These folks will sell single 10oz bottles of CS dry sauce mix, as well as single bottles of their other products. I've bought from them and they're nice people, but be warned they are a little slow to ship unless you ask them to send it ASAP.
They have a huge supply of different sauces, but they have some very unusual offerings as well. It's not every day you can buy a fishing lure, a "marital aid", and BBQ sauce from the same store.
Crappie Cat
Put in some ribs yesterday and decided to try Bone Suckin'Sauce(regular) on one of the slabs. First thing I noticed is it's thin. Probably why El mentioned 'thick' style.
The ingredients look real good - tomato paste, vinegar, honey, molasses, etc. Award winning - so the label says..
Second thing I noticed was it is sweet. Eat on a biscuit sweet. I'm wondering if it might be better suited for real spicy pulled pork (it does state it is based on Western Carolina sauces)
Will keep to try a little on pulled pork, but not a favorite for ribs.
The ingredients look real good - tomato paste, vinegar, honey, molasses, etc. Award winning - so the label says..
Second thing I noticed was it is sweet. Eat on a biscuit sweet. I'm wondering if it might be better suited for real spicy pulled pork (it does state it is based on Western Carolina sauces)
Will keep to try a little on pulled pork, but not a favorite for ribs.
Today I heated up a half rack of ribs with Thomas Sauce for lunch. It's labeled as a mild "all purpose" sauce. It's not whimpy - it has good balance/blend of flavor with ample bits of cracked pepper for spice. I suspect it would be a safe choice for varying taste of large group.
I've been looking for a milder sauce to have on hand for folks/grandkids that prefer a 'not to spicy' sauce but with good flavor - not heavy on sweet. This will do nicely. I've yet to try CS mild, but Thomas will do until I can...
I've been looking for a milder sauce to have on hand for folks/grandkids that prefer a 'not to spicy' sauce but with good flavor - not heavy on sweet. This will do nicely. I've yet to try CS mild, but Thomas will do until I can...
quote:Originally posted by Tom:...the 5 lb jug...If you are using 10 oz of rub,on a large packer,that is about eight briskets...
10oz of rub per brisket? wow. Is that just for dusting one brisket?
quote:Originally posted by redoakNC:
Today I heated up a half rack of ribs with Thomas Sauce for lunch. It's labeled as a mild "all purpose" sauce. It's not whimpy - it has good balance/blend of flavor with ample bits of cracked pepper for spice. I suspect it would be a safe choice for varying taste of large group.
I've been looking for a milder sauce to have on hand for folks/grandkids that prefer a 'not to spicy' sauce but with good flavor - not heavy on sweet. This will do nicely. I've yet to try CS mild, but Thomas will do until I can...
FYI, CS mild is way sweeter than Thomas sauce. The two sauces are not even close in flavor. CS mild is almost like Kraft Honey Catalina salad dressing. This isn't meant to sound bad, just give you some idea of the difference.
Also, if you prefer a thinner sauce for pulled pork, the Thomas's can be cut 2-3 to 1 with cider vinegar and still maintain a lot of flavor.
quote:Originally posted by redoakNC:
So far (as a CS novice), I tolerate "bottled sauce" only on ribs. Always looking for something new to try - thx for the tips.
Has anyone tried "CS Spicy BBQ Sauce Dry Mix" along with the supplied recipe for recreating CS spicy BBQ sauce?
I use their dry mix and am very pleased. Good as is, or you can play around with it by adding fruit, additional sweeteners, anchovy paste, etc.
Redoak,the bark is enhanced greatly on briskets,shoulders,butts by the rub.
It would not be at all unusual for a comp cook to use a two lb bottle of rub and a lb box of turbinado sugar at cookoff.
That could be,if they did as little as two 11-12 lb briskets,two 8 lb butts,three slabs of loinbacks,and a dozen chicken thighs.
When you say"dust" that is what you do with your tossed salad,maybe an unseasoned chicken leg,a strip steak,that you just hotgrilled,a nice fillet of Red Snapper,a quick stirfry of fresh julienned vegetables in olive oil.
On a large hunk of meat,you aren't necessarily getting seasoning down deep.
That is where it is critical to have a good strong bark to mix in the pork,or carry the flavor on a bite off a brisket slice.
This could be your flavor,color,texture,mouthfeel,etc.
It would not be unusual to find a pint of strongly flavored liquid,containing more rub,injected into the large pieces of meat.
Yes,ribs have a lot of bone to meat,so an even sprinkle all over both sides can suffice.
Although,when dining in Memphis,on the trademarked "dry ribs",the rub will be much heavier-to form more of a crust,and a container of rub to add at the table.
Chicken pieces,also benefit from a very even,light sprinkle.
Hope this helps a little.
It would not be at all unusual for a comp cook to use a two lb bottle of rub and a lb box of turbinado sugar at cookoff.
That could be,if they did as little as two 11-12 lb briskets,two 8 lb butts,three slabs of loinbacks,and a dozen chicken thighs.
