Real southern barbecue

Help me out here. I've decided I need some good Southern barbecue. I need you Southerners to post up your favourite recipes for a proper bbq marinade/sauce. Preferably vinegar- or mustard-based.

Winner gets a picture of the tasty food I make myself, that you can drool over.

> J

Not Southern, but try this:

1 cup vinegar 1/2 cup oil 1 egg beated 2 tsp. Poultry Seasoning

Blend together and squirt or mop onto chicken over a very low fire.

EDIT Not complaining.... Howcumzit when I type something as a list, it automatically shows up in sentence form?

southerner share his sauce recipe?

Would you like his first born as well?

It's not about the recipe, it's all about the technique.:cool:

The recipe is basically vinegar, salt and pepper... but here you go:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28407,00.html

Dan - you gotta hit Return twice as often here. (or Enter - guess I'm dating myself again)

I understand "return". Learned on an Olivetti-Underwood myself.

:grin:

I never understood the whole "secret recipe" thing. If more people shared good recipes we wouldn't have time to drop bombs.

Anyway, the best bbq sauce usually has some degree of improvisation involved. I'll usually start with a basic sauce (mustard, cider vinegar, peppers, garlic) then start cleaning out the fridge. Got a little creamy italian dressing in a bottle that's not enough for a whole salad? Fine, throw it in. Soy sauce? Honey? little bit of flat Coke or Dr. Pepper? Go for it. Throw some creamed corn in the blender and add that to the sauce before you reduce it a little. Makes for a cool texture.

See, my theory is that bbq is the food of the people, and the people gotta use what they got.

Now, having said that, there's a couple of squeeze bottle sauces out there that I REALLY like. Nothnig wrong with letting someone else do some of the hard work for you.

jg

I used to like John Boy and Billy's Hot BBQ sauce. I can't find it anymore...

:evil:

Now I just make my own or search more.

Kansas City may not be southern, but our BBQ is a national treasure.

914, it's cause it didn't know you were trying to make a list. Peruse the markdown basics a bit, and there's all kinds of neat stuff you can do easily. It's designed to be pretty intuitive and close to plain text. One thing about it I don't like though, is that it looks for two spaces (not returns) to indicate a line break.

You know, I really expected a flame war (pun intended) between the Memphis (tomato based) and Carolina (vinegar based) camps here - I happen to like both.

Then there are the Texans, with their beef barbecue, which is okay, but proper barbecue is pig meat.

But I think most of you are talking about grilling sauce....

bludroptop wrote: You know, I really expected a flame war (pun intended) between the Memphis (tomato based) and Carolina (vinegar based) camps here - I happen to like both. Then there are the Texans, with their beef barbecue, which is okay, but proper barbecue is pig meat. But I think most of you are talking about grilling sauce....

I got no problem with any of 'em. I love exploring regional bbq variations. Our Florida Cracker style is one of my faves, actually (pretty much Texas or KC-style, but with the coleslaw mixed in with the pulled meat). Damn. Is it lunchtime yet?

jg

A good southern BBQ sauce never has vinegar even in the same kitchen.

The better ones don't even have anything sweet in them. Sweet stuff is for the bottles on the shelf.

And BEEF is the only way to go, except for ribs.

Barbeque as in pulled pork, brisket, ribs????

I have a smoker and I use it often. The key for beef/pork is low and slow, meaning low temps for a long time. I cook brisket at 225°F for about 1-1.5 hours a pound. I start a 12-14 pound brisket at 9 PM, cook through the night, take it off heat when it's cooked (fork tender). Usually, it's about 190-195°F about then. I then rest the meat - wrap it in foil, then in a few old towels and drop it in a cooler for 1-2 hours, before slicing it.

Butt and Picnic cuts cook about the same as brisket, typically you take the meat a little hotter, say all the way to 200°F internally, but again, fork tender is what lets you know it's really done, then pull it (shred) while it's still hot. I use an apple vinegar sauce in my pulled pork.

Ribs are done when I pick them up in the middle of the rack and they droop at both ends, or when the meat shrinks up the bone 1/8-1/4 inch. Typically Baby Backs are 4-4 1/2 hours, St. Louis or full spares about 5-5 1/2 hours, also at 225°F. Two hours into a rib cook, I'll start spraying the ribs every half hour using a mix of 5 parts apple juice, 1 part maple syrup and 1 part Jack Daniels. I'll serve my ribs dry, but provide BBq sauce for the heathens.

Check out www.thesmokering.com. It's a great overall BBQ site.

BTW - I put dry rub on beef, pork and ribs, and I'll share my dry rub formula, but then I'll have to kill you. It's a modified Alton Brown recipe with less sugar, less salt and more kick. Check it out at www.foodnetwork.com.

To add some confusion to the mix, I use charcoal (both briquetts and lump) as a heat source, but add fist sized wood chunks for smoke/flavor. I use Pecan or Cherry and a bit of Hickory for brisket, Apple and a bit of Hickory for ribs and I'm still figuring out what I like best for my pulled pork.

