How many BBQ joints does it take to make a good entrtmnt district?

[heironymouspasparagus]

Rib Crib shows just how desperate people are for bar-b-que, and how much they are willing to compromise on it.

Gaspar,
You gonna have time to make enough just starting today??

What time should we be there?

[Gaspar]

Rib Crib shows just how desperate people are for bar-b-que, and how much they are willing to compromise on it.

Gaspar,
You gonna have time to make enough just starting today??

What time should we be there?

Ahh. . .but there are 5 of us 3 Guys Smokin'. . . We work as an assembly line. . .A fine tuned machine. . .fueled by Marshall's and Old Style.

We actually have a catered event Friday for a group of TU alums, so we'll be feeding about 100 that night as a private deal.  The public day is Saturday, and the taster kits go on sale at 11am I think.  We start serving at exactly 11:30.

[Red Arrow]

Ahh. . .but there are 5 of us 3 Guys Smokin'. . .

Seems to be an arithmetic problem.  As long as the food is good, it doesn't matter if you can count.

[nathanm]

If you're letting the BBQ sit around in foil containers for a long while before eating it anyway, the initial quality isn't as important so long as it didn't start out awful. On the other hand, if you're eating in there is a big difference between mediocre and great!

Also, all BBQ sauce is an abomination. If my ribs are wet from anything but rendered fat, I'm not a happy camper.

[Conan71]

If you're letting the BBQ sit around in foil containers for a long while before eating it anyway, the initial quality isn't as important so long as it didn't start out awful. On the other hand, if you're eating in there is a big difference between mediocre and great!

Also, all BBQ sauce is an abomination. If my ribs are wet from anything but rendered fat, I'm not a happy camper.

Good BBQ doesn't require sauce.

[Gaspar]

Good BBQ doesn't require sauce.

For the most part, I agree, but . . .Most American BBQ includes a sauce component.  A majority of the public wants a good sauce to complement good BBQ.  The problem is that bad sauce dominates the market because it is incredibly cheap to make.  In many cases this product is up to 70% Corn Syrup.

I think the primary reason some purists are adverse to the use of sauce is that it attempts to cover or commandeer the flavor of the meat.  If you put Head Country or KC Masterpiece on anything it's going to taste like Head Country or KCM.  That's because the Corn Syrup is a delivery mechanism for all of the other flavors in the sauce, effectively coating your tongue and preventing you from tasting anything else.  This is a plus when eating poorly flavored meat, but has no place in real BBQ.

A good sauce is powerfully flavorful but uses a lighter component like vinegar or fresh fruit to deliver the flavor.  This gives you more of a layering affect.  You can taste everything; the meat, the rub, and the sauce. Even mustard based sauces produce a clear layered flavorprint.  If you compare a gourmet competition sauce with an off the shelf commercial sauce on the exact same piece of meat it is night and day.  The problem is that most people don't get to make this comparison, and most BBQers don't take the time to select a sauce that actually complements their product.

There was much discussion about Albert G's earlier and I stayed silent.  I love Albert G's meat, but he goes and destroys it with that Gawd awful sauce.  I'd love to see him get away from that.

[Conan71]

For the most part, I agree, but . . .Most American BBQ includes a sauce component.  A majority of the public wants a good sauce to complement good BBQ.  The problem is that bad sauce dominates the market because it is incredibly cheap to make.  In many cases this product is up to 70% Corn Syrup.

I think the primary reason some purists are adverse to the use of sauce is that it attempts to cover or commandeer the flavor of the meat.  If you put Head Country or KC Masterpiece on anything it's going to taste like Head Country or KCM.  That's because the Corn Syrup is a delivery mechanism for all of the other flavors in the sauce, effectively coating your tongue and preventing you from tasting anything else.  This is a plus when eating poorly flavored meat, but has no place in real BBQ.

A good sauce is powerfully flavorful but uses a lighter component like vinegar or fresh fruit to deliver the flavor.  This gives you more of a layering affect.  You can taste everything; the meat, the rub, and the sauce. Even mustard based sauces produce a clear layered flavorprint.  If you compare a gourmet competition sauce with an off the shelf commercial sauce on the exact same piece of meat it is night and day.  The problem is that most people don't get to make this comparison, and most BBQers don't take the time to select a sauce that actually complements their product.

There was much discussion about Albert G's earlier and I stayed silent.  I love Albert G's meat, but he goes and destroys it with that Gawd awful sauce.  I'd love to see him get away from that.

I know someone who makes a really good line of sauces he could serve there  

BTW, I love the 3GS Smokin' Razz, but have to say I'm partial to my own pomegranate/blackberry sauce using a tomato base- not ketchup.  Naturally I think everything I make is the best 

[joiei]

For the most part, I agree, but . . .Most American BBQ includes a sauce component.  A majority of the public wants a good sauce to complement good BBQ.  The problem is that bad sauce dominates the market because it is incredibly cheap to make.  In many cases this product is up to 70% Corn Syrup.

