BBQ Poll

[Molly53]

What best describes your favorite BBQ?

Sweet with a touch of heat

Vinegar is a must

Mustard is a must

Flavor in the meat... no sauce needed

Please feel free to recommend your favorite recipe!

[Red Apple Guy]

Hey Molly

I like a Texas-style sauce that's easy on the vinegar, spicy with a little sweetness.

There are several good sauces listed here with Texas in the title. My take on Texas sauce is Bronco Bubba's Bigger, Better Brisket BBQ Sauce.

Red

[Paymaster]

No sauce needed

[Rita~]

A little bit of all!

[nochlo]

bbq sauce -sweet baby rays cooked onto the meat! preferably pork steaks!

[SarasotaCook]

I have to say a bit of all myself.

I definitely don't like too sweet, but a little is OK
Also, heat is a good thing
Then, mustard and vinegar are both good as well.

I am not one that has a favorite sauce
I change my sauce according to what I am making and serving with it.

[Mama's Kitchen (Hope)]

Red Apple Guy wrote:
Hey Molly

I like a Texas-style sauce that's easy on the vinegar, spicy with a little sweetness.

There are several good sauces listed here with Texas in the title. My take on Texas sauce is Bronco Bubba's Bigger, Better Brisket BBQ Sauce.

Red

Hey Red! I agree 100%

[Mama's Kitchen (Hope)]

Molly53 wrote:
What best describes your favorite BBQ?

Sweet with a touch of heat

Vinegar is a must

Mustard is a must

Flavor in the meat... no sauce needed

Please feel free to recommend your favorite recipe!

ok being from Texas!!!!!


Vinegar is for salad! lol

Mustard goes on burgers- ok sometimes you can use it IN a sauce but NOT on BBQ by itself before or after it is cooked.



Sweet with a touch of heat! Definitely - wait the meat or ME? lol


No sauce needed! If the meat is cooked right who needs anything more???



HTH

[Chef Jeff S]

When we use a store bought bbq sauce, it's Sweet Baby Rays original. But Pulled Pork and BBQ Sauce is a very good mustard base sauce that we love as well. Just depends on mood n food.

[ChuckWagonCookie]

For my brisket and pork ribs, I prefer a less sweet, more tangy, molasses flavored sauce. Just a touch, not smothered on.
At home, I like Cattleman's brand, with a bit of Woody's Cook-In sauce added.

Now, as for vinegar..... if you have never tried Eastern NC style pork BBQ, you are missing out on one of life's true culinary pleasures!
The heat and tang of the vinegar sauce really compliments the slow cooked pig! Add some slightly sweet cole slaw to balance it all, and you have (in my opinion) the world's best BBQ sandwich!

[Red Apple Guy]

Hey Cookie
Welcome to the forum. We appreciate your input (and your recipes, photos, etc.)
Red

[PaulO in MA]

Sweet with heat.

My standard barbeque sauce is the Bucket of red sauce recipe that is in the booklet that is with the Lodge sauce kit.

I make three changes:

reduce the cayenne and Creole seasoning (way too hot otherwise, and I like hot),

substitute molasses for the cane syrup, and

add a small jar of orange marmalade.

The vinegar-based "North carolina Pig Pickin' Dippin' Sauce" in the booklet os very good, too.

Bucket of Red

From Grillin’ Sauces by Lodge Manufacturing Company.

Without a doubt, tomato-based barbeque sauce is the most popular American barbeque sauce. It can be made with most any tomato product from ketchup to tomato paste. Vinegar or citrus is often added for tartness and honey, brown sugar, or molasses for sweetness. Heat and spices are added depending on preference.

2 cups ketchup
½ cup balsamic vinegar
¼ cup cane syrup
2 tablespoons lemon juice
¼ cup chopped garlic
1 tablespoon soy sauce
¼ cup Worcestershire sauce
2 teaspoons Creole seasoning, Zatarain’s, for example
2 teaspoons cayenne pepper
Salt to taste

Combine all ingredients in a 2-quart saucepan and bring to a simmer over medium-high heat. Simmer for 30 minutes, stirring constantly. Season to taste with salt. To allow all flavors to have time to mellow and meld together, the sauce should be prepared at least a day in advance (2 days is even better) and stored in a refrigerator. The sauce will keep several weeks in a refrigerator.

Prep time: 30 minutes.
Yield: 3 cups.

[Rita~]

sound yummy u need to post as a recipe here on food!