The BBQ Song

[AvoidingRealWork]

Was that Gandalf on bass/harmonica?

 

[DesertPirate]

I live 15 miles from the Lexington, NC BBQ festival.
Real good eats.
In NC we have the vinegar sauce mostly in the West and sweet near the coast.
It's all good.
Thanks Cloudy, I think I know a couple of those guys

 

[glynndah]

My husband's family is from western Kentucky. They all love going to the Moonlite and eating barbecued ... mutton. *shudders*

 

[buxxxom]

We've got the vinegar based stuff here. Yum-O. A few miles down the road is the sweet, tomatoey stuff. Also, Yum-O. Like Desert Pirate said, it's all good here in NC. I'll send you some, if you like!

 

[voluptuary_manque]

We've got the vinegar based stuff here. Yum-O. A few miles down the road is the sweet, tomatoey stuff. Also, Yum-O. Like Desert Pirate said, it's all good here in NC. I'll send you some, if you like!

No need to send me the product, just a recipe will do. My idea of making the mayonnaise sauce got shot down, but good, from the other side of the dinner table so I'm really after the mustard/vinegar version, now. I'll trade you for a blackberry sauce recipe that is to die for . . .

 

[tickledkitty]

I made Coca-Cola BBQ sauce once. It was really good.

 

[voluptuary_manque]

I made Coca-Cola BBQ sauce once. It was really good.

I've heard of that. Still have the recipe?

 

[tickledkitty]

I've heard of that. Still have the recipe?

Yeah, somewhere. Give me a minute...

 

[tickledkitty]

I can't find it, VM. I think it's on my old computer. You could Google it. I got it off the net.

 

[voluptuary_manque]

I can't find it, VM. I think it's on my old computer. You could Google it. I got it off the net.

Thanx, TK, I'll do that. MWAH!

 

[tickledkitty]

Well, that was easy. Found it:

Coca-Cola Barbeque Sauce

Recipe courtesy Steven Raichlen, author of The Barbecue Bible and Barbecue Bible Sauces, Rubs, and Marinades (Workman Publishing)


1 cup Coca-Cola
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
1/4 cup A-1 steak sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Combine the ingredients in a heavy saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, 6 to 8 minutes. Transfer the sauce to clean jars and let cool to room temperature, then refrigerate until serving. The sauce will keep for several months, refrigerated.
Use as you would any sauce, noting the strong affinity this sauce has for chicken, ribs, and pork.

 

[buxxxom]

No need to send me the product, just a recipe will do. My idea of making the mayonnaise sauce got shot down, but good, from the other side of the dinner table so I'm really after the mustard/vinegar version, now. I'll trade you for a blackberry sauce recipe that is to die for . . .

Gone to dig through my recipes!

Here, our local fire departments are volunteer (rural NC) and most of them hold fundraisers twice a year, usually BBQ. This sauce is from the best attended. It makes a huge amount, huge. I make it and seal it in clean quart jars, like mayo jars, and share with others. No need for pressuring or anything. It keeps for a long, long time.

Here ya' go!

1 gallon apple cider vinegar
1 gallon worchestershire sauce
1/2 gallon Texas Pete
1/2 gallon ketchup (or catsup, if you prefer)
juice from a dozen lemons
1/2 box salt
1 tablespoon black pepper
1 1/4 lbs. margarine

Bring all ingredients to a boil, reduce heat and simmer for 20 min. Cool, then pour into jars.

For a smaller quantity:

1 quart vinegar
1 quart worchestershire sauce
2 cups Texas Pete
2 cups ketchup
juice of 3 lemons
3/4 tsp black pepper
1 1/4 stick margarine.

 

[redpaint]

voluptuary_manque here thats Mustard BBQ if you are still looking for one.


Mustard Barbecue Sauce

South Carolina mustard barbecue sauce can be traced to German settlers in the 18th century.

INGREDIENTS:
4 cups yellow mustard (two 20-ounce bottles of French's mustard should do the trick)
8 ounces of beer (less for thicker sauce, more for thinner sauce)
½ cup apple cider vinegar
8 Tablespoons brown sugar
1/2 cup tomato puree
2 teaspoon Worcestershire sauce
1 Tablespoon cayenne
1 Tablespoon fresh cracked black pepper
2 teaspoons salt
1 1/2 teaspoons garlic powder

 

[voluptuary_manque]

You guys are the best! I think I'll get out a bone-in pork roast for tomorrow!

And here's the blackberry BBQ sauce in return:

Blackberry BBQ Sauce
Sunset Magazine had a barbecue contest a few years back and this sauce was the grand prize winner. Not long after, a group of friends got together with ribs from the two best ribs places in the area for a ribs taste test. We got a variety of their sauces and I also made the Sunset recipe. There was no contest. The sauces from the ribs joints couldn't hold a candle to the Sunset blackberry BBQ sauce. This is the best!

This makes 1 1/3 cups:
o 1 1/4 cups blackberries
o 1/4 cup catsup
o 1/4 cup honey
o 1/4 cup packed brown sugar
o 1/4 cup minced ginger
o 1 teaspoon pepper
o 1 or 2 teaspoons hot sauce, to taste
o salt, to taste
Whirl all in a blender until the berries are pureed.
Pour into a 1 quart glass measuring cup. Cover loosely with a microwave-safe plastic wrap, leaving a vent for steam.
Cook in a microwave oven at full power, stirring occasionally until thick. As I recall, it takes about 8 minutes. Might be a little longer. Do it by eye.

 

[glynndah]

You guys are the best! I think I'll get out a bone-in pork roast for tomorrow!

