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.
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.
.....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.
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.
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.
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?
I like sweet baby rays but i think Rudy's is the best store bought sauce. i have yet to try a sauce thats better than the "Ribber" sause at The Ribber in Portsmouth,ohio
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.
i cant get it in ohio either but my brother sends me up a bottle every so often from Austin.
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:
http://mgoblog.com/mgoboard/ot-kate-upton-jabs-justin-verlander-twitters
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.
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....