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View Full Version : Food and Drink Carolina style BBQ sauce is soooooo good!!!


Saccopoo
10-26-2009, 08:03 PM
So I decided to put my Carolina style BBQ sauce to the test and had some family over last night for guinea pig duty. Grilled up a bunch of chicken on the Weber Genesis 320 (which is and has been a marvelous propane grill - I highly recommend it), made some potato salad (using from scratch french dressing for the marinade) some of my pickles from last years garden and a loaf of sourdough bread. (Had to purchase that as I was out of sourdough starter.)

Seasoned the chicken with a little salt, pepper, ground thyme and paprika. Cooked the chicken under indirect heat for approximately one hour, applying the sauce the last 10-15 minutes of cooking, turning once during that time to coat both sides.

It was frickin' awesome. While I know that there are some KC style BBQ sauce purists around here, I strongly suggest that you give this sauce a whirl if you're grilling up some chicken, pork shoulder and fish (it's really great on heavier/denser fish like swordfish, mako shark, cobia and the like). I usually just buy a bottle when I'm down in Hilton Head for the family vacation (when in Rome...) and use it when I'm grilling chicken and fish. Decided that I could probably make some that appealed to my tastes a bit better than the store bought stuff. At least to me, it's much, much better. And it's easy as heck to make.

Here's the recipe:

1 c. prepared yellow mustard
c. granulated sugar
c. molasses
c. honey
3/4 c. cider vinegar
1 T. white vinegar
1 T. balsamic vinegar
c. light lager beer
1 T. vegetable oil
T. key lime juice
t. hot sauce
t. ground thyme
t. white pepper
t. fine ground black pepper
pinch of ground cayenne pepper

Mix and bring to boil. Reduce heat to low and simmer for approximately 20/25 minutes.

Mr. Flopnuts
10-26-2009, 08:07 PM
Vinegar and mustard based bbq. Surprisingly good if you like tangy. But it's nothing compared to KC bbq.

luv
10-26-2009, 08:09 PM
Vinegar and mustard based bbq. Surprisingly good if you like tangy. But it's nothing compared to KC bbq.

I much prefer Sweet and Spicy BBQ sauce. Nothing against Carolina.

DeezNutz
10-26-2009, 08:10 PM
True Fan plates.

:)

Demonpenz
10-26-2009, 08:11 PM
reaper. spin the wheel

Fairplay
10-26-2009, 08:11 PM
Sweet and spicy bbq is awful.

cdcox
10-26-2009, 08:13 PM
Carolina BBQ sauce? Die in a slowly smoldering fire of 60% apple and 40% cherry.

Rain Man
10-26-2009, 08:32 PM
If I was trapped on island that only had mustard and sugar and molasses and stuff, then I'd put Carolina BBQ sauce on my crab and coconut. But if the island had ... whatever goes into real BBQ sauce, the mustard plants would grow unchecked.

Reaper16
10-26-2009, 08:33 PM
reaper. spin the wheel
In a surprise, the wheel landed on Grab Bag:

"If you still think that The Office, Entourage, or House are good TV shows then you're a fool. Each has descended into self-parody. Raise your standards."

Dave Lane
10-26-2009, 08:55 PM
There is a heathen in our midst.

alanm
10-26-2009, 09:01 PM
reaper. spin the wheelExile.

RJ
10-26-2009, 09:22 PM
I like 'em both. God save me from FMB's wrath. I will sacrifice a virgin box of barley and a goat.

Mosbonian
10-26-2009, 09:29 PM
Sorry.....but I've had that CS yellow BBQ before and it's nothing compared to good ol KC BBQ. I don't care what people say about Shealy's or Maurice's I wouldn't feed it to a rabid skunk.

mmaddog
*******

Deberg_1990
10-26-2009, 09:30 PM
__(Insert City, State, Town here)____has the best BBQ in the nation!

