McCane's Southern Fixin's Located in the foothills of the North Georgia Mountains. A family tradition for over 50 years |
KNOW YOUR SAUCES & RUBS By Colin Richards OK Grillers, You are the one cooking the BBQ, so you need to be the one that likes your taste first. Say, for instance, you like your barbeque on the hot and spicy side. When you find a couple of rubs or sauces that pretty spicy and with the perfect flavor for you, then buy them and use them. When you've reached a point where you know what barbecue sauces and barbecue rubs fit your taste and barbecue cooking style, you then can start to accommodate your family and friends and their tastes. If the majority of the people at your barbecue don't really like their food as spicy as you (using that same example), then tone it down. If you're a Texan and cooking pork shoulder for a dozen Carolinians, maybe you have either a mustard or vinegar sauce you can go to (and that you like also). The whole point is to find your basic favorite barbecue sauces and seasonings and expand from there. Because when you get that reputation for cooking great barbecue, you'll happily be doing it allot and doing it often. I've put together several great sources for bbq sauces, rubs, and marinades that will fit your taste style and those you love to cook for. Within this group are several of my favorites as well as from favorite regional styles from across the country. Have some fun, do a little experimenting and come up with your "go-to" lineup of barbecue tastes and flavors for all occasions. Some of the different Sauces are: · Kansas City - Along with Memphis, this is probably one of the two most popular BBQ regions. In Kansas City, they are known for their sweet and spicy tomato based BBQ sauce usually containing molasses. · Memphis - Maybe the most popular BBQ region, but I bet the Kansas City folks would disagree. But certainly, everyone would agree that Memphis and Kansas City are #1 and #2 (but who knows what order). Memphis is probably known more for their dry rubbed ribs, but they do have their own distinct BBQ sauce favor too. It's not quite as sweet as a Kansas City BBQ sauce, but it is vinegar and tomato based. It's usually a thinner sauce with a little brown sugar and mustard thrown in for taste. · Texas - Now you're getting into beef territory. Brisket is king here. Texas is a big state and generally, you'll find a more spicy BBQ sauce there. East Texas, you might find more sweet sauces with a little bite of chile. Mainly ketchup based with worcestershire. On the west side of Texas, you run into hotter chili based sauces with a tomato base. · Carolina - Depending on where in the Carolinas you hail from, some swear by the authenticity of this sauce! It's different from your typical tomato based bbq sauce and it's quite spicy! We like it on pork! Mustard barbeque sauce is delicious and gives a sour and sweet flavor to meats. Thier is even a White Barbecue Sauce from Alabama. This is truly a regional thing, but also a regional requirement. EVERY BBQ restaurant in North Alabama features white bbq sauce on their menu, their meats, and their tables and North Alabamians eat it with everything from french fries to bread to chicken and ribs. This unique, tangy flavor is the perfect compliment to just about everything. I love it on Grilled Fish! |
| Hello I'm Colin and I would like to welcome you to the Grill Adventures Sauces and Rubs Page. On this page we will have Sauce & Rub information, Sauce Recipes, Rub Recipes, Specials on Sauces in our Sauce Market Place. I would like to here form you about ideas for this page. |
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| Dave's and Marie Sharps Hot Sauces Now Available at the best prices, with Salsa Express. |
| The distinctive flavor of Dave's Hot Sauces comes from the best peppers along with garlic, onion and spices combine to make Dave's Award Winners for Heat. Delicious when added to potatoes, chicken soups, salads, and on pizza. Marie Sharp's products are the very best of the best. Proudly made in Belize, Central America. All of Marie’s hot sauces use the hot and flavorful Habanero Pepper. |
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| Yes you can do it! You can cook the outstanding Southern Barbque like you get in those southern BBQ Joints. Start with a Vinegar based Marinade/Sauce. Here is a basic vinegar based BBQ sauce recipe. It can be used as a marinade (before smoking), a mop sauce (used during smoking), a finishing sauce (applied at the end of smoking). This helps the meat stay moist, tenderizes it, and flavors it. It's no wonder people keep using it. Remember that you control the flavors. Add your favorite spices, change the type of vinegar, use more or less water... It's entirely up to you. You can even add things like tomato sauce, ketchup or mustard. Just don't go overboard or you will end up back in Kansas City, with no vinegar. Have you ever had pulled pork and wondered how in the world they ever got it to taste that good? Naturally the quality of the meat, and how expertly it was smoked, had something to do with it. But, the finishing touch and the final balance of flavors probably came from a vinegar based barbecue sauce (like this one). |
1 c cider vinegar 1/4 c brown sugar 1 tsp crushed red pepper flakes Let's talk a little about vinegar based barbecue sauce. How's that? We have eliminated tomato based sauces, sure, but that still leaves us with everything east of the Mississippi river. Let's get out of Kansas City and head toward the east coast. Lots of sauces have a combination of vinegar and tomato as a base. If we cut out everything but the vinegar, that takes us all the way to North Carolina (actually eastern North Carolina). This is the home of the vinegar based barbecue sauce. From there, BBQ sauce recipes have less vinegar and more additional ingredients the farther away you travel (all the way to back to Kansas City, where they use very little or no vinegar). |
DIRECTIONS
1.Combine the vinegar ingredients
together and let stand for at least 4
hours in a medium saucepan. Bring
to a boil over medium heat, stirring
frequently. Allow to cool.
