BBQ - your favorite type of sauce

[monsoon]

Arthur Bryants is still my number one.




Vastly different, but following a close second, is Flower of the Flame Raspberry .... but it's become nearly impossible to find any more.

[Giovanni]

Originally Posted by Da Klugs

Sweet Baby Rays.. Honey - Store bought.

Montgomery Ribs - Restarurant

If I'm not making my own, I am using the Sweet Baby Rays Honey

[Smokey Bob]

Originally Posted by icehog3

To get your butt rubbed, or your pork pulled?

You make me blush you pervert.

Robert

[icehog3]

Originally Posted by Smokey Bob

You make me blush you pervert.

Robert

Hey!! You're the butt rubbin' pork puller!

[Smokey Bob]

Originally Posted by icehog3

Hey!! You're the butt rubbin' pork puller!

I have no idea of how to respond to this sh!t.
Robert

[j6ppc]

Everything I do uses rub, possibly an overnight marinade but no sauce per se.

[woops]

Originally Posted by pistol

My favorite Rest. is Smokestack in KC, but my favorite sauce is Gates' original- it's awesome, spicy and smokey- friggin awesome!

Had the Gates Original two nights ago. It was tasty!

[jcarlton]

Originally Posted by Da Klugs

Sweet Baby Rays.. Honey - Store bought.

Montgomery Ribs - Restarurant

Oh yah!!! on the Sweet Baby Rays SBR's

[snkbyt]

5 sauces boxed up and ready to ship tomorrow...Friday at the latest........enjoy the trade

[ragin' cajun]

First let me start off by saying that I like spicy food, it has to have a little kick to in my BBQ, but the reciepe can be changed depending on your tastes.

Items required:
Italian Salad dressing (Zesty/Spicy works better)
Tabasco Sauce (regular or Habanero)
Lemon Pepper seasoning
Chile Powder
Salt powder or crushed
Black pepper
Worchester Sauce (any brand)
Garlic Powder
Parsley Flakes
Crushed Onions
Bell Peppers (cut into chunks)
Whole Chilie or Cayaen Peppers, habanero (if your feeling up to it)

Instructions:
1. Tenderize the meat (I usually beat it and poke holes in it)
2. Mix all the dry powder substances togather until the mix is light to dark red in color
3. Mix all the wet/liquid substances togather (this color will vary depending on brands and amount used)
4. Rub powder onto the meat and forcablily into the fork/knife hole (both sides)
5. Rub liquid onto meat (both sides)
6. Pour layer of italian dressing and tabasco sauce into container
7. Place meat into container
8. Place whole peppers and bell pepper chunks onto meat or in container depending on size
9. Mix the remaining liquid and powder togather then pour onto meat (if space available)
10. Close container and place in refrigeratior or freezer (depending on cooking time) The longer the meat sits and soaks the better the taste
11. When cooking the meat save the liquid to use for basting during cooking
12. Cook (to your liking)

All items will vary in amounts used depending on your tastes. The quality of the meat is also something to take into consideration, for example using a flat steak will not require as much marinade as a 2 1/2 inch thick T-Bone. When marinadeing beef and chicken I like to put chunks of smoked sausage into the container as well it brings another level of taste to the plate. When using pork I don't use the sausage. On occassion I do use a strong bourbon (Jack Daniels, Jim Beam) for a different flavor. Everything that is in the marinade can be cooked and eaten. Once again all of this depends on your flavor. Hope you like it.

[pistol]

Originally Posted by monsoon

Arthur Bryants is still my number one.




Vastly different, but following a close second, is Flower of the Flame Raspberry .... but it's become nearly impossible to find any more.

Good call, the original Arthur Bryant's is awesome, but all of the new satellite joints are terrible!

[BigVito]

Originally Posted by LJ'sVic

SnkByt Sauce. If anyone has ever had it, you know what I mean. For all of those that have not had the chance to try this, PM Snkbyt and see if you can get in a trade with him for some of his sauce.


Vic

Originally Posted by Twill413

That's some good stuff there.

Originally Posted by snkbyt

thanks for the kinds words on my BBQ sauce.........I've answered the PMs and will trade for sticks.............the cost to ship is the killer........so no outta country trades please (those close to the border could use a proxy)


and in answer to the tread topic...................MINE

[woops]

Ragin' - thanks for the marinade post. I hope to try it soon.

[LJ'sVic]

All I can tell you is that Alex's BBQ Sauce is like the Gods touched it them selves from the heavens and put it in my fridge. Yes I will not give any of it up at any costs. And just so you know, I have a lot of ammo to shoot down range for those that will TRY to take it from me.


Vic

[NCRadioMan]

For me, what else?

Carolina Style, daddy! East or west!