OT: For The BBQ Folks...

[MelroseHawkins]

I've smoked so much pulled pork I've gotten sick of it (even though I just did one on Sat). I actually started doing more beef roasts and making pulled beef sandwiches. Can't tell if I like it better with A1 (which I could literally drink) or horseradish mayo. First game I'm smoking a brisket and making some chili with the leftovers - so stoked!

Have you ever had Country Bob's. Man I like that shit and it is quite versatile.

 

[MelroseHawkins]

Sans Doritos, Old Dutch kicks the crap out of Frito Lay.

It's like Mello Yello trying to compete with Mountain Dew. Can't believe sixteen years have gone by since I drove an Old Dutch route. That was before Tate to Holloway, just to list one point of reference.

I used to luv Mello Yello.

 

[Fryowa]

Have you ever had Country Bob's. Man I like that shit and it is quite versatile.

Can't tell if I like it better with A1 (which I could literally drink) or horseradish mayo.

One thing I’ve never been able to get on board with is steak sauce (not opposed to it whatsoever). My old man was a Heinz 57 dude his entire life. I’ve tried to give 57, A-1, and others a shot several times in the last 40 years, and I just can’t get it to appeal to me. About every five years or so I’ll be at a steakhouse and see if my taste has changed but it doesn’t.

 

[MelroseHawkins]

One thing I’ve never been able to get on board with is steak sauce (not opposed to it whatsoever). My old man was a Heinz 57 dude his entire life. I’ve tried to give 57, A-1, and others a shot several times in the last 40 years, and I just can’t get it to appeal to me. About every five years or so I’ll be at a steakhouse and see if my taste has changed but it doesn’t.

I've actually gone more away from them over the years. Yea, I grew up and all we ever had in the house was Heinz 57. I didn't even know there was anything else. A-1 seemed to come later so was the new kid on the block. Now it kind of has a bitterness to me. Country Bob's has a sweatness to it. Really don't need a lot so it accents the steak if don't douse it in it.

 

[Chickenlounge]

One thing I’ve never been able to get on board with is steak sauce (not opposed to it whatsoever). My old man was a Heinz 57 dude his entire life. I’ve tried to give 57, A-1, and others a shot several times in the last 40 years, and I just can’t get it to appeal to me. About every five years or so I’ll be at a steakhouse and see if my taste has changed but it doesn’t.

I'll do some A1 if the steak is a couple days old in the fridge and I'm slicing it up to put on a hoagie bun. If the steak is fresh and not overcooked, you shouldn't need any sauce.

Although I am a sucker for a tiny bit of Heinz 57 on a pork chop every now and then...

 

[HawkeyeWalker]

A lil '57 on pork, sure. Maybe 57 or A1 on a burger.

A well marbled steak, never.

I will say I've been trying different "fry sauce" mixes with varying combos of mayo, horseradish, ketchup, stoneground mustards, BBQ sauce, hot sauce, etc. Using on fries, burgers, sandwiches.

Kinda digging it.

 

[Ree4]

One thing I’ve never been able to get on board with is steak sauce (not opposed to it whatsoever). My old man was a Heinz 57 dude his entire life. I’ve tried to give 57, A-1, and others a shot several times in the last 40 years, and I just can’t get it to appeal to me. About every five years or so I’ll be at a steakhouse and see if my taste has changed but it doesn’t.

I just love the tanginess, I eat banana peppers and pepperoncini by the handful

 

[Ree4]

I'll do some A1 if the steak is a couple days old in the fridge and I'm slicing it up to put on a hoagie bun. If the steak is fresh and not overcooked, you shouldn't need any sauce.

Although I am a sucker for a tiny bit of Heinz 57 on a pork chop every now and then...

A lot of people say that all the time, a good steak doesn't "need" sauce. I never understood that, of course a steak is good on its' own, just like a burger doesn't "need" ketchup. I just happen to love the taste of A1, like I said before, I can literally drink that shit. I mix in caramelized onions and mashed potatoes so it's like my gravy.

 

[Fryowa]

A lot of people say that all the time, a good steak doesn't "need" sauce. I never understood that, of course a steak is good on its' own, just like a burger doesn't "need" ketchup. I just happen to love the taste of A1, like I said before, I can literally drink that shit. I mix in caramelized onions and mashed potatoes so it's like my gravy.

