On Sun, 03 May 2015 08:14:24 -0400, Gary > wrote:

> sf wrote:
> >
> > On Sat, 02 May 2015 22:58:01 -0600, "W. Lohman" > wrote:
> >
> > > > My BBQ is great.
> > >
> > > Good.
> > >
> > > > It don't need no sauce.
> > >
> > > Texas style?
> >
> > I thought Texas style was a gloppy red sauce.
>
> Kansas City style is the "gloppy red sauce."
> I do believe that Texas style only uses a dry rub. And on beef, not
> pork. I could be somewhat wrong though - I didn't look it up.
>
> Eastern Carolina style uses a vinegar base and it not so red or gloppy
> and uses pork. This is what I like. Never tried the Texas style.

I ate at one BBQ spot in Maine (of all places) that was excellent.
She BBQ'd an entire pig to pull (very North Carolina, from what I
understand) everyday and had an array of sauces on the table to choose
from. I tried them all and decided I liked her version the best.
That gave me permission to go home and make up one that I liked rather
than be a slave to some regional "style". Hubby doesn't like BBQ
sauce of any kind on his meat, so I do it just with rub and just add
sauce to my portion at the very end. It's on the heat long enough to
not be wet anymore, but it's not on long enough to burn.

--

sf

On 5/3/2015 1:44 PM, sf wrote:


> That gave me permission to go home and make up one that I liked rather
> than be a slave to some regional "style". Hubby doesn't like BBQ
> sauce of any kind on his meat, so I do it just with rub and just add
> sauce to my portion at the very end. It's on the heat long enough to
> not be wet anymore, but it's not on long enough to burn.
>

I vary depending on the mood. Really well cooked meat does not need
sauce, but at times a little can enhance. When I make pulled pork I put
a little vinegar sauce, very light. Ribs and brisket usually get none,
if they do, it is added later.

On Sun, 03 May 2015 20:14:52 -0400, Ed Pawlowski > wrote:

> On 5/3/2015 1:44 PM, sf wrote:
>
>
> > That gave me permission to go home and make up one that I liked rather
> > than be a slave to some regional "style". Hubby doesn't like BBQ
> > sauce of any kind on his meat, so I do it just with rub and just add
> > sauce to my portion at the very end. It's on the heat long enough to
> > not be wet anymore, but it's not on long enough to burn.
> >
>
> I vary depending on the mood. Really well cooked meat does not need
> sauce, but at times a little can enhance. When I make pulled pork I put
> a little vinegar sauce, very light. Ribs and brisket usually get none,
> if they do, it is added later.

I haven't smoked a brisket yet, but I definitely like BBQ sauce baked
onto my ribs. Pulled pork is sauced afterward though - I do sauce,
hubby doesn't. I've decided I'd rather braise a shoulder/butt in beer
than smoke it because the leftovers are much more versatile that way,
but I'd like to try your vinegar baste sometime. Would you please
share the recipe?

--

sf

On 5/4/2015 12:29 AM, sf wrote:

>
> I haven't smoked a brisket yet, but I definitely like BBQ sauce baked
> onto my ribs. Pulled pork is sauced afterward though - I do sauce,
> hubby doesn't. I've decided I'd rather braise a shoulder/butt in beer
> than smoke it because the leftovers are much more versatile that way,
> but I'd like to try your vinegar baste sometime. Would you please
> share the recipe?
>

I don't know the measurements. I just put together the ingredients and
taste.

Cider vinegar
salt
black pepper
red pepper if you want more spice
You can dilute with a little water and/or make it less tart with a
little sugar.

Heat in a small pot, but don't bring it to a boil. The salt will
dissolve but the pepper will not so stir when using to keep in in
suspension.

I know a couple of people that always add sugar, but I know a couple of
others that think adding is a sin.

On Mon, 04 May 2015 11:17:58 -0400, Ed Pawlowski > wrote:

> On 5/4/2015 12:29 AM, sf wrote:
>
> >
> > I haven't smoked a brisket yet, but I definitely like BBQ sauce baked
> > onto my ribs. Pulled pork is sauced afterward though - I do sauce,
> > hubby doesn't. I've decided I'd rather braise a shoulder/butt in beer
> > than smoke it because the leftovers are much more versatile that way,
> > but I'd like to try your vinegar baste sometime. Would you please
> > share the recipe?
> >
>
> I don't know the measurements. I just put together the ingredients and
> taste.
>
> Cider vinegar
> salt
> black pepper
> red pepper if you want more spice
> You can dilute with a little water and/or make it less tart with a
> little sugar.
>
> Heat in a small pot, but don't bring it to a boil. The salt will
> dissolve but the pepper will not so stir when using to keep in in
> suspension.
>
> I know a couple of people that always add sugar, but I know a couple of
> others that think adding is a sin.

Thanks, I'd need to add some sugar because hubby doesn't like the
taste of straight vinegar.

--

sf