Best BBQ sauce?

S

syoung

Guest
I'm kind partial to City BBQ from Columbus Ohio and have a regular source who can smuggle their sauce to me, but wondering if anyone else out there has a secret BBQ sauce that is worth the extra effort to find (or make).
 
B

bell03disco2

Guest
If you live in the south then Dreamland is the best. The menu cosists of ribs, and when you place your order they bring out a loaf of bunny bread and some of he bbq sauce. You can have coke, beer, or tea. That was the original, but some of the frachises have a menu. The absolute best.

http://www.dreamlandbbq.com/main/default.asp
 
NVRover

NVRover

Well-known member
Apr 20, 2004
1,366
0
52
Broken Arrow, OK
Dreamland in Birmingham is dynamite, however nothing beats Corky's in Memphis. If you're of the dry rub BBQ persuasion, then Rendezvous in Memphis is your spot. I like the wet messy stuff, so Corky's is my vote! They'll even FedEx to your home...

Corky's BBQ

I don't care what the Texan's say, brisket is not real BBQ. Beef with BBQ sauce doesn't qualify as true BBQ. :D

So does anyone participate in the Memphis in May BBQ Fest? Just curious.
 
C

curtis

Well-known member
Apr 20, 2004
1,545
0
Salt Lake City, UT
NVRover said:
I don't care what the Texan's say, brisket is not real BBQ. Beef with BBQ sauce doesn't qualify as true BBQ. :D
Click to expand...

Not only do you say two incorrect staments in a row, it is obvious you have never had BBQ Brisket done right. You chimed in another thread about pulled pork. That is fine and dandy, but PP is what becomes of the remains of a slow-cooked pork shoulder or rump (or almost anything else on a pig that happens to be left over after the good stuff is gone.)

Pork is great in many forms of BBQ and in many cases can have better flavor than beef. In other cases like Short Ribs, Brisket, Flank & whole Prime Rib beef is king. There really is no ham eqivalent of these cuts. Further, all can be given different seasons and side dishes that compliment the flavor that each type and cut of meat.

Again, if you think the pigs are the snot, then you need to get out a little more :cool:
 
C

cmondieyoung

Guest
Hey, I'm a simple Montana country boy.

Elk steak with salt and ketchup... hash browns on the side.

Wouldn't have it any other way.
 
T

Timmy!!!!!!!

Well-known member
Jun 7, 2004
4,585
1
38
Bourbon Street
www.facebook.com
dreamland is good bbq. there is a place in columbus texas that has good bbq. i think it is close to whereever land rover houston goes to. there are two kinds of bbq in my opinion. texas bbq and the southeast bbq both are good. brisket is real bbq. although ever since i have moved from texas to alabama vinegar based bbq sauce is really good. real brisket can be pulled apart and has been cooked forever. brings back memories :)
 
J

joeb1

Well-known member
Sep 16, 2004
89
0
I won't get into arguements about what type of meat. Hell.. if it's meat and its been near a flame. It's gotta be good.

As far a sauces go. There are a lot of factors. The cut of meat, what type of flame..

gas= yuck

Wood is the way to go. Too many choices there. (Me, I prefer pecan for pork. Applewood, Mesquite, or hickory for beef.)

Down South you have two main choices of sauce. Mustard based, or Vinegar based. The best is the kind you make for yourself. Store bought sauces... for now I am kinda partial to John Boy and Billy's Grilliing sauce (Hot)

It seems everyone has different taste. You will just have to start trying different ones until you find one you like.

I'm sorry but the mention of heinz was hilarious... You'd be shot if you put that on some cue down here. To each his own....
 
D

ducati

Guest
MMMMN City BBQ. Wonder where you get that stuff ;)

City BBQ does it right--their sauce is awesome, but their meats don't need it. Smoked properly and right red. MMMMN

I think I'll go there for lunch today, thanks for the idea :cool:
 
D

D Chapman

Guest
http://www.hankssmokehouse.com/

Good stuff here............

Clay has just started to "market" his sauces. They should be on the site soon, I'm guessing.

Also heard that "3 little pigs" sauce is awesome, but I don't know there to get it. It's on the net somewhere, I'm too lazy to look right now.
 