I don’t like any sauce or additions to my steak other than S&P before I cook it, but that’s just my own personal opinion and I don’t tell anyone which way to go. I’m a firm believer that food should taste good to the person eating it (that’s why we cook, for enjoyment whether it’s the cooking process or eating the results), and if someone really likes ketchup on their scrambled eggs I say let your freak flag fly. My “thing” is hot sauce as I get older. And it doesn’t have to be super ridiculously hot either. I just like the taste. Hell, I don’t know if I could eat an omelette and hashbrowns without a whole bunch of Tabasco anymore.

Kind of like a buddy of mine who refuses to put any sauce on his pulled pork, and he good naturedly gives the rest of us shit for it. He says you’re supposed to taste the meat not bbq sauce. I say to hell with that. I like trying new sauces, and I like the really good ones. They make eating it enjoyable.

If somebody likes steak sauce they should go for it.

 

[Ree4]

I don’t like any sauce or additions to my steak other than S&P before I cook it, but that’s just my own personal opinion and I don’t tell anyone which way to go. I’m a firm believer that food should taste good to the person eating it (that’s why we cook, for enjoyment whether it’s the cooking process or eating the results), and if someone really likes ketchup on their scrambled eggs I say let your freak flag fly. My “thing” is hot sauce as I get older. And it doesn’t have to be super ridiculously hot either. I just like the taste. Hell, I don’t know if I could eat an omelette and hashbrowns without a whole bunch of Tabasco anymore.

Kind of like a buddy of mine who refuses to put any sauce on his pulled pork, and he good naturedly gives the rest of us shit for it. He says you’re supposed to taste the meat not bbq sauce. I say to hell with that. I like trying new sauces, and I like the really good ones. They make eating it enjoyable.

If somebody likes steak sauce they should go for it.

I add either tabasco sauce or jalepenos (or both) to almost everything, what's your favorite tabasco? In the 90's my parents would visit my grandparents in south Texas every year and would bring a ton of tabasco from Mexico, it was like $0.25 per bottle, they still have a ton of it. Lately I think my fav has to be Louisiana, just threw some in chili yesterday

 

[okeefe4prez]

I don’t like any sauce or additions to my steak other than S&P before I cook it, but that’s just my own personal opinion and I don’t tell anyone which way to go. I’m a firm believer that food should taste good to the person eating it (that’s why we cook, for enjoyment whether it’s the cooking process or eating the results), and if someone really likes ketchup on their scrambled eggs I say let your freak flag fly. My “thing” is hot sauce as I get older. And it doesn’t have to be super ridiculously hot either. I just like the taste. Hell, I don’t know if I could eat an omelette and hashbrowns without a whole bunch of Tabasco anymore.

Kind of like a buddy of mine who refuses to put any sauce on his pulled pork, and he good naturedly gives the rest of us shit for it. He says you’re supposed to taste the meat not bbq sauce. I say to hell with that. I like trying new sauces, and I like the really good ones. They make eating it enjoyable.

If somebody likes steak sauce they should go for it.

I season a steak one of two ways, either just S&P or Weber Chicago steak seasoning. No sauce. The meat should stand on its own. Key is to season them well before you start to cook them so the salt can work clear through the meat.

Same with pulled pork when it's fresh. I will use sauce on day 2 and after. Ribs get a light glaze to give them a sheen, but no additional sauce should be necessary on ribs, either.

Some people like sauce and that's fine. I don't care, but as a certified Carolina pitmaster, if I'm pulling meat off that isn't knock your socks off delicious then I have failed and need to turn in my pitmaster card.

 

[Fryowa]

I season a steak one of two ways, either just S&P or Weber Chicago steak seasoning. No sauce. The meat should stand on its own. Key is to season them well before you start to cook them so the salt can work clear through the meat.

Same with pulled pork when it's fresh. I will use sauce on day 2 and after. Ribs get a light glaze to give them a sheen, but no additional sauce should be necessary on ribs, either.

Some people like sauce and that's fine. I don't care, but as a certified Carolina pitmaster, if I'm pulling meat off that isn't knock your socks off delicious then I have failed and need to turn in my pitmaster card.

I leave pulled pork bare and people can sauce as they build sammiches or not. Ribs I glaze an hour before pulling them off, I don't use sauce when I eat 'em. Pulled pork is the only thing I eat sauce on after cooking except for poultry. Alabama white bbq sauce is a game changer on birds.

