I’m with you, Bill! I’d sure give ten bucks for a big sammich with some of that on it and a glass of iced tea.
Oh, oh, oh! You sure do cook pretty, John! I can smell that meat from here! Hmm, I have a good BBQ place that delivers, I may have to call them today! [8D]
Darnit, John! I thought I made the best pulled pork around.
Then somebody had to go and show YOU how to do it better. [}:)]
Man, I would love to splash some of my North Carolina finishing sauce on that great lookin’ pork!
I use a rub but never any sauce while cooking. I do serve three sauces on the side.
I’ve used all of those as bastes on bacon-wrapped shrimp. I wrap a partially cooked piece of bacon around a shrimp and a sliver of jalapeno, insert toothpick or bamboo. Mop them, then grill. Mmm!
I love tomato based sauces and mustard based sauces…but I also love to marinate in either a ranch based sauce (try it sometime!) or an asian based sweet/hot thing.
Mmm, dinner sounds good, Mike. Yep, it’s all your fault I’m a Cheeseburger already. I never could resist good foods!
Thanks, Buddy for not trying to set hard and fast rules on how Barbecue ought to be done. When it boils down to it it’s personal tastes. Personally, I’m getting hungry for some. [8D]
I do both, a good seasoning rub about 2 hours before the meat hits the grill. Then about 10 minutes before coming off the fire the ribs and chicken get hits with a sweet tomato bbq sauce. Pork shoulder, brisket, beef roast and steaks don’t.
Tonight for dinner will be grilled chicken and a side of sausages.
Oh yeah, blame your 186 posts on me. See if I care. Told ya you’d like this site.
Tomato based sauces tend to derive from the North, vinegar base sauces tend to come from the south.
The tomato based sauces are usually thicker and sweeter and should only be used once the meat is fully cooked and on the plate, ready to serve. The southern style vinegar based sauces are generally thinner, tangier, and hotter (even the mild ones) than their northern counterparts. The vinegar based sauces, due to their thinner consistency and lower sugar content can be used at any time during the cooking process. There are exceptions to all these rules.
I like both styles, depending on my mood and what kind of meat I’m eating.
The only time I don’t like either one is when they are used incorrectly which I discuss at length in the "Sauce or Rub" thread in the BBQ forum.
All barbecue is good if it is done right and proper.
I love the slow cooking, too. I suppose I’ll have to break down and build or buy another pit soon. I blame it on my cuz, MikeS, who sent me the url to this forum and got me thinking again about all the foods I used to cook.
I recall one day an abandoned pot-bellied pig got into the yard. The Great Dane I had at the time helped corral it. I barbecued it and used Chiles, Cumin, Cilantro and other Mexican spices on one half, and Italian, Oregano, Basil, Marjoram, Thyme, and Parsley on the other half. It was all good. [8D]
Mustard and rub before going in the cooker. To mato / vin e gar sauce on the side.[:I] Or a gold sauce is also very nice. Always on the side though, always on the side. "I’ze like my sauces just likes I likz my womens, on the side"….just made that up, feel free to use it.
Have tried it both ways but get better reviews with the dry rubs.
Also mopping requires opening the lid too often. My butts go 12-16hrs without being disturbed. mopping would mean even longer. My current chicken & pork rub I call Magic Dust. Am still working on one for the red meat. Any suggestions greatly appreciated.
So you use the spice rubs dry then. I’d like to try some of the results, though I’ve usually been among the "mop ’em down with lots of sauce" school. [:)]
I’m a rub guy.
Being from upstate NY we also have a very interesting Cornell sauce which is white. Good on grilled chicken but not used for real Q.
So rub ’em, into the smoker, don’t peek.
You must be logged in to reply to this topic.