Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
In Japan they serve Wagyu with wasabi and this stuff,
which gboss was generous enough to gift to me, along with a nice wasabi root! You don’t drown the meat in it; you just touch a corner into either one or the other, and it’s like flavor squared, or cubed, or power of 10, like that. I like to think that label translates to “pure umami extract”.
Last edited by Mosca; September 15, 2024, 06:52 AM.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I like sauce on my ribs, and lightly on my pulled pork; I don’t have a style preference, I love them all. And you gotta try a burger with sharp cheddar and good bbq sauce on a toasted bun, it’s heavenly!
On brisket, eh. Not so much. And I totally agree with Sid P on brisket burnt ends; I don’t get it. Why take the best part of the brisket and ruin it with sticky sweet sugar? Pork belly burnt ends, on the other hand, are heavenly. Pork takes sugar much better than beef does.
Last edited by Mosca; September 15, 2024, 08:30 AM.
I fall on the side of letting people adjust to their taste and preference. While I may put everything into cooking, it is cooked to my taste, so if someone wants to make an adjustment I have no problem with them doing it whether it is sauce, salt, pepper, or even more rub.
Personally, no matter how perfect a brisket comes out, my perfect bite includes a pickle, jalapeno, piece of white onion, and a slight dip in a sauce.
Bob Hicks, from Mormon Mecca
I'm 82 years young and going as hard as I can for as long as I can.
Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.
Retired
Weber Smoky Mountain 18” and 22”
Weber Smoque XL w/ front and side folding tables
Weber Genesis E-430 (came with the frame kit).
DigiQ fan controller (WSM 22” has the attachment)
Nexgrill 6 burner gas grill (replaced original grates with GrillGrate grates)
Turkey fryer (2)
Maverick ET-732 (2)
Char-Broil Big Easy Oil-less Turkey Fryer, Bunk Basket (2)
SouthwestDisc 18" Cooking Disc
Like others have said. Personal preference is no or low sauce. I offer it with pork. Some do, some don’t.
first few bites of brisket have to have no sauce. I want to taste the meat. After that, I may add some sauce to the brisket if it’s good sauce for beef.
On steak or prime rib? Uh, steak sauce doesn’t exist in this house and don’t insult me by bringing your own. 😂. Especially if I bought the meat.
Bob Hicks, from Mormon Mecca
I'm 82 years young and going as hard as I can for as long as I can.
Be who you are and say what you feel, because those who mind don't matter, and those who matter don't mind.
Retired
I tend to do a light glaze on my ribs, pork steaks, chicken thighs/drumsticks, but I'm more looking for a bit of sheen on those, most other things, I don't tend to sauce, I might do a mop if I want to push a particular flavor... that said, ive never tried a sauce less burnt ends,. . . That could be interesting to play with.
Whatever. I got some sockeye going now, it is "sauced" with 100% authentic grade A maple syrup from Mooselandia, Canada. Sometimes I brush sauce that I either make (its the KC sauce recipe from the free side but I add a cup of whiskey/bourbon/scotch or anything else that was barrel aged and is not tequila (although maybe I should try adding some barrel aged tequila??). I also add just a little bit of some insanely hot pepper, 1/8 teaspoon gives it just enough that you know it is there without making it hot. Sometimes I will use orange juice instead of booze. You get the idea. If I am lazy I will just take store bought sauce and dress it up a bit.
Also I buy ribs in twin packs, so I will keep one dry and the other gets mopped. IF anything gets mopped that is.
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