A1 isn't bad on french fries. Nothing else I've ever had it on worked.
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A1? I would rather have a B2.
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I have so many questions and I'm 100% certain that none of the answers would make me any less confused. So I'll stick to the basic rule of any civilized society. Past the age of 5 there will be no ketchup on hotdogs. Whatever the heck you do with the rest of your food is up to you.Comment
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The accepted challenge.
One baby back rib, I used The BBQ RUB (I used the Bone Suckin' bottle), since I have no idea what Chili's uses. Dry brined overnight.
I smoked them with 2 Pork Spare Ribs, made into St. Louis style, and made rib tips. I cut them in half.
When baby backs were @185 I wrapped in foil to keep from drying out.
At @205IT they were unfoiled and 2 ribs were cut off for the experiment.
I used A.1. thick and hearty. (I wore a disguise when I bought it).
That individual had to already drank 6 beers before eating baby backs with A.1.
This was disgusting.
Now I need 6 PBRs to wash the taste out.
On a lighter note I did another experiment, and used my PBC basket in my PBX. Very impressed on the cooking temps.
Last edited by Duanessmokedmeats; August 26, 2025, 06:45 PM.Comment
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I can't believe you put A1 on more than ONE bone worth of ribs. That's horrible! -
jfmorris Had to give it the complete test.
My wife took a bite, and I wish I took a picture of that. It would have said it all. -
Thanks for taking one for the team... though now I have this weird idea in my head that the right gravy might actually work on ribs
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I vote abomination. It's certainly not common. But to each their own. He might look forward to this crazy meal where he can be himself a time or two a year, never knowing hundreds would be privy to it!
I have a buddy who dry heaves at the sight and smell of ranch dressing, and I love the stuff. His wife puts ketchup on steak, even a steak I made for them. I no longer serve steak when they come over for dinner. I get ill at the thought of sweet pickles and my wife could drink the juice outta the jar.
Taste buds and their unique arrangements and sensitivities in different people's tongues, and how brains interpret their signals, are a funny and fascinating thing.Comment
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In reference to ShielaAnn & her MW/Well done comment, I have the most wonderful person on the planet living with me since I got married a couple of weeks ago. She happens to be Mexican (from Michiquoan) and I thank God for her & the fact she is Mexican. There is one small tiny quirk she has and says it is a Mexican thing in liking their meat well done. I call it killed dead, even steaks. I am having just a little problem wrapping my head around that one.Comment
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If that is what made my wife happy I would cook it for her. -
My wife has always wanted her burger, steak, etc, med-well to well done. I just honor her request, although she does seem to stay to med-well these days, as I've proven to her the meat is more tender that way (unless we are talking chuck/brisket of course).
I just choose a slightly thinner steak for her, or cook hers a few minutes longer over direct heat, when grilling steaks, and all are happy. I get my med-rare and she gets her med-well to well.
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Sounds like he lost a bet or was pranking everyone in the restaurant. 🤣
As a kid I loved A1 sauce. Probably because my family made crappy steak. 🤷♂️ Honestly don’t think I’ve had it since my early teenage years. Probably 35+ years. I was just trying to remember the taste or even the aroma….but I’m coming up short.Comment
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This is my experience with A1. As a kid, it added a little moisture to the chewy, tough, overcooked steaks my parents served. I actually got to the point growing up I hated steak (because it was tough and chewy) and asked for a hot dog or hamburger when the rest of the family was having steak, and my dad would oblige by putting 2 hot dogs on the grill.
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Now mixed 2 parts mayo to 1 part A.1. makes good french fry dip.Comment
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Well, believe it or not, I brought this subject of A1 on ribs to Yvonne.... and SWMBO apparently did not think it to be farfetched or abominable, and said she could probably eat some that way!
Just *WHO* did I marry 35+ years ago?!?!?!?!
To be fair, she used to want A1 or some kind of steak sauce with any steak I grilled. It's been quite a few years now since I've had her ask for the A1...Comment
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Well, this is interesting. I haven’t ever tried A1, as it is not available in my country, but I’m getting intrigued. Can the taste be described in simple terms? Is it some standard bbq sauce with a vinegar tang, or something else?
I should add though - if all of y’all in where who’s taste references I trust says it’s not a good thing to put on ribs, I believe you.Comment
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It's ubiquitous here in the US, and I certainly grew up on it. Like Sheila said, it's very tangy (gets you in the sides of your cheeks), salt-forward, some tomato paste....orange paste, and what I think gives its unique taste: raisin paste, which also contributes to the color.Originally posted by Henrik View Post
It's not a BBQ sauce and you'd never mistake it for such.
To me, it's not bad....I actually kinda like it, but it is intense in the sense that it will mask nearly any other flavor. As others have said, the use case is to cover up a cheap or overcooked steak or pork chop.
I think the reason it revolts us so much on ribs is that it utterly obliterates any rub or meat flavor and -- as most of us are used to it on steaks and chops -- it just goes so wrong with the texture of ribs.
A bit of trivia that I ran into back when I was traveling to Canada twice a year: the Canadian version of A1 is noticeably different than the American version. It's much sweeter; the Canadian one has marmalade in it.
Moreover, some people suggest it is similar to the British HP sauce. I don't agree with that at all; they taste very differently. I personally can't stand HP sauce.Comment
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I used to work for this gentleman, a Texan, we'd go to Longhorn's for lunch. He always got Flo's Filet. Well done. Them proceed to mix A1 and Worcestershire sauce together and dump on the steak.
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I cooked up a batch of ribs once for a few friends that included my wife's best friend from college and a friend of mine. My buddy asked for hot sauce to put on his ribs and my wife's friend proceeded to pour a half bottle of ketchup on hers. I have never fixed ribs for either of them since.Comment
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