Posted on Dec 16, 2019
Do you eat BBQ more often at home (including the homes of friends or other social gatherings) or at restaurants?
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I've been working on a BBQ sauce for a few years, and now I may be turning it into a business through a capstone project in my MBA program. I have some questions that I hope some of y'all can help me with.
BBQ
Food/Chow
Cooking
Eating and Diet
Grilling
Posted 5 y ago
Responses: 18
Grilling and BBQ are two different things to me. I grill almost every night at home but thats not BBQ.
BBQ is homemade sauce, smoking plus all the fixin's. It's an entire category of food. I can't BBQ worth a damn but I can grill!
BBQ is homemade sauce, smoking plus all the fixin's. It's an entire category of food. I can't BBQ worth a damn but I can grill!
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MAJ Ken Landgren
Carlos put the ribs on a large sheet of foil. Slather on your favorite BBQ and any extra spices on the ribs like garlic and onion powder. Wrap the ribs well with foil and bake at 300 degrees for 2.5 hours, 2.0 hours for the baby backs. Put the ribs on a grill with charcoal and wood. Slather the ribs with sauce until the it caramelizes. The ribs will have a nice flavor and it's tenderness is amazing. Using this method you will be able to standardize the BBQ ribs.
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SSG Carlos Madden
SSG(P) James J. Palmer IV aka "JP4" - I'm a steak tip and grilled green bean person. I'd happily throw them on the grill with ya.
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We eat most of our bbq at home and sometimes at friends or restaurants. Although most of our friends really do grilling and not bbq.
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SPC Elijah J. Henry, MBA
Patricia Overmeyer - it sounds like you are very distinguishing in your taste for BBQ. My sauce has some sweetness and smokiness to it, and it has more spice and a lot more savoriness than most sauces I've tried. Definitely no ketchup or crazy chemicals.
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Patricia Overmeyer
SPC Elijah J. Henry, MBA - Don't know that I'm that distinguishing in my taste for bbq, but I've had some pretty sad tasting bbq in my life. When we go out for bbq we don't go to chain restaurants. Like I said, the Korean bbq restaurant here is divine and very authentic. Our nephew lived in South Korea for five years and when he went with us here to the Korean bbq restaurant he said it was just like he had eaten. As far as the Mexican restaurants which serve barbacoa, the sauce does make the difference and I am not into jalapeno fire breathing sauce. I want just a bit of heat since the sauce is to compliment the meat, not overpower it. Both the Dine and Tohono O'Odham have their own sauce/spice blends for the lamb and javelina.
When you get your sauce ready for sale, let me know. I'll give it a try and provide honest feedback.
When you get your sauce ready for sale, let me know. I'll give it a try and provide honest feedback.
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SPC Elijah J. Henry, MBA
Patricia Overmeyer - could a sauce be good enough to take you to a different restaurant?
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Patricia Overmeyer
SPC Elijah J. Henry, MBA - Yes. If I could taste it before I went, that would be even better. But if I haven't tasted it, then it needs to be advertised as different from what has been used in the past at that restaurant. What can I say, after eating bbq for close to 60 years, I'm picky. Lol!! Still have the photo dad took of me at age three with bbq sauce smeared across my entire face and licking my fingers. LOL!!!
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I live in the BBQ capital of America, as long as you don't want that nasty vinegar stuff they serve in the Carolinas. BBQ can only be done properly low and slow so it requires planning. Even for tailgating at the Chiefs, you have have to prepare ahead of time and then use the grill to reheat. Luckily, not counting the national names that originated in KC such as Gate's and Arthur Bryant's, there are at least 15 mostly hole in the wall joints within an hours drive. When guests come from out of town I take them to the gas station location of KC Joes as much for the ambiance as the food. When my wife and I are going to KC Joes we go to one of the other locations where the food is as good but you don't have to brave an hours wait in the elements.
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SPC Elijah J. Henry, MBA
How do you choose the sauce for BBQ at home? Healthy ingredients? Brand loyalty? Packaging?
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MSG Gary Eckert
SPC Elijah J. Henry, MBA Rub is more important to me then the sauce. Most of the restaurants here offer at least two varieties of their sauce. I normally opt for the spiciest variations. At home I use KC Joes or I make my own. At home I only use my own rubs.
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