The kind I like is not available in grocery stores. There is a local chain of ribhouses (3 locations) in the Chicago area called The Patio that has their own sauce. They also sell it by the bottle in their restaurants. Yum !
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I picked a "local brand" although it is not local, and I am not even sure if they make it anymore. I grew up in Cairo, IL and the best barbeque in three states could be found at a little mom and pop place called "Shemwell's" - you could buy their meat by the pound, and they would send you a bottle of their delicious barbeque sauce to go with it! It was not ketchupy or sweet, more like a spicy hot sauce - oh so good, and none like it anywhere else!
There was also a guy in Cairo who sold the very best most tasty hot tamales on the sidewalk from a tamale cart... he was always surrounded by 30 or 40 cats everywhere he went (I always heard that was the secret ingredient)...then the police shut him down...I havent found any hot tamales that ever tasted that good either!
My favorite is Open Pit, but I can't find it in the local stores. boo-hoo Sunday I made bar-b-que sauce. The recipe called for a bottle of your favorite tomato based bar-b-que and add rubarb and cook for 20 minutes. Pretty good stuff!
Nothing beats Bulls Eye BBQ, Orignal. But if you are in Seatle, There is this place called Dixies. It's got they BEST BBQ sauce on the planet. They also have this Sauce called " THE MAN! Let me tell you the Man will Allways beat you into the ground, then steam roll you just for fun.
Now THERE'S a good poll for a guy who lived in Kansas City for 27 years!!!
Gates & Sons Barbecue Sauce in Kansas City is (bar none) the premier. They do have a website that you can order from for those non-believers!
Hayward's Pit Barbecue Sauce in South Kansas City. Best burnt-ends on the planet!
As for a national... I would go with one of two. Jack Daniel's or KC Masterpiece's Mesquite. The trick to any of the above, is to marinate the goodies in APPLE JUICE before cooking. Get everything 90% cooked before you add the sugars in the sauce. That way, the burning is kept to a minimum, and the flavor remains.
Nothing gets an old Jayhawk going like a good barbecue!!!!!!!!!!!!!!!!!!!!
Hey, anyone have a really good recipe for brisket on the grill. Can't get real brisket down here, but am going to cook a piece of babilla and want to make it like one of those really good smokey briskets. Oh yeah, can't get that liquid smoke stuff either so the smoke will have to be the real stuff. Thought about wrapping about six to eight pounds of meat in foil with a package of onion soup and garlic and other tasty things then setting it on the grill over a real slow fire for a few hours before opening it up and laying on the smoke. I would appreciate any comments from anyone with experience (cooking brisket that is).
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Oh yeah, this is the barbecue sauce poll. I have my own recipe since it is hard out here in the wild Azuero to get any good sauces. I make it from scratch starting with tomatoe paste and adding a few secret ingredients prepared in a secret manner. Registered it a few years ago because I thought we might put it in production but ran out of those important green papers before it got off the ground. Still, pretty tastey stuff and completely unlike anything anyone around here has ever tasted.
One good secret to good barbecue with pork or poultry is to brine the meat first. That gives it a good color and a really nice taste. It seems to take the smoke better.
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