quote:

Originally posted by SassyGritsAL

What?

Thats taken off the current poll on the home page….
Its for future reference only…[;)]

I voted for one of the selections offered just so I could see the results but the most important feature for the kind of bbq I prefer would have been ‘served on the side.’

Perfect blend of sweetness and smoke to me to me.

Akavar, you make a good point. BBQ sauce should be a properly balanced mixture of flavors, not highlighting any particular one. I voted for "tart" because to my taste most commercial and (locally) even restuarant sauces load up on the sweet or artificial smoke flavor. I always cut store brands with a bit of lemon juice (or lime, or cider vinegar). Thins the store brands out a bit, too, so the sauce isn’t thicker than the meat.

What?

[}:)][}:)][}:)]
Hmmmmmmmmmmm………..
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Just in case the biscuit stats/percentages dont show up when Mr Rushmore goes to put them in here……

I copied and pasted them here for future reference, even though the poll just started![;)][;)][;)]
(I know we got a long way to go on this poll)……
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What’s Your Favorite Thing To Put On A Biscuit?
Jam, Preserves, Jelly (17%)

Ham (8%)

Butter (55%)

Honey (9%)

Sausage (12%)

Total Votes: 77

I like BBQ that is not too sweet and nor too thin. What’s important to me is that it be spicy but not too salty and has a bite to it — but not one that burns your tongue off! [}:)] Woody’s Cookin Sauce is probably my favorite, but I also like the Moonlite spicy sauce.

Andrea

I had a problem with this topic. I could not agree that any one of these single items was more important than the overall taste. My view is that the overall taste is a target set by the sauce maker. Each maker has their own way of getting to their target.

Once the maker puts the sauce in front of me then I decide if their target suits my pallette. As an example, with Texas brisket there is no need for smoke because the meat should have enough of that in it. Plus, their target is frequently a thin dipping sauce so I would not expect a thick Memphis style sauce. In an eastern Carolina sauce you would find a thin, vinegar based sauce. Is that a "bad" sauce because you would prefer a thick smoky sauce?

In my opinion, restricting your liking of a BBQ sauce to the few artificial categories listed does not allow you to express an overall preference of taste. The important questions are: did the maker of the sauce achieve their goals and does that please your pallette.

Mr.Rushmore-are you aware the statistics are not coming thru on the thread?

Thats exactly the way I voted, I didn’t. Couldn’t make up my mind. Different sauce for different application. Chow Jim