Eat Ansley Ribs » Barbecue

Tony Roma’s Barbecue Sauce Hickory, Blue Ridge Smokies, 21-Ounce Unit (Pack of 6)

Wed, 17 Mar 2010 17:59:39 +0000

No description for this product could be found, but have a look over at Amazon for reviews and other information.

Charlie Vegas Rendezvous (Memphis) Famous Barbecue Sauce 18 ounce

Fri, 12 Mar 2010 19:11:57 +0000

Delicious with pork, beef, chicken, fish, lamb, for added flavor to all your favorite entrees! Manufactured for The World-Renowned Rendezvous Restaurant Memphis, TN

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Charlie Vegos Rendezvous Famous Memphis Barbecue Dry Rub Seasoning (4.5 oz)

Thu, 11 Mar 2010 12:13:22 +0000

Just before serving barbecued ribs, chicken or sausage, add this finishing touch: baste with a hot vinegar and water base, lightly coat with dry seasoning, then have a little Rendezvous at home!

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Tony Roma’s Barbecue Sauce Original, 21-Ounce Unit (Pack of 6)

Tue, 09 Mar 2010 11:48:47 +0000

The Original bbq same sauce made World Famous by the Tony Roma’s restaurant chain.

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Tony Roma’s Barbecue Sauce Carolina Honeys, 21-Ounce Unit (Pack of 6)

Mon, 08 Mar 2010 21:53:47 +0000

No description for this product could be found, but have a look over at Amazon for reviews and other information.