KcKing
10-26-2009, 09:50 PM
So I decided to put my Carolina style BBQ sauce to the test and had some family over last night for guinea pig duty. Grilled up a bunch of chicken on the Weber Genesis 320 (which is and has been a marvelous propane grill - I highly recommend it)

Propane is marvelous if you do Carolina style?

Saccopoo
10-27-2009, 01:31 AM
Propane is marvelous if you do Carolina style?

Damn.

It's a hard crowd around here.

KCChiefsMan
10-27-2009, 01:33 AM
I love a good vinegar based sauce. I really do not like molasses base sauces at all, I know I know it's Kansas City. I don't like it

MadMax
10-27-2009, 02:32 AM
Vinegar and mustard based bbq. Surprisingly good if you like tangy. But it's nothing compared to KC bbq.




Damned straight brother.. :) How ya been? I'll hook ya up with a gallon of home made BBQ sauce sweet and spicy all the way.

Fire Me Boy!
10-27-2009, 04:42 AM
I like 'em both. God save me from FMB's wrath. I will sacrifice a virgin box of barley and a goat.

ROFL ROFL ROFL

Fire Me Boy!
10-27-2009, 04:46 AM
I'm not a KC-style "purist". I enjoy dry, Memphis-style, the thin red sauces... apparently I'm a "good BBQ" purist. :p

And in my judging endeavors over the past 18 months in South Carolina, I've had the "best SC has to offer," and truly, it was mediocre at best.

MichaelH
10-27-2009, 06:55 AM
It's commonly assumed that all BBQ sauce served in the Carolinas is mustard and vinegar based. There seems to be a dividing line somewhere in the middle of North Carolina. Everywhere east of the line and down into the low country of South Carolina likes mustard and vinegar, everywhere west of the line loves sweet and spicy tomatoe based BBQ sauce. I live west of Charlotte and BBQ is big around here, you can get mustard and vinegar sauces if you ask but the red sweet and spicy sauce is much more popular.

Demonpenz
10-27-2009, 08:42 AM
Carolina and Vagina rhyme because they are both sour and babies come out of them

gblowfish
10-27-2009, 08:44 AM
I have a Weber Genesis gas grill. It is a very nice grill. I like to do BBQed shrimp with Gates sauce. Quick and yummy!

Otter
10-27-2009, 08:50 AM
From a man whose state has no good BBQ but is fairly well traveled I would have to go with KC BBQ in a heartbeat over anything else I've ever tasted.

And I'm a man who can appreciate a good BBQ.

blaise
10-27-2009, 09:08 AM
I prefer Carolina style, but that's maybe because I like pulled pork best.

KCUnited
10-27-2009, 09:09 AM
I like a Carolina sauce on pork. Chicken and Beef gots to be KC. Fish, I like the thought of a Carolina sauce, I'll try it.

Reaper16
10-27-2009, 10:08 AM
reaper. spin the wheel
It landed on BBQ this time:

"If the pitman has done his job right you don't even need any fucking sauce."

Dave Lane
10-27-2009, 10:12 AM
Propane is marvelous if you do Carolina style?

Throwing it out is actually the better option.

vailpass
10-27-2009, 10:22 AM
Damn that looks like a mean plate of grub. Well done.

MOhillbilly
10-27-2009, 10:28 AM
i like it. then again im a carnivore.

Demonpenz
10-27-2009, 11:13 AM
i like it. then again im a hardcorenivore.

there you go

Simply Red
10-27-2009, 11:14 AM
reaper. spin the wheel

:LOL:

Simply Red
10-27-2009, 11:15 AM
I like 'em both. God save me from FMB's wrath. I will sacrifice a virgin box of barley and a goat.

possibly your single best post, ever. and you've had some good ones. :LOL::LOL:

Simply Red
10-27-2009, 11:17 AM
So I decided to put my Carolina style BBQ sauce to the test and had some family over last night for guinea pig duty. Grilled up a bunch of chicken on the Weber Genesis 320 (which is and has been a marvelous propane grill - I highly recommend it), made some potato salad (using from scratch french dressing for the marinade) some of my pickles from last years garden and a loaf of sourdough bread. (Had to purchase that as I was out of sourdough starter.)

