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Posted on 11/4/16 at 7:54 pm to CCTider
Posted on 11/4/16 at 8:40 pm to DonChowder
It's tomatoey, but not too sweet. Got a lot of flavor and just the right amount of kick to it...
This post was edited on 11/4/16 at 8:41 pm
Posted on 11/4/16 at 11:27 pm to CCTider
Jack Millers
If pork, such as ribs or pork steaks, 1/3 Jack Millers and 2/3 Seeet and Spicy Sweet Baby Rays, with a shot of bourbon all heated in a pot.
If pork, such as ribs or pork steaks, 1/3 Jack Millers and 2/3 Seeet and Spicy Sweet Baby Rays, with a shot of bourbon all heated in a pot.
Posted on 11/5/16 at 4:16 am to CCTider
I like to use Dreamland as a finishing sauce. It's not real sweet and the sauce is thin.
Posted on 11/5/16 at 5:23 am to CCTider
I go through an absolutely ridiculous amount of Southern Art spicy Korean BBQ.
Posted on 11/5/16 at 9:37 am to Earthquake 88
All the "homegrown recipe" shite they sell here in California is mediocre. My wife likes the Stubbs Spicy...it's decent...good black peppery taste
California sucks for all things bbq...the people here think tri tip is delicious. It is most definitely not.
California sucks for all things bbq...the people here think tri tip is delicious. It is most definitely not.
Posted on 11/5/16 at 9:57 am to CCTider
Not a fan of the stuff. I like the taste of the various meats. ~~ When I want corn syrup I make a pecan pie. On the rare occasion I want ketchup, I dip a french fry in it. Good BBQ meats need no high fructose corn syrup or ketchup...IMO
Posted on 11/5/16 at 12:34 pm to WaltTeevens
quote:
California sucks for all things bbq
Lulz. Know how I know you've never eaten BBQ in South L.A.
Posted on 11/5/16 at 1:50 pm to CCTider
Sweet Baby Ray's Original
Posted on 11/5/16 at 2:10 pm to nateslu1
Rufus Teague Touch of Heat for Brisket and Burgers.
Posted on 11/5/16 at 11:58 pm to dpd901
Pig Stand for pork chops, fingers, steaks
Garland Jacks for the rest
Garland Jacks for the rest
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