Two Great BBQ Sauce Recipes
“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.
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What type of BBQ sauce is the right one for you?
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.
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TLC BBQ Pitmaster Harry Soo â?? Slap Yoâ?? Daddy
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. By day, Harry and Mark work at information technology jobs in a Dilbertesque existence. 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. 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. Harry’s co-worker Teri suggested that they prepare a bucket list of wish things to do before “kicking the bucket.”  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. 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.  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. Four meats are turned in by each team: chicken, ribs, pork, and brisket. 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. The two major sanctioning bodies are the Kansas City Barbeque Society (KCBS) or International Barbeque Cookers Association (IBCA)”.  ”A sanctioning body is like the PGA for golf. KCBS is the larger body based out of Kansas City and turn-in trays typically have lettuce and parsley as decorations (see banner photos). Turn in for chicken is at noon and the other three meats follow after each half-hour (KCBS Rules). 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)”.     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!
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