Seasoned the chicken with a little salt, pepper, ground thyme and paprika. Cooked the chicken under indirect heat for approximately one hour, applying the sauce the last 10-15 minutes of cooking, turning once during that time to coat both sides.

It was frickin' awesome. While I know that there are some KC style BBQ sauce purists around here, I strongly suggest that you give this sauce a whirl if you're grilling up some chicken, pork shoulder and fish (it's really great on heavier/denser fish like swordfish, mako shark, cobia and the like). I usually just buy a bottle when I'm down in Hilton Head for the family vacation (when in Rome...) and use it when I'm grilling chicken and fish. Decided that I could probably make some that appealed to my tastes a bit better than the store bought stuff. At least to me, it's much, much better. And it's easy as heck to make.

Here's the recipe:

1 c. prepared yellow mustard
c. granulated sugar
c. molasses
c. honey
3/4 c. cider vinegar
1 T. white vinegar
1 T. balsamic vinegar
c. light lager beer
1 T. vegetable oil
T. key lime juice
t. hot sauce
t. ground thyme
t. white pepper
t. fine ground black pepper
pinch of ground cayenne pepper

Mix and bring to boil. Reduce heat to low and simmer for approximately 20/25 minutes.



very nice, sir. W/ your culinary interest, you'll fit in perfect, here. :thumb:

Simply Red
10-27-2009, 11:19 AM
Damn.

It's a hard crowd around here.

Scootch up, i's got your back!

KcKing
10-27-2009, 11:34 AM
Damn.

It's a hard crowd around here.

Heh, don't mind me, I'm just a hickory smoke whore... :) I do like a good Carolina sauce though, plan on hijacking your receipe someday.
Posted via Mobile Device

Buehler445
10-27-2009, 11:55 AM
Looks good my man.

I prefer KC-type sauces myself, but anytime you want to cook me up some grub, I'm in.
Posted via Mobile Device

Fire Me Boy!
10-27-2009, 11:56 AM
Scootch up, i's got your back!

Stop givin' him a reach around, SR. You barely know the guy. :LOL:

Pablo
10-27-2009, 11:59 AM
Nobody's gonna make a comment about how gay his plates are?


CP is really losing it's burst if we can't altogether ignore the focal point(the food) of a picture and poke fun at a secondary, inanimate item.

vailpass
10-27-2009, 12:06 PM
Nobody's gonna make a comment about how gay his plates are?

Is it coincidence there is a pickle on that plate? I think not.

Pablo
10-27-2009, 12:08 PM
Is it coincidence there is a pickle on that plate? I think not.Thank you; somebody understands what personal pictures posted on CP are for.

Demonpenz
10-27-2009, 12:13 PM
surprised he didn't include track lighting installment pics

Fire Me Boy!
10-27-2009, 12:20 PM
Is it coincidence that vailpass noticed the pickle first? I think not.












:p

Simply Red
10-27-2009, 12:29 PM
Stop givin' him a reach around, SR. You barely know the guy. :LOL:

we've already bonded, sir. I really like his posting, he caught crap from you all, a bit back. But, IMO, that's a 'WIN'

:p

Raised On Riots
10-27-2009, 12:29 PM
Propane?

Good lord...

Fire Me Boy!
10-27-2009, 12:31 PM
we've already bonded, sir. I really like his posting, he caught crap from you all, a bit back. But, IMO, that's a 'WIN'

:p

Nah, for real, he's good by my book. Anybody that comes on here and talks food is OK by me. Everyone's allowed to have their own opinion on food, even when it's wrong. ;)

The only thing I said a while ago was that the vinegar/mustard sauces wouldn't get a bad rep if they didn't taste like shit. I stand by that.

I'll take BBQ any way in the states, but put that shit on my meat and no thanks.

