Wine & BBQ Sauce

How about running your rub through a fine grinder,to the consistancy of popcorn salt.

Pulled,sliced, or chopped meats will take it up instantly-without being very "upfront".

Spritz with a light spray of good apple juice.

Add the drippings from the cooked meat[saved in foil],low salt- like kind- stock,a small amount of not very sweet sauce.

Just a couple of thoughts.

To someone who appreciates good wine, this is not a thing to be quibbled with. I live in one of the best quality wine regions here in the US. Some that come here are folks who really know their stuff, others are wannabe's.. and others just want to experience or try to learn something about good wines vs. jug type wines (inexpensive table wines).

Realistically, if you are going to pay big dollars for a higher quality wines you want the benefits of what that wine has to offer.. the only reason for paying big bucks for it. The same thing goes for good microbrews vs the Bud's.

An option is to do the serious wine tastings BEFORE compromising the taste buds with another powerful flavor.. good Q. Another option is to pair the Q with heavy/bold red wines.. but NO whites with Q.

The Bible had it correct.. serve the good wine early.. then go to the cheaper/table wines.

I'm used to the store bought thick, sugary, powerful BBQ sauces since I haven't learned to make my own-YET. I have no idea what's out there regionally.. but I aim to find out over time.

Considering I'm a complete noob to this Q'n way of life.. I have no idea what kind of BBQ sauce to use here.. What kind of sauce does one expect with Q in your area? Can it be modified so it isn't overpowering yet still adds that special something to compliment the meat?

quote:

Originally posted by mnhogfarmer:
[qb] ...at a wine tasting party.
[/qb]

Do you mean a "swine" tasting party??

Leave the BBQ sauce the same. Change the wine. Serve Chianti. Put hair on you chest.

As a former chef, you'd think I'd know all about this, but my total knowledge of wine comes from a few very knowledgable people I worked with, and the Windows On The World wine class I took in the late '80's.

I have always tried to limit the acid in foods to be served with wine. Vinegar and lemon juice are two things to be used sparingly if wine is a consideration, at least as far as the experts are concerned. Some wines hold up better to acidic foods than others, but I don't know of a wine that would handle, say....eastern NC sauce, which is like 95% vinegar. Maybe Prisonchef313 will know more. My well is pretty shallow on this topic.

I think you could make some Q dishes work better than others with wine. Some pairings that would be pretty foolproof would be brisket with a solid red like a Cabernet Sauvignon or a real Zinfandel. Plenty of people pair a decent
Sauvignon Blanc with grilled Chicken and in smaller pieces smoked CS type chicken would be pretty good with a wine like that or any of the minerally whites (your friends will know what I mean).

Pulled pork seems like it requires a lager or a pilsner to me, however.

I would reccommend not too much sauce in general because the whole acid/vinegar thing mentioned by Todd is definitely true.

The best way to find out what would work is to test it out beforehand. Be careful though, once you start in with those finer wines, they can start to taste pretty good and the next thing you know you might even start smoking better cigars...... lol

man i wish i could help but my knowledge of wine pairing is very sparse
jack

Roger,

OK, allow the wine connoisseurs to teach you a thing or two about fine wine, and then let them know you'll teach them a thing or two about fine BBQ: namely, that good Q should taste so good by itself that it really doesn't need to be sauced.

Fine wine drinkers are usually adventuresome when it comes to trying new wines, so hopefully they'd try Q in a new way -- without sauce.

Then your problem is solved: there's no sauce to conflict with the wine. And without the sauce, they can better taste the nuances of fine smoked pork, just like they enjoy tasting the subtle differences in various wines . Heck, they can even go all out and slap some funky cheeses on top of the pork, and pair the cheeses with the wine! Whaddaya think?

Seriously, I often eat Q sandwiches w/o sauce, and with cheese added. It's a nice change of pace from a sauced sandwich. Maybe they'll agree if they try it, and a sauceless sandwich would probably complement their wines better, and they'd appreciate the taste of your smoked pork more.

