Smoker: PBC
Grill: A 20-year-old Webber 22.5" Kettle with a Slow and Sear
Thermometers: A Maverick ET732, A Thermapen, a few miscellaneous thermometers
Misc: I just seem to keep buying things.
Is anyone else a sucker for sauces while traveling
Anytime we stop by a roadside store in the middle of nowhere I am attracted to the sauces like a moth to a light. Not the rubs just the sauces. And I’m a sucker for something I’ve never had. My wife says I have a problem. The only problem I see is there is so much out there to taste. These are from a quick run to South Texas this week.
Equipment:
Brinkman Gas/Charcoal duo with offset firebox
Pit Barrel Cooker
Maverick Remote Temperature Gizmo with Pit and meat probes
Thermopen Instant thermo
Never was myself. I like to look at what is available if I'm somewhere like Bucceees, and don't get me wrong, I got the House BBQ today with my chicken mcnuggets.
I like Buccees, especially their super clean restrooms. But I don’t get the cult following. I know people here who plan their trips around stops at Buccees. And the youth group at our church can’t go anywhere without stopping by one. But I think what perplexes me the most is who buys a grill, or a smoker, or a deer stand from there? Those are hardly impulse buys.
Here's Ladybird's recipe, since you can't copy and paste it from the article.
Ladybird Johnson's BBQ Sauce
1/4 cup butter 1/4 cup lemon juice 1/4 cup vinegar 1/4 cup catsup 1/4 cup Worcestershire sauce Salt and pepper to taste Tabasco Sauce to taste Red Pepper to taste Garlic or onion (optional)
Melt butter in a sauce pan then add other ingredients and bring to boil.
Pour over meat if cooking in the oven or use as a "mop" on the grill.
If using for chicken in the oven, place single layer of chicken in a pan and place under the broiler and brown chicken on both sides until golden. Change to the regular oven (350 degrees). Cover chicken with barbeque sauce and cook uncovered for about an hour until tender. Baste often.
Note: The presence of catsup (ketchup) might dictate that it only be applied as a mop near the end of the cooking time.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
We were just in Gatlinburg and stopped by the pepper palace... I tried some of their bbq sauces and dry rubs. Picked up a ghost pepper rub then I tried their "Death by Salsa"...NEVER again...HA. Wow that stuff was a little too much for me.
My dad KenC52 is on a quest to hit the top 100 BBQ joints in Texas. He grabs sauces he likes from the places he eats. Me, Myself, I like to taste something and then attempt to replicate it or improve at home.
Before I really got into making my own sauce I would bring home a selection of Famous Dave's sauce from a retailer up north called Menards. They carried Georgia Mustard and Wilbur's Revenge Hot Sauce that I couldn't find in any grocery store. The restaurants don't sell sauce, although you can get to-go packets. They're available online if you don't mind doubling your cost with shipping. I fly commercial so I'll run into trouble trying to bring bottles in my carryon these days.
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