 

[Fryowa]

I add either tabasco sauce or jalepenos (or both) to almost everything, what's your favorite tabasco?

On breakfast foods I like Tabasco brand regular. Louisiana is probably my close second choice, I like Frank's on pizza but that one's too vinegary for me.

As far as Mexican sauces, I like Cholula's chipotle one, but Valentina is the gold standard. There's a reason why the closer you get to the border (and beyond it) there's a half gallon jug at every table in the mom and pop places.

 

[okeefe4prez]

On breakfast foods I like Tabasco brand regular. Louisiana is probably my close second choice, I like Frank's on pizza but that one's too vinegary for me.

As far as Mexican sauces, I like Cholula's chipotle one, but Valentina is the gold standard. There's a reason why the closer you get to the border (and beyond it) there's a half gallon jug at every table in the mom and pop places.

Tapatio is my top Mexican sauce. For American, I like Texas Pete, which I think they make in North Carolina.

My favorite heat profile is actually from Szechuan cooking. There's only place around here that gets it right. But for stuff you can buy if you want to try your own Szechuan, I recommend Huy Fong Sambal Oelek. I'm not a huge fan of siracha. Seems a little gimmicky to me and it got way overdone like 5 years ago. Now you see these hipster places acting like culinary geniuses for mixing siracha and mayo.

A Japanese hot sauce I love is called "LaYu." It is a red chili infused sesame oil and is just money on certain things.

I like to have a wide array of hot sauces available. I don't just want one heat profile, I prefer a bunch of different ones each week. Like Saturday I made fiery hot curried lentils, then yesterday I went and had Ethiopian. Tomorrow I'm making jerk chicken wings.

 

[Ree4]

On breakfast foods I like Tabasco brand regular. Louisiana is probably my close second choice, I like Frank's on pizza but that one's too vinegary for me.

As far as Mexican sauces, I like Cholula's chipotle one, but Valentina is the gold standard. There's a reason why the closer you get to the border (and beyond it) there's a half gallon jug at every table in the mom and pop places.

I tried Valentina once and thought it tasted like black licorice, hated it. Frank's is amazing on pizza though!

 

[Fryowa]

I tried Valentina once and thought it tasted like black licorice, hated it. Frank's is amazing on pizza though!

One thing about Frank's, it automatically turns anything you put in on into Buffalo whatever.

 

[MelroseHawkins]

Have you guys tried this? I absolutely luv this shit! It is a sweet heat and to die for.

Ingredients

Cayenne Peppers, Sugar, Distilled Vinegar, Water, Salt, Crushed Red Peppers, Xanthan Gum, Chili Peppers, Caramel Color, Sodium Benzoate (to Preserve Freshness), Hydrolyzed Corn Protein, Tamarind Extract, Natural Flavor (Contains Anchovy), Oregano, Cumin, Garlic Powder. Contains fish.

 

[Fryowa]

Have you guys tried this? I absolutely luv this shit! It is a sweet heat and to die for.

Ingredients

Cayenne Peppers, Sugar, Distilled Vinegar, Water, Salt, Crushed Red Peppers, Xanthan Gum, Chili Peppers, Caramel Color, Sodium Benzoate (to Preserve Freshness), Hydrolyzed Corn Protein, Tamarind Extract, Natural Flavor (Contains Anchovy), Oregano, Cumin, Garlic Powder. Contains fish.

It's hilarious you mention Tiger Sauce. The one and only thing I eat that on are McDonald's chicken nuggets. Gimme a 10 pack of those and a Coke Zero and we're about to have a party.

 

[Ree4]

Have you guys tried this? I absolutely luv this shit! It is a sweet heat and to die for.

Ingredients

Cayenne Peppers, Sugar, Distilled Vinegar, Water, Salt, Crushed Red Peppers, Xanthan Gum, Chili Peppers, Caramel Color, Sodium Benzoate (to Preserve Freshness), Hydrolyzed Corn Protein, Tamarind Extract, Natural Flavor (Contains Anchovy), Oregano, Cumin, Garlic Powder. Contains fish.

I haven't but I'm also not a fan of sweet heat, so if I saw that in the store I'd move to the next one

 

[Fryowa]

I haven't but I'm also not a fan of sweet heat, so if I saw that in the store I'd move to the next one

What about Devil Spit from Famous Dave’s? That one I really like and it’s got a decent kick. The sweet factor is just barely there...