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re: Tell Me I'm Wrong - BBQ is BBQ
Posted on 2/27/21 at 10:41 pm to Stadium Rat
Posted on 2/27/21 at 10:41 pm to Stadium Rat
The OP may have some merit east of the Mississippi with the sauce-crazed BBQ over there.
But that's not how we roll in TX.
But that's not how we roll in TX.
0
Posted on 2/27/21 at 10:41 pm to mmmmmbeeer
quote:
who makes the best bernaise sauce?
Wishbone. The same people who make Italian dressing to marinate the steak in.
Posted on 2/27/21 at 10:50 pm to Stadium Rat
That’s something a kid would say
You probably put catsup on everything, too
You probably put catsup on everything, too
Posted on 2/27/21 at 10:54 pm to Paul Allen
quote:Ha Ha Ha Ha. You have no credibility PA.
Paul Allen
Posted on 2/27/21 at 11:57 pm to Stadium Rat
Flavor. Texture. Caramelization.
Posted on 2/28/21 at 12:24 am to Stadium Rat
Jesus fricking christ this must be Troll thread.
Good bbq doesn't need sauce.
Good bbq doesn't need sauce.
Posted on 2/28/21 at 12:42 am to Chucktown_Badger
With a pellet smoker, it is pretty damn easy. I ran a UDS for 10+ years and was able to get great results, but it was a lot of work. I got a pellet smoker and you just turn the damn thing on and have smoke and temp right in 10 minutes TOPS. I mean, I can check it like the UDS to make sure the temp is right and my smoke looks good but I don't need to, I just need to check the hopper to make sure I have enough pellets...
Now I like to do brisket with just salt and pepper, let the end user to decide if the want sauce or not. I tend to only season all beef with just salt and pepper these days.
I use the Texas Crutch on my ribs, they don't need sauce after you foil them, you basically are making a quick homemade sauce in the foil.
Pulled pork, I sauce the majority of it but I leave some not sauced, people rarely touch the stuff without sauce on it.
Chicken I sauce but the secret to good chicken is to peel the skin back and put your rub directly on the meat then put the skin back on. I really only put sauce on it because I think it looks better sauced.
I make a homemade KC style BBQ sauce, it is what I like. I will make one hot with Spanish Paprika and cayenne and make one mild with American Paprika and no cayenne. I like the one with a little bit of heat, it really isn't hot but some people don't like it.
People cannot tell what species of wood you used. I don't care what they say. Good consistent heat with low ash is all I go for. Lots of hardwood will give you that, I use to use Pecan because it was free, I'd have suitable limbs that needed trimming or that would fall every year but we don't have a pecan tree at our current house.
Now I like to do brisket with just salt and pepper, let the end user to decide if the want sauce or not. I tend to only season all beef with just salt and pepper these days.
I use the Texas Crutch on my ribs, they don't need sauce after you foil them, you basically are making a quick homemade sauce in the foil.
Pulled pork, I sauce the majority of it but I leave some not sauced, people rarely touch the stuff without sauce on it.
Chicken I sauce but the secret to good chicken is to peel the skin back and put your rub directly on the meat then put the skin back on. I really only put sauce on it because I think it looks better sauced.
I make a homemade KC style BBQ sauce, it is what I like. I will make one hot with Spanish Paprika and cayenne and make one mild with American Paprika and no cayenne. I like the one with a little bit of heat, it really isn't hot but some people don't like it.
People cannot tell what species of wood you used. I don't care what they say. Good consistent heat with low ash is all I go for. Lots of hardwood will give you that, I use to use Pecan because it was free, I'd have suitable limbs that needed trimming or that would fall every year but we don't have a pecan tree at our current house.
Posted on 2/28/21 at 1:08 am to armsdealer
quote:
People cannot tell what species of wood you used. I don't care what they say.
For the most part I would agree with you. Using a lot of Hickory I would say is one you can usually pick out a hell of a lot easier. Just gives it that bitter taste. Mesquite is another one that can have a stronger flavor. Other ones, not so much.
I go with pecan a lot as well.
This post was edited on 2/28/21 at 1:12 am
Posted on 2/28/21 at 1:38 am to Stadium Rat
quote:
Ha Ha Ha Ha. You have no credibility PA.
Perhaps I don’t have “credibility”, but I sure as heck would have never made such a baseless comment about BBQ. You’re better than that. At least I thought.
Posted on 2/28/21 at 5:08 am to Stadium Rat
Nope, not all smoke the same. Some too smoke heavy and dry. Others too wet and bland.
If you can’t enjoy the meat without sauce forgettaboutit. I do use sauce and sauce does matter only after the meat tastes good with none.
Another aspect is the rub used. Species of wood used, quality of meat used. Some people think meat that falls off the bone is a great rib. Nope, it’s overcooked and too many joints make that error.
I could go on but there are a lot of differences and sauce is last to judge.
If you can’t enjoy the meat without sauce forgettaboutit. I do use sauce and sauce does matter only after the meat tastes good with none.
Another aspect is the rub used. Species of wood used, quality of meat used. Some people think meat that falls off the bone is a great rib. Nope, it’s overcooked and too many joints make that error.
I could go on but there are a lot of differences and sauce is last to judge.
Posted on 2/28/21 at 5:12 am to armsdealer
quote:
People cannot tell what species of wood you used.
Maybe true but you can tell if you don’t like the wood used. Some are more pungent, bitter, etc. I can pick out some but I agree, I couldn’t name it every time except mesquite and hickory.
Posted on 2/28/21 at 7:42 am to Stadium Rat
If a bbq place is truly good, you don't want to put sauce on the meat. It won't need it.
Posted on 2/28/21 at 7:45 am to Dam Guide
quote:This is true for most restaurants, but if you do it at home and correctly, you don't need sauce.
Pork butt is getting sauce, no question, every time
Posted on 2/28/21 at 8:44 am to Stadium Rat
I don’t use sauce, so i don’t eat bbq?
Posted on 2/28/21 at 9:30 am to Stadium Rat
I don't know that sauce determines the best bbq, and sure as heck not everybody can do it.
But this is the best sauce, full stop.
But this is the best sauce, full stop.
Posted on 2/28/21 at 10:02 am to Smeg
quote:
The best ribs and brisket in Texas don't even have sauce.
THIS
Posted on 2/28/21 at 10:05 am to AUCE05
quote:
Best bbq needs no sauce
True
quote:
Slow smoking for hours is hard
I don’t think it’s that hard. Or at least as hard as people make it out to be. I make some darn good brisket and pulled pork. And I’m no chef.
Posted on 2/28/21 at 10:35 am to Stadium Rat
Stick to jambo, baw.
Posted on 2/28/21 at 11:17 am to Jake88
quote:
This is true for most restaurants, but if you do it at home and correctly, you don't need sauce.
I do it at home a good bit too and been to all the well known pork restaurants in this greater area. It's just not something I enjoy a lot unsauced. I will try it and eat some unsauced, but sauce is a definite for me and pork shoulder. I usually want it on something like a sandwich or potato too if I do eat it as well. I much more prefer Texas style BBQ though, I would much rather eat brisket and sausage over pork shoulder.
This post was edited on 2/28/21 at 11:18 am
Posted on 2/28/21 at 1:16 pm to alajones
quote:
But if you are giving me canned green beans, instant potatoes or canned baked beans to go with my 3 meats, it’s a real turn off.
I agree. I always wish for good sides when eating a bbq joint. Way more times than not, I'm disappointed.
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