Wednesday, August 15, 2007

BBQ- what do you prefer?

A dry rub or an actual BBQ sauce? When barbecuing, do you ever switch up your spices or sauce? I ask this because my husband only likes two things on the meat when he barbecues- Montreal Steak Seasoning and Garlic Salt. While I love it, I would like to try a sauce on what he grills. It's easy to buy something from the store, but I'm thinking of making a marinade to soak the meat in and drenching it while it's grilling.

I started a look up of some variations we could do and found a couple of interesting ones I would like to try, such as a Barbeque Spice Mixture on Recipegal.com, or even a Honey Barbecue Sauce recipe for chicken on About.com.

My MIL used to make a really tangy and delicious BBQ sauce from the fat drippings whenever she would broil a roast, but I can't remember how she did that. If you have a similar recipe, I would be interested!

I have to talk my husband into trying it out. I think it would be a nice variation!

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9 Comments:

At 3:44 PM, Blogger Nirmala said...

I meant to share this last time but I love your blog title and couldn't agree with you more.

 
At 7:17 PM, Anonymous titankt said...

Oh there are so many possibilities!

Now, I will say that IF you marinate in any barbeque sauce that has sugar in it, and there aren't any that don't, the sugar will thoroughly burn before the meat is finished cooking. I don't recommend marinating or basting with any kind of sauce. We use a dry rub called Atkins, but that's all that goes on BEFORE grilling.

Now, after grilling, we have three favorites: one is the old family sop sauce recipe that is heavy with ketchup, vinegar and vegetables. We have a new favorite whose main ingredient is an entire 2-liter bottle of root beer reduced down to 1 cup which is the tangiest, most intensely delicious sauce I've EVER had and is best on pulled pork. And finally, we make a cooked Asian-y one that is deeply salty and flavored with hot spices and soy sauce, but still tomato-y and tangy.

 
At 10:10 AM, Blogger Sue said...

Great post!

I LOVE LOVE LOVE barbecue sauce. A dry rub is all fine and good, but I want something gooshie to play around with. And, yeah, it burns off, so you add more every once in a while and serve it at the end too.

James Beard's recipe (ketchup, brown sugar, lemon juice, some other stuff) in his American Cookbook is my Barbecue Sauce of Record, except that I got rid of the vat of butter years ago, and just use olive oil.

 
At 5:41 PM, Blogger Jennifer said...

Hi Nirmala, thank you for the compliment and comment! I appreciate it! :)

Katy, ROOT BEER? really?? That sounds interesting. What brand of Root Beer do you use for that? I know the brand has to make the difference for the "biting" effect, if you know what I mean.

Sue, now I am intrigued, I am going to see if I can find that James Beard recipe. Thank you!

 
At 5:57 PM, Anonymous Anonymous said...

Jennifer, I like BBQ sauce on the side after you've cooked your ribs (brisket, pork shoulder, whatever) with a good rub. We are BBQ-a-holics and have a big smoker in the backyard; there's nothing like a rack of ribs that have been cooked low and slow all day long!

--Shelleydm

 
At 5:59 PM, Anonymous Anonymous said...

Jennifer, my husband and I are BBQ-a-holics, and we serve BBQ sauce on the side. We prefer using a rub on ribs (pork shoulder, brisket, whatever) and then cooking low and slow, preferably on a smoker. Yum!

Shelleydm

 
At 6:53 PM, Blogger Deborah Dowd said...

I grew up with BBQsauce, bgutI really like dry rubs now- they relly enhance the flavor of the meat( and you can always serve sauce on the side!)

 
At 8:34 AM, Anonymous Anonymous said...

I'm sorry for the double post!

-- Shelleydm

 
At 3:36 PM, Blogger Jennifer said...

Hi Shelley! No worries, thank you for your posts! I appreciate it. I just have to try to talk my husband into a great sauce. I'm dying to try it with a sauce instead. Rubs are great, but sometimes it's fun to switch it up.

Deborah, now that is NOT a bad idea- to serve the sauce on the side. I do love the way the seasonings bring out the flavors of the meat when you use a dry rub.

 

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