Smoove_B wrote:Better? Though now maybe be BBQ lunatics will start arguing about sauces. All I know is that it's good eatin'.naednek wrote:Smoove_B wrote:
EDIT: Though I do have 3lbs of non-BBQ pulled pork that was slathered with Stubbs (the greatest of all BBQ sauces) that's going to be finished in about 3 hours, courtesy of the crockpot...so that's nice.
Its not BBQ if its in the crockpot...
They're all full of it. Of course I can't speak for Stubbs because when I crockpot BBQ (beef slices, I've never tried pork and don't know that pork drippings serve the purpose) I make my sauce from scratch. Kansas City BBQ is the only way to do things and while it's better when the meat comes from a smoker, the important part is the sauce enhancing the meat... That and you make it KC style, which is to say it's based from a gravy (roux?) from the meat and then sauteed with vinegar, mustard, spices and a sweetener. Most people use brown sugar but I've found a smokey real maple syrup to be waaaay better than brown sugar.
Off topic, we got about six inches yesterday. No big deal unless you were still without power from late last week, where "tropical storm level" winds knocked out about million homes, more than other time in my life. Then you're pretty much fucked.
Back on topic. If Worcestershire sauce is pronounced Worster sauce and Gloucester is pronounced Glouster why isn't Rochester pronounced Roster and Manchester pronounced Manster?