Sauce on your meat

[No name needed]

I don't really care for the store brands. I have a different recipe for beef, chicken, pork, and fish when I BBQ. All honey based. With a little Burbon.

What do you use.

 

[RustyRatRod]

I use nothing when I cook. I usually use nothing when I eat, but sometimes I do. If it is a good cut of meat and cooked correctly, it will need nothing else.

 

[younggun2.0]

salt and pepper. even a shitty steak taste good after 6 beers

 

[75slant6]

I agree with rusty, for me personally I don't use anything but seasonings on my steaks but I do use BBQ sauce on burgers and ranch with roasts and chicken breasts. Sorta depends on how stuffs fixed ig but a well prepared steak needs nothing.

 

[ramenth]

For the most part just a pinch of kosher salt and cracked black pepper.

I've got about a full chord of apple wood and a few chunks of maple I use for pork. Let the meet pick up the smoke and call it good.

For a steak, nothing but straight lump charcoal.

Chicken, it depends on my mood. I'll switch it up and do a marinade every once in a while.

 

[fratzog lover]

Chili powder, paprika, garlic powder, brown sugar, sea salt, cracked pepper, mustard powder, cayenne, cumin, and touch of onion powder. Makes a great dry rub for a brisket, just need about 11 hours at 190...

 

[Ben Drinkin]

Certainly not on a steak, but on ribs or pulled pork, Head Country BBQ sauce is delicious. And I'm also a big fan of some bourbon...

 

[68er]

Steaks are a BBQ'd straight up.... Burgers get some seasoning salt.. Chicken straight up...
Ham in the oven I like to use a can of ginger ale or cream soda or just nothing...
Roast will get onions , salt , garlic and pepper..

I love ribs with a burbon sauce my wife makes...

 

[Dustdevl340]

Steaks gets a beer marinade and a light dusting of Montreal steak spice or a nice spice rub. Done over charcoal with some mesquite wood chips for smoke. Old school here, no gas for me, strictly charcoal. Medium rare is my preference though the wife wants well. I love to BBQ!

Steve

 

[Bad Sport]

Baby back ribs over charcoal (with a few lumps of hickory thrown in) with a touch of Sweet Baby Rays Hot'n'Spicy.

 

[Dustdevl340]

Baby back ribs over charcoal (with a few lumps of hickory thrown in) with a touch of Sweet Baby Rays Hot'n'Spicy.

I'm drooling looking at that picture. How long do those ribs need to be on the BBQ?

Cheers,

Steve

 

[Bad Sport]

I prepare them by removing the membrane on the inside of the rib, poke a few holes between the bones. I then make up a 2/3 lemon juice, 1/3 white vinegar mix, rub them down with what ever rub you choose then put them on the grill NOT over the coals but off to the side, cook them covered with just enough air flow to keep the coals going nicely. Each time you flip em spray some of the lemon juice/vinegar mix on AND alternate the ribs closer to the coals each time you flip. I usually cook them about an hour sometimes a little longer depending on how thick they are. When you pick them up with tongs inside rib facing up and they break apart, they're done. Brush on the Sweet Baby Rays and have at em.

 

[BrianT]

Steaks gets a beer marinade and a light dusting of Montreal steak spice or a nice spice rub. Done over charcoal with some mesquite wood chips for smoke. Old school here, no gas for me, strictly charcoal. Medium rare is my preference though the wife wants well. I love to BBQ!

Steve

Sounds like you're grilling to me and that's fine too, but if you're not cooking at least six hours, you aren't BBQing!

No sauce on my BBQ, but I always have a bottle for those who think they have to have it. The rub and the smoke gives the meat all the favor that it needs. If it's dry, then you're doing something wrong.