STORM2K

LOL! Certainly, sauce as a condiment is acceptable - just not as a smokin' mop. :-D

I grew up in Kansas City, where all BBQ is smothered in sauce. That's why it's so popular: all you can taste is the sauce, so it better be good! I really was surprised upon moving to Texas, to learn that slow smoking meat - particularly brisket - is more complicated than it may appear, and the cook takes great pride in not disguising the meat under a bunch of sauce. Guess it's one of those "regional" things.

bbq sauce on meat is like ketchup on filet mignon. bleck!

Maurice Bessinger's Carolina Gold!!!!

alicia-w wrote:bbq sauce on meat is like ketchup on filet mignon. bleck!

You mean I shouldn't put ketchup on filet mignon?

OMG Alicia! You just reminded me of my half-brother and his wife who visisted me and Dave years ago. I love them dearly, but they are far from... I guess "sophisticated" is the word. We went out to eat at a steak place, and Teresa about fainted at the sight of juice coming from her steak which she had ordered well done. She told the waiter to take it back and "cook it like a old boot!" The waiter about fell over, but did as she requested, and all was well. When the waiter tremulously inquired how she liked it the 2nd time around, Teresa loudly exclaimed, "It was great! And I didn't have to put ketchup on it!"

For anyone else who has the time, and wants to try my secret smoked meat marinade, here it is:

Jen's Super Secret Brine Bath

For a whole brisket, or 2-4 racks of pork or beef ribs, or 4 whole chickens:

4 lbs brown sugar
1/3 to 1/2 lb. of salt according to taste. I go heavier with a brisket than with ribs.
Lots of water

Bring sugar salt and water to a boil to dissolve all ingredients. Cool enough that it won't cook the meat that will be marinated.

Once cooled, place an opened kitchen sized trash bag in a large enough cooler to hold it all.
Place meat in in the trash bag.
Pour marinade over meat in bag. Squeeze out excess air, and tie bag closed.
Cover with lots of ice and let stand for 12 hours to 2 days.

When ready to smoke, use your favorite dry rub and throw the meat in the smoker.
Excess marinade makes an excellent mop from time to time during smoking.

I AM an OUTRIGHT YANKEE!!!!!!!!!!!!!!!!! (and mighty proud of it) I'm not a novice at BBQ and cooking has been my passion and hobby since I was 20 - that's 42 years!! My sauce is added at the very end of cooking and the sauce is only an addition to the flavor of the meat. I'll compare my baby back ribs to anyones!!!! LOL

Sweet Baby Rays.. Hands Down!