Saccopoo
10-27-2009, 01:03 PM
I'm going to make a Memphis style sauce tonight. I did post some pics of my recent KC style effort somewhere around here recently.

But in case you missed them:

Oh, and since I know that there are a number of you who do have some level of culinary interests, I'd be interested in getting feedback on my KC BBQ sauce ingredients. I was pretty happy with the result from the last batch, but it's an ever changing process. Here's that recipe:

KC BBQ Sauce Recipe

2 qt. tomato sauce
1 whole red onion - chopped
1 large bell pepper - chopped
6 cloves of garlic - chopped
3 green onions/scallions - chopped
3 T. smoked paprika
4 T. vegetable oil
1 1/2 T. salt
1/2 T. fine ground black pepper
1/2 t. ground cumin
1 1/2 t. chili powder
1/2 t. dry mustard
1/4 t. ground coriander
1/2 t. Accent/MSG
1/4 t. ground cayenne pepper
1/2 t. ground celery seed
1/4 t. onion powder
1/2 c. dark molasses
1/4 c. granulated sugar
1 c. brown sugar
5 T. pineapple juice
1 T. lemon juice
2/3 c. cider vinegar
1/3 c. white vinegar

Saute vegetables in oil over medium heat until soft. Add paprika and cook for two additional minutes. Add to tomato sauce and cook/simmer over medium low heat for 30 minutes. I like to use smoked paprika as it gives the sauce a deeper flavor without having to add liquid smoke flavoring, which can have a tendency to over-power the sauce.

At this point, you can either strain out the vegetables via a colander for a smoother sauce, or just keep them in for a "chunky" sauce. Personal preference - I like a smoother sauce so I strain them out and use them to make a salsa while the BBQ sauce is simmering down.

Add the rest of the ingredients to the tomato sauce and cook down to desired consistency. I like to take it down to about 1 1/2 to 1 1/4 quarts, which takes about an additional 45 minutes over medium low/low heat. If you like a thinner sauce, cook for about 20-30 minutes. If you like a thick, paste like sauce, an hour or so should do the trick.

Fire Me Boy!
10-27-2009, 01:34 PM
I've said it in many posts before... if you're not using homemade chili powder, you're doing yourself and your chili, sauce, rub, whatever a major disservice.

http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html

Make this one time, and you'll never buy chili powder again.

Fire Me Boy!
10-27-2009, 01:39 PM
I'm going to make a Memphis style sauce tonight. I did post some pics of my recent KC style effort somewhere around here recently.

But in case you missed them:

Oh, and since I know that there are a number of you who do have some level of culinary interests, I'd be interested in getting feedback on my KC BBQ sauce ingredients. I was pretty happy with the result from the last batch, but it's an ever changing process. Here's that recipe:



Specific to your recipe... I'm not a fan of the Accent, but I'm sensitive to MSG. Other than that, something you might like to try - instead of the cayenne, try some dried chipotle or even chipotle in adobo. I love the gentle smokiness you get from that, plus the flavor is first rate. I'd probably like to see a little fresh ginger in there, as well.

Also, since I don't know your level of expertise so please don't be offended, if you're not buying your spices whole, roasting them and grinding them when you need them, you're missing out BIG TIME on flavor.

Saccopoo
10-27-2009, 01:47 PM
Specific to your recipe... I'm not a fan of the Accent, but I'm sensitive to MSG. Other than that, something you might like to try - instead of the cayenne, try some dried chipotle or even chipotle in adobo. I love the gentle smokiness you get from that, plus the flavor is first rate. I'd probably like to see a little fresh ginger in there, as well.

Also, since I don't know your level of expertise so please don't be offended, if you're not buying your spices whole, roasting them and grinding them when you need them, you're missing out BIG TIME on flavor.

I am using the smoked paprika rather than chipolte for the same effect. I have used chipolte in abodo in the past and I think that I like the smoked paprika a bit better.