And here's the blackberry BBQ sauce in return:

Blackberry BBQ Sauce
Sunset Magazine had a barbecue contest a few years back and this sauce was the grand prize winner. Not long after, a group of friends got together with ribs from the two best ribs places in the area for a ribs taste test. We got a variety of their sauces and I also made the Sunset recipe. There was no contest. The sauces from the ribs joints couldn't hold a candle to the Sunset blackberry BBQ sauce. This is the best!

This makes 1 1/3 cups:
o 1 1/4 cups blackberries
o 1/4 cup catsup
o 1/4 cup honey
o 1/4 cup packed brown sugar
o 1/4 cup minced ginger
o 1 teaspoon pepper
o 1 or 2 teaspoons hot sauce, to taste
o salt, to taste
Whirl all in a blender until the berries are pureed.
Pour into a 1 quart glass measuring cup. Cover loosely with a microwave-safe plastic wrap, leaving a vent for steam.
Cook in a microwave oven at full power, stirring occasionally until thick. As I recall, it takes about 8 minutes. Might be a little longer. Do it by eye.

Oooh! We are surrounded by blackberry brambles and guys who like to barbecue. With a little modifications, this could work out really good.

 

[voluptuary_manque]

Oooh! We are surrounded by blackberry brambles and guys who like to barbecue. With a little modifications, this could work out really good.

Trust me on this one. Make up a batch of this stuff and smear it all over the mutton or whatever and they will carry you around on their shoulders singing your praises. It won the Best Recipe of the Year award at Sunset and that takes some doing.

 

[buxxxom]

You guys are the best! I think I'll get out a bone-in pork roast for tomorrow!

And here's the blackberry BBQ sauce in return:

Blackberry BBQ Sauce
Sunset Magazine had a barbecue contest a few years back and this sauce was the grand prize winner. Not long after, a group of friends got together with ribs from the two best ribs places in the area for a ribs taste test. We got a variety of their sauces and I also made the Sunset recipe. There was no contest. The sauces from the ribs joints couldn't hold a candle to the Sunset blackberry BBQ sauce. This is the best!

This makes 1 1/3 cups:
o 1 1/4 cups blackberries
o 1/4 cup catsup
o 1/4 cup honey
o 1/4 cup packed brown sugar
o 1/4 cup minced ginger
o 1 teaspoon pepper
o 1 or 2 teaspoons hot sauce, to taste
o salt, to taste
Whirl all in a blender until the berries are pureed.
Pour into a 1 quart glass measuring cup. Cover loosely with a microwave-safe plastic wrap, leaving a vent for steam.
Cook in a microwave oven at full power, stirring occasionally until thick. As I recall, it takes about 8 minutes. Might be a little longer. Do it by eye.

This sounds delish! Sweet, tangy, heat from the ginger and hot sauce. Thanks!

 

[glynndah]

Trust me on this one. Make up a batch of this stuff and smear it all over the mutton or whatever and they will carry you around on their shoulders singing your praises. It won the Best Recipe of the Year award at Sunset and that takes some doing.

Mutton!?! Mutton?!? You think I'd actually waste this perfectly delicious sauce on that vile stuff.?!? That's sheep, Mr. Bear! SHEEP! You're not supposed to eat sheep. You shave them or something and get wool to stuff into bags to inspire nursery rhymes. You don't cook them. ICK!!! And you especially don't let them butcher a sheep in the backyard and make haggis! ICK!!! ICK!!!

 

[R. Richard]

Mutton!?! Mutton?!? You think I'd actually waste this perfectly delicious sauce on that vile stuff.?!? That's sheep, Mr. Bear! SHEEP! You're not supposed to eat sheep. You shave them or something and get wool to stuff into bags to inspire nursery rhymes. You don't cook them. ICK!!! And you especially don't let them butcher a sheep in the backyard and make haggis! ICK!!! ICK!!!

Hear! Hear! And you make damn sure to get a black sheep. because you always get three bags full of wool from a black sheep. [I read it in a HARDCOVER book.]

 

[voluptuary_manque]

Mutton!?! Mutton?!? You think I'd actually waste this perfectly delicious sauce on that vile stuff.?!? That's sheep, Mr. Bear! SHEEP! You're not supposed to eat sheep. You shave them or something and get wool to stuff into bags to inspire nursery rhymes. You don't cook them. ICK!!! And you especially don't let them butcher a sheep in the backyard and make haggis! ICK!!! ICK!!!

But I like mutton . . .

Well, then, how about spring lamb? Mother was from Montana and I was raised on lamb. Back in the day I could eat an entire rack all by myself. Admittedly, I was one hungry cub then.

 

[cloudy]

I won't eat sheep either.

Double ick.

 

[buxxxom]

I won't eat sheep either.

Double ick.

Ditto for goat.

 

[voluptuary_manque]

Ditto for goat.

Snerk! Chevon? It tastes so much like venison, only a serious gourmet could tell the difference.

But then, there a lot of happy goat-eating Mexicans and South Asians around here so it isn't anywhere near as weird to me as it would be in other parts.


Why, yes, now that you mention it. I do have a very cosmopolitan palate.

 

[CharleyH]

The BBQ Song

I think they're wrong about Alabama - I've never, ever seen white BBQ sauce. Worth watching til the end.

It's a vegetarian thing really and as usual, tastelessly gross.

 

[voluptuary_manque]

It's a vegetarian thing really and as usual, tastelessly gross.

*Shakes head, cleans out each ear with long claws, shakes very hard*

I'm sorry, but I could have sworn you implied that it is possible to have a vegetarian barbecue. That can't be right, can it? Aren't the words 'barbecue' and 'vegetarian' mutually incompatible? I mean, how the dickens do you slow-smoke tofu? And why would any one bother?


Ewwwww . . .