spoiler alert: i linked this
That is way over the line. This is something we do not joke about.
- put 2 TBSP of your favorite dry rub into your favorite sauce.
- and/or get any of Steve Raichlen's BBQ cookbooks. He's excrllent.
I do a few different sauces, depending on the type of meat. Some ingredients I've had success with are chipotles(don't like to use any of the adobo sauce just the pepper good smokiness, or if you can find smoked dried peppers even better), dark unsweetened cocoa powder, or orange soda. I did an orange soda BBQ sauce made with old fashioned orange soda, habeneros, and sage that was out of this world on smoked chicken quarters. Also if you don't already grind your own chile peppers, you should. This will be the biggest difference maker for flavor profile in your sauce since you can create your own blend.
Grinding some home-smoked jalapenos as we blog. Thanks!
You should ship me some as your way of saying "thanks".
...but if you send me your address, I will send you some dried morels; a fair deal, I suspect.
I jest, but appreciate the offer. I actually have a pantry full of dried peppers to last me until the end of time.
what don't you like about it?
Nothing wrong with it, I love it in certain applications. But I really like to control the ingredients in my rub and sauce which is why I use whole dried chiles (better flavor and no added ingredients). I think most commercial adobo is tomato, vinegar, garlic, and "spices", so I guess in would rather add those items in controlled amounts. Also dried chiles are easier for me because I always end up needing to strain any sauce using fresh chiles so I can remove and chunks.
............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.
Yeah just a personal preference and quirk. I do however love throwing a can in the food processor with an onion, garlic, and fresh lime juice and marinating my chicken overnight.
I've made my own for a long time and enjoy cooking, but I like 3 store bought sauces just as much as my own:
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
That's the one. Excellent flavor and heat.
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.
I think the key is to pick a style and stay in that range. Too often people will take a Georgia base and then add Kansas City spices which can overwhelm the palate.
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.
Don't mean to hijack it either, but if anyone has any suggestions on any home made dry rubs or just tips on selecting ingredients for homemade dry rubs. It would be AWESOME.
Emeral's Essence has about every spice you'd want in a good rub. I've used it, and Montreal Steak, a lot.
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.
I don't think a cheesecake wizard should be weighing in on a BBQ sauce discussion.
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.
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:
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.
I was out of brown sugar so I tried grape jelly, everyone went nuts for it. every since then grape jelly it is
Nice. Thanks for that little tidbit. Always enjoy adding another round to the chef's arsenal.
I used jelly, and was quite pleased and surprised by the results. I did one with agave nectar, soy sauce, and a little teriyaki. That turned out to be fantastic.
(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?
I've made this many times, really good if you like sweeter sauces.
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.
Out of curiosity, how long do you grill your ribs for? Or maybe I should ask all you MGoGrillers out there, what is your grilling prodecure when it comes to ribs? I make a mean steak on the grill and of course hamburgers, brats and what not, but my BBQ ribs have always been just ok.
That's the rule for ribs. The longer they cook at a lower temperature the better they will end up. Ribs are also tricky because of size, and many grills don't maintain a consistent temperature through out the grill. Learning to control charcoal was too much work for me, but the investment in a nice Weber grill did wonders for mine. It has 3 gas controls so I leave the center one off to remove the possibilty of flame ups.
The best ribs I've ever had were from a guy who smoked his ribs with charcoal from Hawaii and wood from a rainforest in Fiji or something. I think he said he smoked them for 8 hours.
I bought myself a smoker 2 Christmas ago. when it comes to ribs I like to smoke them for around 8-9 hours on a low heat. I use apple wood and spray the ribs down with apple juice every hour to prevent from drying out the ribs.
Trying ribs on the Big Green Egg today. First try!
do you cut the gray skin off? ive heard a lot of grillers don't know to. I personally wrap mine in aluminum foil add seasoning and lemon then bake at 250 for a couple hours then grill for about 15 minutes
10 minutes high heat on grill, 3hours 45 minutes of low temp in oven, 5 more minutes on high heat grill. coat in copious amounts of bbq. i usually use open pit as a base for my sauce, and add ketchup, brownsugar, cayenne pepper, among other things
Nice! I'm going to try this. What's your "low temp" in the oven? About 200 or less?
Just the other day, I experimented with a lime cilantro marinade and it turned out rather nice with the flank steak I made, and it probably would work well with shrimp, come to think of it.
All you really need to do is blend together some lime juice (about 1/4 cup), olive oil, chopped cilantro (about 1 cup), chopped green onions, about two cloves of garlic and acouple peppers (I used serranos).
Last night, I tried out the BBQ sauce version of this, having mixed the same vegetables at the same ratios with brown sugar and balsamic the night before - turned out to be a great combination.
I used to make my own, tried many different recipes and realized my wife and I share a palate that appreciates spice and scovilles more than most.
Then one time at the jazz n ribfest I decided to try as many sauces as I could. I came across a stand called pigfoot and asked if they had a sampler with all their sauces. They said they didn't prepare any with their killer sauce but hed open a bottle. He warned me most people didn't like it, but I was in love immediately.
It turns out I love all of their sauces, and can't make anything that competes on my own. Their killer sauce is great for heat, and kids LOVE their applivious. Their sweet has won numerous competitions here in central ohio.
