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Thread: Any Bar-B-Q Chefs in the Creek?

  1. #31
    Join Date
    Jun 2014
    Location
    SE Ohio
    Posts
    144
    I like a local made sauce called BD Yummers. Sweet and tasty.

  2. #32
    Join Date
    Dec 2009
    Location
    Vadnais Heights, MN
    Posts
    1,607
    Quote Originally Posted by Prashun Patel View Post
    They might use it to get the dry rub to adhere.

    But I read on AmazingRibs that "South Carolina" recipes can use mustard.
    I love bbq but I'm far from an expert when it comes to cooking it. I just bought a smoker and many of the recipes I have found use yellow mustard to get the rub to stick. It is such a small quantity so it doesn't add much flavor.
    Doug Swanson

    Where are John Keeton and Steve Schlumpf anyway?

  3. #33
    Join Date
    May 2013
    Location
    Liberty, SC
    Posts
    613
    All roads lead to heaven, or so they(?) say. I've had BBQ from all over this country. It's all goooooood!
    You never get the answer if you don't ask the question.

    Joe

  4. #34
    Quote Originally Posted by Al Launier View Post
    Ho Boy! This is going to be a good un!
    I like Sweet Bay Ray's Original" & I'm from the NE.
    I'm a fan of Sweet Baby Ray's Hickory and Brown Sugar when I make my pulled pork. That's in a crock pot though, not the BBQ.
    ~Garth

  5. #35
    Join Date
    May 2005
    Location
    Highland MI
    Posts
    4,511
    Blog Entries
    11
    Probably sacrilegious to call it BBQ, but every once in a while I put a pork loin in the slow cooker with a bottle of Sweet Baby Ray's and a bottle of root beer, makes great pulled pork sandwiches. In the summer I cook out a lot, but don't call it BBQ. Closest I come is smearing some SBR on chicken breasts, or rarely on a rack of ribs. Do a pretty mean NY strip steak weekly though and had some good salmon last week. Do love those onion enhanced Bubba Burgers. Everything is better with Montreal Steak Seasoning though.
    NOW you tell me...

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