Celery Seed

2TBS Grnd Cumin

2TBS Grnd Red Pepper

2TBS Garlic Powder

1TBS Chili Powder

2 Quarts Ketchup

2 C Apple Cider Vinegar*

1 1/2 tsp Liquid Smoke

1tsp Lemon Juice

In small bowl mix all dry ingredients.

In large bowl mix all wet ingredients.

Mix both together. Serve at room temp.

*I suggest starting with 1 cup AC vinegar and adding in increments to your taste.

Here is the rib rub

1 C sugar

1/2 c salt

2TBS paprika

2TBS red pepper

1TBS ground cumin

1TBS ground celery.

Thanks, Chief! I'm gonna file that one away for the next time I try doing this stuff. Looks like it's got all the right stuff.

[ness]

Unlike many, I do not baste ribs or butt. No apple juice spritzes. I rub early and let the smoke speak for itself. Now once I have the pork pulled and on the bun, I want sauce on the meat before I add the slaw. With ribs, I serve the sauce as a dipping sauce.

You know, I kinda used to turn my nose up at the whole slaw on pulled pork thing. That is, until I tried it

[bfishn]

Hah! I think Bryant's at the original location just slightly beats Gates. But Bryant's at the Legends, well, it's just not as good for some reason. Fries at Gates top the limp, oily ones at Bryant's, no matter the location. But if somebody suggests either one, I'm going!

I didn't even know there was more than 18th & Brooklyn. I'm even kinda suprised that it's still there after Arthur passed. Been a long time since I tried to avoid falling down on the greasy floor on the way to that heavenly window... I've been smokin' my own and buying the sauce at Harps. :-)

[ness]

Yeah, they're still around. The Berbiglia family, who owns a chain of liquor stores in KC, bought Brant's many years ago. The one at the Legends (near the race track) opened a few years back. Just not the same.

[Wayne SW/MO]

I like Bryants, but Gates was always my favorite in front of Rosedale, at least the one from many decades back. I always liked some of Reagan's in Martin City. Bryant's delivery was always a draw. It never changed from way back and I think many younger people found it unique.

BBQ exploded in KC with many trying to cash in on the cult started by the likes of Bryants, Gates and Rosedale. Many are really good and I think that is because they're in a sink or swim atmosphere, they either produce good BBQ to KC standards or they sink. Jack Stack and Zardas are a couple that come to mind that have been sucessful, but not as well known as Bryant's and Gate's.

[Quillback]

Here's a marinade and baste that's been a family favorite for years. It's great on chicken, it's a thin sauce unlike traditional thick BBQ sauces. I marinate chicken in it for a day, then frequently baste while on the grill. Works well on a London Broil also.

http://www.wickersbbq.com/