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2021 Meat-Up In Memphis Canceled

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Important!! Need input for a term paper on BBQ!

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  • JonnyB
    Club Member
    • Feb 2016
    • 117
    • Clarksville, TN
    • JonnyB
      Old Country BBQ Pits Over and Under stick burner
      Oklahoma Joe Bandera Vertical Smoker
      3 Embers gas grill
      Maverick 732 thermometer
      Inkbird IHT-1P and IBT-6XS thermometers
      Creator of Son of a Butcher Barbeque Apparel

    Important!! Need input for a term paper on BBQ!

    Alright, so I haven't been posting on here much lately due to being extremely busy with school (yes, school). So I decided to write my last paper on a topic near and dear to my heart: barbecue. So here is where I need you to weigh in: How do you feel when you go to a bbq joint or even a friends house for a cookout and they serve you bbq covered in sauce? Does it bother you? Does it depend on the meat? Do you serve your meat with sauce on the side, on the meat, or no sauce at all?
    Personally, I cant stand going to a bbq place and getting sliced brisket with sauce poured over it. Same with ribs and pulled pork. I'd rather have it on the side or not at all, so I can judge the meat on its own merits first. I don't have a problem with sauce, especially good sauce, but give me the option to put it on or not. Thoughts?
    Last edited by JonnyB; September 30, 2018, 11:42 AM.
  • Thom Emery
    Former Member
    • Sep 2014
    • 447
    • Indio Ca

    Lightly saucing and letting people add to their standard works for me
    most folks add sauce on the food line
    “you want some meat with your sauce?”


    • Troutman
      Club Member
      • Aug 2017
      • 7795
      • 1521




        SOUS VIDE


      Most good 'cue places will ask if you want sauce or not. If they don't they are masking their poor quality product. Personally I would rather let the meat shine through but I do like to sauce as a glaze. It's really a personal thing I guess, like ketchup and fries.


      • Donw
        Club Member
        • Jul 2017
        • 3489

        Sauce on the side for everything except pork ribs. I can be the best judge if anything needs to be added to the meat to suit my taste.
        On pork ribs I will don’t mind it pre-sauced if basted in the cooker. I appreciate how the cooks creativity and sauce can change the profile of the ribs.

        Wow, tough BBQ school you are attending. Written term papers! 😀


        • Keiferr
          Club Member
          • Jun 2018
          • 964
          • Southeast Michigan

          I always serve sauce on the side. They only time I sauce before serving is when I do ribs. I lightly sauce them then cook for an hour before serving.


          • lostclusters
            Club Member
            • Jul 2017
            • 383
            • Oceanside, CA
            • Mak 1 Star
              Char-Griller Legacy Charcoal Grill w/Side Firebox
              WSM 22.5"
              ThermoWorks Smoke
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              Flameboss 500


            I get the "sauce on the side" thing, I do. And predominately it should be the rule of thumb.

            HOWEVER, there are some exceptions where "sauce on the side" is not even in the same arena as sauce glazed on. This process goes a little beyond just setting the sauce. It is basically what most of us learned as grilling before we got our BBQ education. Glazing sauce on definitely has a place in my BBQ menu in my Korean Sticky Ribs, and a few others.


            • EdF
              EdF commented
              Editing a comment
              That's my 'tude as well. Mostly sauce on the side. But for ribs, I will make exceptions to mix things up now and then. The Chinatown ribs are one of the more frequent exceptions around here. And I'm sure the Korean Sticky ribs must be worth doing.
          • Lock Stock and Barrel
            Club Member
            • Apr 2018
            • 147
            • Victoria, TEXAS

            Sauce what kind of sauce are we talking about here. Even Aron Franklin says there is no need for sauce. I just like the bark, smoke ring and meat taste!


            • JonnyB
              JonnyB commented
              Editing a comment
              I'm using his book as one of my references. While he does subscribe to that belief, he also glazes his pork ribs with his sauce prior to wrapping them. I have seen many places that employ that technique, several on this thread have said the same. But he does not finish them with sauce, which I guess is my main issue. Ribs don't bother me as much, but sauced brisket really gets my goat.
          • Red Man
            Club Member
            • May 2018
            • 1255
            • Western Washington

            I’m ok with sauced pork ribs. Pretty much everything else, especially sliced brisket, should not be served sauced.