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bri

Well-known member
Apr 20, 2004
6,183
153
US
I have a good one for ribs, definitely a crowd pleaser. The entire recipe is at
http://www.recipehound.com/Recipes/Recipes2/7420.html

I took 3rd place in a local rib competition with it. The cooking of the ribs is highly modified from the recipe. The sauce is modified to taste, but the rubs are used as specified. Another excellent recipe to play with is the BRITW.

Key West Barbecue sauce goes with. If you use a very high grade cayenne start with HALF the specified amount and after a bit of simmering check again. It will get more and more hot. With standard cayenne, its not that big of a deal. It is a quick sauce, and adjust all ingredients to your liking. I use a bit more of the passion fruit and lemon.


3 cups ketchup 2 cups (packed) dark brown sugar
3/4 cup mango juice or nectar
3/4 cup fresh or frozen reconstiuted passion fruit juice blend
3/4 cup fresh orange juice 3/4 cup pineapple juice
1/2 cup fresh lime juice
1/2 cup fresh lemon juice
1/2 cup grapefruit juice
1/4 cup finely grated onion
1-1/2 tablespoons dry mustard
1-1/2 teaspoons ground white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground cumin
2 tablespoons plus 2 teaspoons cornstarch

Whisk all ingredinets except cornstarch in heavy large saucepan. Transfer 1/4 cup sauce mixture to small bowl; add cornstarch and stir until dissolved. Whisk cornstarch mixture into sauce mixture. Cook over medium-high heat until sauce comes to boil, stirring constantly. Boil sauce 1 minute, stirring constantly. Serve warm or at room temperature.
 
Mike_Rupp

Mike_Rupp

Well-known member
Mar 26, 2004
3,604
0
Mercer Island, WA
Growing up in the Chicago area, I knew little about BBQ and only experienced ribs slathered with sloppy sauce and probably boiled. With nothing to compare it with, I thought these were good. After making a trip to Nashville and sampling some smoked ribs with dry rub only, I realized that dry rub is the way to go.

When I got home I bought a smoker grill and did some experimenting. Here's a recipe that I make that I love:

2 tablespoons sweet paprika
1 tablespoon Old Bay seasoning
1 ? teaspoons chili powder
1 1/2 teaspoons granulated brown sugar
1 1/2 teaspoons freshly ground black pepper
? teaspoon garlic powder
? teaspoon onion powder
A slab of spare ribs, 2 1/2 to 3 pounds
4 cups of hickory chips
1 tablespoon white vinegar
1/2 teaspoon salt


Mix together the paprika, Old Bay seasoning, chili powder, sugar, black pepper, garlic powder and onion powder in a bowl. Rub half the mixture all over the slab of spare ribs, on every side Reserve the other half of the dry rub mix.

Heat the smoker to 215 degrees. While the smoker is warming, soak the wood chips in cold water to cover for about 20 minutes

Remove the chips from water and spread them evenly in the base of the smoker. Let the wood chips smoke for about 3 minutes. Then place the slab of ribs in the smoker.

After the ribs have been in the smoker for about 2 hours transfer them to a throwaway roasting pan and cover the pan with foil and place them back into the smoker for another 2 hours

Carefully pour off any cooking liquid from the roasting pan and reserve the liquid. Place them back into the smoker uncovered.

De-grease the reserved cooking liquid, and measure 2 tablespoons of it into a bowl. If you don't have 2 tablespoons make up the difference with water. Add the vinegar and blend well. Add the salt to the remaining dry rub mix and blend well.

Brush top side with the cooking liquid-vinegar mixture. Then sprinkle the salted dry rub mix evenly over the top side of the ribs Return to the smoker and cook for 1 hour more

Remove ribs from the smoker Let stand 15 minutes side Carve into individual ribs and serve

Notes: baby back ribs work well also (same cooking time). If using baby back ribs, remove the membrane on the bottom of the ribs. Adding the vinegar mixture is optional. Definitely don?t skip the dry rub at end. Ribs are done when the meat pulls back slightly from the end of the ribs. Use charcoal to make the fire and add the wet hickory for smoke.


While this recipe is not perfected yet, it really makes a great slab of ribs. There's nothing wrong with wet BBQ sauce on ribs, it's just not for me anymore. The dry rub allows you to taste the meat as well.
 
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