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- Thread starter billbradley
- Start date
Jimster said:
Note to self: No BBQ sauce threads
Good BBQ shouldn't need sauce. BBQ joints that smother their brisket in sauce are trying to hide the fact that their brisket is dry. It's like getting a really expensive steak and putting A1 sauce on it. It isn't necessary. However, over the years I've come to appreciate the regional variations on BBQ sauces and am ok with using them now. Times and tastes change. With food and with music.
Agree on the brisket but I tolerate no A1 dissing. A1 & tabasco on damn near any steak is good, unless you're talking like a fancy restaurant steak.
klezmer electro-thug beats said:
Agree on the brisket but I tolerate no A1 dissing. A1 & tabasco on damn near any steak is good, unless you're talking like a fancy restaurant steak.
I'm talking about buying a $50 steak and putting A1 on it. I'm guess I'm just a purist. I like my steaks with some salt and pepper, and maybe a little melted butter.
This is what I use when I grill steaks. Super simple and really brings out the flavor of the steak.
Phew I'd put tabasco and A1 on like... up to 40 bucks, but 50+ I'm with you. We also call worcestershire just "L and P" in the house and it is our main marinade base.
What's the view on dry rubs though? Is that the staple BBQ seasoning then? Cook it right so it's moist, but brine/marinade/dry rub for the flavor?
Just cleared (baked) the cobwebs and mold spots out of my nasty ass BBQ for the first chicken of the season and plan to use it more this year than ever.
What's the view on dry rubs though? Is that the staple BBQ seasoning then? Cook it right so it's moist, but brine/marinade/dry rub for the flavor?
Just cleared (baked) the cobwebs and mold spots out of my nasty ass BBQ for the first chicken of the season and plan to use it more this year than ever.
klezmer electro-thug beats said:
Phew I'd put tabasco and A1 on like... up to 40 bucks, but 50+ I'm with you. We also call worcestershire just "L and P" in the house and it is our main marinade base.
What's the view on dry rubs though? Is that the staple BBQ seasoning then? Cook it right so it's moist, but brine/marinade/dry rub for the flavor?
Just cleared (baked) the cobwebs and mold spots out of my nasty ass BBQ for the first chicken of the season and plan to use it more this year than ever.
I make my own dry rub for BBQ that I use on both brisket and pork ribs. Then I smoke both using mesquite wood.
klezmer electro-thug beats said:
We also call worcestershire just "L and P" in the house and it is our main marinade base.
The one & only.
Moving into a place with a nice balcony, hope to get BBQing this summer too.
ppadilha said:
chimichurri
Whenever I was eating with Argie friends back in BCN, this stuff would get me humming:
