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Old 06-06-2013, 08:18 AM  
Msmith Msmith is offline
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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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Old 06-07-2013, 03:37 AM   #76
mdchiefsfan mdchiefsfan is online now
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But to answer the OP my store bought BBQ sauce is Sweet Baby Ray's Original.
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Old 06-07-2013, 03:53 AM   #77
Exoter175 Exoter175 is offline
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My buddy JJ brought over this like, Sweet and spicy Habanero/honey sauce that he bought from Bass Pro apparently. Probably the best store bought sauce I've ever tasted.

FWIW, I'm a hardcore BBQ guy and I make my sauce from scratch every time, and change it up every time.
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Old 06-07-2013, 04:06 AM   #78
mdchiefsfan mdchiefsfan is online now
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Originally Posted by Exoter175 View Post
My buddy JJ brought over this like, Sweet and spicy Habanero/honey sauce that he bought from Bass Pro apparently. Probably the best store bought sauce I've ever tasted.

FWIW, I'm a hardcore BBQ guy and I make my sauce from scratch every time, and change it up every time.
do you know the name, by any chance?
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Old 06-07-2013, 05:09 AM   #79
BigMeatballDave BigMeatballDave is offline
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Originally Posted by mdchiefsfan View Post
On my ribeye I put Worcestershire sauce, Montreal Steak seasoning and minced garlic. Cooked to med rare. Good Lord is it amazing
Worcestershire sauce?

Why mask all the beef flavor?
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Old 06-07-2013, 05:28 AM   #80
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Originally Posted by Dave View Post
Worcestershire sauce?

Why mask all the beef flavor?
"Mask all the beef flavor?" Au contraire. There's some science behind it that's solid, as long as you go light. Worcestershire sauce is very high in glutamates (as are mushrooms, tomatoes, anchovies), which makes beef taste "beefier" and adds umami.

I can imagine a little splash to finish after searing on a hot pan could be good, but it would need to be light. I often use a little in ground beef and certainly on cheaper cuts, just never on a ribeye. Certainly a better idea than dousing it with hot barbecue sauce.
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Old 06-07-2013, 05:33 AM   #81
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Originally Posted by Fire Me Boy! View Post
"Mask all the beef flavor?" Au contraire. There's some science behind it that's solid, as long as you go light. Worcestershire sauce is very high in glutamates (as are mushrooms, tomatoes, anchovies), which makes beef taste "beefier" and adds umami.

I can imagine a little splash to finish after searing on a hot pan could be good, but it would need to be light. I often use a little in ground beef and certainly on cheaper cuts, just never on a ribeye. Certainly a better idea than dousing it with hot barbecue sauce.
I didn't know all that other stuff like glutamates and what the hell is umami? All I know is that is how I was raised to grill a steak and it is delicious.
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Old 06-07-2013, 05:44 AM   #82
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Originally Posted by mdchiefsfan View Post
I didn't know all that other stuff like glutamates and what the hell is umami? All I know is that is how I was raised to grill a steak and it is delicious.
Umami is a Japanese term from around the early 1900s that is the fifth flavor the tongue can taste (others are salty, sweet, sour, bitter). It's loosely described as deliciousness or savoriness. And its primary source is glutamate.
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Old 06-07-2013, 05:46 AM   #83
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Originally Posted by Fire Me Boy! View Post
Umami is a Japanese term from around the early 1900s that is the fifth flavor the tongue can taste (others are salty, sweet, sour, bitter). It's loosely described as deliciousness or savoriness. And its primary source is glutamate.
This is why Chiefs Planet rocks. Thanks FMB.
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Old 06-07-2013, 05:48 AM   #84
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Originally Posted by mdchiefsfan View Post
This is why Chiefs Planet rocks. Thanks FMB.
I learned this from Cook's Illustrated, and is the reason why you should add three or four finely diced anchovies to your beef stew. The anchovies, which are very high in glutamate (also a big ingredient in Worcestershire sauce ), amp up the beef flavor in stew. And there is no way you'll be able to tell there are anchovies in it, so don't worry about that.
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Old 06-07-2013, 05:59 AM   #85
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Originally Posted by Fire Me Boy! View Post
I learned this from Cook's Illustrated, and is the reason why you should add three or four finely diced anchovies to your beef stew. The anchovies, which are very high in glutamate (also a big ingredient in Worcestershire sauce ), amp up the beef flavor in stew. And there is no way you'll be able to tell there are anchovies in it, so don't worry about that.
Never would have thought about that. I'll try that out. We mainly do stews in winter and grill in summer so it might be a bit, but thanks for the tip.
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Old 06-07-2013, 06:02 AM   #86
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Didnt know where to post this but this thread looks like a good spot...today Amazon is giving away for free "Weber's Time to Grill: Get In. Get Out. Get Grilling." ebook for Kindle. Works on the Kindle app for Android and iphone too.

http://www.amazon.com/Webers-Time-Gr..._a.Ya3_kZN_0_0
Still currently free through Kindle. Rep. Thanks.
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Old 06-07-2013, 06:07 AM   #87
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Originally Posted by mdchiefsfan View Post
Never would have thought about that. I'll try that out. We mainly do stews in winter and grill in summer so it might be a bit, but thanks for the tip.
Heh. Found this from a couple years ago:

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Originally Posted by Fire Me Boy! View Post
Yes, use the anchovies. Anchovies are high in glutamate, which makes beef taste "beefier". Glutamate is one of the amino acids in MSG. When added to beef-based dishes, higher amounts of glutamate will increase that flavor exponentially.

Careful how much you use, though. It doesn't take a lot. Then it'll just taste like anchovies.

I tried this once on a stew recipe from Cook's Illustrated - 3 in a pot of stew - and it was outstanding.
Good to know I'm consistent.
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Old 06-07-2013, 06:18 AM   #88
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Heh. Found this from a couple years ago:



Good to know I'm consistent.
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Old 06-07-2013, 06:46 AM   #89
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Black Market is a great sauce. Do some wings with the afterburn=yummy!
There's a few of us on here that know that including some of the cper's who've been to a bash.
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Old 06-07-2013, 06:49 AM   #90
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That's fine.

I'm assuming you are in Gloucester, NJ?

I was at Holt marina. Picked up a load of fruit a week ago.
Nope, I am a native of Gloucester, VA. About the only thing it is known for is blue crab and daffodils.
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