To answer your question, following is the recipe I started with for the pulled pork. I've modified and downsized it, but you can get the basics here:

1 gallon vinegar,
3/4 cup salt,
2 tablespoons cayenne pepper,
3 tablespoons dried red pepper flakes,
1/2 cup molasses (or 1 cup brown sugar)

Jack

Jack wrote: Barbeque as in pulled pork, brisket, ribs????... ~Education follows~

I had no idea school was in session! Thanks for the lesson. :nice:

bludroptop wrote: Then there are the Texans, with their beef barbecue, which is okay, but proper barbecue is pig meat.

Infidel. :nice:

The bible tells me I shouldn't eat meat from cloven hoofed aminals and that definitely applies to BBQ.

Pig is the Magical Animal ...

Could be Ham, Could be Pork Chop, Could be Bacon, Could be BBQ ...

All Cow Cookers ... Bow down to the Magical Animal!

Jeff

Someone needs to represent the chicken love in here, so here goes:

2/3 c Butter
2 TBS Lemon Juice
1/3 c Vinegar
4 TBS Tabasco
2/3 c Chicken Broth
2 TBS Worstershire
1 tsp Salt
1 TBS Sugar
Cayenne Pepper & Red Pepper Flake to your desired hotness
2 TBS Flour
6 - 8 Bone in Chicken Thighs

I like to have Chuck grill the chicken until done, basting with a small amount of sauce. Then I place the thighs in a casserole dish and cover with more of the sauce and bake @ 350 for 20 minutes. This gives me some time to make the rice, I like to cook the rice in chicken broth instead of water for a little added flavour. Serve with rice and reserve some sauce to have as gravy on the rice.

Sauce instructions: Put all liquid ingredients including butter in a large saucepan over medium-low heat. Bring to a simmer. Add all dry ingredients except flour. Simmer on low heat until you are a few minutes away from needing the sauce. Spoon about a cup of the hot sauce into a measuring cup and add the flour to that, make sure you mush out all the lumps in that cup before adding back into the sauce. Stir a bunch and turn the heat up just until thickened, then remove from heat and put into a warm gravy boat.

Now, this is a family recipe, and I get compliments every time I make it. But it's no secret, and I hope you enjoy it if you decide to make it. :grin: Itsa pretty spicy, so you can tone down the tabasco and cayenne a bit so you don't burn yourself up.

I keep my love of chicken confined to German porn. As far as BBQ I am open to all types. Beef is far and away the favorite but pork ribs chicken and a little turkey are always welcome.

I take a rub of spices your choice and then take butter, Budlight, and Jim Beam and melt it together in a pot and then put it in a sprayer start a fire separate from the grill and add coals to the grill so that the temp never climbs above 210 add the meat and everytime u check the meat or coals spray your ribs with the mixture eight hours later and you won't need a sauce. I do prefer the vinegar based sauces with my pulled pork. And remember BEEF ain't barbecue:nice:

I think the barbeque battle is one where the devourer always wins. Same goes with chili cook-offs.

carguy123 wrote: A good southern BBQ sauce never has vinegar even in the same kitchen. The better ones don't even have anything sweet in them. Sweet stuff is for the bottles on the shelf. And BEEF is the only way to go, except for ribs.

You are obviously excluding the Carolinas from "southern" BBQ, and that's just plain crazy! :p

Eastern NC BBQ is whole hog with a spicy vinegar based sauce. Closer to the middle of the state we have Lexington style (my favorite) which is pork shoulder with a kind of a hybrid sauce - still very runny like vinegar based stuff, but has a significant tomato component, my grandma's recipe for this "dip" is as follows:

1/4 cup brown sugar 1 cup sugar 1 cup water 1 cup vinegar 1 cup ketchup 1 lemon, sliced

Put all ingredients in a saucepan, bring to a boil then remove lemon slices. That's it.

This recipe is a bit sweeter than what most Lexington restaurants serve.

Since I've not yet mastered cookin' the pig (geez, I don't have time for that, it takes 8-12 hours or so), I usually get my Lexington-style 'Q by sitting at a table at Hendrix, BBQ Center, Honeymonks, Tar Heel Q, Speedys, or Cooks and saying the following:

"I'll have a chopped sandwich, no slaw, extra dip and some sweet tea to drink!"

ummm

Sweatmans.. SC BBQ at its finest....

http://www.we8there.com/rest_detail.php?busid=1088

RidgeRunner wrote: Eastern NC BBQ is whole hog with a spicy vinegar based sauce. Closer to the middle of the state we have Lexington style (my favorite) which is pork shoulder with a kind of a hybrid sauce - still very runny like vinegar based stuff, but has a significant tomato component, my grandma's recipe for this "dip" is as follows: "I'll have a chopped sandwich, no slaw, extra dip and some sweet tea to drink!"

That's the ticket right there...

I miss my time in the Carolinas... lived right outside Charlotte, and could get Eastern, central or Western style any time you wanted...

RedBone THANK YOU!

The secret ingredient in my sauce is beer. The change of beer is the change of taste. Mainly its beer, salt, pepper, cayenne, dash of apple cider vinegar. Let meat stand in there to cure. Remove and put on pit. Take the remainder of the marinade and slap it in a pot and put it on a stove. Add brown suger and tomatoe sauce.

This is the general version, but you can substitute in other bits.

If any of you guys are going to VIR anytime soon...

..hit up Short Sugars.

The have a pit out back for cooking the Q. The review link is below.

http://www.choppedonion.com/id43.html