Maggie's Farm

We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.

Our Recent Essays Behind the Front Page

Much Sorry with Delays
Birth, Death and All That Stuff in Between
How to Honor Labor Day, Every Day
My Yom Kippur Miracle (Repost from 2010)
Good intro to fly casting
Peach update, with pie
NYC update
Easy for you to say: To the elites on mass immigration
For NYC on 9/11, Sailors' Snug Harbor
Pickled Peaches
Water Shoes
Labor Costs in U.S.
Your "identity"
Good news about The Great Courses
Uses of Hot Pepper Jelly/Sauce, Chutneys, and Jams
A Saturday Drive to Litchfield County, CT
How to Pick a Kayak
Civilized: Fruit forks and knives
Loads of kayaking on Cape Cod
Psychology Experiments' Questionable Results

Categories


All categories

Quicksearch

Links

Blog Administration

Open login screen

RSS Readers

Add to Google

Subscribe with Bloglines

Sunday, July 13. 2008

Sauce cooked on the meat, or on the side - or both?

Our regular readers know that I enjoy cooking meat in my smoker. For me, that is real barbecue. Not a grill - a smoker.

Mostly pork, sometimes beef. Unlike some of my pals, I do not believe in smoking game birds because their fine flavor is too subtle to hold up to smoke. 

I like to put on the hot rub du jour overnight, then start smoking it in the morning - or whenever I get to it. Pork loin, butt for pulled pork, ribs, beef tips, whatever.

Sometimes I like to finish it off with a store-bought or home-made barbecue sauce on it while it finishes, sometimes during the entire cooking, sometimes on the side. For ribs, you have to cook with the sauce so they don't dry out. In Texas, it's on the side with the brisket - but I don't like brisket.

What's your preference?

Photo is my smoked pork loin. You need to have the sauce on the side for that.

Posted by Bird Dog in Food and Drink, Our Essays at 18:53 | Comments (9) | Trackbacks (0)

Trackbacks
Trackback specific URI for this entry

No Trackbacks

Comments
Display comments as (Linear | Threaded)

BD, you're making me hungry!

While I do not smoke food myself, I have a friend who has a Green Egg, which I lust after. I'm going out to grill steak now, but if I had my druthers I'd be barbecuing.

Re: the link to my site

My hosting (Hosting Matters) is screwing my pooch with some pinched bandwidth… Have patience if you visit my site, as they promise to actually render services paid for in full. (Cha)!
#1 Jephnol (Link) on 2008-07-13 19:08 (Reply)
I no longer smoke. Glad of it, too (mostly). BBQ sauce.... I'm a rub, soak, and baste guy myself. Put the remainder on the side for those who wish for more.
#2 Knucklehead (Link) on 2008-07-13 19:13 (Reply)
2 Q's:

Did you name yourself after HD motorcycle?

Apart from carcinogens, why did you quit smoking?
#2.1 Jephnol (Link) on 2008-07-13 19:32 (Reply)
In Texas sauce is put on the side because if the barbecue (brisket here in Texas) is done properly, you don't need sauce. Slow smoked meat should be very juicy and tasty alone.
#3 TomR on 2008-07-13 21:13 (Reply)
TomR ...you're forgetting that in Texas, we grill the brisket with a special basting sauce. Afterward, when we serve it, we serve it with a special eating sauce. Tastes better that way.

Marianne
#4 Marianne Matthews on 2008-07-13 23:21 (Reply)
http://www.cookiesbbq.com/
They make some good sauce.
I like it best on the side.
#5 Joe on 2008-07-14 01:13 (Reply)
I came across a most unusual and tasty sauce at a farmer's market in Kelseyville, CA. The secret? Tamarind extract. It's fairly rare, but give it a try if you happen to find it. A couple of drops do the trick.
#6 Roy Lofquist on 2008-07-14 15:51 (Reply)
Roy, you can get tamarind concentrate at your neighborhood East Indian Grocery.

It's an interesting idea. I'll try a marinade sometime soon w/ tamarind on your say-so. We have a jar in the pantry.

Thanks for the idea.
#6.1 Jephnol (Link) on 2008-07-14 16:02 (Reply)
Jephnol,

I know about the neighborhood East Indian grocery. Problem is I live in a breathtakingly gorgeous place where the closest Best Buy is 50 miles away and I have to drive 40 miles for decent sashimi. Tradeoffs.

Regards,
Roy
#6.1.1 Roy Lofquist on 2008-07-14 16:19 (Reply)

Add Comment
(Your e-mail will not show in your comment)

By commenting on this site you agree to the site rules listed here. Email
addresses will not be displayed and will only be used for email notifications.

Quick reference guide: [i] italics [/i], [b] bold [/b], [u] underline [/u],
[url] (web address) [/url]. More tips here.

Enclosing asterisks marks text as bold (*word*), underscore are made via _word_.
E-Mail addresses will not be displayed and will only be used for E-Mail notifications.

To prevent automated Bots from commentspamming, please enter the string you see in the image below in the appropriate input box. Your comment will only be submitted if the strings match. Please ensure that your browser supports and accepts cookies, or your comment cannot be verified correctly.
CAPTCHA

BBCode format allowed
 
 
A Chris Southern Consulting website.