Dry rub while cooking ... low and very slow. After that, put some of the drippings on the meat if you like. If you want BBQ sauce, head on over to Arby's
Posted on 06/24/2014 7:16:57 AM PDT by WhiskeyX
In the 19th century, the French declared the mother sauces. Bechamel, veloute, espagnole, tomate, and hollandaise all became the bases for other sauces in classical French cuisine. Barbecue sauce is sort of the same deal. Key ingredients such as vinegar, tomato and mustard have all come to define regional barbecue in the United States.
While sauce on its own is never enough to save bad barbecue, it can perfectly complement the flavors of good barbecue, giving it an identity and elevating it to greatness.
So, what are the "mother sauces" of barbecue?
(Excerpt) Read more at seriouseats.com ...
It ain't ketchup, that's for damn sure.
A tomato based BBQ sauce is just a method to cover up mistakes.
I do brisket with nothing more than a home made rub and 12-14 hours of mesquite and natural charcoal.
Low and slow.
Anyone that puts a tomato-based "sauce" on it after that will incur my ever-lasting contempt.
If you must, MUST put a sauce on it, at least use a vinegar-based, and damned little of it.
That's my opinion and I'm sticking to it.
Flame away, all you Kansas City BBQ wannabes!
BBQ ping
Without going to the article, my experience is that in the South BBQ sauces tend to be mustard based, in the North they are more often tomato based and in the West/Southwest they are most often molasses based. All can be excellent.
Did someone say BBQ?
I like a dry rub of black pepper and paprika. The paprika is from peppers harvested from our garden.
Last year, I put up about a quart of ground paprika powder. I grind it with a small coffee grinder. It’s not as fine as grocery store product but has a pretty good “snap.”
But I'd eat a piece of pig coated in store-bought red sauce before I'd eat one soaked in that gawdawful N.C. vinegar.
btw--i agree with the comment about ketchup on a hotdog... i take mine with tangy mustard :)
hear, hear! i just do not get the vinegar style at all... last year we went to a bbq joint--my first one in NC... i was so excited because i love bbq pork... what a shocking disappointment! it was a sad day for me... :(
I agree, having lived in KC for several years. This is the Kansas City way, although I really enjoy hickory smoked brisket too. I’ve never sampled Memphis style BBQ. What’s the difference.
Well, that's a start.
Seriously, a good rub will draw moisture to the surface in order to make a "bark" and will also penetrate to tenderize.
I use paprika and black pepper and salt.
And a few other things...in classified quantities.
The exact nature of which, if disclosed, would result in my having to kill those to which it was disclosed.
Briskets are extremely touchy.
The majority of mine are simply thin-sliced and eaten on freshly baked sourdough bread.
The one's I screw up...become chopped BBQ for hamburger buns, which I immediately disavow any knowledge of.
Dry rub while cooking ... low and very slow. After that, put some of the drippings on the meat if you like. If you want BBQ sauce, head on over to Arby's
We 2nd that—dry, low and slow...
I would cut my throat before I'd allow anyone to soak a piece of my brisket in vinegar.
I make a sauce that uses a small amount of vinegar, but also has mustard and Jim Beam bourbon in it.
But I agree...that NC so-called BBQ is just a burnt piece of raccoon hide...or something.
PFL
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You people are Philistines. Eastern NC BBQ is the best
Yeah...but some people are talking about ribs and chicken and brisket instead of barbecue.
Barbecue — slow-cooked whole pig, chopped or pulled, swabbed with with apple vinegar-based baste. Served with a vinegar/pepper sauce.
Invented by God.
Other grilled meats are excellent and even admired...but there is only one “barbecue,” and it originated in Eastern North Carolina.
Period.
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