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.

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:

Quote:

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.

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/a...ipe/index.html

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

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!

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

ROFL

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

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.

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.

Trader

Well, at least he isn't a traitor.

Damnit. I've been outed!:D

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