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06-06-2013, 08:18 AM | |
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Barbecue sauce
What do you guys use, homemade or store bought?
Here is the list from the web. A lot of the store brands, like Bull's Eye, Open Pit, Sweet Bay, Kraft, in which the #1 ingredient is the high fructose corn syrup. Anyone here makes his/her own in a not too messy way? |
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06-07-2013, 01:50 PM | #121 | ||
Like I woke up in Wonderland..
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That's what I hear anyway.
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06-07-2013, 01:59 PM | #122 |
Be Kind To Your Pets
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VARSITY
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I asked my pal Mr. Doggity what he knew about Rufus Teague. This is what he told me:
"The guy who makes it is named John McCone. He lives in Shawnee and does video editing. He used to own a restaurant called Sunset Grill, and started going on the BBQ competition circuit. His sauces are good, and made with good ingredients. He's in Whole Foods, so he has to maintain organic certification. He won the American Royal sauce competition last year. It's a solid product, and he's a good guy. " |
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06-07-2013, 02:01 PM | #123 | |
FINALLY! The wait is over.
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06-07-2013, 02:04 PM | #124 |
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Here is the article about the effect of eating honey vs sugar.
One of the comments: One thing that should be noted is that honey's sugars are (independently) fructose & glucose, which are monosaccharides. Sugar (sucrose) is a disaccharide composed of glucose and fructose. The difference? In digestion, monosaccharides are absorbed in our intestinal tracts, while disaccharides have to first be broken down to monosaccharides to be absorbed. Our bodies naturally have enzymes to break them down. However, not all sucrose molecules are broken down in digestion and they reach the gut bacteria. This poses an issue with people with digestive diseases such as Ulcerative Colitis, like myself. The bad bacteria in our guts feast off of undigested sugars, which pretty much happens with everyone. However, if there is an over-population of bad bacteria (in my case a result of long-term antibiotic use which messed up the gut flora, or bacterial mix in the intestines) the intestines become inflamed to fight the infection resulting in severe symptoms. By using honey as a sugar substitute in everything I eat I am limiting the sugars that reach the intestinal flora, therefore starving out the bad bacteria over a long period of time to help restore a normal balance of flora. When the bacteria in our gut gets to feed off of sugars, some of their by-products are different gases, including methane. If you substitute honey for sugar in much of your diet, a funny result is that you fart substantially less. |
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06-07-2013, 02:05 PM | #125 |
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damn it this thread is making me really hungry
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06-07-2013, 02:45 PM | #126 |
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I need to go on a rib only diet!!!!
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06-07-2013, 02:47 PM | #127 |
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If you are really interested in making your own BBQ sauce give me a shout out. I can help you with this.
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06-07-2013, 03:32 PM | #128 |
SuperChiefs
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06-07-2013, 04:01 PM | #129 |
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What is the scoop on Zarda's bbq sauce. Saw it locally the other day.
I was making pulled pork for 100 people recently and considered trying it...but that's too many people to experiment and have it go badly. |
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06-07-2013, 04:19 PM | #130 | |
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Quote:
The original sauce is slightly sweet but has a slight kick. It's not thick with molasses or honey or brown sugar (yuck) but light and tasty. Try a bottle. |
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06-07-2013, 04:22 PM | #131 | ||
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As for the "Bee" sauce. Someone had asked me earlier if it was based on the hot sauce "Bee sting" which got me searching for the sauce. It wasn't "bee sting" because it wasn't a hot sauce, it was a BBQ sauce, and then I stumbled upon "Chef Matt's Arizona Honey Habanero sauce". Which sounds awfully close to what it was. But I felt like it had a more "aggressive" looking bee on the bottle. |
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06-07-2013, 04:23 PM | #132 |
Mammoth penis
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Based on the hype I wasn't impressed with Jack Stack either. It was good, but I've had better BBQ from at least 10 other places. Arthur Bryant's was pretty meh too the one time I had it.
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06-07-2013, 04:40 PM | #133 |
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Jack Stack has really good sides IMO, but their BBQ didn't blow me away.
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06-07-2013, 08:48 PM | #134 | |
Better to burn out...
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06-07-2013, 09:00 PM | #135 | |
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Quote:
Blistering hot, but still delivers sweet notes.
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