Food and Drink Carolina style BBQ sauce is soooooo good!!! - Page 4

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
¼ c. granulated sugar
¼ c. molasses
¼ c. honey
3/4 c. cider vinegar
1 T. white vinegar
1 T. balsamic vinegar
¼ c. light lager beer
1 T. vegetable oil
½ T. key lime juice
¼ t. hot sauce
¼ t. ground thyme
¼ t. white pepper
¼ 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.

**Fire Me Boy!** · 10-27-2009, 12:31 PM

Quote:

Originally Posted by Simply Red

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'

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:

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.

**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/a...ipe/index.html

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

**Fire Me Boy!** · 10-27-2009, 01:39 PM

Quote:

Originally Posted by Saccopoo

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

Quote:

Originally Posted by Fire Me Boy!

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

Quote:

Originally Posted by Fire Me Boy!

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.

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

Quote:

Originally Posted by cdcox

Carolina BBQ sauce? Die in a slowly smoldering fire of 60% apple and 40% cherry.

**Fire Me Boy!** · 10-27-2009, 02:17 PM

Quote:

Originally Posted by Saccopoo

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

Quote:

Originally Posted by Simply Red

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

Quote:

Originally Posted by Dottefan

Trader

Well, at least he isn't a traitor.

vailpass · 10-27-2009, 05:25 PM

Quote:

Originally Posted by Fire Me Boy!

Is it coincidence that vailpass noticed the pickle first? I think not.

Damnit. I've been outed!

**Fire Me Boy!** · 10-27-2009, 05:30 PM

Quote:

Originally Posted by PostRockPablo

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.

10-26-2009, 08:03 PM
Saccopoo Kindness in words... Join Date: Apr 2007 Location: Zion Casino cash: $10025483	Carolina style BBQ sauce is soooooo good!!! 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 ¼ c. granulated sugar ¼ c. molasses ¼ c. honey 3/4 c. cider vinegar 1 T. white vinegar 1 T. balsamic vinegar ¼ c. light lager beer 1 T. vegetable oil ½ T. key lime juice ¼ t. hot sauce ¼ t. ground thyme ¼ t. white pepper ¼ 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. Attached Thumbnails
Posts: 15,450

10-27-2009, 01:34 PM	#48
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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.
Posts: 35,253

10-27-2009, 02:29 PM	#54
Simply Red You Sweetie! Join Date: Sep 2005 Casino cash: $2021206219 VARSITY	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!'
Posts: 71,691

10-27-2009, 04:50 PM	#56
Fire Me Boy! Cast Iron Jedi Join Date: Nov 2004 Casino cash: $9999900 VARSITY	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.
Posts: 35,253

10-27-2009, 04:57 PM	#57
Dottefan Banned Join Date: Apr 2009 Location: FROM KCK, LIVIN N J\O Casino cash: $10004900	Trader
Posts: 1,295