Well Boys and Girls it??s time to yank the old BBQ out and practice what to do when a propane tank ??malfunctions?. ?ÿUpon discharge from the local ER you are still in pursuit of the ??BEST? sauce, so feel free to share yours. It would be appreciated by all !
BBQ sauce recipes are kept pretty close to the vest around here.?ÿ I personally prefer smoked meats prepared with a dry rub, but I do use sauce as a condiment.?ÿ But from time to time I will "Q-up" a batch of ribs slathered with a homemade sauce.?ÿ It's a tomato based sauce (NO ketchup) made with a lot of other goodies.?ÿ Two of my "secret" ingredients are soy sauce and root beer.?ÿ I used to use Dr. Pepper, but settled on root beer after a few years when I realized the Dr. Pepper and garlic clashed a bit imho.?ÿ ?ÿ ?ÿ?ÿ
I remember helping a friend do chicken bbqs for money.?ÿ Sometimes we'd cook as many as 300-400 halves.?ÿ 3 lb. broilers.?ÿ Serious work on a 90?ø day in the sun in the church parking lot.?ÿ At that time I could eat 3 halves & wash 'em down with a 12er of PBR.?ÿ Plus salt potatoes.?ÿ Best chicken you ever ate. Here's the sauce.
http://yates.cce.cornell.edu/resources/cornell-chicken-barbecue-sauce-and-safe-chicken-barbecues
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You need to keep about 2 feet between chicken & heat, or cook in a covered charcoal kettle.?ÿ?ÿ
Leave the sauce at the store and "grill" tri-tip over red oak. Can't beat Santa Maria Style BBQ.
That looks a lot like Brooks Barbeque Sauce recipe.?ÿ I need to try it.?ÿ I really like a vinegar based sauce on chicken.
@k-huerth I miss me some Santa Maria Style BBQ. Some tri-tip and beans was always a good Saturday
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@cyril-turner Any of you surveyors ever comes through town I will fire up the BBQ and have the tri-tip going!
tri-tip going!
I'm a long way from y'all and don't know what a tri-tip is. Help me out. Thanks! ???? (in Fl it's a fish, tripletail)
tri-tip
It's a delicious cut of beef:
@dougie is on the money. We cook the tri-tip whole over red oak and slice it about 1/4" thick for sandwiches or about 1/2" thick to eat like brisket. It is seasoned with salt, pepper and garlic salt or some combination. Susie-Que's is the popular local seasoning.
https://susieqbrand.com/santa-maria-seasonings/santa-maria-seasoning/
The key here is the local red oak you cook it over, we also use bbq's that have a grill that you can raise or lower to make the most out of the wood.
https://www.santamariagrills.com/product-page/30x20-deluxe-bbq
There are some good videos documenting the history of Santa Maria Style BBQ on youtube and it is the best!
Survived this thread.?ÿ Stopped on the way home yesterday to get gas and brisket at probably one of the best bbq spots.
Was so damned happy to get in and out of there (huge crowd) with sliced brisket, that I got a quarter mile down the road before I remembered I needed gas.?ÿ
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If the brisket is done right, you don't really need bbq sauce.
The good thing about recipes is that you can adjust them to suit your taste.?ÿ I don't like sweet barbecue sauces and the vinegar based sauces are a bit tart for me.?ÿ This is one my father came up with that I use.?ÿ I don't put sauce on while the meat is smoking, unless it's ribs, then I put it on about 30 minutes before I take it off.
1-1/2 quarts Catsup
1 pint Mustard
?« bottle Durkee Sauce (it's a sandwich condiment found in that aisle in almost all stores here)
10 tablespoons Brown Sugar
12 tablespoons Lemon Juice
1 cup Worcestershire Sauce
Black Pepper to taste
4 tablespoons Hot Sauce
3 tablespoons Liquid Smoke
?« cup Oil
Combine, mix WELL and enjoy