1.Combine the vinegar ingredients
together and let stand for at least 4
hours in a medium saucepan. Bring
to a boil over medium heat, stirring
frequently. Allow to cool.
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
1/2 tsp salt
1/2 tsp pepper
| Again, with this one, mix it together and let it set for a few hours for flavor infusion. As you know, you can adjust the seasonings and the amounts of either recipe to suit your taste. Stuff like - 1 tsp dry mustard, 1/2 tsp cumin, or even 1tsp of Herbs of Provence (A little French influence) * To make it less spicy, decrease the cayenne or red pepper flakes. * To make it sweeter, add some honey, molasses, or more brown sugar. * Thicken it by adding a little ketchup or mustard or molasses. * Thin it by adding more vinegar, some wine, or a little water. You know how it works. Work with it in small batches, and get it the way you like it. Record it somewhere so you can duplicate your efforts. Go get you another drink and let's get started. This vinegar based barbecue sauce goes perfect with pulled pork & chicken. Use as a mop or basting sauce, as well as the finishing sauce. |
| Slow cooking barbecue smoker is great for cooking pork shoulders. The long slow cooking will break down the collagen and melt the fat. This barbecue sauce adds the flavor. The same is true of your oven. Long slow braising in the oven with barbecue sauce and you would be hard pressed to tell if it was cooked on a smoker or not. Now I’m a big fan of smoker cooking and I almost always make pulled pork on my water smoker. But I’m not a snob about it. Barbecue pork done in any manner is good. If there is a secret to pork barbecue it’s the long slow cooking that allows the fibers and fat to breakdown and melt. Here at Pork Recipes online we have recipes done in various manners and they are all good. Give some of our barbecue recipes a try and see if you don’t agree. |
| McCane's Original Pit Sauce Scores big with BBQSauceReview.com McCane has an old recipe but a young company that is just getting the word out. I ask BBQ vendors to fill out a form when they send me a sauce. One of the questions is “Why did you start making sauces?” Here’s how Stewart Sr answers: This sauce has always been a staple in our house. Originated with my Uncle Jimmy and passed down after his passing. We continued to make his “secret” sauce. It is so different and unique from anything else you can get , that I felt it was time to turn it loose on the world. Just about every Southern family has a “Bubba”and a secret sauce. Slow smoking and BBQing is a southern way of life,when times where simpilier and more family rooted. We need to get back to more of this. Remember when Mamma would holler or ring a bell to tell you that supper was ready or just time to come home. When you taste this sauce , close your eyes and it all comes back to you. You can even see Momma standing on the porch in an apron, smiling waving you in the house. Enjoy, have fun with it ! Sounds great, but let’s look at the taste shall we? Great smell - like “Peppery Worcestershire.” And I guess now that I’ve written that, that is the easiest way that I can sum up the flavor of the sauce too - without overlooking the complexity of flavors (lots of spices: onion, garlic, anchovies, tamarind, cloves, chili powder, mustard, tumeric, black pepper, cayenne pepper, cumin). I love the flavor, but for my grilling style and what I use BBQ sauce for, this fell a little short. If you’ve read my posts before, I’m not smoking pulled pork, or BBQ’ing brisket all day. I’m usually more of a fast-and-quick kind of backyard chef versus a slow-and-low kind of guy. When used in this fashion, this stuff just kinda drips off the chicken. But for slower cooking such as pulled pork (in a crock pot even) this pit sauce will make a very fine choice and an excellent dipping sauce. In the marketing area, I’m thinking this is more a North Carolina style sauce and marketed as such, could set a better expectation of the consistency. Smell 4, Taste 5, Consistency 3, Ingredients 4, Label and marketing 3 Bottom line: It’s a seriously tasty sauce for serious BBQ people, backyard grillers might be disappointed in the consistency. |
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Apple Butter BBQ Sauce is Back!