I think the primary reason some purists are adverse to the use of sauce is that it attempts to cover or commandeer the flavor of the meat.  If you put Head Country or KC Masterpiece on anything it's going to taste like Head Country or KCM.  That's because the Corn Syrup is a delivery mechanism for all of the other flavors in the sauce, effectively coating your tongue and preventing you from tasting anything else.  This is a plus when eating poorly flavored meat, but has no place in real BBQ.

A good sauce is powerfully flavorful but uses a lighter component like vinegar or fresh fruit to deliver the flavor.  This gives you more of a layering affect.  You can taste everything; the meat, the rub, and the sauce. Even mustard based sauces produce a clear layered flavorprint.  If you compare a gourmet competition sauce with an off the shelf commercial sauce on the exact same piece of meat it is night and day.  The problem is that most people don't get to make this comparison, and most BBQers don't take the time to select a sauce that actually complements their product.

There was much discussion about Albert G's earlier and I stayed silent.  I love Albert G's meat, but he goes and destroys it with that Gawd awful sauce.  I'd love to see him get away from that.

That is why I never put sauce on anything I get from Albert G's unless I make the sauce myself.   His ribs with no sauce is pretty darned good.

[DTowner]

You would be surprised.  RibCrib does huge catering business.  The also have a huge take-out business (pharmaceutical reps mostly).  I'm not sure if they make special deals with the reps or what, but several of my doc friends have told me that their reps really push RibCrib for lunches.  I would assume they reward people like this for pushing their product. Perhaps gift cards or discounts??

They do a good job of making sure that when you order take-out, you get everything you ordered plus all of the napkins, utensils, plates, and sauce you will ever need.  My doc said that last time one of the reps brought RibCrib they ended up with about a gallon worth of sauce in their fridge.


Mmmmmm! Smokey Corn Syrup.

Indeed.

I know RC does a lot of catering, but it is already handling that demand with existing stores - including downtown.  I don't see a downtown location creating a lot of new catering business for Rib Crib, whereas Back Alley Blues and Albert G's are likely to move into that market and take some of Rib Crib's existing downtown catering business.  Again, I think the competition will make all 3 work harder and produce a better product than they otherwise might.  But it's going to take a lot of 'cue eaters to keep all 3 in business.  I'll do my part.

[Gaspar]

I know someone who makes a really good line of sauces he could serve there  

BTW, I love the 3GS Smokin' Razz, but have to say I'm partial to my own pomegranate/blackberry sauce using a tomato base- not ketchup.  Naturally I think everything I make is the best 

Razz Bold & Spicy is our top award winning sauce.  With 4 top ribbons in the KC Royal "Best Sauce on the Planet" contest, including first place last year, and two ribbons in the Great American.  

. . .Plus it has helped us to win over 300 awards when slathered on our meat!

It's amazing stuff!

I actually like Blues better, because I like that vinegar bite.  Just wait until Black Gold comes out.  

[Conan71]

 Just wait until Black Gold comes out.  

You big tease

[custosnox]

I'm wanting to make my own sauce, just to see how well I can do.  Problem is I have no idea where to start.  I like sweet sauce like head country, so I'm figuring I need to go with a tomato base.  Might have to experiment this weekend.  If it turns out bad though, I'm so not going to ruin some good ribs with it.  Might have to try some of that 3 guys stuff I keep hearing about.

[heironymouspasparagus]

He's got a mean streak...teasing us like that...

[Conan71]

I'm wanting to make my own sauce, just to see how well I can do.  Problem is I have no idea where to start.  I like sweet sauce like head country, so I'm figuring I need to go with a tomato base.  Might have to experiment this weekend.  If it turns out bad though, I'm so not going to ruin some good ribs with it.  Might have to try some of that 3 guys stuff I keep hearing about.

I'll give you a hint where to start:

16 oz of tomato sauce, puree, or paste.  I've even started with fresh tomatoes and rendered them down.
Celery seed
Red wine or apple cider vinegar
3 TBSP of brown sugar
Onion & Garlic.  Either you can press all the liquid out of both or simply start out sauteeing them until good and soft, then pour them over into a blender with however thick you want to start your tomato reduction.  Pure fruit juice or pulp to flavor.  Berries work best.
Don't heat any higher than 300F and don't let it stick.  Tomatoes get bitter when they get too hot.

I'm a total fanatic for all fresh, but those are the main ingredients and approximate starting points. Have fun with it.  That's what cooking is all about in the first place.

[DolfanBob]

As far as good BBQ goes. I like Stone Mill BBQ out here in B.A. The meat is tender and falls off the bone with no effort at all. They dont smother it in BBQ sauce. You do it yourself with whatever type sauce you like.

Now my boss likes Famous Daves by Woodland Hills. He gets something called Trash can lid. It's a bunch of different meats all smothered in their "Famous" sauce.
I'm not to impressed with their BBQ.