And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Mmmm. Love me some Show Me BBQ sauce...knew Dr. Berrier, who formulated it. Haven't had any since I left MO 26 yrs ago. But...I also liked Mizzou BBQ's sauce (on Business Loop 70, in Columbia...their Burnt End sandwiches were to die for).
CW, I agree with Susan. Set you standards higher. Get some sauce from The Commissary in Germantown TN. For dry rub go with Central BBQ in Memphis (their sauce is good also).
CW, my alternative is to make my own sauces and rub. I do put a bit of rub on ribs, but for chicken and butts, they go on bare. I make an Alabama White Sauce that I reversed engineered from my Uncle Pig's sauce (yes, I actually had an uncle named Pig who ran a barbecue joint). He would not share his recipe with anybody. It is great on chicken or pulled butt. I make a red sauce that is a hybrid of Carolina and Georgia traditions that will serve at the table or glaze on the grill. That being said, my brother and I, who between us have slightly over a century of experience with the pit and the smokehouse, both agree that sauce is mainly there to cover up mistakes in the cooking. Give me a slab of ribs, full cut, smoked over hickory and pulled at the right moment, and all I need is a shake of salt and pepper at the table to have one of the best meals on the planet.
Damn, that sounded snobby when I read back through it. It was not intended to be. The important thing is to fix your cue the way you like it, and do it often.
If you're not 'rubbing' and doing after work or simply 'thats mine and that's what I want' grilling.....That can be some seriously good sauce as a store bought brand. BBQ is also 'regional'.....so don't get all caught up with your righteous self and what your neighborhood prefers.......get over yourself.
Sauce is just something to hide bad BBQ. If I use sauce it's on the side not on the meat. You can't beat Maurice Bessingers SC gold. I know, racist but still the best sauce.
Truly one of the best I've ever tried. Ingredients include raisins and anchovies... Which most likely used as thickeners and taste. Sauce is to enhance, not cover. I always use a rub, which keeps the gas grill cleaner than sauces. I apply sauce, or glaze, lightly about 10 minutes before removing the meat from the grill. Naturally, one could keep a small amount on the side for dipping...if needed.
Graduate UMC-College of Veterinary Medicine, 1992. I spent many a dollar at Mizzou BBQ. It was the ONLY true BBQ in Columbia, as far as I was concerned.
tried it....meh.
ReplyDeleteYour alternative?
Delete"Show Me"...the real stuff and outstanding
DeleteAlso Mission BBQ's: half Tupelo Honey Heat, a quarter Smokey Mountain, and a quarter Memphis Belle....dee-licious.
Mmmm. Love me some Show Me BBQ sauce...knew Dr. Berrier, who formulated it. Haven't had any since I left MO 26 yrs ago.
DeleteBut...I also liked Mizzou BBQ's sauce (on Business Loop 70, in Columbia...their Burnt End sandwiches were to die for).
CW, I agree with Susan. Set you standards higher. Get some sauce from The Commissary in Germantown TN. For dry rub go with Central BBQ in Memphis (their sauce is good also).
ReplyDeleteCW, my alternative is to make my own sauces and rub. I do put a bit of rub on ribs, but for chicken and butts, they go on bare. I make an Alabama White Sauce that I reversed engineered from my Uncle Pig's sauce (yes, I actually had an uncle named Pig who ran a barbecue joint). He would not share his recipe with anybody. It is great on chicken or pulled butt. I make a red sauce that is a hybrid of Carolina and Georgia traditions that will serve at the table or glaze on the grill. That being said, my brother and I, who between us have slightly over a century of experience with the pit and the smokehouse, both agree that sauce is mainly there to cover up mistakes in the cooking. Give me a slab of ribs, full cut, smoked over hickory and pulled at the right moment, and all I need is a shake of salt and pepper at the table to have one of the best meals on the planet.
ReplyDeleteDamn, that sounded snobby when I read back through it. It was not intended to be. The important thing is to fix your cue the way you like it, and do it often.
ReplyDeleteIf you're not 'rubbing' and doing after work or simply 'thats mine and that's what I want' grilling.....That can be some seriously good sauce as a store bought brand. BBQ is also 'regional'.....so don't get all caught up with your righteous self and what your neighborhood prefers.......get over yourself.
ReplyDeleteSauce is just something to hide bad BBQ. If I use sauce it's on the side not on the meat. You can't beat Maurice Bessingers SC gold. I know, racist but still the best sauce.
ReplyDeleteTruly one of the best I've ever tried.
ReplyDeleteIngredients include raisins and anchovies...
Which most likely used as thickeners and taste.
Sauce is to enhance, not cover.
I always use a rub, which keeps the gas grill cleaner
than sauces. I apply sauce, or glaze, lightly about 10
minutes before removing the meat from the grill.
Naturally, one could keep a small amount on the side
for dipping...if needed.
Graduate UMC-College of Veterinary Medicine, 1992. I spent many a dollar at Mizzou BBQ. It was the ONLY true BBQ in Columbia, as far as I was concerned.
ReplyDelete