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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Culinary Spotlight: American BBQ
Pork or beef? In barbeque circles this is the most important question there is, especially for Texas chefs. Texans like their beef for sure, but there is much more to American BBQ than brisket and beef ribs. Some brave Austin chefs have even begun to put pork ribs and shoulder on their menus. While that may be akin to treason deep in the heart of Texas, it is common territory for barbeque cooks around the country.
Let’s take a look at some regional variations of American BBQ and find out whether you prefer pork or beef … or both.
Carolina Barbeque There are more variations in Carolina barbeque than any of the other barbeque styles. They breakdown according to cuts of meat (ribs, shoulder, whole hog) to the sauces used (vinegar or mustard based). One thing they agree on, however, is the use of pork. It is king in all of Carolina barbecue.
Memphis Barbeque Memphis barbeque is also primarily pork based, but it sticks with ribs. The biggest difference, however, is the lack of finishing sauces. When you order Memphis-style ribs they’ll come to your plate dry with a generous coating of spice rub. Sauces are served on the side, if you want them.
Kansas City Barbeque Many consider Kansas City to be the capital of American BBQ, mostly because of the well-known Kansas City-style barbeque sauce. It is the famous thick, sweet, and spicy tomato-based sauce you’ll find on your grocer’s shelves. Because of its central geography Kansas City serves both pork and beef barbeque.
Texas Barbeque While you may see a few Texas chefs – especially those in Eastern Texas near the Louisiana border – reaching out to their southern neighbors and putting pork ribs and shoulder on the menu, beef is still king in Texas. Steaks, brisket, and beef ribs can be found on all barbeque restaurant menus. Thanks to a wave of German and Czech settlers in the late 1800s, Texas is also well known for smoked sausages. They use leftover cuts of beef and pork from family-owned meat markets to make their own signature sausages.
If you are looking for an Austin chef job, then you should try to add barbeque cooking to your bag of tricks. It is a signature American cooking style full of both flavor and tradition.
This article is presented by The Texas Culinary Academy. The Texas Culinary Academy offers Le Cordon Bleu culinary education classes and culinary training programs in Austin, Texas. To learn more about the class offerings, please visit http://www.Chefs.edu/Austin for more information.
The jobs mentioned are examples of certain potential jobs, not a representation that these outcomes are more probable than others. The Texas Culinary Academy does not guarantee employment or salary.
