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/ck/ - Food & Cooking

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9896123 No.9896123 [Reply] [Original]

What's hands down the BEST bbq sauce around?

>> No.9896128

>>9896123
Kike blüd

>> No.9896134

>>9896123
Depends on the protein and the flavor profile you want.

Pork shoulder: north carolina vinegar sauce

Pork ribs: blues hog

Chicken: alabama white sauce

Beef: just the drippings

>> No.9896421
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9896421

Super tangy, slightly sweet

Red and brown BBQ sauces are far too often basically syrup.

Good on everything

>> No.9896435
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9896435

>>9896123
i love this one

>> No.9896437

>>9896123
That bud light bbq sauce that came out is p good

>> No.9898316
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9898316

>>9896123

>> No.9898349

>>9896123
reduce dr. pepper by boiling till it ribbons off a spoon
add red pepper flake, garlic, garlic and onion powder and tomato paste
done

>> No.9898455

>>9896123
none, if it's good meat it shouldn't need it, and if it's bad meat go curry instead.

>> No.9898567
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9898567

>>9898316
/puke

This is the *only* palatable BBQ sauce on the market. Accept no substitutes.

>> No.9898580

>kabob
I honestly find this word infuriating and wish death upon all those who use it

>> No.9898597

>>9898567
>>9898316
pfffft
This is THE bbq sauce

>> No.9898605
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9898605

>>9898597
....forgot pic.... i is dumb...

>> No.9898881

>>9896123
If not homemade then go with sticky fingers original

>> No.9898928

>>9898567
>Negro on bottle
>tripfag

How fucking new are you, faggot?

>> No.9898933

>>9898928
>racism outside /b/
>bitching about tripfags
And you probably think you're improving the board too, don't you, retard?

>> No.9898945

>>9898933
>>>9898928
>>ablism outside /b/

>> No.9898962

>>9896123
>cook 'cut of meat'
>drippings into pan
>vinegar base for most pork + brown sugar/ancient grain mustard, balance for acid and tang over sweetness
>brown sugar base for chicken, balance for sweetness over vinegar
>stock/dripping base for beef, emphasize richness, use rich veggies like mushrooms
>add ketchup/tomato sauce
>bay leaf, worcestershire, tarragon, black pepper, celery salt + whatever you want
>simmer until it's thicc
this is about it for making bbq sauce on the fly
shouldn't take more than 15-30 to thicken after taking meat off the tray/rack/whatever

>> No.9899321
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9899321

Idk how pleb this is but I love it