[Bombardier]

Texas style. Brisket and sausage.....with a good tomato, molasses and pepper sauce. Mustard is for hotdogs and vinegar is for salads. (Just to be clear, though, I do like Kansas City style for ribs and chicken.....)

[Ditter]

My daddy (a Texan) was a great barbecuer. He mixed up something he called "sop" that he basted the meat as it slowly cooked all night sometimes. After it was cooked you could put any kind of barbecue sauce you wanted or none, which was the way I liked it. I know the "sop" had oil, lemon juice, salt and pepper and a few other things that I can't remember. Anyone have a good "sop" recipe?

[engrpat]

It ain't BBQ unless it is Texas slow smoked BBQ.....nothing is better anywhere!

[techworker]

I am from Ohio but lived in Texas for 12 years and spent a lot of time in North Carolina as well. Lived there part of the time, and I tell you I'll take the Texas stuff any day. Give me the brisket/beans over the pork.

[Poser]

I hate to tell you this, but both ketchup and mustard are vinegar based. Vinegar, brown sugar and spices, with or without tomato, is what most everybody puts on their BBQ.

Up here in the great white north, we replace the brown sugar with maple syrup.

Personally, I like to brew up a sauce with vinegar, maple syrup, apple sauce, garlic, ketchup, hot peppers, salt and the secret ingredient, booze. Bourbon, dark rum, Southern Comfort, Yukon Jack or even some kinds of schnapps will do.

The mop is an entirely different recipe. I like something I can spray.

Shall we talk rubs now?