BBQ's Best Kept Secret

[alfa]

bbq is poor-mans feast - always has been.

German butchers started Texas BBQ to sell lunch to field workers.
They slow-smoked brisket to make it edible, because there was nothing else they could do with it.

[gumby]

Originally Posted by Briandg

lee ate pork because the south has historically grown corn and hogs. Corn grew easily, and pigs were easy to raise. Grant was born in ohio, and historically, beef was a stronger product up there than it was in the south.

Uhmmm... that was sarcasm...

[Briandg]

Originally Posted by gumby

Uhmmm... that was sarcasm...

but it was true. as a southern gentleman, Lee probably did participate in a few whole hog barbecues. Grant probably didn't. Lee probably ate a lot of virginia ham. Grant probably didn't. Grant may not have eaten a whole lot of real meat at all. between the two of them, I suspect that lee suffered a whole lot on army rations.

[Herf]

Originally Posted by BigO

I used to make a whole range of sauces from vinegar to mustard to tomato to worcestershire-based. Nowadays, I just take some Sweet Baby Rays and doctor it up with sri racha (for heat) and cider vinegar (to cut the sweetness). I also really like some of the mustard-based sauces I can get here, which is funny since I'm not a huge mustard fan normally.

I think sriracha sauce has too much white vinegar to add much as an addition to BBQ sauces. Almost as much as tabasco sauce. I like the idea of adding cider vinegar. I'm thinking of trying sweet Thai chili sauce.

I used to be able to get smoked turkey at Altons when I was in Goldsboro, NC. They only made it on Thursday and I think it was smoked while they were getting the pit ready for the whole pigs they cooked the rest of the week. The place was only open Thurs-Sat.

[BigO]

Not enough heat for me. The sri racha doesn't really have a lot of heat, but has just enough to get your attention. I haven't found one off the shelf that did it for me and I haven't made the perfect BBQ sauce yet.