Homemade Barbecue Sauce â?? How To Make Your Own Homemade Barbecue Sauce

Wed, 23 Dec 2009 00:42:57 +0000

The time to start thinking about cooking BBQ is in the Spring and Summer time, with the warm days ahead and fun social gatherings with your friends and family, there is no better time to turn your attention to making these occasions special by learning how to cook something new.Creating your own homemade barbecue sauce is straightforward once you have mastered the basics and learned how to combine various kitchen ingredients to make your own favourite sauce.No doubt you, or members in your family had their own favourite homemade barbecue sauces that they grew up with, well now is your chance to get involved and enjoy learning something new, how to make your own, personal favourite, homemade barbecue sauce.Here are the basic components of a homemade barbecue sauce. The barbecue sauce baseRegardless of what type of barbecue sauce you are going to make, you will need a “base” before you can begin. Ideal bases for making a good BBQ sauce are favourites such as number 10 ketchup sauce, honey, mustard, brown sauce and fruit purÃ©e sauce bases.Consistency of the homemade sauce base is one of the main things that you should be looking at when considering making your own BBQ sauce. You want to avoid the base from being too runny or too thick, and this is one of the reasons why using a suitable ketchup is a great place to start experimenting because it gives you a little less to think about initially and will allow you to let your creative juices flow as you consider and use the ingredients that will make up your sauce.The #10 ketchup is one of the most popular sauce bases to use as it has the ideal consistency and acidity that complements BBQ food by giving a clean edge, or zing, to the flavour. Many pre-bought sauces will not match up to your own personal favourite once you have developed your very own homemade barbecue sauce.If you were considering making something that had a fruitier flavour, you can use a pre-made fruit sauce and use that as your base for a slightly sweeter and fruitier flavour and adjust it to your taste, using other ingredients. Alternatively, you could use a small quantity of ketchup base and then sweat down fruit and create your own fruit purÃ©e to add to your sauce.AcidityAcidity is very important in a homemade barbecue sauce as its presence provides a clean-tasting zing that prepares and excites the taste buds. Controlling this acidity is important and a matter of personal preference, and experimentation with fruit-infused vinegars, such as cider, apple and raspberry all offer unique and distinct flavours that complement any homemade barbecue sauce.You can make your own fruit-infused vinegars very easily by purchasing a good quality white wine vinegar, adding some to a sterilised bottle along with raw fruits of choice, seal, and allow to soak slowly, in a cool and dark place for 1 or 2 months. Once the fruit has had enough time to break down in the vinegar, you find that it has taken on a pleasant fruity tang and can be used in not only your homemade barbecue sauce, but also in a salad dressing along with a little olive oil. Remember that a little goes a long way.Other ingredients that will complement your homemade barbecue sauce base, are seasoning’s and vegetables that will add a distinctness to it and separate it from the typical, off-the-shelf variety.Worcestershire sauce for example, adds a low-down meaty flavour and is similar in colour to soy sauce, though it tastes nothing like soy sauce at all. Widely used, Worcestershire sauce has a slightly spicy tang to it as well as a dark colour that will deepen the colour of the sauce that you are making.Other great ingredients are Tabasco sauce for example that adds a mildly hot, fruity pepper flavour and is excellent as a component for sauces that are going to be used on chicken, baby back ribs and chicken wings. If you want to try a slightly milder alternative to Tabasco, Cholula hot sauce is similar in flavour, though slightly less piquant to its hotter counterpart.For a full and more rounded flavour you can add sauces similar to Texas Pete’s hot sauce, which has a fairly thick ketchup-like consistency and adds a broad and mild mix of spices. Once again, there are many alternatives to thick sauces that you can add to your homemade barbecue sauce, and it is worthwhile experimenting with them in very small batches and pick out the flavours that excite your taste-buds the most. Read the labels, pick out the flavours and aromas that appeal to you and then note them down for future use.Seasoning’sNow that you have the base of your homemade barbecue sauce well under way, you can take a look at the spices, salt, pepper and sugar that will be used in relatively small quantities to give your BBQ sauce its own distinct flavour.If you haven’t used a particular seasoning before, start off by using small quantities to avoid over-powering your first homemade barbecue sauce.Cinnamon for example is a particularly strong bark-like spice that is also available in ground form. Use it like salt, by adding a little at a time until you get the balance right with the other flavours. Use too much and you will find that just like salt, the cinnamon will almost certainly overpower everything else you have in your sauce. Unless you particularly like cinnamon, use it very sparingly.Here is a short list of seasoning’s that you can use in your homemade barbecue sauce to give you some ideas.Spices such as cayenne, Jamaican jerk seasoning, red pepper flakes (in moderation), clove, cinnamon, ground ginger, coriander, garlic, mango powder, mustard, paprika, cumin, oregano, and parsley are all excellent choices.Whole seeded chilli peppers such as Chipotle adds a dark and smoky flavour, Habanero and Scotch Bonnet peppers add a lot of heat along with a delicious fruit flavour, red bell peppers for great fruitiness but little heat, Serrano and similar long carrot-shaped chillies also offer a nice fruit flavour along with a mild-heat.SweetnessTo add sweetness if necessary to your homemade barbecue sauce, you can use sugars and sweeteners that suit your personal preference. Palm sugar has a unique and distinct flavour that has an Eastern influence, cane sugar, molasses and dark brown sugar are also widely used. You can use any sugars that you prefer, though darker sugars generally have more flavour and are more suitable for use in a BBQ sauce. More exotic sweeteners such as passion fruit and guava syrups can also be used to good effect, along with regular honey and golden syrup.If your homemade barbecue sauce is going to be used to baste your meats and poultry during cooking over a hot grill, remember that the high sugar content can burn easily and it will invariably result in blackened food. Take this into account when cooking your food and adjust your technique accordingly. Using the â??low-and-slowâ? method of cooking is the perfect way to cook food that is coated in a high sugar content BBQ sauce.SaltSalt is a very important part of cooking, seasoning any food improves the flavour and when used in BBQ sauces, it is used in the same manner, to add flavour and also balance the sweetness and acidity. Use salt sparingly during the last 15 minutes of reduction time to adjust the taste to your liking by allowing the salt to cook through the sauce slowly, while stirring continuously. Taste a small amount of the sauce, not forgetting to allow it to cool first beforehand, and determine whether you have reached the right balance.It all comes down to a matter of personal preference that is based on our upbringing and regional influences. Use the ingredients and flavours that talk to your taste buds, experiment and make it your own unique homemade barbecue sauce.ThickenersTo prevent yourself from making the most common mistake when creating your first homemade barbecue sauce, avoid the addition of sauce thickeners such as corn starch, gelatine, flour, butter and cream as these will impair the flavour and potentially ruin your BBQ sauce. Thickeners are not required as your homemade barbecue sauce will be thickened naturally by the evaporation of liquids, and reduced gently on a relatively low heat in a saucepan until the ideal consistency is achieved.Making your homemade barbecue sauceThis section is not designed to be a particular recipe, just some basic guidelines in the preparation of your homemade barbecue sauce.To start with you will need a pan large enough to hold all of your ingredients with some room to spare to allow the BBQ sauce to bubble gently without overflowing onto your cooker, and now add the following ingredients;500ml of #10 ketchup50ml cider vinegar1 large onion coarsely chopped2 large garlic gloves, finely chopped1 thumb sized piece of ginger, finely sliced1 tsp Tabasco sauce1 tbls passion-fruit syrup1 tsp coriander powder1 tsp cumin powder2 finely chopped seeded hot red chillies1 tbls brown sugarSalt to tasteOnce you have all of the ingredients in the pan, stir until thoroughly combined and raise the temperature of the pan until it achieves a boil, then immediately reduce the heat so that the mixture is just simmering very gently around the edges of the pan.Do not cover the pan and stir occasionally with a plastic or wooden spoon, checking for any sauce that may have start to stick to the bottom of the pan. If the sauce begins to stick, reduce the heat a little, stir, and check again in a few minutes. Refrain from adding water during cooking as this will only serve to prolong the reduction process. The reduction process can take up to 4 hours depending on your ingredients and desired sauce consistency. Allow plenty of time for making your homemade barbecue sauce prior to use, preferably allowing 24 hours for the sauce to cool properly and allow the ingredients to finally combine and stabilise the flavours before use.Your BBQ sauce can be prepared and refrigerated ahead of use using a sterilised jar or suitable air-tight jar making it ideal for continued use if you are going to have several barbecues during the week. Your homemade barbecue sauce will be at its best for up to a week if stored in the refrigerator.