I agree with studly. Besides, it wouldnt be very sightly to have fine wine glasses all smudged up with sauce prints. You can see those smudges on a beer can as easily! lol.

Good Luck!

Roger,
And I thought that catering a funeral was different. Now reinventing bbq so it doesn't over power their wine? I'm starting to wonder about MN. My first suggestion would be to have pork loin, salmon, and pulled pork. Do the loin with a fairly sweet rub like Paradise Ridge. It would balace with lighter whites. Salmon would give a stronger taste option which work with heavier whites and those wimmpy California reds. Finally the pulled in all its spicy glory goes against the heavy reds. Or they should taste those wines they think stand up well against spice. There is nothing better than a bowl of chili and a big glass of Bordeaux.

quote:

Originally posted by Fred Smith:
[qb] heavier whites and those wimmpy California reds. Finally the pulled in all its spicy glory goes against the heavy reds.[/qb]

Wimpy Ca Reds??? Ya gotta be kidding. Must be drinking either box wines or rose's

Bill

I have a close friend and his wife that live a few doors away, he represents a large California wine consortium for the Eastern United States. He is well know in the wine business, and has worked making, bottling, selling and advertising wine all his adult life. I asked him while he was here having a cappuccino one day, to give me a quick lesson on buying, serving and using wine to compliment our parties and meals. Here is his advice.

1. Good wine is not always an expensive wine.
2. California wines are better regulated and bottled than anywhere else in the world.
3. The grape and type of wine is a personal taste.
4. Most, but not all wines, are named after the grape.
5. You may serve red, rose� or white wine with anything - if you LIKE the wine.

6. Drink the wine you LIKE.
Dry wine with what ever meal or desert suits your taste.
A sweet wine with what ever meal or desert you like.
A semi-dry wine with what ever meal or desert you like.
Any kind of wine by itself if you LIKE it.
A house wine may taste better to you than a wine cured in oak barrels.
A rose� is a white wine with grape skins dipped into the wine for a minute or two.

7. There are only about four experts in the United States that are competent to grade wine. Every one else blows a little smoke telling other people what to buy.

8. Drink lots of wine - good for you and according to Jeffrey it makes him a living.


Jeffrey gives us lots of samples.

Smokemullet

Sorry about the CA comment, but couldn't resist seeing if it would get a rise. I hope people aren't out there drinking wine or anything else they don't like. My point was that your taste buds have a hard time dealing with extremes. If you take a spoonful of my spicy chilli and follow with a light wine, the subtlies of the flavors in the wine will be lost because the buds can't adjust.

Personally, I think it should be required that sweet iced tea be served with BBQ. Some of you may want beer, but they should still make you have a glass of tea on the table.

I did see recently that the fastest growing segment of wine sales in the US is for what are called "super budget" wines, usually selling for less than $3.00 per bottle. The article said that Walmart and Target were coming out with their own lables in 2005, and mentioned one grocery store brand(can't remember name) that sells for $2.99 a bottle that has been reviewed very highly by people that did not know it's cost. I remember the chart that went with the article and the cheap wine finished in the top half of it's group, beating out several other much more expensive wines($15-35 a bottle) based on color, flavor, nose, etc. All the things one looks for in a wine.

I'll still take the tea; cold, medium bodied, fresh, in a large glass, with just a hint of citrus. And how a 'bout a rack of them ribs over yonder to go with it, and some of that thar tater salad. Yuummmmmmm.

Hey Nolen.. your friend is right on.. in all respects..

And, hey, Fred.. ain't no way I'll let you draw me into a dual that easily

Correct in that expensive does not = good.. even to judges. I live in a wine snob area.. and my town, while always in the forefront of the wine industry, has gone from a bucholic town of about 5000 to well over 10000, most of which are retirees from Sandy Fran Cisco and silly cone valley.. locals can't afford the real estate. Those that don't live here travel from afar and spend well over $400/night for a B&B or hotel.. crazy.

Most of the wines from Dry Creek Valley and Alexander Valley are quite expensive.. most are either good or very good.. some even excellent.

