OT: Calling All MGoCooks (BBQ Sauce)
I've been making salsa, hot sauce and BBQ sauce for several years. Based on some threads I've read, it seems like some fellow MGoBloggers have a similar interest. I have a rib competition in a couple of months, so I was hoping for some epicurian advice on how to create a better BBQ sauce. I know a lot of the tricks: honey, coffee, balsamic, etc., but what do you folks do that makes a BBQ sauce MGoLicious? Any input is appreciated; GO BLUE! EDIT: No Commercial sauces are allowed in the competition.
/s
That is way over the line. This is something we do not joke about.
What's wrong with liquid smoke?
...that makes much professional barbeque and grill work delicious.
Grinding some home-smoked jalapenos as we blog. Thanks!
...but if you send me your address, I will send you some dried morels; a fair deal, I suspect.
what don't you like about it?
............completely agree with your philosophy overall. I guess this is the one occasion where the sauce is a constant, known entity, I actually account for its different flavors when I add it.
The Jug
Cowboy Caliente from F McLintocks in Pismo Beach CA (order online)
And a sauce my wife picked up from Whole Foods that was fantastic. Unfortunately, she's out right now and I can't ask her. It's got a sketch-like picture of an old guy on the label. It was very good
Jug is amazing! Unfortunately it is so hard to come by. Only place I seem to find it nowadays is Hiller's, and it costs $4+ from there. My dad used to get the gallon size cheap from Lipari back when he had his deli/store business.
You also need to consider the meat. A sauce designed for pork is not best for beef. Even within meat there are differences between a brisket and a ribs.
The sauce is a complement and should bring out accents in the meal. Think of it as a fine wine and not like Mad Dog 20/20.
Other than that: kosher salt, cracked pepper, and garlic powder is my go-to
I use a mixture of garlic powder, onion powder, salt, chili powder and brown sugar. I use that as a base rub, then depending on the type of meat i my add some other spices or tone down some others. It is all taste and feel.
1/4 c smoked paprika, 3/4 cup dark brown sugar, 2 teaspoons cayenne, 1 tablespoon each: garlic powder, onion powder, black pepper, salt, cumin,. 2 teaspoons dried oregano.
For a simple "Carolina-esque" sauce, mix equal parts apple cider vinegar and dark brown sugar in a saucepan. Toss in a tablespoon or two of crushed red pepper flakes. Heat on low until sugar is dissolved.
Question: What would make a BBQ sauce MGoLicious?
Answer: Meat. Copious amounts of delicious and juicy meat.
/s
The Wizard is a master of low and slow.
...low and slow. MGoCarnivores approve this message.
Low and slow. Dats how you do it. (FredFlintstone'd)
Especially pork...and a piece of meat that is well marbled. Low heat for a long time really breaks up the fibers in the meat nicely allowing it to be nice and tender, pulls apart nicely and melts in the mouth. Moist heat helps, too.
'Scuse me, gotta go get my grill prepped.
Coca Cola
Edit: The flavors and the sugars in the soda help carmelize on the meat...a nice addition to a bbq sauce.
I'm far from experienced in BBQ, but when it comes to bottled sauces this is something I've used very frequently in a variety of ways: Bronco Bob's Smoked Bacon Chipotle sauce. Don't let the silly name turn you away, it's awesome stuff, especially if you like bacon. You can get it here:
http://www.almandersalley.com/bronco-bobs-smoked-bacon-chipotle-sauce.h…
The original manufacturer is: http://ladywaltons.com/bronco-bobs-sauces/
Bacon? Chipotle? What could be silly about those things? Everything is better with bacon. EV - ERY - THING.
(1) the recommendation above to read Raichlin's books on BBQ is excellent. Its funny, he's a Jewish guy from the Northeast, but (IMO) he's written far and away the best books on BBQ. One of those Lafayette-writing-about-America deals.
(2) The key to remember with barbecue sauce is balance. The sauce has to cut fatty meat, so on its own it should always taste a little too acid. (This is why, for example, you have styles of BBQ sauce that are basically flavored acid that are unpalatable solo.) Generally speaking, the more sugar you add to a sauce the more acid you'll need to add. Never make a sauce cloying.
(3) Assuming you are using the sauce on real smoked meat, never add liquid smoke.
(4)BBQ sauce is, in essence, a glutamate, spice, acid, and (in some cases) sugar delivery device. In that sense, it is essentially like chili without the meat (the same priniciples apply there). Therefore, the same tricks that work with chili work with BBQ sauce;
for glutamate, worcestershire (or, if you know how to use it right, straight anchovies); soy sauce, fish sauce, vegemite, ham or bacon.
for spice, it's a matter of preference; there's no magic elixir. I sometimes use a jerk chicken sauce on my BBQ that i pick up at a local jamaican joint. It is redolent of allspice. It is delicious.
for sugar, you can use molasses/brown sugar, which adds some pleasing caramel notes. You can use honey, though I find that too "fresh" for BBQ. Maple or birch syrup works, but has a distinctive flavor. Tomato paste. Sugar. Really anything.
For acid, tomato paste, vinegar.
thanks! I'm copying and saving for myself as well. Much appreciated!!!
My wife got me a cookbook called Charred and Scruffed and I love it. Its really changed the way I look at bbq'ing. Author's name is Adam Perry Lang. Check it out on Amazon.com.
.....his recipes require several steps(time/labor intensive) but if followed - the end result is fantastic
The Man Steak. Name says it all. It has become my new standard. That recipe was worth the price of the book alone.
Yeah, but what about for grilling?
wrong place
I have used with success Honey and worcestshire as stated above. To go along with brown sugar I have started adding a little saigon cinnamon. I also have incorporated seasoned salt balance some of the sweet from the honey and a friend of mine incorporates apple juice into his sauce (primarily for chicken).
I use apple juice in mine also. Typically add in some store bought salsa to put in a little kick. Other than those, pretty much use standard ingredients to taste.