Hand-made on a family farm in the NC Smoky Mountains, our all-natural Apple
Butter BBQ Sauce is lusciously thick with bold, rich flavor that's naturally
sweetened with apples and molasses. Starting with a traditional barbecue
base of mustard, tomato and vinegar plus savory spices, this country recipe
blends in old-fashioned apple butter for an amazing combination of flavors
that the whole family will love. Our Apple Butter BBQ Sauce pairs beautifully
with ribs (pork and beef) and other hearty meats as well as chicken, shrimp,
and even grilled veggies. Call me crazy, but I love to dip corn chips and tortilla
chips in it when I'm craving a crunchy savory-sweet snack. Use it in meatloaf,
baked beans, stews and other recipes instead of using ketchup, for gourmet
results. Kids love it with chicken nuggets, tater tots, baby carrots and other
finger food (and there's NO high-fructose corn syrup, so you can feel good
about serving it to your family). Heck, it's even tasty on fried shrimp and fish!
In sum, our Apple Butter BBQ Sauce is finger-lickin' good for basting, grilling,
slathering, dipping, cooking, and even in the crock pot. And it's now back in
stock at the Carolina Sauce Company!
Zestfully yours, Gloria
PS: For every jar sold, we contribute $1 to Operation Sauce Drop, our
nonprofit program that sends free BBQ sauce & hot sauce to US troops
serving abroad.
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Americas Hot Sauce
Americas Hot Sauce
Homemade Barbecue Marinades Made Easy By TheWeekendGrillers.com Marinating is simply adding food to a seasoned, and and sometimes acidic, liquid to make it more succulent or provide additional flavor, and this guide to making your own homemade barbecue marinade will help you start creating your own personal favorites at home. To begin with, you will find that marination exists for almost every type of cuisine. Many of the hot and sweet dishes in Asian or Caribbean cuisine, rely heavily on marinades to provide the distinctive flavor associated with that particular country or region. Marinades are incredibly versatile and can be used to provide either a slight flavour by using relatively weak ingredients, or a particularly strong flavor when rich ingredients such as herbs and spices are used. The key ingredients to a good barbecue marinade The core ingredients for marinades exist in three groups which are; acids, ie vinegar or lemon juice; oils and seasoning. Marinating food can’t be easier, though it must be remembered that when using one, allow additional time beforehand during preparation so that meats and fish have sufficient time to steep in the marinade in order to take on the flavors. To get the best flavor from the marinade, it should be left in a refrigerator overnight, with the food being covered in a glass bowl so that there is plenty of time for the flavors to become infused. The marination process also helps to break down the fibers so that the end result is more succulent. Never leave a marinade unrefrigerated at room temperature for any length of time, as this will promote the growth of unwanted bacteria and could potentially lead to food poisoning. The rule of thumb is to cover food that has been marinated and leave it to chill for as long as necessary. What do marinades actually do? Marinade ingredients all work differently. Oils are used specifically to hold in the flavor and water in the food so that it becomes succulent when cooked. Oils such as sesame, and olive oil are perfect for this purpose and are essential to producing food that has plenty of additional flavor. The beauty of using oils in barbecue marinades is that they are readily available off the shelf with a variety of flavors already locked in. Flavors such as lemon, garlic or chilli can add intense flavors to your meat, and of course, you can always make your own. Marinades are also used to help tenderize tougher meats such as lamb or beef by using ingredients that contain acidity, such as of red or white wine and vinegar. These acids work on the fibers of the meat and break it down slowly which results in more tender barbecue food. Making a fish marinade When marinating fish, use some caution, as it is quite easy to over-do it, and inadvertently add too much liquid that contains acids. This will result in fish that can become sloppy, and even break down altogether resulting in a paste rather than a moist, flavorsome piece of fish. Making a good fish marinade is slightly harder than making one for meat, so watch the video below. It will show you how and take the worry out of making one for the first time. Vegetables also benefit from marination, particularly “hard” ones, such as beetroot or aubergine, and these can benefit greatly from the flavors that are imparted from a subtle marinade containing herbs. Marinades that contain lime, lemon or orange work particularly well with stronger flavored gamey meats such as duck, rabbit and venison. These zingy marinades help to cut through the fat and provide a clean and very palatable flavor. Seasoning’s to use in barbecue marinades Salt, freshly ground black pepper, white pepper, minced ginger/garlic/chilli/shallots, onion and fresh herbs are capable of transforming a marinade into something very special. Work with the meal you are creating and select the seasoning’s that are