Ask Behr anything food related thread

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#4,477
#4,477
Behr said:
That's my point. So many better options. Want sugar? Use honey, molasses or...sugar. Want the acidity? Use a tomato. GTFO with coke, Dr.Pepper or any soda.

And I'm not a "snob" or uppity. :)



It has alcohol in it. I use red wine in my red sauce and white wine in my clam sauce. Jack Daniels in my BBQ sauce........

That's okay.

*Required
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Do you have a good recipe for North Carolina vinegar based barbecue sauce?
 
#4,479
#4,479
Behr said:
I wish I could answer this with a response that you believed.
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I just hoped you had one in your back pocket. Fellow in Utah made some of the best I've ever had. Didn't think to see how he made it. Might email him the request anyway.
 
#4,481
#4,481
GonzoforCuonzo said:
Is vinegar based better or worse. I've had mustard based and not a fan. I keep it simple with the red stuff.
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The one I like is vinegar based and has a bit of mustard in it. I just never liked the really sweet sauces. It's still red in color, just different flavor.
 
#4,484
#4,484
Slydell said:
The one I like is vinegar based and has a bit of mustard in it. I just never liked the really sweet sauces. It's still red in color, just different flavor.
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I was more talking tomato based, but I get you. I've just never been too keen on vinegar in the first place - didn't know if vinegar based BBQ sauce makes enough of a difference to venture from the comfort zone.
 
#4,487
#4,487
I agree. But, there are 10,000 different sauces out there because everyone has different taste buds. I need to find a good Memphis style so I can make some pulled pork w/ sauce for my brother and his wife.
 
#4,488
#4,488
GonzoforCuonzo said:
I was more talking tomato based, but I get you. I've just never been too keen on vinegar in the first place - didn't know if vinegar based BBQ sauce makes enough of a difference to venture from the comfort zone.
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"based" is being abused in this conversation.
 
#4,491
#4,491
Behr said:
"based" is being abused in this conversation.
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OK, I started it 'cause I don't know. I guess based would be tomato based and whatever would be the added flavoring ingredients? Steer me in the right direction so I'll know in the future.
 
#4,493
#4,493
Slydell said:
I agree. But, there are 10,000 different sauces out there because everyone has different taste buds. I need to find a good Memphis style so I can make some pulled pork w/ sauce for my brother and his wife.
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I'm being totally serious, don't laugh. Well, go ahead if you want.

I consider myself a BBQ sauce connoisseur.

1 bottle of Bullseye Spicy. (12oz I think)
2oz of Jack Daniels Black
2 nice sized fresh garlic cloves
Pinch of marjoram
2 tbsp of white cider vinegar

Simmer about 45 minutes.

Refrigerate for about 6 hrs (or ice bath for 2)

Be done with it.
 
#4,496
#4,496
Behr said:
I'm being totally serious, don't laugh. Well, go ahead if you want.

I consider myself a BBQ sauce connoisseur.

1 bottle of Bullseye Spicy. (12oz I think)
2oz of Jack Daniels Black
2 nice sized fresh garlic cloves
Pinch of marjoram
2 tbsp of white cider vinegar

Simmer about 45 minutes.

Refrigerate for about 6 hrs (or ice bath for 2)

Be done with it.
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I'm making that this week sometime. Srs. Does the Bullseye use sugar or some substitute in it? Nvm, I'll look. For some reason, I'm thinking it's one of the very few that actually us sugar.
 
#4,497
#4,497
GBO18 said:
Behr you are so dumb.
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No you are.....


antoine-dodson-gif.gif
 
#4,499
#4,499
Slydell said:
I'm making that this week sometime. Srs. Does the Bullseye use sugar or some substitute in it? Nvm, I'll look. For some reason, I'm thinking it's one of the very few that actually us sugar.
Click to expand...

I hate making BBQ sauce from scratch, imo opinion it's a waste of time and money. I cheat to get perfection.

GBO18 said:
Behr you are so dumb.
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I know. I still love you tho.
 
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