Free Republic
Browse · Search
News/Activism
Topics · Post Article

To: chesley; A knight without armor; Vom Willemstad K-9; NerdDad; Fierce Allegiance; expatguy; ...
FR BBQ Ping!

What's cooking on the Rock?

2 posted on 03/02/2006 7:47:29 AM PST by stainlessbanner (I miss Mayberry)
[ Post Reply | Private Reply | To 1 | View Replies ]


To: stainlessbanner

If ain't Stubbs BBQ sauce... it ain't sauce! "He is a cook!"


3 posted on 03/02/2006 7:50:27 AM PST by Mathews (Shot... Splash... Out!)
[ Post Reply | Private Reply | To 2 | View Replies ]

To: stainlessbanner

Dagnabbit, SB, you made me hungry and I still have an hour before lunch!

BTW, that is a really cruel article to post at the beginning of Lent.


4 posted on 03/02/2006 7:51:04 AM PST by RebelBanker (If you can't do something smart, do something right.)
[ Post Reply | Private Reply | To 2 | View Replies ]

To: stainlessbanner
The best BBQ sauce off the rack is Montgomery Inn Ribs King sauce. It's made in Cinn. and they sell it here in Indiana. For the best BBQ sauce you ever had try this:

Three parts Rib King Sauce
One part Kraft regular BBQ sauce
One teaspoon of Tiger Sauce

three or four drops of Tabasco Sauce
A shot glass sized slug of beer

Try this out and I doubt you ever want another BBQ sauce ever. It's my (formerly) secret receipe

25 posted on 03/02/2006 8:00:56 AM PST by joebuck
[ Post Reply | Private Reply | To 2 | View Replies ]

To: stainlessbanner

Since I prefer to cook my ribs and other such BBQ for many hours in the smoker, I generally use a dry rub. Sauces burn too easily -- especially if they contain sugar -- even over indirect heat. The dry rub adheres to and flavors the meat better throughout. I don't have the problem of sauces running or drying off before the job is done. Let the meat cook for a couple hours uncovered to get the good smoke flavor (that's right, real wood only, not gas) then wrap it in foil to preserve the moistness.

And as I tell the waitress when asked if I need a BBQ or steak sauce for an entree -- "Honey, if it tastes so bad that I have to hide the flavor of it with a sauce, don't bring it to me." My BBQ needs no sauce. I always come home with an empty grill so it can't be too bad.

All that being said, when I make a sauce it is generally brown sugar based with medium range heat from the spices. I'm allergic to tomatoes, don't care for the mustard based sauces, and if I want vinegar on my meat I'll dip it in douche water.


67 posted on 03/02/2006 8:16:45 AM PST by NerdDad
[ Post Reply | Private Reply | To 2 | View Replies ]

To: stainlessbanner

You can make a decent barbeque sauce with
coca cola and ketchup. So what's the big
deal?

(Sorry, Pepsi fans. It doesn't seem to
work with Pepsi.)


118 posted on 03/02/2006 8:41:29 AM PST by righttackle44 (The most dangerous weapon in the world is a Marine with his rifle and the American people behind him)
[ Post Reply | Private Reply | To 2 | View Replies ]

Free Republic
Browse · Search
News/Activism
Topics · Post Article


FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794
FreeRepublic.com is powered by software copyright 2000-2008 John Robinson