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Started By
Message
Bodacious BBQ Sauce
Posted on 2/4/18 at 3:04 pm
Posted on 2/4/18 at 3:04 pm
From East Texas and a good one that I like. I thin it a bit with water and serve it warm as I like it a bit thinner. Will go on my Super Bowl brisket tacos.
3
Posted on 2/4/18 at 3:07 pm to Martini
It is excellent. Stopped by the Kilgore store last year. Addictive sauce.
Posted on 2/4/18 at 3:10 pm to OTIS2
I see my stalker has already downvoted me. I was in the Gilmer one a couple weeks ago. I normally get a couple of gallons. It has a good tartness to it that I like.
Posted on 2/4/18 at 3:18 pm to Martini
I'm about to pull my first brisket ever off the rack and let it rest. Hopefully it won't require any sauce. Low and slow.
Posted on 2/4/18 at 3:48 pm to Tiger Ryno
I’ve got a half tied in a basket above half a hog that is roasting. I just like a bit of sauce with vinegar to cut the richness of the meat.
Posted on 2/4/18 at 3:53 pm to Martini
Yeah 8 don't mind having a little Dab on the side to lightly dip a Couple pieces in
Posted on 2/4/18 at 3:55 pm to Martini
I like that BBQ sauce. Dreamland is my favorite though. I prefer thin vinegar tasting sauces too. Just don’t care for those thick sticky sauces.
This post was edited on 2/4/18 at 3:58 pm
Posted on 2/4/18 at 4:11 pm to Earthquake 88
Those two are my favorites.
Posted on 2/4/18 at 4:27 pm to Martini
I like that one a lot
that and cattlemens are both vinegary like I like
that and cattlemens are both vinegary like I like
Posted on 2/4/18 at 5:35 pm to Martini
Must have a lot of stalkers with all the downvotes.
Or maybe you can't cook and have shitty taste.
Or maybe you can't cook and have shitty taste.
This post was edited on 2/4/18 at 5:36 pm
Posted on 2/4/18 at 6:03 pm to Tiger Ryno
Briskets are the Holy Grail of bbq. There’s nothing like nailing the burnt end of brisket coming hot off a 58 hour smoke with a small dab of sauce for contrast.
Posted on 2/4/18 at 6:43 pm to BRgetthenet
quote:
58 hour smoke
rookie...
Posted on 2/4/18 at 8:35 pm to BRgetthenet
quote:
58 hour smoke
Raise your temp to 150 and finish that bad boy in 40hrs flat. You're welcome baw.
Posted on 2/5/18 at 9:33 am to BRgetthenet
quote:
Briskets are the Holy Grail of bbq. There’s nothing like nailing the burnt end of brisket coming hot off a 58 hour smoke with a small dab of sauce for contrast.
I hope you had it in Sous Vide at 60 degrees for a month at least first, otherwise you're doing it wrong baw.
Posted on 2/5/18 at 10:18 am to OTIS2
quote:
Those two are my favorites.
Mine too.
I found another one in a grocery store that I tried which reminds me of Dreamland. Lillie's Carolina sauce. I just happened to see it and give it a try on some pulled pork for sandwiches for a game. Everyone asked about the sauce. Worked well.
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