I don't want to use something sweet like KC Classic. I made a batch of the recipe Aaron Franklin shares, and it's... okay. I didn't care for the Texas Mop-Sauce recipe, I love my beer and believe it should all get dranken and not made into sauce (ie Mrs Mosca doesn't like it).
I've used from the cheapest barbecue sauce, to the expensive BBQ sauce, to the KC classic made from the website, to a mixture of the KC classic and the mop sauce, and just the mop sauce.
I like the mop sauce - KC classic mixture the best.
I mixed some Sweet Baby Rays with Blues Hog Tennessee Red the other day and my wife LOVED it. It was great on chicken. Usually I use Original and Tennessee Red mix for chicken but didn't have any original with me. The new championship blend is pretty good to.
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Reese Bobby from "Talladega Nights": "Oh hell, Son, I was high that day. That doesn't make any sense at all, you can be second, third, fourth... hell you can even be fifth." Translation -- you do your best, that's what matters!
Using a medium Green Egg, and yes, I have a Thermapen!
Head Country Original is my go to sauce. Tangy, but not sweet, tomato based sauce. Walmart supposedly carries it, but I don't see it at mine. I buy mine by the gallon from Head Country's website.
Retired high school teacher and principal
Dr ROK - Rider of Kawasaki &/or rock and roll fan
Yoder 640 on Husker themed comp cart
Cookshack Smokette smoker
Antique refrigerator smoker
Weber 22 1/2" kettle w/ GrillGrates AND Slow and Sear
Rec Tec Mini Portable Tailgater w/ GrillGrates
Plenty of GrillGrates
Uuni wood pellet oven, first generation
Roccbox Pizza Oven
Meater Block
"Go Big Red" Thermopen instant read thermometer
Ultrafast instant read thermometer
CDN quick read thermometer
Maverick ET-732 thermometer
Maverick ET-735 thermometer
Tru-Temp wireless thermometer
Infrared thermometer (Mainly use for pizza on the Uuni and Roccbox)
Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!
I heat 1/2 cup spicy bbq sauce, 1/4 cup cider vinegar, and 1 TBS meathead memphis dust to boil and pour over meat in pan and return to smoker after cutting point from flat.
Try the Texas version of the new Heinz BBQ sauce line--not as sweet as most readily available sauces and the price is fair, too. I think $2 at WM and still under three in most mega-marts.
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