Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
This is a kinda, sorta Western Carolina/Lexington style sauce of my own invention:
1 1/2 CUPS KETCHUP
1/3 CUP DIJON MUSTARD
1 CUP WORCESTERSHIRE SAUCE
1 1/4 CUP BALSAMIC VINEGAR
1 TEASPOON LIQUID SMOKE
2 TEASPOONS HOT SAUCE
1 TABLESPOON BROWN SUGAR
1 1/4 CUP WATER
Blend all well, bring to a boil, reduce heat and simmer 20 minutes. For a spicier sauce, add 1/2 cup chipotle pepper in adobo sauce pureed before cooking.
Last edited by Dewesq55; January 4, 2015, 12:50 PM.
Reason: To correct formatting
This looks similar to the recipe Bessinger's in West Ashley (Thomas Bessinger) uses - I have his in a Charleston restaurant recipe book where several famous local eateries gave up a recipe for the book.
I don't think his has chipoltes w/ adobo, but other than that it looks pretty stinking close.
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Interesting. I swear I have never heard of him, or them, never been to Charleston and did not use a recipe. My very first introduction to what I call "real southern barbecue" was in the early '90s at a roadside shack called Formey's in Painter, Va, on the Delmarva peninsula. I believe he also had a place down in the Newport or Virginia Beach area, though I never visited it. We loved his sauce, so when my brother and I first began smoking shoulders, I attempted to reverse engineer Formey's and this was the eventual result. My only guides were my taste buds and the ingredients list on the label of a bottle of his take home sauce I had bought.
best barbeque sauce 80 YEARS OF LEGENDARY BBQ Do It Yourself We know you love to bring the family down to Bessinger’s BBQ and eat our famous food, but sometimes it’s nice to invite some friends over and stay at home. We put together some recipes so you will be able to cook great food … Continue reading "Recipes"
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
Made this sauce today for my New Year's pulled pork. Everyone loved it! I really like the fact that it's not sickly sweet, like some sauces can be. It is also very nuanced. It starts out tasting like the Worcestershire, then the mustard comes in, and the balsamic vinegar finishes it off. A great compliment to pulled pork. Many thanks for the recipe!
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