I do grow a number of my own spices, but I haven't made my own chili powder. I'm going to work on that this week in fact. Great idea!

sedated
10-27-2009, 02:02 PM
I've said it in many posts before... if you're not using homemade chili powder, you're doing yourself and your chili, sauce, rub, whatever a major disservice.

http://www.foodnetwork.com/recipes/alton-brown/abs-chili-powder-recipe/index.html

Make this one time, and you'll never buy chili powder again.

I've made my own for a couple years now, but recently ordered some Mexene powder on-line, and its not bad at all.

Dayze
10-27-2009, 02:11 PM
Carolina BBQ sauce? Die in a slowly smoldering fire of 60% apple and 40% cherry.

ROFL

Fire Me Boy!
10-27-2009, 02:17 PM
I am using the smoked paprika rather than chipolte for the same effect. I have used chipolte in abodo in the past and I think that I like the smoked paprika a bit better.

I do grow a number of my own spices, but I haven't made my own chili powder. I'm going to work on that this week in fact. Great idea!

To each his own. I prefer a sweet paprika and the chipotle, but your way gets the same smokiness.

Simply Red
10-27-2009, 02:29 PM
THERE IS A NEW GLAZE I'M GOING TO TRY THIS CHRISTMAS,

1 - CAST-IRON SKILLET RED HOT
HANDFUL- BARLEY
2-CUPS OF APRICOT PRESERVES
1 BOTTLE OF LIQUID SMOKE

I call this lil' number: 'Fire Me Boy!'

Fire Me Boy!
10-27-2009, 04:49 PM
THERE IS A NEW GLAZE I'M GOING TO TRY THIS CHRISTMAS,

1 - CAST-IRON SKILLET RED HOT
HANDFUL- BARLEY
2-CUPS OF APRICOT PRESERVES
1 BOTTLE OF LIQUID SMOKE

I call this lil' number: 'Fire Me Boy!'

I'll not stand to be disparaged.

Fire Me Boy!
10-27-2009, 04:50 PM
Although, I'm certain that if anything was going to make that glaze "top drawer" it's the cast iron skillet.

Cast iron makes everything better.

You know... I have cast iron grates in my grill.

Dottefan
10-27-2009, 04:57 PM
Trader

Pablo
10-27-2009, 05:25 PM
TraderWell, at least he isn't a traitor.

vailpass
10-27-2009, 05:25 PM
Is it coincidence that vailpass noticed the pickle first? I think not.












:p

Damnit. I've been outed!:D

Fire Me Boy!
10-27-2009, 05:30 PM
Well, at least he isn't a traitor.

I was thinking the same thing. I mean, at least all he's doing is making BBQ sauce to take to the swap meets.

Dayze
10-27-2009, 05:35 PM
I don't think I've ever tasted carolina 'q.
looks tasty though.

Dottefan
10-27-2009, 07:12 PM
Well, at least he isn't a traitor.


ahhhhhhhhhh the grammar cop. I`m well aware of that fact that I used trader, instead of traitor..I used trader for a more theatrical effect.

Fire Me Boy!
10-27-2009, 07:19 PM
ahhhhhhhhhh the grammar cop. I`m well aware of that fact that I used trader, instead of traitor..I used trader for a more theatrical effect.

:rolleyes:

Sure ya did.

Mosbonian
10-27-2009, 08:27 PM
Sorry...I've had the Carolina mustard sauce they call BBQ down there....and I give it a definite thumb's down.

The only good BBQ South of Charlotte is served in Orangeburg, SC at Duke's BBQ (if it's still open) and The Beacon Drive-In in Spartanburg (think original Arthur Bryant's in a mega drive-in mentality)...

mmaddog
*******

Gadzooks
10-27-2009, 08:42 PM
I didn't want to say it before, but, the plate in your picture is pretty gay.

Saggysack
10-28-2009, 12:48 AM
I didn't want to say it before, but, the plate in your picture is pretty gay.

