What is real BBQ?

[Elf Witch]

Whoa!

I'm ready for the heart attack -- Don't suppose I could entice you to either type up the recipe or the name of the book you got it from?

Here is the recipe. 1 cup mayonaise, 3/4 cup vinegar, 1 tablespoon l mon juice, 1 tablespoon black pepper, 1 teaspoon sugar, 1 teaspoon prepared horseradish, 1 teaspoon salt.

Combine and stick in fridge for at least an hour keeps one month. You grill your chicken as soon as it is done dip into sauce and place on a plate. Use the rest of the sauce for dipping.

I don't remember which book I got this recipce from but out of all the boooks I looked I recommend these.

DR BBQ's Big-Time Barbeque Cookbook by Ray Laupe. The author competes in cook offs and the book is full of recipes that have won.

Mastering Barbeque by Micheal H Stines this book is full of regional recipes and good advice on what wood is good to smoke what meat.

The Barbeque Bible by Steven Raichlen This book has recipes from all over the world.

 

[Ranger REG]

What's real BBQ? Any meat soaked in shoyu-based marinade before cooking.

 

[Henry]

Here is the recipe.

My thanks, for both the recipe and the book list!

 

[Elf Witch]

My thanks, for both the recipe and the book list!

You are very welcome.

 

[MrFilthyIke]

What's real BBQ? Any meat soaked in shoyu-based marinade before cooking.

REG, always different for the sake of being different.

 

[ragboy]

Another Texan, but I've lost my prejudice for Tomato-based BBQ. My preference is:

- Brisket, marinated for about 15 minutes and then slow cooked over CHARCOAL and damp mesquite chips until the meat simply melts in your mouth. I also use a home-grown brisket rub. If it's brisket, then it has to be tomato-based sauce, with just enough spice to warrant two beers per plate. - Always drink Shiner beer with Brisket.

- Pork - Again marinated about 15 minutes in a vinegar-based marinade. Always cooked on charcoal and usually pecan or some other flavorful wood chips...can't remember what I used last. I'm totally down with the vinegar-based sauce. (My Virginia wife converted me...) - Always drink a light beer with Pork. I'm not much on American beers, but something like Fosters goes down right with Virginia/NC Pork.

- Chicken - I marinate and baste chicken in tomato-based sauce. The only kind of meat that I have to have sauce on while it cooks. I usually do BBQ chicken "Mexican Style." So there's chili powder, onions, jalapenos (fresh, not pickled), and other grilled vegetables. And CORN tortillas, thank you. I don't care for doughy flour tortillas. Always drink a Mexican beer with BBQ chicken. I don't care for Corona, but Dos Equis is a good one...

-Sausage... always extremely spicy. Can't stand bland sausage. Always have fresh bread, saurkraut, and spicy German mustard. Always drink a German bier with sausage. If I can swing it, fresh Pils from one of the breweries in New Braunfels.

My main BBQ rules are:

- No sauce on the meat while it cooks. (other than chicken)
- Slow slow slow cook/smoked.
- Gotta have spice.
- No sweet sauces (I don't care for KC BBQ).
- Always use wood or coal with wood chips. If you want to cook with gas, use your stove...
- Always have beer. (And absolutely no beer marinades, other than for the chef).

 

[Desdichado]

ragboy, you are my new hero.

You're also making me homesick.

 

[Ranger REG]

REG, always different for the sake of being different.

Well, you know me. Hawaii first, USA second.

 

[loki44]

My main BBQ rules are:
- No sauce on the meat while it cooks. (other than chicken)
- Slow slow slow cook/smoked.
- Gotta have spice.
- No sweet sauces (I don't care for KC BBQ).
- Always use wood or coal with wood chips. If you want to cook with gas, use your stove...
- Always have beer. (And absolutely no beer marinades, other than for the chef).

I ain't a Texan, I'm just a Yankee in the New South, so what do I know? What I THINK I know is that ragboy is da Man! Your rules should be canon. I couldn't have laid it out better myself. Slow, spicy and no sauce til the end. Bon apetit!

 

[jesseghfan]

Eastern North Carolina pulled pork with vinegar based sauce (NO KETCHUP IN THE SAUCE!).

Not really sure why anything else need be written in this thread. That is about all there is to it.