Page 2 of 2 FirstFirst 12
Results 14 to 18 of 18
  1. #14
    Join Date
    Dec 2000
    Location
    Victorville Ca
    Posts
    5,448
    Post Likes
    Thread Starter
    well been a long time since i posted this. Since then my BBQ place has produced at least 175,000 lbs of bbq . We did it right. We did it wrong. We did it every way possible. i learned people in California don't understand southern BBQ at all . vinegar based sauces move slow here. yes we done most of it with sweet baby rays sauces . We also carry on our table 4 other sauces from them. My concern was getting the price down as s.b.r. is the highest sauce at the restaurant warehouse. One sauce i tried was from the mid west . there is a company that makes a very cool pressure smoker ( Smokorama). he makes a dry base BBQ sauce that you mix it with a catsup can and it is really pretty good. once again not finically great, and comes out to be about the same price as other already made sauces . being we are doing a considerable amount of meats now . I'am really looking for a receipt I can play with that would be just a little different but tasty sweet. We are at lots of pic on Facebook and yelp. So would like to reach out and find out if any of you have a sauce I could play with. https://www.facebook.com/itchyfootbbq/ http://www.itchyfootbbq.com/the-lege...tchy-foot.html

  2. Likes HVAC_Marc, TheGoodGuy liked this post
  3. #15
    Join Date
    Dec 2000
    Location
    Victorville Ca
    Posts
    5,448
    Post Likes
    Thread Starter
    test

  4. #16
    Join Date
    Dec 2000
    Location
    Victorville Ca
    Posts
    5,448
    Post Likes
    Thread Starter
    BBQ is kind of funny when it comes to stuff like asking for a receipt . I caught about 3 hours of BBQ pitmasters on TV last night and it's fresh on my mind. There just is not a lot of variation in what these guys do. i mean yes you have to know your pig but man one guy was given a beef rib plate to make and had no idea on cooking beef ribs. Like the guy owned a BBQ place and never cooked ribs for a special or something different for his customers . All of them use the same old spices like they never change. For competition BBQ it's all about the process , and not so much whats different about your flavor other then choice of wood. Don't know what you don't know so getting ready to hit Georgo South and north Carolina for BBQ tasting for a get away and suggestions .

  5. #17
    Join Date
    Jun 2018
    Location
    Southern California
    Posts
    11
    Post Likes
    How are you cooking the ribs? Are you smoking or baking?

  6. #18
    Join Date
    Jun 2003
    Location
    Texas
    Posts
    1,306
    Post Likes
    head country makes good sauce to use after cooking

Page 2 of 2 FirstFirst 12

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

Related Forums

Plumbing Talks | Contractor MagazineThe place where Electrical professionals meet.