Ok... Here it is For pulled pork I like the vinigar based sauce.. but for a rack of ribs or a chicken I want the tomato based sauce...
Thank you, that is all
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Ok... Here it is For pulled pork I like the vinigar based sauce.. but for a rack of ribs or a chicken I want the tomato based sauce...
Thank you, that is all
I'm right the opposite....for chicken I'll take the vinegar based sauce but for the pulled pork I prefer the tomato based sauce.:p
On pulled pork...I am with Redboat...my grandson made about 2 gallons of Lexington Style BBQ dip last night. We are cooking Boston Butts and chicken this weekend at our cabin...Lexington BBQ style.
So what time we eating Poppop. I won't complain with either sauce as long as there is plenty of it. Here's my recipe. Everyone seems to like it.
Almost 1 gal
8 cups water
4 cups ketchup
2 cups cider vinegar
12 oz brown sugar
1 tsp salt
1 tsp celery salt
1 tsp minced garlic
2 tsp pepper
1 tsp minced onion
1/3 cup mustard
If you like it spicier ad 1 tsp cayenne or red pepper flakes
Bring to boil for 5 min. Then let cool. Hope yall enjoy.
We cook 300 for a church and they sell it all. Have to make 18 gallon of sauce.
Mmmm. Here's some off the smoker from a few days ago
i like to baste chicken or ribs in the vinegar base sauce while cooking and finish up with the tomato based.....Quote:
Originally Posted by REDBOAT
If you all want to try some GOOD barbeque chicken with WHITE sauce, you want to attend the NEEDMORE RURITAN Chicken BBQ, which is held the Second Friday of APRIL.
The white sauce is made with vinegar and mayonnaise, sugar, along with some special (kept secret) ingredients.
The Needmore Ruritan building is located on Bass Lake Road, just EAST of the Sunset Lake Rd. intersection. This is in the Fuquay-Varina, North Carolina area.
I am a past member of that fine organization and have had the privilege of helping with their fund raising projects for 17 years before retiring to Florida. Every time I think of BBQ chicken my mouth waters just thinking of the fine chicken and sauce.
Sounds like a commercial, but I guess that being around that fine eating for so many years, I can't help my self when it comes around to talk about fine eating.
I see you are still checking in on us since you moved. When's the next time you're coming north?Quote:
Originally Posted by flycaster
Sounds like my recipe except I add molasses and bourbon to mine.Quote:
Originally Posted by newly
I am going NORTH, but not to North Carolina. Will be motoring to New York State to attend my school reunion. Is my 54 year. Our school is no longer in existence. last graduating class was in 1968, so the reunions, which everyone who attended the school is invited to attend. Special event, with my graduating class there is only one girl and three guys left. This is out of a grand total of seven in my graduating class.Quote:
Originally Posted by ncnat
I keep up with you fellows, just wishing I were there to pull those slabs in from Harris Lake.
Well visit us when you can.
Here is a recipe Carl Saterwhite of Salisbury, NC gave me to use while grilling Rabbit. It is excellent on grilled chicken. It is tangy and tasty, but not real messy when you eat it.
1 cup cooking oil
1 cup apple cider vinegar
1 egg
1 tbls Poultry seasoning
Salt and Pepper to taste
Place all ingrediants in a quart jar with lid in place and shake like the dickens. When your chicken or rabbit is almost done start basting and turning every 4 or 5 minutes. Keep shaking the jar while using, and don,t leave it in the hot sun. I keep a small cooler with cold non-alcoholic beverages near the grill while I am cooking and keep the sauce in the cooler between applications. Alcohol seems to burn my food.LOL! This stuff will make a bulldog brake his chain, so watch out. The chicken or rabbit may disappear before you get a taste.
Kellog