BBQ sauce

[Hannibal Lecter, MD]

While we're talking Q, I've noticed lately that it seems to be becoming more popular to leave the silverskin on the back of your ribs while cooking, and then removing it after they're cooked.  The theory is that it helps the meat hold in more moisture.

[2Stater]

While we're talking Q, I've noticed lately that it seems to be becoming more popular to leave the silverskin on the back of your ribs while cooking, and then removing it after they're cooked.  The theory is that it helps the meat hold in more moisture.

I think that is actually a good point. Plus, sometimes it's a pain in the posterior to get them off.

[Catch Prothro]

I agree that Sweet BR is way too sweet.

For chicken, we (i.e. my wife) make our own white BBQ sauce, similar to Bob Gibson's white sauce you can sometimes find at stores (WalMart, Sams, etc.) but better/fresher.  

I also agree with SC, Jack Daniels makes pretty decent red BBQ sauce.  I like my BBQ spicy, not sweet, and usually buy some generic sauce, Heinz or Krogers, and add tobasco or Louisiana hot sauce.

Hey CP, you may have to send me that recipe for your white bbq sauce. I love it, but can't find it here in Maryland.

Here is an easy one from Smoke and Spice cookbook called "Alabama Great White"

1 cup real mayo
2 TBL spoons vinegar, preferably cider
1 TBL water
1 TBL coarsely ground black pepper
3/4 teaspoon salt
pinch or two of onion powder
pinch or two of cayenne

whisk together mayo and 1 TB vinegar until smooth.  add remaining ingredients and whisk again.

you can use 2 TBs white vinegar and 1 TBs apple juice (for the water) instead.  fresh lemon juice also improves the recipe



Bob Gibson's recipe calls for 2 cups mayo, 1 cup vinegar, 1/2 cup apple juice, 2 teaspoons horseradish, 2 teaspoons black pepper, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon cayenne pepper (from Big Bob Gibson cookbook).  

This is one of many variations on the "official recipe"  Honestly, I prefer the Smoke and Spice recipe.  I think this Big Bob recipe has too much vinegar, and with the lemon juice is way too acidic.  You might have to tweak it to taste.

We don't follow a recipe anymore, and it is different every time we make it.  

I've also made that recipe in Chris Lilly's BBG BBQ book, and I agree on it being too overpowered with vinegar.  I do like the addition of a little horseradish.  I generally use less vinegar and really like using half vinegar and half lemon juice (or thereabouts).  I've tried using apple cider and white wine vinegars, but surprisingly enough my favorite is just plain ol' white distilled.  

I also like mine with extra black pepper!

Do you know the purpose of mixing the 1T mayo with 1T of vinegar in the Smoke and Spice recipe?

I think it meant to whisk the 1 cut mayo with 1TB vinegar.  Don't know the reason other than to get things started.

[Hannibal Lecter, MD]

I think it meant to whisk the 1 cut mayo with 1TB vinegar.  Don't know the reason other than to get things started.

I have no idea why I read that as 1T each.

[Hannibal Lecter, MD]

While we're talking Q, I've noticed lately that it seems to be becoming more popular to leave the silverskin on the back of your ribs while cooking, and then removing it after they're cooked.  The theory is that it helps the meat hold in more moisture.

I think that is actually a good point. Plus, sometimes it's a pain in the posterior to get them off.

I had a laid back weekend and watched a lot of Food Network.  I love those shows like Chopped where they come up with these things to cook on the fly with short time limits.

[SUPERCOACH]

I see we have a lot of expert cooks in here.  I pride myself on being an expert eater.

[2Stater]

I see we have a lot of expert cooks in here.  I pride myself on being an expert eater.

That's always been my problem. 

[Chechem]

I see we have a lot of expert cooks in here.  I pride myself on being an expert eater.

That's always been my problem. 

Ditto.  And I sleep well...

[2Stater]

I see we have a lot of expert cooks in here.  I pride myself on being an expert eater.

That's always been my problem. 

Ditto.  And I sleep well...

Me too. I fit better in my bed these days. 

