| FTBL Most Important: What's on The Menu for Kickoff?

TerryP

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Ah, KC style. I don't care for the molasses but do like the pepper content. Like you, I'll pass given choices.

Hell Bran, when I moved to the Carolina's I thought I had experienced about every BBQ sauce there was. Living in Memphis for several years and spending time on both sides of the ropes during Memphis in May I was convinced nothing would surprise me. Until mustard based BBQ sauce. It was a literal, "WTF is this" moment when i was served my first BBQ sandwich that way. (Roberts, won't forget it, but they made a hell of a hamburger.)

I know I've mentioned that we see four types here all the time. Several of the BBQ joints around town will offer all four choices (excluding KC style, haven't found that here...yet.)
 

Brandon Van de Graaff

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I can appreciate versions of all of it. I know some folks hate the Alabama style white BBQ sauce but I love it on chicken. I've always liked mustard, so that's probably why I enjoy the mustard based sauces. I do give mine a kick with spice though. I'm usually partial to the thinner sauces overall, like a Dreamland, Archibalds, Ollie's, etc... but I don't discriminate too much. If it's good, it's good.
 

TerryP

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That eliminates two for me because I'm not a fan of the heavy tomato based sauces.

Over the last few years when we've smoked our own and went the homemade route on sauces we've been playing around with vinegar and pepper variations.

A few years ago @Bamabww sent me a package of sauces from Whitt's (childhood memories eating at one in Athens.) Their white sauce? I used it all grilling chicken breast. Their sauces run on the thin side as well.
 

PurlJam

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Dragging this back up for Iron Bowl weekend. Being the Thanksgiving weekend do you go with the leftovers or go with something different..... What say ye?
Here: No leftovers, going with another round of dry aged steaks (whole rib eye this time around). Took a peak at them last Friday and it appears to be coming along nicely. Pulling it out Friday for trimming and slicing before hitting the fire Saturday. These will be 21 day dry aged, I wanted to go a little longer, closer to 30 or 35, but demand (wife & sons) :p have requested them for the Iron Bowl.
 

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