We hope you enjoyed this homemade barbecue sauce guide. If you are looking for more BBQ ideas, tips and recipes, view our large selection of tempting BBQ recipes and resources to make your next barbecue a day to remember.
Houston Apartment

Two Great BBQ Sauce Recipes

Tue, 22 Dec 2009 19:05:30 +0000

“The” Barbecue Sauce This barbecue sauce is often referred to as a basting sauce, are vinegar or other based liquids that are applied to meats during the slow cooking process of traditional bbq, to keep the meats moist and add flavor. Mop sauce gets it’s name from the tool that looks like a small kitchen mop used to apply the sauce. Most competitive bbq teams swear by their mops almost as much as they do their dry rubs.

Mop sauce protects the moisture level of your meat, mops will usually contain a vinegar or other liquid to replace some of the fat that is lost during the cooking process. It is all about maintaining moisture as well as adding great flavor. Below are sauce bases that you can use to develop your own mop sauce. Texas Mop Barbecue Sauce 2 cans (12 ounces) light beer 6 ounces yellow mustard 8 ounces Worcestershire sauce 12 ounces hickory flavored barbecue sauce 4 ounces honey 4 ounces wine vinegar 1 white onion chopped 2 lemons, sliced Pinch hot chile flakes Combine all the above ingredients in a pan and cook at medium heat for 30 minutes. Mop sauce on meat every few minutes during cooking.Georgian Style Barbecue Sauce 1 1/2 cups beer or water 1/4 cup vegetable oil 1 yellow onion, minced 2 cloves garlic, minced 2 cups tomato puree 1/4 cup ketchup 1/4 cup cider vinegar 1/4 cup orange juice 1/4 cup firmly packed dark brown sugar 2 tablespoons Dijon mustard 1 tablespoon Worcestershire sauce salt and freshly ground pepper, to taste Warm the oil in a saucepan over medium heat, add garlic and onion and saute for about 5 minutes. Stir in tomato sauce, vinegar, mustard, orange juice, ketchup, brown sugar, add the Worcestershire, salt and pepper. Bring to a boil, reduce heat to low, and cook until thick it should take about 15 minutes.

I hope you enjoyed my article on the regional differences of BBQ food in the United States. If you are looking for reviews, ideas, recipes, guides and how-tos for everything BBQ, then please visit Barbecue Partys Blog, there is a wealth of great information there.
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What type of BBQ sauce is the right one for you?