You could have just said that you pick out the plates in your home. You do the dishes too? Fold laundry?

Raised On Riots
10-28-2009, 12:50 AM
You could have just said that you pick out the plates in your home. You do the dishes too? Fold laundry?

Does your boyfriend shop for your shoes?
(Damn! that does work well!:D)

Saggysack
10-28-2009, 12:56 AM
Does your boyfriend shop for your shoes?
(Damn! that does work well!:D)

ROFL

Reaper16
10-28-2009, 10:25 AM
Does your boyfriend shop for your shoes?
(Damn! that does work well!:D)
Don't knock the Pumas.

gblowfish
10-28-2009, 11:36 AM
I own a couple pairs of Pumas, including some purple "Clyde" suede ones that are the frickin' bomb. They are pure pimp wear, and make me approximately 25% cooler when I wear them.

I'm looking for some red suede ones now, but they're hard to find.

Pablo
10-28-2009, 11:51 AM
I used to have a pair of grey suede Puma's. Great shoes. Lightweight and fairly stylish; but not exactly the most comfortable pair I've ever owned.

Raised On Riots
10-28-2009, 12:34 PM
Don't knock the Pumas.

They're yellow. No good can come from yellow and if I had my way, yellow would be banned from the color spectrum.

Raised On Riots
10-28-2009, 12:37 PM
I would also summarily execute every asshole in America who has spent 50K+ on a high end sports car or Hummer, and gotten it in WHAT color?

Bright Piss Yellow.

They must die.

Reaper16
10-28-2009, 12:42 PM
Everytime I drive up to Chicago, I go the long way up Iowa and across I-88 so I can hit up the outlet mall in Aurora, IL. There is a Puma outlet store there. Back in July I bought seven pairs from the Puma outlet store.

TrebMaxx
10-28-2009, 01:16 PM
I didn't want to say it before, but, the plate in your picture is pretty gay.

I thought the plate was just keeping authentic with Carolina style BBQ. Just saying.

Saccopoo
10-28-2009, 03:40 PM
Next time, I'll try to remember to put the BBQ on my Elk, grizzly bear and brown trout plates.

Simply Red
10-28-2009, 04:10 PM
Next time, I'll try to remember to put the BBQ on my Elk, grizzly bear and brown trout plates.

ROFL

Pablo
10-28-2009, 04:15 PM
Next time, I'll try to remember to put the BBQ on my Elk, grizzly bear and brown trout plates.Good call; be sure to serve your refreshments in a footballs/NASCAR/guns tumblers.

Fire Me Boy!
10-28-2009, 08:25 PM
I am using the smoked paprika rather than chipolte for the same effect. I have used chipolte in abodo in the past and I think that I like the smoked paprika a bit better.

I do grow a number of my own spices, but I haven't made my own chili powder. I'm going to work on that this week in fact. Great idea!

Let me know how you like it.... I'll stake all my Casino Cash (whatever it is, I have no clue) that you absolutely LOVE it.

Fish
10-28-2009, 09:13 PM
Next time, I'll try to remember to put the BBQ on my Elk, grizzly bear and brown trout plates.

Nope...

http://www.motorheadproducts.com/productimages/melamine/MH-8900.jpg

Raised On Riots
10-28-2009, 09:16 PM
Nope...

http://www.motorheadproducts.com/productimages/melamine/MH-8900.jpg

LMAO:clap: Rep.

Saccopoo
10-29-2009, 01:54 AM
Good call; be sure to serve your refreshments in a footballs/NASCAR/guns tumblers.

Sorry it's taking me so long to respond as I'm eating the cold chicken from the Carolina BBQ sauce creating thing. Jesus this shit is really good.

Anyway, I'm serious about the elk, trout plates. Got a full set:

Gadzooks
10-29-2009, 06:09 AM
The one with the birdies is pretty gay.

Pink Paradise 2010
10-29-2009, 09:04 AM
wow, that sounds and looks really tasty :)