Barbecue Sauce And A Little Bad Luck

Lyle was a gourmand cook. He didn't work at a cafe, he cooked for himself, friends, and family. He was always searching for new recipes to surprise and delight the people around him, so he observed each cooking show on {TV|the T. One evening, on one of his fave shows, the cook went on and on about Tennessee barbecue sauce, so Lyle decided to try it. Sadly, he just couldn't get it right, so he decided to go to the source. He analyzed Tennessee barbecue sauce, and found there had been one restaurant that was world famous for their barbecue sauce, in Tennessee naturally, so he booked a flight. He was pretty sure the restaurant wouldn't give him the recipe, but he knew if he could taste it, he could make it.

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Barbecue Sauce In The Back Seat

It was just before summer break, and my roomy and I were comming up with some plans for a voyage to Florida. All was set, we were ready to go, as always, we didn't have any cash. This situation hadn't stopped us before, but , regardless of what we tried, we were unable to raise any money. We were explaining our quandary to my older sister, who had stopped by for a visit before she left for Vail, and she had a concept.
her latest flame had been gloating about some sort of barbecue sauce he'd had on a recent visit to Daytona. It was made with mustard, molasses and some secret spices, or so he said, but you could only get it at some out-of-the-way little dive between Daytona and Cocoa Beach. Sis was pretty sure her hubby would spring for the trip, if we would bring some of that really good barbecue sauce with us. She was right, he did, and we were off.

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Barbecue Sauce Rubs And Mops 2009

If you ask the barbecue sauce experts, rubs and mop sauces are key to every Championship BBQ team. They have distinct purposes in the smoking process to make the meat taste moist and delicious, and it is what matters most when it comes to the place of secret recipes and strategies for success when creating your own sauce.

Rub That Meat

The bbq rub is a must have ingredient for the bbq or smoking process. There are two key concepts to keep in mind when creating you own rub. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surface of the meat, and the amount of sugar should not be excessive because it will caramelize and burn during smoking and leave the meat with a bitter taste. Dry rubs are used to coat the meat and adds a flavorful crust to the meat, and will be better when the barbecue sauce is applied.

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Add Zest To Your Barbecue Sauce 2.0

If you've never made a barbecue sauce from scratch before, you'll be surprised how tasty it is. Most sauces have a base of ketchup or tomato sauce. Many have onion and garlic. Vinegar is a key ingredient in many sauces; cider vinegar is particularly good. A sweet ingredient is incorporated into many sauces, such as brown sugar or honey. Citrus juice is often added; orange, lemon and lime are all popular. Then of course you have spice. Chili powder, or diced fresh chillies, are a staple of southwestern style sauces. Pepper is almost always an ingredient of a barbecue sauce or marinade as well. Worcestershire and/or soy sauce can give your homemade sauce an extra kick. Dried or fresh herbs are also frequently used in sauces: Oregano, rosemary, thyme and cilantro each work well.

With the basics of barbecue sauce and marinades you can create a variety of flavorful sauces. But the great thing about making your own sauces is that with a little imagination you can employ dozens of other ingredients to create your own unique sauce. Take vinegar for instance. Try the more intensely flavored balsamic vinegar and see how that enhances the taste of your sauce.

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Barbecue Sauce On The Pacific Coast

Twenty five years ago, when I was young, and adventurous, I signed on as a crew member of a salmon fishing boat. I've always liked boats, and the ocean, so, I figured why not make some money at sea. I was the fourth of a four man crew, which meant I got all the jobs on the boat no one else wanted to do. I had to fill the ice hold, clean the boat and get it shipshape for the next trip, and, do the grocery shopping. The captain told me to get enough supplies for a ten day voyage, which I did. I filled five grocery carts with everything I thought we'd need, even a couple of bottles of barbecue sauce, probably hoping we would stop off at some exotic tropical island, where I would throw a private barbecue party for three or four gorgeous girls.

My head was filled with fantasy as we motored under the Golden Gate Bridge, and out to sea.

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The Grocery Clerk And The Barbecue Sauce

I used to be a bagger in the local grocery store, and that's where I met Mark, one of the cleverest people I know. Whatever question you had, Mark had an answer, immediately, sometimes before you finished asking the question. It was this talent, this ability to think fast on his feet, that made him into a local legend, and it started with a bottle of barbecue sauce.

It was late in the afternoon, just before quitting time. I was walking down the condiments aisle, on my way to the employee lockers, when I passed Mark, who was talking to a rather irate shopper. Mark had his usual "make the customer happy" face on, but it wasn't working on this lady. She kept insisting that the small bottles of barbecue sauce were too small, and the large too large. Although Mark had suggested she buy the large bottle, and save some for later, she replied she only bought what she needed, she didn't want extra.

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A Barbecue Sauce Encounter For The Books

My friend Tim is, without a doubt, the nicest guy I know. Honest, courteous, kind and helpful, he's a real scout, and I mean that in a good way. Tim is also very shy, in fact, all the kids in high school called him Tim-id. It didn't bother him much, and if we're telling the truth here, he could have been tagged with a much crueler nickname, but he was such a nice, non-violent guy, nobody picked on him. As we got older, Tim developed a quirk or two, like we all do.

Tim was fastidious, and very detail oriented. Everything had to be just so, and if it wasn't, he'd fix it. He could be very annoying sometimes, but I always figured it was his own personal defense against a world he didn't quite fit into. He was never rude, or confrontational, he would just quietly repair any flaws he perceived around him. So, you can only imagine my surprise, when I picked him up for work last Monday, Tim had two black eyes. I assumed he had been mugged. He sure looked like he had, but on the drive to work he told me the whole story.

Barbecue sauce. he said. I was standing in line at the movies last night...