Tue, 22 Dec 2009 00:20:04 +0000

All sauces have their own unique twang and can come in many different varieties. Often times it is also a god choice to do some sauce mixing of your own every once in a while. Barbecue sauce can have any number of different things in it, here is generally ketchup, worcestershire sauce, vinegar, onion, and mustard or mustard powder as a base. Some barbecue sauce creators smoke their sauces or cook them in large covered barbecues for a specific amount of time. Also the type of coals, burquettes, or propane used can be unique to the bbq sauce. This is a minute detail, but those who are loyal to one method swear by it and say that the other ways make a difference in the flavor of the meat. Some barbecue sauces are made specially for one method or another. Another aspect to keep in mind is the type of cooking methods you will be using for your sauce. Some people prefer to use their sauce as a marinade while other prefer to use it as a sauce they put on after they cook the meat. There are specific sauces for either method, and good ones in that! If you choose to marinade the meat try not to get a sauce with too much sugar because this can caramelize or burn easily on the grill. Assuming you will be grilling the meat. Some people use barbecue sauce in their everyday cooking methods, if this is so a gourmet sauce would be most adequate. There are many different types of unique BBQ sauces, the most important aspect is of choosing the correct type is to decide what flavor suits you personally best. After this is done you can determine what you will be using the sauce for and what kind of this specific flavor will best suit your cooking trends. BBQ sauces can be purchased at grocery stores, but some of the best sauces can be found online, where they are shipped from a unique little factory, in which all they do is make that specific sauce. This is an advantage because it is a specialty, where as grocery store sauce producers also make many other products.

TLC BBQ Pitmaster Harry Soo â?? Slap Yoâ?? Daddy

Wed, 16 Dec 2009 10:54:45 +0000

Who are “Slap Yo’ Daddy”?The two-man team is made up of Head Cook Harry (member KCBS, IBCA, and CBBQA, and certified KCBS BBQ judge) and Assistant Cook Mark.Â By day, Harry and Mark work at information technology jobs in a Dilbertesque existence.Â On weekends, they love to cook and hang out with friends and familyHow did Slap Yo’ Daddy get started?Their entry into the competitive circuit was purely by chance.Â Harry had been fascinated by BBQ contests on Food TV and his co-worker Janice had asked him to help out with the annual fund raiser for the African American Association at work. So for the past several years, Janice helped Harry serve BBQ brisket to several dozen co-workers, many of whom were African American with roots in the South.Nothing happened until early 2008 when the movie The Bucket List starring Jack Nicholson and Morgan Freeman was released.Â Harry’s co-worker Teri suggested that they prepare a bucket list of wish things to do before “kicking the bucket.” Â The caveat being that, in addition to your own list, your fellow co-workers could add “stretch” goals for you with activities that would be a challenge given your particular personality.Â Two of Harry’s stretch goals were 1) compete in a BBQ contest and 2) attend a comedy class and do a stand-up act. Â Harry began competing in BBQ contests in March 2008 and substituted #2 in February 2008 by being a backup dancer for Janice during their company’s Idol contest and winning first place.Harry Soo explains competetive BBQ”In competition BBQ, the meat is cooked low and slow around 225 degrees for up to 12 hours and submitted for blind judging in 9″ X 9″ white Styrofoam containers.Â Four meats are turned in by each team: chicken, ribs, pork, and brisket.Â BBQ contests have to be sanctioned before points are counted towards the California Team of the Year (TOY) or Rookie Team of the Year (ROY) awards.Â The two major sanctioning bodies are the Kansas City Barbeque Society (KCBS) or International Barbeque Cookers Association (IBCA)”.Â Â ”A sanctioning body is like the PGA for golf.Â KCBS is the larger body based out of Kansas City and turn-in trays typically have lettuce and parsley as decorations (see banner photos).Â Turn in for chicken is at noon and the other three meats follow after each half-hour (KCBS Rules).Â The IBCA, of Texas origin, favors turn in trays with just the meat on foil (aka Texas lettuce; see banner photos) and turn ins are done every hour starting at noon for chicken and ending at 3 pm for brisket (IBCA Rules)”.Â Â Â Â Â Harry Soo – Slap Yo’ Daddy Grilling Tips1. BBQ is ready when it’s ready (so don’t hurry)2. Less is more (less smoke, less rub, less add-ons)3. Opening your smoker is BAD!4. Too tender is GOOD!5. Foiling is GOOD!6. Grilling is NOT barbequing; BBQ is low-and-slow7. Always have FUN when you BBQ even if results are otherwise!

I hope you enjoyed reading about the award winning BBQ guru, Harry Soo. If you would like more barbecue ideas for your next BBQ, head over to Barbecue Party for hundreds of varied and delicious barbecue recipes. You may like to read more about Harry Soo and find out about other BBQ Pitmasters. Don’t forget to visit Barbecue Party’s blog, they have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.
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Which Wood Chips For Your BBQ Smoker?

