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test

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test

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Test SAT

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test

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test

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test?

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test

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Grimm65 : (17 August 2017 - 03:39 PM)

the question now is - did the test pass or fail!!!

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fail..where is everyone...

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Testing of course!

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What was the test for?

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Welcome to the forums Babbaganouj :)

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Woooo~ I have finally found my people haha!

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welcome, sir.

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por que

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BBQ


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29 replies to this topic

Poll: Which style BBQ sauce do you like the most? (19 member(s) have cast votes)

Which style BBQ sauce do you like the most?

  1. Kansas City Style (sweet, thick, spicy) (3 votes [12.50%])

    Percentage of vote: 12.50%

  2. Saint Louis Style (sweet, thick, tangy) (9 votes [37.50%])

    Percentage of vote: 37.50%

  3. Memphis Style (mustard base) (2 votes [8.33%])

    Percentage of vote: 8.33%

  4. Carolina Style (Hog Wash, vinegar based) (6 votes [25.00%])

    Percentage of vote: 25.00%

  5. Texas Style (old school, tomato, vinegar, spices) (3 votes [12.50%])

    Percentage of vote: 12.50%

  6. New York Style!? (Hot sauce + BBQ sc.) (1 votes [4.17%])

    Percentage of vote: 4.17%

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#21 the irish fuse

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Posted 03 July 2015 - 08:50 PM

Bump, just got done eating a pork shoulder (butt) that started out three days ago in a brine.
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#22 serf

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Posted 03 July 2015 - 11:18 PM

Maybe some spare ribs or grilled pork tenderloin.

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#23 ThatRandomJanitor

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Posted 04 July 2015 - 10:12 PM

brown sugar, garlic salt, salt+pepper cooked low n' slow.

as for my "glaze" sauce ketchup, mustered, brown sugar and pepper.
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#24 serf

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Posted 06 July 2015 - 07:35 PM

I like "mustard sauce" on smoked turkey.I like texas style on brisket and sometimes chicken.I like sweet n spicy on pork and chicken.
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#25 Peepinvol

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Posted 09 July 2015 - 08:14 AM

No option for dry rubbed only?That's what I prefer.

I live in East TN and we love BBQ here.Most sauces would be considered St. Loius style.

I have been to Memphis a few times and I have eaten at many of the top BBQ places.Most of the sauces there were also more St. Louis style or the ribs were just dry rubbed.

When I smoke at home I like to dry rub only and then offer a couple of different sauces for those that like a sauce.The best thing about a good smoked butt or rack of ribs is the bark.Sauces mess with that.
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#26 happyfunball

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Posted 09 July 2015 - 04:19 PM

For pork spare ribs I use this "12yo daughter approved" recipe:

2.5-Tbsp Brown sugar
1/4-Tbsp Salt
1/4-Tbsp Garlic powder
1/4 Tbsp Cumin
1-Tbsp Tony's or similar cajun seasoning
1/4 Tbsp Dry mustard
1/4 Tbsp Pepper

(Source: http://www.thesmoker...com/page6a.html)

I apply a thin layer of mustard or olive oil to help the seasoning stick and let the ribs sit in the fridge overnight before smoking. Then during cooking I'll apply a basic apple juice and vinegar mop-in-a-spray-bottle every hour or so.
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#27 serf

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Posted 10 July 2015 - 07:11 AM

No option for dry rubbed only?That's what I prefer.

I live in East TN and we love BBQ here.Most sauces would be considered St. Loius style.

I have been to Memphis a few times and I have eaten at many of the top BBQ places.Most of the sauces there were also more St. Louis style or the ribs were just dry rubbed.

When I smoke at home I like to dry rub only and then offer a couple of different sauces for those that like a sauce.The best thing about a good smoked butt or rack of ribs is the bark.Sauces mess with that.


I agree.Most smoked/bbq meat is best cooked dry, and sauce should be added in the final minutes or put on the side.
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#28 the irish fuse

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Posted 10 July 2015 - 07:42 AM

No option for dry rubbed only?That's what I prefer.

I live in East TN and we love BBQ here.Most sauces would be considered St. Loius style.

I have been to Memphis a few times and I have eaten at many of the top BBQ places.Most of the sauces there were also more St. Louis style or the ribs were just dry rubbed.

When I smoke at home I like to dry rub only and then offer a couple of different sauces for those that like a sauce.The best thing about a good smoked butt or rack of ribs is the bark.Sauces mess with that.


Most rubs are similar to each other although they would differ from chicken to pork to beef.The style of sauce used and the type of meats used is what set the various BBQ regions apart. BBQ is served SOS at all the BBQ places I know of.
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#29 serf

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Posted 10 July 2015 - 08:12 AM

some places do a dry rub, some wet, some combo.there is also the picking of wood for smoking.I won't say this site is 100% accurate, but it does open your eyes to the factors that can change flavor before even adding the sauce.

http://www.starchefs.com/features/bbq/
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#30 Peepinvol

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Posted 10 July 2015 - 08:40 AM

No option for dry rubbed only?That's what I prefer.

I live in East TN and we love BBQ here.Most sauces would be considered St. Loius style.

I have been to Memphis a few times and I have eaten at many of the top BBQ places.Most of the sauces there were also more St. Louis style or the ribs were just dry rubbed.

When I smoke at home I like to dry rub only and then offer a couple of different sauces for those that like a sauce.The best thing about a good smoked butt or rack of ribs is the bark.Sauces mess with that.


Most rubs are similar to each other although they would differ from chicken to pork to beef.The style of sauce used and the type of meats used is what set the various BBQ regions apart. BBQ is served SOS at all the BBQ places I know of.


When we host parties I normally ask about 20 mins before they come off the smoker what people prefer then I add a little sauce if anyone prefers it that way.

There are some nice looking sauce recipes in this thread I plan to try out.
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