When you say"dust" that is what you do with your tossed salad,maybe an unseasoned chicken leg,a strip steak,that you just hotgrilled,a nice fillet of Red Snapper,a quick stirfry of fresh julienned vegetables in olive oil.
On a large hunk of meat,you aren't necessarily getting seasoning down deep.
That is where it is critical to have a good strong bark to mix in the pork,or carry the flavor on a bite off a brisket slice.
This could be your flavor,color,texture,mouthfeel,etc.
It would not be unusual to find a pint of strongly flavored liquid,containing more rub,injected into the large pieces of meat.
Yes,ribs have a lot of bone to meat,so an even sprinkle all over both sides can suffice.
Although,when dining in Memphis,on the trademarked "dry ribs",the rub will be much heavier-to form more of a crust,and a container of rub to add at the table.
Chicken pieces,also benefit from a very even,light sprinkle.
Hope this helps a little.
Thanks Tom. When you said "10 oz of rub", I said, "what?"
I pretty much just sprinkled a little lighter on a steak and a little heavier on a butt. But didn't realize to really lay it on the bigger pieces. How do you get that much rub to adhere? Mustard.
I pretty much just sprinkled a little lighter on a steak and a little heavier on a butt. But didn't realize to really lay it on the bigger pieces. How do you get that much rub to adhere? Mustard.
Many folks will work in an Al disposable half pan,as it holds a large butt easily.
Two butts in a full pan.
Also,if you ever decide to inject,it keeps stuff where it belongs.
Some folks make a little paste with apple juice,woster sauce,etc and pack it on.
Mustard has been around a long time,as helping it stick,and claims you wouldn't taste it anyway.
Just one more thing you need to remember to take with you,wash off you,and didn't taste,or need.
I do none of these,and can't think of any experienced cooks ,I've worked with,that do them.
There are good cooks that may wipe olive,peanut, canola oil on butts and briskets.
If you let the butt set out a few mins,it will moisten and then you can pack the dry rub on it.
Cover it,and back in the refrig for an hr,and it will be soaked,so pack more on it.
Plastic wrap,or even unscented white trash bags work.
There are good cooks,that may reseason,half way thru the cook.
I'm not saying right,or wrong,so do what works for you.
You don't need to obsess over it,like folks can turkey skin,and if you forget to do any of these things,and get the rub on-no one will notice.
Two butts in a full pan.
Also,if you ever decide to inject,it keeps stuff where it belongs.
Some folks make a little paste with apple juice,woster sauce,etc and pack it on.
Mustard has been around a long time,as helping it stick,and claims you wouldn't taste it anyway.
Just one more thing you need to remember to take with you,wash off you,and didn't taste,or need.
I do none of these,and can't think of any experienced cooks ,I've worked with,that do them.
There are good cooks that may wipe olive,peanut, canola oil on butts and briskets.
If you let the butt set out a few mins,it will moisten and then you can pack the dry rub on it.
Cover it,and back in the refrig for an hr,and it will be soaked,so pack more on it.
Plastic wrap,or even unscented white trash bags work.
There are good cooks,that may reseason,half way thru the cook.
I'm not saying right,or wrong,so do what works for you.
You don't need to obsess over it,like folks can turkey skin,and if you forget to do any of these things,and get the rub on-no one will notice.
Great stuff. Thanks.
How do you crisp up the skin on that butt?
How do you crisp up the skin on that butt?
Cookshack Spicy is my favorite.
For grilling try 60% Georges vinegar sauce and 40% KC Masterpiece. Cook chicken until it has about 10 minutes left. Dunk the chicken in a bowl of the sauce, finish it on the grill, and save some pre-dunked sauce to serve on the side. It makes a great glaze and is so easy....
For grilling try 60% Georges vinegar sauce and 40% KC Masterpiece. Cook chicken until it has about 10 minutes left. Dunk the chicken in a bowl of the sauce, finish it on the grill, and save some pre-dunked sauce to serve on the side. It makes a great glaze and is so easy....
I am more of a sauce on the side but understand that the 'masses' want their meat flooded in sauce. So my Go-To Sauces are: DL Jardine's 5-Star BBQ Sauce is really great- thick with plenty of flavor, Carolina Gold Classic Sauce- mustard based, and finally Pat's Ho-Made BBQ Sauce- this is what I grew up on so partial to it.
http://www.stickyfingers.com/Barbecue-Sauces-C24.aspx
All of their sauces are pretty nice. Very thin which I like since I like to very lightly baste so I can still taste my rub. Their Carolina Sweet is my favorite sauce ever.
A local brand where I live in Indiana is pretty nice - Rasta Joe's
Good rub also - http://www.rastajoe.com/oursauce.html
Kraft is about the worst I've had. Barely recognizable as BBQ sauce.
All of their sauces are pretty nice. Very thin which I like since I like to very lightly baste so I can still taste my rub. Their Carolina Sweet is my favorite sauce ever.
A local brand where I live in Indiana is pretty nice - Rasta Joe's
Good rub also - http://www.rastajoe.com/oursauce.html
Kraft is about the worst I've had. Barely recognizable as BBQ sauce.