Go check out Tap/Dex’s link on HP.
It looks very much like A-1 steak sauce, and I mean very, very similar. They do brag on their HP BBQ sauces and even refer to using ketchup in part of the article. :dubious:
A-1…on BBQ? I’ll just let it go. :smack:
You made me cry.
After a week of travelling across the Atlantic, I suspect that shit’ll be a bit blue and fuzzy.
Ah dude, you’re a star. Next time I’m in Texas I’ll look you up. Even if it’s during the invasion, I’ll have you spared. 
I’ve had both A1 and HP, and they really are quite different. HP is spicy and tastes like nothing else I’ve ever tasted. A1’s good though.
If it’s thoroughly smoked it should be okay. But I was thinking vacuum sealed and packed in dry ice with some sauce on the side.
You’ll have ME spared…you ought to have me appointed to some high office in charge of outdoor cookin. That sparing thing can go either way ya know.
A-1 is not HP? I’ll take your word for it then. There are a LOT of steak sauces out there. I believe a good steak doesn’t need anything except a bit of black pepper or a maybe bit of soy sauce rubbed into it before grilling. Cooked rare>(medium-rare) for the squeamish.
Absolutely, No sauce on steaks! :mad: That’ll get your ass in trouble quick, if I catch you burnin or puttin sauce on my steak.
No, I’d call that a crime against humanity! That sauce is vile, and in no way represents the Kansas City BBQ tradition. I hate the fact that they’ve somehow hijacked the association. If you want some good KC sauce that’s easy to find, I believe Wal-Mart (!) still carries Gates & Sons BBQ in their stores. It’s a good black peppery sauce that is excellent on beef, burgers and chicken.
Anybody have some recommendations on some good NC sauce that’s easy to find? Seems those are harder to find, as most people just make theirs themselves.
I just can’t understand how you can cook meat for 18 hours.
And so should you! Try one of these for a start! 
Low and slow…low and slow. Keep the temperature below 250 degrees, and let the meat slowly yield up its glory.
Texas, Carolina, Memphis, KC…it’s all good!
There are some nice recipes on that site, if you can get past all the ads.
As a friend’s father once told me, “You put the pig on the smoker, keep it moist, and start drinkin’. When the [half gallon of] Jack’s done, so’s the pig.”
That ws some good pig, too.
If I were going to a BBQ restaurant, this is what I would expect. One or more barbecue sauces would typically be available for putting on your meat at your own discretion.
If I were buying a barbecue sandwich, I would expect shredded meat (probably pork, but maybe beef or possibly chicken) in thick barbecue sauce, on a bun/roll.
If someone invited me to a barbecue (or said they were “barbecuing”), I would assume they were cooking some sort of meat (steaks? chicken? hamburgers? hot dogs? brats?) over some sort of open flame (charcoal? propane?), almost certainly outdoors.
Things can get to be a bit of a hippy heaven in my neck of the woods, and I am sometimes confronted by people who get their dreadlocks in a knot if people try to grill meat on their precious barbeque. Well my opinion can he sufficiently summed up by one of the great masters…
Homer: All normal people love meat. If I went to a barbeque and there was no meat, I would say ‘Yo Goober! Where’s the meat?’."
I subscribe to the “indirect low heat with smoke= BBQ” camp. To me the key is indirect. if the flames are licking the meat, it’s grilling. I do not like my BBY fall off the bone tender, that’s usually accomplished by grilling marinated meat then wrapping it in tinfoil to let it steam in its own juices. While that can indeed be tasty, I prefer my BBQ with a little tooth to it and a nice pink smoke ring.
WARNING: picture can induce uncontrollable drooling.
Here’s a nice discussion about Chicago BBQ on lthforum
OK you bastids.
Because of this thread I just went to the butcher’s and bought several pounds of pork shoulder. I told the butcher what I was attempting (pork shoulder isn’t a common cut of meat in Ireland so he had to fetch it specially from the store room), and he was so interested that he gave me a €2 discount provided I come back into the store and give him the recipe if it’s a success.
I’ve rubbed this with “American BBQ Spice” from Schwartz Spices, and put it in the oven at 120C (220F) for 4 hours. Unfortunately all the BBQ sauce recipes on the Web call for liquid smoke, which we can’t get in Ireland, but I found a hickory smoke flavoured “American style barbecue sauce” in the supermarket, so I’m hoping this will do. I have burger buns to put it in once I’ve hand-pulled the meat from the bone and mixed it with the sauce.
Drooling already.
Jjimm, see my previous posts for some home-made sauces. They are hands-down light-years better than any store sauce.
jjimm what do ya mean… y’alls pigs don’t have shoulders or what?
let us know how you did
It’ been over four hours since jjimm posted - either he’s still pullin’ his pork or he’s hiding under the table.
I was just finishing my second BBQ burger as you posted. In addition to my plan above, I added a few slugs of chipotle sauce that micilin brought me back from Mexico.
It worked.
Holy crap I am in heaven.*
*Disclaimer: poster possibly under the influence of a certain narcotic known to enhance flavour.
There are several definitions to which I subscribe.
BARBECUE:
(verb) To grill meats over a wood or charcoal fire. Barbecuing is usually done outdoors, as few venues exist for the grilling of meats over indoor wood or charcoal fires. Barbecue sauces are not mandatory, but should be available, for the purists.
BARBECUE:
(noun) 1. An apparatus for the grilling of meats over a wood or charcoal fire. Some might say that gas grills count, but I do not; if y’r gonna use gas, why not just cook indoors?
(noun) 2. A meal consisting of the following:
(a) grilled meats. Restaurants specializing in barbecue MUST serve skirt steak or brisket, sausage, and chicken; many also serve pork and other beef products.
(b) beans, usually pinto or kidney beans.
© potato chips or potato salad.
(d) sliced raw onion.
(e) pickles or pickle chips.
(f) buns, sliced white bread, or rolls of some sort.
(g) barbecue sauce, either added to the meat JUST before serving, or supplied in a separate container.
Ambience counts, as well – a proper BBQ restaurant should serve its products on paper plates with disposeable plastic tableware, and should feature indoor picnic tables and sawdust on the floor.
Chipotle? Seems like I heard that mentioned somewhere in this thread.
Heaven…
Now imagine how good BBQ can be after years of practice. :eek:
In Australia, a BBQ is typically a ceremonial backyard cremation of a selection of steak, chops and snags, performed whilst consuming a slab of beer with mates.
No food (other than beer) is consumed.
“Do you wanna come over for a barbie?” is code for lets all get pissed.
IMO all this talk about sauces distracts from the issue. Sauce is not what makes Barbecue, low slow cooking and good wood smoke are what make good barbecue. IMO you should Never put a BBQ sauce on meat while it’s cooking, unless it’s the last 5 minutes or so and you want to slightly carmelize it. Liquids applied to meat while cooking are properly called ‘Sops’ and should contain little to no sugars but plenty of acids (mine are all vinegar based). Rubs CAN contain sugar… just depends. I use a raw turbinado sugar for my rub. 6 hours is the bare minimum cooking time for BBQ in my experience… 8-12 is more like it. I am a non-sectarian BBQ cook, I love brisket, I love pulled shoulder, I love ribs and chicken and whole hog and even salmon and GOAT. BBQ it and I’ll eat it.
