Let me ask a question. I cook a pretty good rib and butts and brisket. I use salt and pepper. but, I do not cook in the sause I like to put in on the side. What does everyone think?
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Let me ask a question. I cook a pretty good rib and butts and brisket. I use salt and pepper. but, I do not cook in the sause I like to put in on the side. What does everyone think?
My Butts and Briskets do not get sauced when cooking or served.
My ribs do or don't depending on style.
My Chicken is a coin toss.
Everything else is either recipe or a wild hair of a whim.
Good BBQ smoked or grilled doesn't NEED to be sauced, it is either a personal preference, or a cooking style which is ofetn regional/traditional.
I usually have sauce out as an option for those who want it.
Example of cooking style.
Memphis style ribs are dry and Kansas City style are sauced.
Now my personal preference examples.
When I think of grilled or smoked chicken in general, it may be marinated, or wet or dry rubbed, and is not glazed with sauce.
But when I think specifically of 'BBQ Chicken', I'm thinking grilled or smoked with a nice cooked on glaze of sauce.
It doesn't really make sense as both are technically BBQ as a cooking method, but I see the latter 'BBQ Chicken' as a style.
"I'm gonna BBQ some chicken" versus "I'm gonna make some BBQ Chicken"
It is also a regional or traditional thing, like whether you're Momma put Ketchup/BBQ sauce on her meatloaf or not.
Mine doesn't, my wife's does.
Now if you really wanna open a can of worms, lets talk Vinegar or Mustard based BBQ sauces. LOL!
I snickered a bit :pQuote:
Originally Posted by rabidawise
LOL funny Chile. once I brine or dry rub or both that is it as far a cooking. Been following your cooking. Love seeing your cooking projects. This weekend for the football games I will do a jerked chicken wings.
I don't sauce ribs or chicken until the final 15 minutes of cooking.
Ribs get seasoned the night before.
Chicken gets brined before grilling or smoking.
Butts or shoulders get brined, rubbed, smoked & Then sliced or pulled. Sauce is served on-the-side at the table.
Too much sauce can ruin good pulled pork or be used as a "cover" for not-so-good pork, this appears to why many "BBQ places" drown their pork in sauce.
I know I dont know why. That is the reason I put sauce on the side. IF someone wants to use a lot of sauce they can put all they want.
Looks great as always ,when I make a rub with brown sugar I use the brownulated ,its dry and any left over rub wont have to be beat apart to reuse,try it some time and let me know if you think it changes the flavor profile,I cant tell any difference my self