Marshal Mo Hare, SASS #45984 Posted June 27, 2011 Share Posted June 27, 2011 I'm making a couple of things for my Granddaughter's graduation party. One of them is a beer can chicken and there is a barbecue sauce to go with it, put on the side. I'm sure putting the sauce there at refrigerator temperature is wrong, but should it be at room temperature or even warmer? Heated? Link to comment Share on other sites More sharing options...
Dusty Balz, SASS#46599 Posted June 27, 2011 Share Posted June 27, 2011 I place by sauce in a kettle and heat it in the grill, then drop the meat into it and pull it out and serve Link to comment Share on other sites More sharing options...
Bucky Buscadero, SASS #73085 Posted June 27, 2011 Share Posted June 27, 2011 I'm making a couple of things for my Granddaughter's graduation party. One of them is a beer can chicken and there is a barbecue sauce to go with it, put on the side. I'm sure putting the sauce there at refrigerator temperature is wrong, but should it be at room temperature or even warmer? Heated? When served on the side my preference is room temp. Bucky Link to comment Share on other sites More sharing options...
Boss Hoss Fly #63711 Posted June 27, 2011 Share Posted June 27, 2011 IMO is shud be WARM- Not cold - not hot- just anywhere in between shud do fine- Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted June 27, 2011 Author Share Posted June 27, 2011 Thanks!! Sometimes even the best recipes say something like "serve on the side" assuming that the reader knows the little things like "warm/hot/cold". Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted June 28, 2011 Share Posted June 28, 2011 All of yer finer barbecue establishments have the sauce at room temp. Even the ones with indoor plumbing. Link to comment Share on other sites More sharing options...
Caliope Cupcake #13981 Posted June 28, 2011 Share Posted June 28, 2011 agree--I only heat it if'n the meat gets cold Link to comment Share on other sites More sharing options...
Doc Shapiro Posted June 28, 2011 Share Posted June 28, 2011 Sauce ? If the meat is good, it don't need no sauce! Link to comment Share on other sites More sharing options...
Trigger Mike Posted June 28, 2011 Share Posted June 28, 2011 I place by sauce in a kettle and heat it in the grill, then drop the meat into it and pull it out and serve never thought of doing that. so after you cook it, instead of brushing the sauce on the meat and more on the side, you just let the meat sit in the sauce until ready to serve? I bet it is real flavorful after that. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted June 28, 2011 Author Share Posted June 28, 2011 All of yer finer barbecue establishments have the sauce at room temp. Even the ones with indoor plumbing. I'm in New England. They all havve indoor plumbing but they don't have a friggin' clue about barbecue. Link to comment Share on other sites More sharing options...
Texas Phil Peeno #50923 Posted June 28, 2011 Share Posted June 28, 2011 If you have to use BBQ sauce it needs to be warm. Don't like meat to be cold. Warm meat + warm sauce = good stuff. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted June 28, 2011 Share Posted June 28, 2011 I'm making a couple of things for my Granddaughter's graduation party. One of them is a beer can chicken and there is a barbecue sauce to go with it, put on the side. I'm sure putting the sauce there at refrigerator temperature is wrong, but should it be at room temperature or even warmer? Heated? I just caught the whole line there. If I read that right, you are making your own sauce. Some sauces have finely chopped onions and such. If so and you have chunks of stuff in it, I would suggest hot. If it is something like this Beer and Molasses BBQ Glaze: 1 1/4 quarts chili sauce 1 1/2 pints molasses 1 1/2 pints light beer 8 tablespoons Dijon mustard 8 tablespoon chili powder 2 1/2 tablespoons soy sauce 2 1/2 tablespoons crystal hot Louisiana sauce 5 tablespoons lemon juice 1 1/3 tablespoons liquid smoke Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport. Room temp is fine. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted June 28, 2011 Author Share Posted June 28, 2011 Yes, my recipe includes a recipe for making the barbecue sauce. Your recipe looks great. The two big unknowns from here are the Crystal Hot Louisiana Sauce and the "chili sauce." Don't have Crystal here so I don't know how hot it is and "chili sauce" has a hunnerd or more recipes. But thanks, it certainly looks like something to try. Link to comment Share on other sites More sharing options...
Noz Posted June 28, 2011 Share Posted June 28, 2011 I just caught the whole line there. If I read that right, you are making your own sauce. Some sauces have finely chopped onions and such. If so and you have chunks of stuff in it, I would suggest hot. If it is something like this Room temp is fine. Adding liquid smoke is why sauce should be served on the side. One tablespoon of food seasoned with liquid smoke and I'm done. Instant indigestion. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted June 28, 2011 Share Posted June 28, 2011 Adding liquid smoke is why sauce should be served on the side. One tablespoon of food seasoned with liquid smoke and I'm done. Instant indigestion. I agree. Link to comment Share on other sites More sharing options...
Gunner Gatlin, SASS 10274L Posted June 28, 2011 Share Posted June 28, 2011 When served on the side my preference is room temp. Bucky Ditto GG ~ Link to comment Share on other sites More sharing options...
Texas Phil Peeno #50923 Posted June 28, 2011 Share Posted June 28, 2011 I agree. +1. I would rather gather the burnt sugar off the grill and add it to the sauce before I add liquid smoke. Link to comment Share on other sites More sharing options...
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