Mexico Connect
Forums  > Areas > Jalisco's Lake Chapala Region

Uncle Jack

Nov 30, 1919, 12:00 AM

Post #1 of 11 (1114 views)

Shortcut

Barbeque sauce

 Can't Post |
Peter;<p>There are two secrets to good tender barbeque whether it's ribs or brisket. One is slow cooking over low heat. The other is the sauce. Everybody has different taste, so no one sauce is going to please everybody. Most sauces are a combination of some kind of tomato sauce or catsup, vinegar, salt, pepper, brown sugar or molasses, and whatever spices or flavors you want to add; onions, garlic, chile pepper, orange juice, bottled steak sauce, etc.,etc.<p>I like my sauce slightly on the vinegar and chile side. Many of the commercial sauces are too sweet for my taste. Below is a link to more than 40 recipes. Try one that looks good and the start to experiment with the proportions. Try to keep track of what you are doing so that you can duplicate the recipe when you get it right. It's best to make sauce well ahead so that the flavors "Marry". I usually make sauce in gallon batches and bottle it for future use.<p>Remember; cook the meat sssllloooooooooowwww.<p>http://www.recipesource.com/cgi-bin/search?search_string=barbeque&imageField.x=16&imageField.y=17 <p>Mangiamo, eh!

pedro

Nov 30, 1919, 12:00 AM

Post #2 of 11 (1112 views)

Shortcut

Barbeque sauce

 Can't Post |
thanks jack for all the sauce recipes-but the point off my question seems to have been lost-i was enquiring about what makes the southern u.s style ribs special-i personally do my spareribs 3 different ways-salted(hy's seasoned salt)-woody's cookin' sauce-light coating and smoked-whatever marinade i devize at the time-the smoking(wet smoke)takes about 4 hrs.-the bbq-high and fast-about twice the length of steak which i like rare-the ribs come out crisp on the thin parts and juicy on the thicker bits-so tell me about southern ribs i've never been in s.-usa

Esteban

Nov 30, 1919, 12:00 AM

Post #3 of 11 (1112 views)

Shortcut

Barbeque sauce

 Can't Post |
I will say that cooking on the BBQ varies from chef to chef. For instance, cooking a one inch steak medium rare on the barbeque is NOT done slowly. You have to sear the meat on both sides, turning frequently till it's cooked to your desire. If you cook a steak slowly, it'll be tough.

Uncle Jack

Nov 30, 1919, 12:00 AM

Post #4 of 11 (1113 views)

Shortcut

Apples and Oranges

 Can't Post |
Grilling a good steak over coals is entirely different than than the type of barbeque that we're talking about here. I agree with you that steak needs to be cooked hard and fast over very hot coals and not over cooked or it'll be tough.<p>The kind of barbeque that I'm talking about is cooking tougher cuts of meat (ribs, brisket, flank steak) very slowly over indirect heat and often with smoke.

Don

Nov 30, 1919, 12:00 AM

Post #5 of 11 (1111 views)

Shortcut

Barbeque sauce

 Can't Post |
Jack is correct. There is no correlation between broiling a steak and preparing BBQ. Even though you are right about broiling requiring a hotter fire, you are mistaken about turning it many times. A steak should be cooked halfway and then turned, but only turned once.

David L.

Nov 30, 1919, 12:00 AM

Post #6 of 11 (1114 views)

Shortcut

Apples and Oranges &; then there's apples and oranges

 Can't Post |
Uncle Jack is right; however, when I think of barbeque, I don't think of smoking the meat...."barbeque'ing" those tough cuts (like ribs and brisket) is slow cooking over the coals and not off the coals with smoke. Southern barbeque (not Texas) does not include brisket, although it's starting to be done in the south for the same reason you'll find Cajun restauarants in California. I digress. To me, southern barbeque involves the tomato-based sauce with black pepper, apple vinegar, salt and brown sugar and other good stuff.<p>The bottom line here is that there are small variances to what barbeque is, depending on where you're talking about. But to me, it's all fine. If I've confused you, that's the point. Also, by the way, barbeque can get really personal.<p>I'm coming to Ajijic tomorrow. I'm so happy...8 days in one of my favorite places in the world. Trip #5<p>Salud!

Gary Anderson

Nov 30, 1919, 12:00 AM

Post #7 of 11 (1112 views)

Shortcut

BBQ, Tennessee style

 Can't Post |
As a member (emeritus) of the Pig Iron Porkers, grand champions of the 1986 Memphis In May
World's Championship Barbeque Cooking Contest, I can shed a little light on how we did it back then: We cooked pork spareribs, pork shoulders, and whole hogs, never briskets and never beef. Our cooker, which was designed by a TVA powerhouse engineer and which we built ourselves out of boilerplate, weighed approximately a ton and was also a smoker; it featured indirect heat from a separate, attached firebox that burned seasoned hickory mixed with a little apple wood. The firebox also contained a water reservoir for moisture, into which the cooking juices were recycled so that the meat was continuously basted as it cooked. The cooker had several dampers for heat control. There was no rotisserie. The whole hog we cooked for the championship weighed 176 lbs. and cooked at low temps, starting at about 300 degrees and gradually decreasing to about 220, for 24 hours. The process also included a few "trade secrets" that I'm not comfortable divulging here, including the sauce recipes - we used several - but I can tell you that Jack Daniel's (Black Label) was a key ingredient and that we served the sauces on the side, never basted the meat with them.<p>BBQ contests are a lot of work, but the Porkers were a fun-loving bunch, so we compensated by consuming massive quantities of beer throughout the duration of the contests. I doubt that I could hold up for an entire contest nowadays.

Rolly Brook

Nov 30, 1919, 12:00 AM

Post #8 of 11 (1111 views)

Shortcut

Can I come over for supper?...nomsg

 Can't Post |
No Message

pedro

Nov 30, 1919, 12:00 AM

Post #9 of 11 (1112 views)

Shortcut

BBQ, Tennessee style

 Can't Post |
thanks gary-i believe thats what i was looking for.unfortunately i've never had the opportunity to sample-but as i'm speaking i'm in the midst of wet smoking some venison ribs-they've been in for about 3 hrs.-1&1/2 more to go-wood of choice-applewood-i'm having sips of wild turkey-8 yr. old while i wait

Rolly

Nov 30, 1919, 12:00 AM

Post #10 of 11 (1112 views)

Shortcut

MSG

 Can't Post |
I have always thought “The Monosodium Glutamates” would be a great name for a heavy metal rock group.

pedro

Nov 30, 1919, 12:00 AM

Post #11 of 11 (1112 views)

Shortcut

Can I come over for supper?...nomsg

 Can't Post |
Supper?-sure,in 3yrs when we move there and if i'm allowed to bring my smoker with me rolly-and no competent chef worth his SALT would ever use msg-LOL
 
 
Search for (advanced search) Powered by Gossamer Forum v.1.2.4