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Post by Woody Williams on Oct 18, 2005 10:53:17 GMT -5
Just wondered what people's opinions were on here about Bar B Que -
Carolina style (vinegar sauce)
OR
Midwest/Memphis/Texas style (tomato based sauce).
AND..
Of all the meats, which one do you prefer Bar B Qued?
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Post by Hoosier Hunter on Oct 18, 2005 16:24:59 GMT -5
I love doing baby backs in my smoker. I usually make my own sauce which is a mixture of both. If I have to buy store bought I like Montomery Inn BBQ sauce. The only place I can find it is Krogers. www.montgomeryinn.com |
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Post by Indyhunter on Oct 18, 2005 19:24:31 GMT -5
Style doesn't make any difference to me at all. If it tastes good, i'll eat it. My favorite sauce is by far "Famous Daves". Several different flavors, but the original is my preference. Only place I can ever find it is Menards.
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Post by Hoosier Hunter on Oct 18, 2005 21:18:44 GMT -5
Style doesn't make any difference to me at all. If it tastes good, i'll eat it. My favorite sauce is by far "Famous Daves". Several different flavors, but the original is my preference. Only place I can ever find it is Menards. I see Famous Dave's restaurants when passing thru Michigan. I'll have to try them sometime. I like their Georgia Mustard Sauce. You're right I only see it in Menards. |
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Post by DEERTRACKS on Oct 21, 2005 13:14:47 GMT -5
Memphis style sauce on pork ribs of any cut.
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Post by hornharvester on Oct 21, 2005 18:09:15 GMT -5
i think pork ribs are the best as long as they are cooked in a smoker with any tomato based sauce.
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Post by Woody Williams on Oct 21, 2005 18:43:24 GMT -5
Alright... speaking of pork ribs. On our western trip we stayed in Cody Wyoming at the Bill ody Ranch. www.billcodyranch.com/html/cabins.htmlThey had a Bar B Q one night and the main item was pork ribs. I asked "How many ribs do I get"? They said," Two"? Used to ribs around here I thought that isn't very many. Well, when they brought out my plate it had two "ribs" on it that were about 2 inches wide by an inch thick and about 7 to 8 inches long. They had to be about 24 ounces of pure meat. The big surprise was that they were boneless or almost so. Out of 8 ribs (two couples) three had little bones in them and the rest - no bones at all. They were GREAT!! OK you butchers, how did they do that? I've never seen boneless ribs before....but I hope I do again.. |
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Post by kevin1 on Oct 25, 2005 9:43:28 GMT -5
Most of the Carolina sauces that I've tried were just too heavy on the vinegar , the one exception is a line of cooking sauces called Carolina Treet , I liked all of theirs except the South Carolina mustard style .
I prefer tomato based sauces unless they're too sweet or salty .
I have no real preference on meat , they're all to dammed good to me ! If I had a gun to my head though I might say pork .
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Post by kevin1 on Oct 25, 2005 9:51:24 GMT -5
Style doesn't make any difference to me at all. If it tastes good, i'll eat it. My favorite sauce is by far "Famous Daves". Several different flavors, but the original is my preference. Only place I can ever find it is Menards. Cheer up Indy , a Famous Dave's just got built down here in Clarksville . When you come down for the Bass Pro Shops opening be sure to save a few bucks or just stop at FD's on the way . It's the exit just before Clarksville , Veterans Pkwy , across from Wal-Mart and Sam's Club . They're bound to build some up your way soon . |
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Post by ridgerunner on Mar 24, 2006 22:39:24 GMT -5
Jack Daniels has some pretty good sauces out there. I like some of their sauces. I prefer to make my own for cooking ribs. I'll dig it out and post it sometime, my secret recipe...lol...It's gooooood stuff...The ket to cooking ribs is slow and low.....low heat and about 6 hours over the fire in a pot. I always brown em a little first in skillet, very little, just enough to turn em, couple minutes and then throw em in the pot with secret recipe and let simmer in BBQ for hours....They fall apart when ya pick em up...Yum!, I'm making myself hungry, maybe I'll make a batch this weekend??? Ridgerunner
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