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Fire Me Boy! What's For Dinner? Thread
Since the other one got too big, let's keep the food truck rolling. Whacha got?
Vol 2. http://www.chiefsplanet.com/BB/showthread.php?t=285408 Last edited by Buehler445; 03-02-2020 at 09:14 AM.. |
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#15316 | |
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But for a pork shoulder I'll mop because that stall's so long that it's gonna be what it's gonna be and its so unpredictable that I just plan to be done 6 hours before serving anyway so a few temperature drops aren't a big deal. And frankly, pork shoulders are just a little bland if you don't give 'em a little help. That's where the mop comes in.
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#15317 | |
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#15318 | |
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#15319 | |
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#15320 | |
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Few vinegar based sauces don't also have brown sugar or tomatoes in them to add some level of sugar. Peppers and onions also bring sugars to the mix. My objection is simply to the idea that Vinegar is used as a masking agent - it isn't. At least it isn't more than molasses is. If you push either ingredient to it's purest, most extreme form - they'll run roughshod over most any meat. But few ever do that. They're used in concert with other complementary flavors. And sauces that DON'T utilize vinegar at least in some small amount end up too fruity in their own right; vinegar helps bring a complementary tartness/acidity to the party.
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#15321 |
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Pickles as a common staple alone supports vinegar as an enhancement to bbq
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#15322 |
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Ham and beans with cornbread.
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#15323 |
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Dead on.
You all call it vinegar base when it's an ingredient. I add vinegar, red wine, balsamic, or ACV to taste. I don't build a sauce around vinegar. and I do not baste with it either.
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#15324 | |
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It seemed like it started off with not liking 'hot sauce' as a BBQ sauce because it's mostly just vinegar, and it seemed like you countered with 'if you don't like vinegar, you can't like molasses, . . . or any spices or sauces, because they're ALL 'assisting weak meat.' Sure everything has a balance. But my point was simply - if you're 'out of balance,' out of balance vinegary is very different from out of balance sugary.
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#15325 | |
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Though given my druthers, I'd still take 'out of balance' vinegary over out of balance sugary. Perhaps not as a baste or marinade for texture purposes (mushy meat blows) but if I've gotta put straight white vinegar or straight white sugar on my ribs, I'm going with the vinegar. Acid as a whole can complement meat (as the pickles example made nicely; some places also serve the vinegar onions with their barbecue) better than sugar. If I gotta miss one direction, it would be towards the vinegar.
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#15326 | |
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That being said, I won't throw a fit if vinegar and mustard are used appropriately. I can usually pick it up if it is used, but it won't ruin Q, necessarily. But I've had enough "Southern" BBQ (most of it in fact) that just straight horribad that it has scarred me. I'm pretty damned sensitive to it. Flame Away. |
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#15327 | |
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#15328 | |
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Just as long as he acknowledges it. My kids like ketchup and KC masterpiece on their chicken nuggets as well, man. It's okay - you're in a safe space here. With my children. And their dino-nuggets. I'm proud of you.
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#15329 | |
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#15330 |
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It generally is. I think Carolina generally is Vinegar based because they can't barbecue for shit, so they try to go for the tangy profile. I really can't take anyone that prefers the shit seriously.
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