Aces High Bulletin Board
General Forums => The O' Club => Topic started by: pugg666 on December 08, 2003, 04:02:37 PM
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Looking for a good BBQ sauce for pork ribs. Something sweet with a some kick to it, that can be used on broiled grilled.
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Do you like mustard based sauce?
Sweet Mustard BBQ sauce
1 cup prepared mustard
1/2 cup molasses
1/4 cup cider vinegar
1/4 cup honey
1 tablespoon oil
1/4 teaspoon powdered oregano
1/4 teaspoon powdered thyme
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne
Combine dry ingredients in a saucepan. Add enough vinegar to make a mixable paste. Mix well. Place over high heat and add remaining ingredients. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally.
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If you want to just buy it I recommend KC Materpiece. They have a spicey one that is awesome.
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Never Accept BBQ adivce from anybody unless they are from Memphis or Kan. City.
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nah prefer to make it myself.
oh and preferably tomato based.
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Dude,
You may know about snails (and being jealous of Americans)- but keep the BBQ to the folks who know- Southerns. Its an Art form there.
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Yeah, tomato-sauce based:
Take some crushed tomatoes, and cook them with a bay leaf, some onions and maybe a clove of garlic or something.
Throw in a chipotle or two. Chipotle chiles are great: they give you the kick and a smoky flavor that's real.
Cook it down with a bay leaf.
Throw it in the blender with some honey.
KISS.
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You may know about snails (and being jealous of Americans)- but keep the BBQ to the folks who know- Southerns. Its an Art form there.
Forgot to mention in my first post....usefull information only please.
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1-1/2 cups catsup
3/4 cup white wine vinegar
1/2 cup packed brown sugar
2 tablespoons curry powder
1 tablespoon Worcestershire sauce
1 teaspoon hickory-flavored salt (plain salt is fine)
1 teaspoon pepper
2 to 3 cloves garlic, minced
3-1/2 to 4 pounds pork loin back ribs
1/4 teaspoon cayenne
combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, salt, pepper, cayenne and garlic. Cover; let stand at room temperature 30 minutes or refrigerate for up to 3 days.
You can sub honey for the brown sugar if you prefer
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that last one sounds perfect Batz, thanks!
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On my ribs I like the jack daniels hickory smoke house blend. Its got a spice and a good sweatness to it.
Somtimes I mix two bottles of it together with a cup of honey a teaspoon of soice sauce a touch of liquid smoke and a cup or so of beer.
Boil the ribs in that sauce with one onion for 45 minutes than grill for ten..
Mmmmm Riiiiibbbbsssss
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Sauce? Who knows. I just drive down to John and Cooks and get me a 1/2 slab with 4 slices of Wonder bread for about $5. Mmmm....good.
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Sauce?????
Dry rub, the only way to go.
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ribs white bread and ice cold beer
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Barbecue is said in many ways. An educated gentleman of the New World should have a certain familiarity with the basic schools of barbecue.
Of course, proficiency in one method or another, while not necessary, is always a praiseworthy quality, and reflects well on one's natural endowments.
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Yep Dinger has handled a lot of meat in his day.
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yeah, I'm good at making meat soft as butter.
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Originally posted by MC_Honky
Never Accept BBQ adivce from anybody unless they are from Memphis or Kan. City.
I've been to some great BBQ places all over Texas, florida georgia, Colorado, Nebraska, California and everwere else I've been I hardly think being from memphis (great BBq as well) or Kansas city qualifies you to know anything about BBQ.
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I currently live in NE Florida but I used to work for a company that specialized in installing "wire drawing machines". I have been all over the South installing these. Most of the plants were at small rural rowns in the middle of nowhere. We would live out of hotels 6-9 weeks at a time. You would be amazed at the variety of "bbq sauces" even within specific "regions". I dont think I ever had any that were bad.
Its a matter of taste. I used to love the red sweet tangy suaces now I prefer more mustard base sauces. I like rubs as well.
There's more good brands you can buy. But a good BBQ sauce is for the most part simple.
Ever year we smoke a whole hog fresh from the farm. Smeared with and apple butter / burben extract / crushed red peper sauce that is so damned good I want some right now.
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damn batz, heck I'm hungry.
BTW, for those of you "on the road" in certain parts of the south, I recommend:
http://www.dixiedining.com
I've confirmed a few of their recommendations both ways. That is, I've gone to places because they're listed there, and found them _damn good_, and I've gone to _damn good_ places, then checked and found them listed there.
Speaking as a snob, who enjoys a good pate' de foie gras with a bottle of sauternes, Barbecue is a national treasure, and one that admits of many variations.
(and jeezus guys, lay off the liquid smoke. If you _have_ to have smokiness in the sauce, use chile chipotles. hmmmm... or islay single malt....).
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Well, having a liking for goose liver disqualifies you, but if you're ever in the SW Oklahoma area, check out John and Cooks, that place rocks when it comes to BBQ.
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Go to the Memphis Airport and look for the GIAGANTIC LINE. Thats some good BBQ.
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Originally posted by Curval
If you want to just buy it I recommend KC Materpiece. They have a spicey one that is awesome.
Didn't Curval have a BBQ testing session awhile back?
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and jeezus guys, lay off the liquid smoke. If you _have_ to have smokiness in the sauce, use chile chipotles. hmmmm... or islay single malt....).
lol yup no liquid smoke, take some onions or your favorite peppers or sundried tomatos (soak umm first) etc and put them on the grill until they are nice and roasted. Add that to your sauce, thats all the "smoke" you will need.