I entered a rib cookoff last year, during the power outage the weekend of the 4th , and even without all my stuff got 3rd overall (out of 42) and won the kids vote. I combined a couple pigfoot sauces and added some passionfruit wasabi jelly we brought back from Hawaii...
I actually went to the home of the owners of pigfoot and bought a few gallons. They were nice enough to give me a few tricks that have made my ribs much better:
Always remove the backing from ribs, it allows the flavor to sink in. Use a paper towel because it will get slippery.
If you partially cook them and then chill before reheating to serve you can create more of that fall off the bone experience.
Now I know this won't be accepted, but if in a hurry drop your ribs into a pot of boiling water with bay leaves for 10 minutes before smoking/grilling. You won't win a competition, but will have tender ribs in 90 minutes.
.....VERNORS! - especially for pork - I like to incorporate even some more ginger if I can.
There are an assortment of flavors to choose from. I know you were trying to make a sauce but why mess with a good product. Open pit used to be my Fathers favorite sauce...boy am I glad that know better now.
open pit is no good by itself, but it makes a great base
Still love him to death, but have refused to eat open pit sauce on anything since I graduated HS.
Ribs - I might do an orange barbeque sauce. Orange zest, orange juice, orange marmelade, my barbeque sauce, reduce. I like to have different spice levels too.
First - your tongue gets hit by the cayenne pepper, and it notices the heat.
Then, it is overwhelemed by the unexpected hint of orange flavour.
But wait - the chilis are now taking over and you're back to the heat.
But wait, you have hit the ribs with a little orange glaze on top of your spice rub, and now it's back to a hint of orange.
Spice rub hits - back to spice.
I'm all about the depth of flavour.
South Carolina mustard based is all you need. I buy something called Carolina Cologne that is excellent. Ketchup based sauces are way too sugary.
Here in Texas, BBQ sauce is only used to cover up poorly cooked meat.
Joking aside, this isn't really a tip for the OP, but rather BBQ newbies... one thing I like to do is take a generic sauce from the store that you like (e.g. open pit) and play with it by adding a couple things to make some new sauce.
We'ved turned my wife's family in Texas into Head Country bbq sauce fans. It's an Oklahoma company that has just in the past few years started spreading beyond the state borders. It is hands down the best store bought bbq sauce I've ever tasted, and my wife's Texas relatives agree (they used to send us D.L. Jardine seasonings from Texas years ago).
Might have to give it a try. I see they have a "hot" flavor. One of my favorite store/chain bought sauces here in TX is Rudy's.
Claude's is great. Texas sauce.
I like to mix orange marmalade, cocktail sauce, a squirt of worcestershire sauce and a pinch of garlic
Perfect for ribs. Take whatever your standard BBQ mix is - store bought, home made, whatever. Then add a healthy dose of Asian duck sauce and teriyaki such that the mix is 1/3 each of the duck sauce BBQ and teriyaki. Makes a great, sweet and tangy sauce.
I've made a few rub and sauce recipes (use google and they're all pretty much the same) except just about everything I do has to include adobo spices and southwest seasoning from Penzey's spices, and smoked chipotle tabasco. It literally is a beverage on its own but a necessity for your sauces and makes a killer chipotle mayo.
A lot of people rave about Sweet Baby Ray bbq sauce, but I agree with DLTD, to me, it doesn't even rise to mediocre.
you offered your opinion but listed no alternatives. Care to share or is it top secret?
Homemade or bust.
The Sweey n' Spicy myself.
Unfortunately, it is not available in Michigan. J.L. Jardine's is, however, and it is an acceptable substitute if you prefer Texas-style BBQ and sauce.
One of the rules is no use of commercial sauces. There are several I like quite a bit, but prefer the home-made stuff every time. Lots of great input though; keep the suggestions coming!
You're sure to find something suggestive here:
Im a fan of Jaw-JA style BBQ. Swet and Spicy.
Here are some of my suggestions .
Add some Sweet Thai Chlli sauce.
Also of you like sweet spicy sauce. Try adding some Blackberry jam to your sauce.
Pineapple juice is a main ingredient in many bbq sauces you buy in stores. I think it's what sets Sweet Baby Rays apart from the rest
7 pints of sweet, smokey, spicy, BBQ sauce was delivered unto us. Thx to WSIEL for the V-8 moment regarding the ground chilis. Also, we used a cinnamon-honey blend and I only spilled sauce on the dog once. Thanks again for everyone's suggestions. GO BLUE!
Wow, you guys must be making crappy bbq to cover it with sauce. Go to Lockhart Texas, no sauce at Smitty's or Kruetz's. Just salt. Get a BGE and learn to "sauce" your meat with heat and smoke, if you do it right, that is more than enough. I know I am being a douce....
I enjoy Smoque in Chicago...and they don't sauce their BBQ. Now, they WILL give you sauce on the side, but you really don't need it, in my opinion.
I love me some Kreutz's. you can have it shipped anywhere so I keep a bunch of their sausage and a brisket in my freezer in case I get a hankering. As for sauce, I'm with you. BBQ joints that douse meat in sauce are just covering up bad meat. Sauce-less is the way to go.