But, ya know what.. if I want a good wine, I go to the winery and taste.. but go to Raley's or Trader Joe's and buy something like two buck chuck.. nice table wine at an excellent price.

But, with Q.. I think I'd rather take a good micro brew.. or even as Todd mentioned.. a good glass of iced tea.....

Todd,
Pass the sweet iced tea over here, too. Wine just doesn't sound like the thing to wash down bbq with! Maybe tea-tasting parties will be next!
Peggy

WW:
I think you may be selling Healdsburg short. I am pretty sure it is the highest ranking wine snob area in the U.S.A. . That is not bad by any means but holy guacomole.........

The whole wine snob appeal thing is not that big a deal. I like lots of fancy wines and I like Bud Light too. Don't a lot of you wonder about the snobbery at competition Q events?

Eating and/or drinking stuff that tastes good in a way you like is the object of Q'ing that way I see it.

So, if your friends like their wine and they are trying to find some Q that works I think that is probably good for BBQ in general. Like anything else everybody has a spot to sit.(That is a polite version of the proverbial saying).

parkside

You probably remember the old "Sanford and Son" t.v. show. Fred always talked about mixing Beaujolais with Ripple, to come up with "Beaujolipple".

On Dec. 2, 2001 I did a post in which I was looking for the best strengtheners to accompany smoked ribs. Now I must admit that I don't use sauce often, since it gets in the way of the smoke flavor. However, I received some responses worth noting. In particular, Donna responded that she preferrs a little Merlot or especially Shiraz with any smoked red meats. We have adopted the Shiraz and have been very pleased with its compatibility. You might pass that on to your friends.

Todd,
Sweet tea? As a born and raised southener, I have never figured out what suger water goes with.

I agree, nothing wrong with iced tea or beer with BBQ, but sometimes I get carried away with the powdered chipotle on the ribs and about the only thing I can drink with them and still taste the ribs is buttermilk. The wife has a wine cooler - I prefer anything else, since getting poisoned on fresh wine in Sicily.

smokemullet

Roger,

The problem will be determining his taste buds. Lots of great ideas here, but if he objects to the sauce to go with wine, what about the flavor of the smoke and the rub you put on. All of those are going to be subjectively impacting the the various wines.

You have two options.

Match the wine to the meat/rub/sauce being served

OR

Match the meat/rub/sauce to the wine being served.

You wine guys...

FYI, I have about 75 bottles in my wine cabinet

Thanks folks for the advice.

I agree that good BBQ doesn't need sauce, but that was their request.

My beverage of choice with meals is milk {Mrs. Hogfarmer's maiden name was Miss Dairyfarmer} or beer.

Dennis/UT- I was going to make your mayo sauce, but imagine my surprize when it was gone. Can you email it to me? Thanks. I thought I'd chop up some kosher pickles and try it as a tartar sauce.

Go Gopher Volleyball! Beat the Trojans Thursday!

Roger www.prairiepridefarm.com

Is it the chicken dip from Big Bob Gibson's in Decateur,AL?

Big Bob Gibson's Alabama White Sauce

1c mayonaise
1c cider vinegar
1T lemon juice
1.5T cracked black pepper
.5t salt
.25t ground red pepper

Mix well and let set in refrigerator overnight.

I have not seen it on the tables there,but others say it now is.

They also use it in their potato salad .

mn,

The thread didn't disappear. Look at the upper 1/3 of the page on the right side, you should see a seat of page #'s and it just rolled over on a new page.

Here's a possible link:

White Sauce?

They way I found it, went to search, selected "all open forums" and typed in "sauce" and the member # of Dennis/UT 4222 and it returned four threads.

Hope that helps.

Russ

That's the one, Thanks guys,

Roger

You should be in time to dump a bottle of that nouveau beaujolais (spelling?) into your bbq sauce, if they complain, just reveal the ingredients, expect oohs and aahs. You can call it "Nouveau Quesine". Start a trend you can laugh at!