Tue, 15 Dec 2009 08:27:01 +0000

I’ve seen many lists about wood chips and what meats best accompany them and it’s always struck me that this is approaching the problem for the wrong side. The wood chip is choosing the food and in my book it should be the food choosing the wood chip! So when you scroll down to view my list it’s written in a way that hopefully will allow you to decide on your barbecue recipes first and let the flavouring follow. To be honest, hickory takes a lot of beating (especially on ribs) but there’s an incredible variety of wood chips to choose from these days so it’s worth experimenting a little.
The idea behind smoking is that wood burns when heated but by reducing the oxygen available to the fire, the wood smokes rather than burns so by adding wood chips to your barbecue smoker, a beautiful range of flavours can be imparted to meat or fish. The best wood to use is “green wood” ie. wood that’s not fully dried out because green wood burns at a higher temperature, it makes more smoke than aged wood and it lasts a long time. When buying wood chips in a bag it’s important to soak the wood for 30 minutes to get moisture into it before popping it on the coals.
One last tip from me before the list:-
If you have a BBQ grill rather than a smoker, try wrapping some wood chips in aluminum foil and then puncture the foil a few times with a fork or the point of a skewer. Pop the foil pack in hot coals and see what you think but do try with one of the stronger smokes otherwise you’re unlikely to notice any difference.
The following chips are good with all kinds of meat so it’s good have some in stock:-
Acacia – a strong smoke
Almond – sweet and nutty (as you’d expect)
Apricot – mild and sweet and an interesting alternative to Hickory (just a little milder)
Cherry – sweet & fruity
Cottonwood – a very subtle flavour, worth a try but not my favorite
Grape Vine – beautifully aromatic and sweet if you can get hold of it
Nectarine – again similar to hickory but sweeter and quite mild just like the Apricot
Peach – slightly sweet flavour
Pecan – strong smoke similar to oak but just a little more gentle
Plum – similar to hickory but milder and sweeter
For red meat try the following:-
Grapefruit – a good medium smoke with a fruity note
Lemon – again medium smoke with a light fruit aroma
Mesquite – strong and earthy so try it with beef
Mulberry – beautifully sweet apple flavour
Oak – really heavy smoke so definitely one for beef
Orange – another fruity one with medium smoke
Lamb of course is a red meat so any all in the above category can be used but I’ve got one recommendation dedicated to lamb:-
Lilac – it’s light and subtle with a floral hint
Pork:-
Alder – supremely sweet
Apple – sweet with dense fruity smoke
Birch – strong and earthy
Grapefruit – medium smoke with a fruity hint
Hickory – the original pungent smoky bacon flavour ready for your ribs
Lemon – medium smoke with a light fruit aroma
Maple – strong and earthy
Mulberry – beautifully sweet apple flavour, pork and apple goes so well together
Nectarine – similar to hickory but sweeter and quite mild and still good for ribs
Oak – a really heavy smoke so go easy
Orange – medium smoke with a light fruit hint
Pear – Another one with a slightly sweet flavour
Plum – similar to hickory but milder and sweeter, compare it with Nectarine
Most wood chips have now already had a mention further up but that doesn’t mean they don’t go well with Poultry:-
Alder – sweet
Birch – strong and earthy
Grapefruit – medium smoke & lightly fruity
Lemon – again medium smoke with a light fruit aroma
Mulberry – sweet apple flavour
Orange – more medium smoke with a light fruit hint
Pear – another one with a slightly sweet flavour
Game, generally strong smokes for strong flavoured meats, but there are some exceptions:-
Alder – sweet
Apple – sweet with dense fruity smoke
Maple – strong and earthy
Mulberry – beautifully sweet apple flavour
Oak – really heavy smoke
Pear – sweet flavour compare it with Alder
Walnut – very heavy smoke and can be bitter so put it with a strong well hung meat
Fish sometimes works well lightly smoked and sometimes it’s good to go for a really heavy smoke
Alder – sweet
Apple – sweet with dense fruity smoke
Ash – light and distinctive flavour, it burns fast so ideal for fish
Lilac – light and subtle with a floral hint, fantastic on seafood
Oak – really heavy smoke
I’ve got two recommendations for Vegetables both of which are strong and earthy:-
Maple
Mesquite
Hopefully that’s given you a few ideas to try at your next barbecue, just don’t forget to soak them before putting them on the coals. Happy smoking!

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