most appropriate for that particular dish. Cinnamon works well with Lamb as used in Moroccan cuisine, dill for chicken and poultry, and thyme or rosemary for poultry. The following herbs are tried and tested marvels that complement these meats: Beef: thyme, celery, marjoram, coriander, sage, rosemary, oregano, garlic Chicken: garlic, marjoram, tarragon, oregano, coriander Fish: grilled: thyme, coriander, fennel, rosemary Pork: marjoram, mustard, oregano, sage, rosemary, thyme, garlic Roast Beef: basil, oregano, thyme, mustard, rosemary, garlic Turkey: basil, rosemary, cumin, oregano, thyme, sage Easy to find marinades You would be surprised at how many of your store cupboard ingredients can be easily utilized to great effect in marinades. Honey or ketchup can be used to thicken and add a sweet or slightly tangy flavor, and spices such as ground cardamom can be used to add a light fragrance. Almost any spice or herb can be used in a barbecue marinade, and experimentation will help you determine what flavors complement your food the best. When using an ingredient in your barbecue marinade for the first time, add a little at first in order to avoid overpowering it with any one particular flavor. Getting the most flavor from your BBQ marinade Use plastic, glass or ceramic containers for marinating; metal can react with the acids and spoil the flavour. Shallow vessels are best because they allow the marinade to cover more surface area. If the food is not completely covered or submerged in the marinade, turn the food every half-hour to ensure even marinating. It may help to prick meat with a knife or fork to encourage flavours to be absorbed beyond the surface. Crushing ingredients such as garlic to release the juices (instead of simply cutting it) can add a more intense flavour, as can crushing whole black peppercorns. The zest of citrus fruits such as lemon or lime contains fragrant essential oils that can also impart a delicate yet rich aroma to chicken or fish. |
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colin@grilladventures.com
This naturally sweet, thick & rich BBQ sauce is
made especially for the Carolina Sauce
Company using 100% all-natural ingredients
including apples, pure apple juice and
molasses, plus savory spices and just a touch of
chili powder & horseradish. The apples are
slow-cooked to make the apple butter and then
combined with the traditional BBQ sauce base of
mustard-tomato-vinegar to create a deliciously
flavorful all-purpose barbeque sauce that the
whole family will love. Slather it on ribs, chicken,
shrimp and even veggie kabobs during the last
10 or 15 minutes of grilling or broiling for
finger-lickin' results. You can also use our Apple
Butter BBQ Sauce in the crockpot and add it to
recipes like meatloaf and baked beans for
amazingly good, old-fashioned flavor.
made especially for the Carolina Sauce
Company using 100% all-natural ingredients
including apples, pure apple juice and
molasses, plus savory spices and just a touch of
chili powder & horseradish. The apples are
slow-cooked to make the apple butter and then
combined with the traditional BBQ sauce base of
mustard-tomato-vinegar to create a deliciously
flavorful all-purpose barbeque sauce that the
whole family will love. Slather it on ribs, chicken,
shrimp and even veggie kabobs during the last
10 or 15 minutes of grilling or broiling for
finger-lickin' results. You can also use our Apple
Butter BBQ Sauce in the crockpot and add it to
recipes like meatloaf and baked beans for
amazingly good, old-fashioned flavor.
| Tangy Shrimp & Sausage Skillet Vinegar-based Eastern NC barbecue sauce is not just for making Carolina style pulled pork BBQ -- you can also use it in recipes, as demonstrated by the following simple country-style recipe. If you prefer hot & spicy foods, simply add the optional jalapeno pepper and use a hot eastern NC BBQ Sauce like our very own, or Scott's Barbecue Sauce if you need a sugar-free sauce. The quantities are flexible, so use your taste preferences (and the number of mouths you're feeding) to adjust as you prefer. Enjoy! Ingredients 1/2 to 1 lb raw shrimp, shelled & deveined 1 lb beef smoked sausage, cut into 1/4 inch slices 1 bell pepper (any color), chopped 1 medium onion (I use sweet onion like Vidalia), chopped 1 clove garlic, minced Optional: 1 jalapeno pepper, diced (you can de-seed if you wish) Eastern NC BBQ Sauce in Mild or Hot Cooked rice Brown the sausage, peppers, onion and garlic in a skillet. Drain off any excess grease if necessary. Add the shrimp and enough barbeque sauce to simmer everything (you may want to add more as it cooks). Gently simmer, uncovered, for 10 to 15 minutes until shrimp is done. Serve over hot cooked rice, with a tossed salad or cooked greens to complete the meal (if serving greens like collards or turnip greens, add a splash of the eastern NC BBQ Sauce to the greens for complementary flavor). Zestfully yours, Gloria |
| I Stopped by Old Clinton's Bar-b-q in Gray Georgia, September 09 |
| Vinegar based Barbecue By Colin Richards |
Fredericksburg Farms Hog Wild Pork Rub combines a variety of spices with garlic,
chili pepper and lemon peel to let you recreate the recipes of the original settlers or
create your own new classics.
Purveyors of Fine Gourmet &
Fiery Foods since 1991
Fiery Foods since 1991