Pineapple Express: Someone Is Wrong on the Internet?

[TiQuinn]

lol, well that’s a first!

 

[Gradine]

What's your sauce?

We Sampled A Dozen Barbecue Sauces—This Was The 1 That Stole The Show

We tried a dozen bottled store-bought barbecue sauces to find one that was great right from the bottle. Everyone's preferences are different, but we all agreed one was great for most uses.

www.southernliving.com

I'm a huge Kinder fan, but my wife loves Sweet Baby Ray's so we always keep both in the house.

 

[Dannyalcatraz]

What's your sauce?

We Sampled A Dozen Barbecue Sauces—This Was The 1 That Stole The Show

We tried a dozen bottled store-bought barbecue sauces to find one that was great right from the bottle. Everyone's preferences are different, but we all agreed one was great for most uses.

www.southernliving.com

Of the ones they tested, Sweet Baby Ray’s Barbecue Sauce, Kraft Original Barbecue Sauce and Stubb’s Original Legendary Barb-B-Q Sauce have all been used in our house, along with KC Masterpiece. However, we almost never use any of them straight when eating BBQ, just on things like hot dogs or burgers.

Instead, I’m more likely to blend 1 or more together with additional seasonings and ingredients. However, unlike some other mixed sauces I make, I don’t have a true recipe. I taste as I go, and serve it when it’s right.

FWIW, I make a scratch BBQ sauce that starts with cherries cooked low & slow instead of tomatoes, and has:

1) black pepper
2) cayenne pepper
3) a jalapeño
4) a serrano
5) mustard or mustard powder
6) vinegar

The cherries have enough sugar that you don’t need to add any unless you like a truly sweet BBQ sauce. And the end result is a deep red sauce with a bit of bite and tang.

The first batch I made disappeared in 3 days.

 

[payn]

Of the ones they tested, Sweet Baby Ray’s Barbecue Sauce, Kraft Original Barbecue Sauce and Stubb’s Original Legendary Barb-B-Q Sauce have all been used in our house, along with KC Masterpiece. However, we almost never use any of them straight when eating BBQ, just on things like hot dogs or burgers.

Instead, I’m more likely to blend 1 or more together with additional seasonings and ingredients. However, unlike some other mixed sauces I make, I don’t have a true recipe. I taste as I go, and serve it when it’s right.

FWIW, I make a scratch BBQ sauce that starts with cherries cooked low & slow instead of tomatoes, and has:

1) black pepper
2) cayenne pepper
3) a jalapeño
4) a serrano
5) mustard or mustard powder
6) vinegar

The cherries have enough sugar that you don’t need to add any unless you like a truly sweet BBQ sauce. And the end result is a deep red sauce with a bit of bite and tang.

The first batch I made disappeared in 3 days.

That’s close to my recipe but I use tomatoes. Imma try the cherries!

 

[Dannyalcatraz]

That’s close to my recipe but I use tomatoes. Imma try the cherries!

No joke, the inspiration behind my initial experiment was a cherry sauce used with a shrimp dish at Razoo’s (a restaurant chain) that I happened to add Tabasco to.

After the second time I ordered that dish, I conceived the idea of making it into a BBQ sauce.

As for the cherries themselves? Well, Mom & I started off with a couple bags of fresh, which we pitted one at a time.

But nowadays, you can get bags of pitted cherries instead by looking in grocery store frozen food aisles, along with other fruits.

Hmmmm…now I’m wondering about black or blueberries…