            • Mr. Bones
              Charter Member
              • Sep 2016
              • 10020
              • Kansas Territory
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              Mostly, I serve with sauce on th side... there are occasional, infrequent deviations from this practice, but they are statistically insignificant, by comparison...

              Best of Luck on yer Term Paper!!!!


              • Spinaker
                • Nov 2014
                • 10973
                • Land of Tonka
                • John "J R"
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                I am more than okay with sauce on the side. (Sometimes you need it!) But I don't care for BBQ that has sauce served on the meat when I buy it. There are a few exceptions, Pulled beef and some forms of pork ribs. If I am going for a St. Louis style rib, I like the sauce to be glazed on, but usually I will try the rib and decide on my own if I want sauce.

                I never add sauce to brisket or beef ribs. You either cook it right or you don't. Sauce is not gonna fix those two meats, IMHO. If you have to add sauce, it is either too dry or lacks flavor, the latter should never happen with brisket and ribs, given how rich the fat can be. If I am adding sauce to a pulled beef, that is a different story; then I will shoot for a thin, vinegary sauce and nothing else.

                Any chance you would be willing to let us check out this paper when you are done. I would find it interesting! Best of luck my friend!


                • Skip
                  Skip commented
                  Editing a comment
                  +1 on reading your paper if you'd let us.

                • JonnyB
                  JonnyB commented
                  Editing a comment
                  Lol....I will consider posting it, depending on the grade!

                • Spinaker
                  Spinaker commented
                  Editing a comment
                  Deal! JonnyB
              • Steve B
                Club Member
                • Jun 2016
                • 3171
                • Rockland county New York
                • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
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                Looks like for the most part saucing or glazing is fine with pork ribs. And everything else can be served with sauce on the side. Except for brisket and beef ribs. They should be left alone and let the beef shine through. Unless of course they are screwed up. And as Spinaker said I also like a thin vinegary sauce and with a little heat added in.


                • Livermoron
                  Charter Member
                  • Aug 2014
                  • 435
                  • 22" Weber one touch w/roti and SnS
                    Lodge Sportsman

                  If I'm going to a joint, I like to let them serve me the way they feel the food should be served. If it's drowning in sauce, I won't be back.

                  With friends, I think you can have more of a conversation. We're always taste testing at stages anyway (lots of comparisons in my neighborhood). There's a lot more flexibility to try sauces on the side, lightly added, etc.

                  Same thing happens with the bourbon (out of the bottle vs. 2L cask, etc.).

                  Suburban Scientists...


                  • Thunder77
                    Founding Member
                    • Jul 2014
                    • 2881
                    • Halethorpe, MD
                    • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

                    Sauce on the side.


                    • Skip
                      Founding Member
                      • Jul 2014
                      • 3701
                      • Blue Earth, Minnesota
                      • LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers

                      Sauce on the side unless it's used as a glaze. We live in Minnesota and my Wife and I are both the youngest in our Families and we do entertain our Siblings quite often but we always try to remember who we are feeding. 75-85 year old people in our Families don't always understand bark, seasonings, and sauces. There are still quite a few people I know that think Hot Dogs with mustard or ketchup are BBQ.


                      • Spinaker
                        Spinaker commented
                        Editing a comment
                        Oh someday our state will come around................

                      • EdF
                        EdF commented
                        Editing a comment
                        I know of whom you speak, from my own extended family! But hey, they fed us as kids!

                      • Bogy
                        Bogy commented
                        Editing a comment
                        Ya vell, ya know, Ole and Lena, dey are quite the gourmets!
                    • RonB
                      Club Member
                      • Apr 2016
                      • 13524
                      • Near Richmond VA
                      • Weber Performer Deluxe
                        Pizza insert
                        Smokenator 1000
                        Cookshack Smokette Elite
                        2 Thermapens
                        lots of probes.

                      The meat should speak for itself. It should be so good that my first thought is that it doesn't need any sauce. And if I decide to add sauce, it should take it up another notch. So I want to add the sauce if needed.

                      I have friends that will add sauce before tasting because they think it's supposed to have sauce...


                      • Bogy
                        Bogy commented
                        Editing a comment
                        I also know people who salt their food before tasting as well.

                      • RonB
                        RonB commented
                        Editing a comment
                        Bogy - I read somewhere that when JC Penny wanted to hire someone, he would take them to lunch. If they salted their food before tasting, he would not hire them.



                    2021 Meat-Up In Memphis Canceled

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