All Things BBQ
- ygolohcysp
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What a spread! Now I'm hungry
- earlgreytoast
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JFC. This is what passion creates. You're a master wotta!
Codeblue wrote: I’m sorry for everything.
Are those bread & butter pickles?
I see a lot of restaurants on Triple D use them. They're pretty disgusting.
Wanda: I can't stand people. I hate them. Do you hate them?
Henry: No, but I seem to feel better when they're not around.
Henry: No, but I seem to feel better when they're not around.
- earlgreytoast
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Bread and butter pickles are nasty.
Wotta would you mind sharing your go-to bbq sauce recipe and/or any sauces you’re most proud of?
Also, have you ever experimented with Alabama white sauce? I’ve had it twice now, once it was awesome, the other time it was way too thick and pretty gross.
Wotta would you mind sharing your go-to bbq sauce recipe and/or any sauces you’re most proud of?
Also, have you ever experimented with Alabama white sauce? I’ve had it twice now, once it was awesome, the other time it was way too thick and pretty gross.
Codeblue wrote: I’m sorry for everything.
I haven't but it's something we want to introduce, for chicken.
That white sauce above is an aioli. I personally can't stand the stuff but we get it requested heaps for chips/fries.
Our bbq sauce varies a little depending on how much stock we have of each ingredient, but it's roughly this:
-chop and cook 1 onion and 4 cloves of garlic in oil
-in a bowl add 2 tbls chili, 1 tsp ground pepper, 2 tsp salt, half cup mustard powder, 1 cup brown sugar
-add the dry mix to the onion
-then add 2 cups tomato sauce (or ketchup), , half cup apple cider vin, third cup worcestershire sauce, quarter cup lemon juice & molasses, half cup honey
& stir/simmer for as long as you want.
If we make a hot bbq sauce I do the same but add a store bought hot sauce, something with some real kick like ghost pepper. Just a few drops
That white sauce above is an aioli. I personally can't stand the stuff but we get it requested heaps for chips/fries.
Our bbq sauce varies a little depending on how much stock we have of each ingredient, but it's roughly this:
-chop and cook 1 onion and 4 cloves of garlic in oil
-in a bowl add 2 tbls chili, 1 tsp ground pepper, 2 tsp salt, half cup mustard powder, 1 cup brown sugar
-add the dry mix to the onion
-then add 2 cups tomato sauce (or ketchup), , half cup apple cider vin, third cup worcestershire sauce, quarter cup lemon juice & molasses, half cup honey
& stir/simmer for as long as you want.
If we make a hot bbq sauce I do the same but add a store bought hot sauce, something with some real kick like ghost pepper. Just a few drops
it's funny looking back at this thread
I could chew your ear off talking about brisket and how to run an offset
most of the things you read about dont matter at all- it's the one percenters that make a difference
here are a few more recent pics. My brisket trim, how I run the fire in the offset, some brined then smoked then deep fried turkey breast, a pool of tallow during the rest (important!), and another platter.
I could chew your ear off talking about brisket and how to run an offset
most of the things you read about dont matter at all- it's the one percenters that make a difference
here are a few more recent pics. My brisket trim, how I run the fire in the offset, some brined then smoked then deep fried turkey breast, a pool of tallow during the rest (important!), and another platter.
Is that a wagyu? That doesn't look like the prime ones I get at Costco . I tried a choice one for the first time a couple weeks ago from a Memorial Day sale and it did not turn out well. Not sure how much was the meat vs the cook.
"I see dudes using cotton gloves on prints that I know were printed while someone was drinking a beer or eating Cheetos, while water leaked from the ceiling. And I'm not even talking about my shop!" - alexfugazi
- earlgreytoast
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Thanks for that recipe! Definitely going to try it out soon.
Codeblue wrote: I’m sorry for everything.
- sidewaysscott
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OMG. fudge looks drymounting delicious. Thanks for sharing.
pay via paypal, use credit card,file dispute at the 20 day mark if suspicious. don't deal with noobs. don't trade with noobs. request feedback ahead of time. there are lots of good people 'round here.