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The Many Uses Of Barbecue Sauce

It is very true that the most common use of barbecue sauce is when you have some meat you want to grill over the fire. Family cookouts, tailgate parties, or even those who sell their products from the grill are all using some form of the stuff. While there is no doubt this is what everyone thinks of when the sauce is mentioned, there are other ways to use it to your advantage in the kitchen. It is not just for the old charcoal grill anymore.

If you are ever trying to prepare a meal, have yourself some cuts of meat whether beef, pork, or chicken, and have no idea what to do with them, have no fear. That simple little bottle of barbecue sauce sitting in your pantry can save the day. Simply prepare your meat for baking, pour the sauce over the meat, cover with foil, and place in the oven for slow roasting and you are finished. This will normally provide you with a juicy and tasty meat that has blended its own natural flavors with the sauce and can be served with a multitude of side dishes. You can't get any easier than that.

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With Many Styles Of Barbecue Sauce What Is The Best One?

In the enormous world of barbecue sauce, there are so many styles and variations. Sweet, tangy, smoky, sour, and hot, all have their place, as they become the perfect marriage for the right cut of meat. Ingredients can be nearly anything, from fresh fruits to smoked bits of onion or garlic, different sugars or tropical juices are all seen in specific sauces. Using the right style for your needs will enhance your grilling experience, and make your cookout one to remember when it is all over with.

Sweet sauces are very common, along with tangy barbecue sauces that add a little kick to your meals without wandering into the realm of the hot sauces. A little cayenne pepper or jerk spice can turn a simple sauce into on that delivers that kick you want. A milder kick could be delivered from paprika or even conventional black pepper, or ginger too.

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The Growing Industry Of Barbecue Sauce

Have you noticed lately when you go to the grocery store that the section for barbecue sauce is expanding? What used to be a market for only a few different brand names of virtually the same basic tomato based sauce is now a wide selection of sauces made by both big corporations like Kraft or Bulls Eye, to smaller companies who are only focused on their specialty sauces. From the Chicago based Sweet Baby Ray's, to the North Carolina style Scott's, they are all out there somewhere to be purchased. Some are nationally sold, others regionally, but with the ability to now purchase nearly anything via the Internet, you can even buy local sauces made in the Carolinas, Texas, or Kansas City. Don't forget Memphis too.

Barbecue sauce has nearly surpassed all condiments in total sales, and increases as new products keep emerging. It seems once one brand adds a specific flavor, like a hot variety of sauce for example, then every other manufacturer follows suit. When a trend takes off within a specific market, it does not take long now in our automated world for the word to get out. Production seems to start instantly on new lines of products in all things, and barbecue sauce and its market is no different.

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The Condiment That Kept Us In The Stone Age, Barbecue Sauce

As far back as the Stone Age, man was grilling his meat over an open flame, out in the fresh air, and in groups. This doesn't sound too much different than that weekend gathering of friends in every town across America, and the globe. We ultimately can thank the creators of barbecue sauce for keeping us able to enjoy this delightful practice. The slathering of delicious sauce over our already deliciously prepared meats makes us want to spend more time cooking this way and keeping with our primal mind as well.

While man has lost many of his animal senses over the years, it is still commonplace to see someone perk up and start looking around when they smell something good being cooked on a grill in the neighborhood. With the addition of a great barbecue sauce, the smell is enhanced, and once the smell hits you the natural urge is to figure out where it is coming from. In our more civilized and educated world we refrain from just running in the direction of the smell, but that doesn't mean sometimes you don't want to. I bet sometimes when you know who it is grilling that savory meat you have at least once dropped by to say hello. That is your primal mind at work.

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What's In Your Barbecue Sauce?

All over America, and all over the globe, people love to grill their food over open fires in the great outdoors. Some cook over propane, other stay with the charcoal, and some use mesquite to give their food that added smoky flavor. Techniques on grilling are equally as diverse, with some advocates demanding that slow cooking is the only way to maintain a savory and juicy cut of meat, while others prefer the scorching with two quick flips as their method of preparation. No matter how anyone cooks, however, the barbecue sauce they choose comes in so many varieties and flavors that there are probably more variations to the sauce than there are people.

If you are using a store bought barbecue sauce or marinade, the selections and options in some stores can be immense. From your basic hickory smoke or brown sugar sauces to more exotic things like Jamaican jerk sauces or Hawaiian pineapple varieties, there usually is something that will please even the most selective tastes. Sometimes people become brand loyal, and will not venture too far from the one they know is their favorite, while others will always be looking for something new to experiment with.

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Is It In The Cooking Or The Barbecue Sauce?

For a long time now the battle rages on over what is more important in the grilling world, the techniques of cooking, or the quality of the barbecue sauce or seasonings you use on the meat. In the Kansas City and Chicago circles, they are all about their sauces, and what they bring to the food. In Memphis and Texas, the common school of thought is in the rub of seasonings and the slow cooking techniques over the sauce. While this is probably a simplified viewpoint, it is not to stake claims to regions as much as show that the two differing viewpoints exist. I'm sure there are people in Tennessee, who use a tomato-based sauce more common in Kansas City, and there is most assuredly a guy in Chicago who uses slow cooking techniques without any sauce, but region is not the focus here.

Many of the masters of the dry rub and slow cooking will tell you that any idiot can throw meat on a grill and then just slap a bunch of sugary sauce on the meat before serving it, while a real artist has to learn the methods and perfect the cooking techniques to truly be great. On the contrary, the people who love their barbecue sauce will tell you it is a waste of time to spend years trying to perfect a cooking technique if you can make the food taste better by adding a phenomenal sauce to a piece of meat mere minutes before serving it. Maybe both sides are right, or wrong, depending on your viewpoint.

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