Sweet sauce is the nut low of BBQ tho.
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Yeah I would certainly prioritize acidity and spice over sweetness. However, I think that if you’ve had Texas BBQ it’s kind of hard to argue that sweet and meat can’t match.
Yeah, even BBQ sauce is often too much for me. I can handle a very mild hint of sweetness. Any more than that and it’s not enjoyable.
I find this repulsive, but my kids do this.
This is one of those things that annoys me about duck especially. It’s often paired with a sweet sauce. It really just ruins it for me. There is a restaurant we used to go to where we would always get the peking duck. I always ate it without the sauce.
Pure sweet, sure.
But ribs/wings with a mango-habanero glaze? Yum!
Totally fair. Balance is key and yeah something that is overwhelmingly sweet is going to suck.
You mean KC? Texas style is typically just salt and pepper. In the places that have sauce it’s usually thin and vinegar based.
The few times I’ve had Texas BBQ they have provided a sauce sampler. You’re probably right that I am mischaracterizing the sauce.
I actually think my favorite BBQ sauce style is NC mustardy sauce. But I don’t believe in arguing about BBQ, I like it all and support BBQ diversity and inclusion. Don’t sauce shame me.
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I think that’s SC and not NC.
Yeah possibly. Its definitely prominent in NC though
Asian barbecue is better than American BBQ.
#allBBQmatters
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Was this in Texas, or “Texas style” somewhere else? I’ve eaten at some of central TX’s oldest and most famous BBQ joints. If there’s a sauce it’s typically just one, and it’s served on the side.
Both actually. Always in Austin when in Texas.
The BBQ scene in Austin itself is new and didn’t really exist when I lived there so I can’t say anything about it from personal experience. Up until about 10 years ago you had to leave the city to find the good stuff, which almost always came cafeteria style from some small town meat market. Here’s a pretty exhaustive guide from Texas Monthly, which has been the best source of info on the subject for many decades:
This spot has always been my personal fave:
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i personally am not big on heavily sweet dishes in general, savory or not, but there are tons of cuisines that use sweet sauces with meat. Pretty much all of them.
My buddy graduated pilot training a couple years ago. To celebrate, I suggested we rent a plane (1970s Cessna 172 lul) fly down to Austin, watch Wilco at Stubbs, and wait in line 4 hours for Franklin.
10/10 would do again.
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Anyone recommend a high end aged Japanese soy sauce you can buy online?
I tried making shakshuka and it came out green. Really messed it up this time.
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Mustard is SC. Light tomato is western NC. And the granddaddy of all BBQ, vinegar and red pepper on shredded whole roast hog, is eastern NC.
Dammit I miss it. It’s kind of irreplaceable, too. I’ve made a passable try at it with a pork butt, but it’s just not the same. Out here if you go to a BBQ place, they don’t even HAVE vinegar available, and you have to go to a pizza place for red pepper.
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