[PickyPrincess]

In Texas, there are many different styles of BBQ, this article says there are four distinct styles. There are also Memphis-style, Kansas style and I'm sure many others I'm unfamiliar with. One thing I do know, everyone thinks their style is the best!

What's your favorite style of BBQ, and what makes it different from the others?

 

[Wooleybooger]

I don't know much about the styles but my favorite is to use Guy's Meat Seasoning. That was the winner of the HLSR BBQ Cook Off in 1979.

 

[Colbyt]

I am an equal opportunity eater.

I do have a slight preference for red sauce. The one with mustard is not my favorite.

 

[Wooleybooger]

I remember a mustard sauce from years ago. It was on a bottle of Grandma's Molasses. I'm not sure of it all but definitely mustard and molasses and it was good on beef short ribs.

 

[Colbyt]

I remember a mustard sauce from years ago. It was on a bottle of Grandma's Molasses. I'm not sure of it all but definitely mustard and molasses and it was good on beef short ribs.

Somewhere here in the south and way east of Texas there is a mustard based bbq sauce that it is claimed the local loves.

 

[Shane R]

Somewhere here in the south and way east of Texas there is a mustard based bbq sauce that it is claimed the local loves.

From Columbia, SC and several counties West. I'm fond of it.

Lexington, NC cue is gross though. That's got a ketchup based sauce and they use it in the cole slaw dressing too. AL white sauce is also highly overrated.

My personal favorite bbq meat is ribs and I prefer them wet.

I'll say this: many of the good brisket places in TX are also doing the best turkey breast you'll ever taste.

 

[Wooleybooger]

BBQ my way.

The brisket got 6 hrs in the Weber with some oak to start and another 6 to 8 hrs in the oven at 180 deg. The ribs were slit slightly on both sides between the ribs to allow, hopefully, the seasoning to penetrate. Rubbed with oil, probably EVOO, and sprinkled with Guy's Meat Seasoning. Then in the Weber with indirect heat until the meat shrunk back from the rib ends some. Some of the here were a little too much but didn't seem to affect the taste or mouth feel. I cook up to 3 sides at once on the Weber.

 

[PickyPrincess]

I remember a mustard sauce from years ago. It was on a bottle of Grandma's Molasses. I'm not sure of it all but definitely mustard and molasses and it was good on beef short ribs.

Old-Fashioned BBQ Sauce - Grandma's Molasses®

Use this BBQ sauce on your ribs, chicken or burgers!

grandmasmolasses.com

 

[Wooleybooger]

Old-Fashioned BBQ Sauce - Grandma's Molasses®

Use this BBQ sauce on your ribs, chicken or burgers!

grandmasmolasses.com

Pretty close. It used yellow mustard, molasses maybe vinegar, no ketchup I recall. Wow that was in the middle 1970's I did that.

 

[KitchenWench]

Here in NC there are 2 distinct varieties of BBQ sauce. Eastern and Western. Eastern is catsup/tomato based and Western is vinegar based. Personally I don't like either.

Lancaster, NC BBQ is an anomaly and worse than disgusting.

I'm working on a honey mustard based sauce that my husband and I will both like. Sweet and tangy with a touch of heat that will leave a good crusty finish on the meat is my goal. So far I've got the sweet and tangy balanced, and it leaves a nice crust, now I'm working on the heat level.

Yes, I'll post the recipe when I get it just right.

 

[Wooleybooger]

Here is a BBQ sauce I like that can be used for multiple purposes.

4 - 14 oz net wt. bottles catsup (56 oz weight if using large catsup containers)
2 lb dark brown sugar
1T garlic powder
5 cups apple cider vinegar
2 heaping T black pepper
2 T powdered mustard
1/4 teas. cayenne pepper
1 lb butter
4 T liquid smoke
3 T salt

Combine all ingredients and bring to a boil stirring occasionally. Cool and store in the, keeps indefinitely. I put this on BBQ spareribs and call them pigcicles. By omitting the butter I also use this in my home canned BBQ baked beans and home canned BBQ pulled pork. I also can the sauce and store it unrefrigerated. The reason for omitting the butter for canning is USDA prohibitions on home canning dairy products and the fact that in the canning process fats can migrate up the sides of the jar and cause seal leakage.
No need to omit the butter to refrigerate it but don't use it that way for canning.

 

[KitchenWench]

It sounds yummy! How much does it make in the end?

 

[Wooleybooger]

Three quarts without butter, a little more than that with the butter. If made with butter and you don't want it to separate upon cooling stir it down periodically to re-incorporate the butter until it cools to room temp.

 

[Roll_Bones]

I am an equal opportunity eater.
I do have a slight preference for red sauce. The one with mustard is not my favorite.

We have a place here in Columbus NC that has a sweet mustard sauce. Its great. But its sweet.

Somewhere here in the south and way east of Texas there is a mustard based bbq sauce that it is claimed the local loves.

Lots of mustard base here in SC. Its a nice change up from tomato based sauces.

From Columbia, SC and several counties West. I'm fond of it.
Lexington, NC cue is gross though. That's got a ketchup based sauce and they use it in the cole slaw dressing too. AL white sauce is also highly overrated.
My personal favorite bbq meat is ribs and I prefer them wet.
I'll say this: many of the good brisket places in TX are also doing the best turkey breast you'll ever taste.

Campobello here Shane. Three Pigs BBQ uses a vinegar based sauce for their coleslaw. It is a great change up from the mayo based slaw. It has a hint of ketchup and for sure lots of black pepper. Very good and spicy.
Ribs are my specialty. I have worked on them for years. I now do a real good job.

Note: I do not sauce meat on the grill. Not even at the end. I serve the sauce on the table. However I will use a BBQ wash as soon as they come out. Ingredient list available. My wife calls it Johns Devil sauce.
I put my homemade BBQ sauce in squirt bottles to make it easy.
I make a Savanna style sauce. Everyone seems to really like it. It has ketchup, vinegar and mustard and is spicy.
I can post the ingredients if anyone wants them. Very simple. I make about 2 quarts at a time and it lasts forever in the fridge.

 

[Shane R]

What's your favorite off the shelf sauce? Mine is KC Masterpiece. I also like all of the Sticky Fingers sauces. The Cattleman's (a McCormick product) sauces are good but a bit thin. And I like Open Pit for chicken and shredded beef.

Open Pit is cheap but has the tanginess I like. I can't put my finger on exactly why, but I really like the way it pairs with chicken.

 

[PickyPrincess]

I love Sweet Baby Ray's. It's inexpensive but very, very good and comes in different varieties.

 

[Wooleybooger]

Another vote for Sweet Baby Ray's and I scored 10 bottles of it earlier this year for $10.

 

[Colbyt]

Kraft original, cut with water or apple juice for the cooking (mainly for the tenderizing vinegar).

Sweet Baby Rays sweet & spicy for the eating.

 

[Shane R]

My parents are fond of Kraft. Of course, like many Ohioans, they think barbecue is putting meat in a crockpot and pouring about half a bottle of bbq sauce on it. I never saw an offset smoker growing up.

 

[Wooleybooger]

I've had a horizontal offset smoker but for me the 22" Weber kettle is perfect. It will do anything I wish to do from steaks to brisket to 3 sides of ribs at once.