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
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?
btw--i agree with the comment about ketchup on a hotdog... i take mine with tangy mustard :)
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
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I take a small can of tomato sauce and rinse the can out with apple cider vinegar and add course black pepper. if i want it sweet I put molasses in it if it needs to be hotter I add white pepper and red pepper. I cook it till it boils them cool and put into a squeeze bottle and put it on the table.
Texans don’t ‘baste’....we marinade!
The original “mother sauce” was Elizabethan “catsup,” which was vinegar, herbs, spices and sometimes mushrooms. This came over to Jamestown, Virginia in 1607. Relations with the natives were sometimes good, sometimes not, but the pit cooking method of the Powhatan and other tribes was introduced to the English there. The original vinegar, herb and spice “catsup” was introduced to season the meat. Pork was preferred there because pigs can forage for themselves in forested frontier and fend for themselves, a practical thing when your very survival on the verge of a howling wilderness was at question.
Other styles of pit cooked meat or barbecue arose as settlement pushed west due to availability and conditions. I’ve often thought beef became favored as settlers reached natural open grasslands favorable to cattle. Different seasonings and sauces were required for beef, vinegar doesn’t sit well with it in my opinion, whereas it does with pork which is itself sweet, providing a contrast.
Then came all the awesomeness of the various regional specializations that came from different settlers from different parts of Europe. Vinegar is English. Mustard is German, etc., it’s truly the American food. We should serve it at Thanksgiving.
Let the religious (and regional) wars begin.
For heathens, the ignorant and hopelessly confused...behold true barbecue as artfully practiced by the master and Arch Angel Ed Mitchel.
https://www.youtube.com/watch?v=GJVWk1coEbY
I barbeque year around. That includes when it’s snowing.
Self-ping...
When i first came to Georgia in the early 90s I was anxious to try the local BBQ... went to the “best” bbq place around... I was treated to a school lunch tray with a bowl of hashed up meat in it... I was like WTF?? where is my BBQ...
that WAS the BBQ...
Major Disappointment :(
Grew up on Alabama pork. Lived in KC for years. They have such a great barbeque tradition. Loved it all. Just can’t handle the NC slaw on a barbeque.
I’ve never really understood the big barbecue battle. I’ve had excellent sauces from all the major schools, executed properly they can all be delicious. Tomato and vinegar base is probably my favorite, though in practice my favorite is “what do you got”.