[pmull]

I agree that Sweet BR is way too sweet.

For chicken, we (i.e. my wife) make our own white BBQ sauce, similar to Bob Gibson's white sauce you can sometimes find at stores (WalMart, Sams, etc.) but better/fresher.  

I also agree with SC, Jack Daniels makes pretty decent red BBQ sauce.  I like my BBQ spicy, not sweet, and usually buy some generic sauce, Heinz or Krogers, and add tobasco or Louisiana hot sauce.

Hey CP, you may have to send me that recipe for your white bbq sauce. I love it, but can't find it here in Maryland.

Here is an easy one from Smoke and Spice cookbook called "Alabama Great White"

1 cup real mayo
2 TBL spoons vinegar, preferably cider
1 TBL water
1 TBL coarsely ground black pepper
3/4 teaspoon salt
pinch or two of onion powder
pinch or two of cayenne

whisk together mayo and 1 TB vinegar until smooth.  add remaining ingredients and whisk again.

you can use 2 TBs white vinegar and 1 TBs apple juice (for the water) instead.  fresh lemon juice also improves the recipe



Bob Gibson's recipe calls for 2 cups mayo, 1 cup vinegar, 1/2 cup apple juice, 2 teaspoons horseradish, 2 teaspoons black pepper, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon cayenne pepper (from Big Bob Gibson cookbook).  

This is one of many variations on the "official recipe"  Honestly, I prefer the Smoke and Spice recipe.  I think this Big Bob recipe has too much vinegar, and with the lemon juice is way too acidic.  You might have to tweak it to taste.

We don't follow a recipe anymore, and it is different every time we make it.  

I've also made that recipe in Chris Lilly's BBG BBQ book, and I agree on it being too overpowered with vinegar.  I do like the addition of a little horseradish.  I generally use less vinegar and really like using half vinegar and half lemon juice (or thereabouts).  I've tried using apple cider and white wine vinegars, but surprisingly enough my favorite is just plain ol' white distilled.  

I also like mine with extra black pepper!

Do you know the purpose of mixing the 1T mayo with 1T of vinegar in the Smoke and Spice recipe?

Chris Lilly is my neighbor. His wife is the granddaughter of Big Bob Gibson. It is not unusual to see the Big Bob Gibson competition cooking grill, which is on a trailer behind his truck, parked in front of their house ready to head out early the next morning. 

[Catch Prothro]

Chris Lilly is my neighbor. His wife is the granddaughter of Big Bob Gibson. It is not unusual to see the Big Bob Gibson competition cooking grill, which is on a trailer behind his truck, parked in front of their house ready to head out early the next morning. 

Cool.  Even cooler if you get samples.   

[Catch Prothro]

I see we have a lot of expert cooks in here.  I pride myself on being an expert eater.

I was a bachelor for a long time, didn't get married until I turned 40.  So of necessity I had to learn to cook.

(It didn't hurt that my first job was at a steak house, and I was cooking steaks "professionally" by the time I was 16.)

[Chechem]

I see we have a lot of expert cooks in here.  I pride myself on being an expert eater.

I was a bachelor for a long time, didn't get married until I turned 40.  So of necessity I had to learn to cook.

(It didn't hurt that my first job was at a steak house, and I was cooking steaks "professionally" by the time I was 16.)

Good.  You're in charge of the grill during our next gathering.

 

[Catch Prothro]

I was a bachelor for a long time, didn't get married until I turned 40.  So of necessity I had to learn to cook.

(It didn't hurt that my first job was at a steak house, and I was cooking steaks "professionally" by the time I was 16.)

Good.  You're in charge of the grill during our next gathering.

 

I hear Jamos has a lock on that.  

But I might could bring some gumbo.   

[2Stater]

I was a bachelor for a long time, didn't get married until I turned 40.  So of necessity I had to learn to cook.

(It didn't hurt that my first job was at a steak house, and I was cooking steaks "professionally" by the time I was 16.)

Good.  You're in charge of the grill during our next gathering.

 

I hear Jamos has a lock on that.  

But I might could bring some gumbo.   

Gumbo is always welcome! 

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