Look at it this way. If she willingly accepts mayo in her mouth........
The Meat Thread
Re: The Meat Thread
Tomato based BBQ sauce's base in some recipes is literally ketchup.
And if its not, its tomatoes as a paste/boiled down and a lot of sugar which is basically ketchup.
And if its not, its tomatoes as a paste/boiled down and a lot of sugar which is basically ketchup.
Re: The Meat Thread
The same thought had occurred to me, but I didn't want to foment any controversy here at KCrim.
Here's one opinion, from a site I'd never seen before, but that looks very interesting, especially if you scroll up from this part:
...By far the most popular type of modern barbecue sauce is the Kansas City style, dominated by ketchup. Early ketchups were fish based sauces, more like Asian fish sauce or Worcestershire. Some were even mushroom based. Heinz introduced the first tomato based ketchup in 1875, and one can make the argument that most barbecue sauces are just a type of ketchup. Ketchup is tomato paste, vinegar, sugar and spices. The standard grocery store Kansas City style barbecue sauce is ketchup, vinegar, sweeteners, herbs, spices, and liquid smoke. In other words, they are really just amped up ketchup. The ratios of these ingredients among the brands varies, and a few minor herbs and spices give them individuality.Click here to read more about ketchup and how to make your own...
“The Electoral College is DEI for rural white folks.”
Derek Cressman
Derek Cressman
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NewtonHawk11
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- Joined: Tue Sep 18, 2018 10:48 am
- Location: Kansas
Re: The Meat Thread
Same thought here. People are way into bbq sauce here when it is basically ketchups cousin.Feral wrote: ↑Sun Nov 03, 2019 7:01 amThe same thought had occurred to me, but I didn't want to foment any controversy here at KCrim.
Here's one opinion, from a site I'd never seen before, but that looks very interesting, especially if you scroll up from this part:
...By far the most popular type of modern barbecue sauce is the Kansas City style, dominated by ketchup. Early ketchups were fish based sauces, more like Asian fish sauce or Worcestershire. Some were even mushroom based. Heinz introduced the first tomato based ketchup in 1875, and one can make the argument that most barbecue sauces are just a type of ketchup. Ketchup is tomato paste, vinegar, sugar and spices. The standard grocery store Kansas City style barbecue sauce is ketchup, vinegar, sweeteners, herbs, spices, and liquid smoke. In other words, they are really just amped up ketchup. The ratios of these ingredients among the brands varies, and a few minor herbs and spices give them individuality.Click here to read more about ketchup and how to make your own...
“I don’t remember anything he said, but it was a very memorable speech.” Julian Wright on a speech Michael Jordan gave to a group he was in
"But don’t ever get it twisted, it’s Rock Chalk forever." MG
"But don’t ever get it twisted, it’s Rock Chalk forever." MG
Re: The Meat Thread
Somehow, you make it sound incestuous.NewtonHawk11 wrote: ↑Sun Nov 03, 2019 7:45 amSame thought here. People are way into bbq sauce here when it is basically ketchups cousin.Feral wrote: ↑Sun Nov 03, 2019 7:01 amThe same thought had occurred to me, but I didn't want to foment any controversy here at KCrim.
Here's one opinion, from a site I'd never seen before, but that looks very interesting, especially if you scroll up from this part:
...By far the most popular type of modern barbecue sauce is the Kansas City style, dominated by ketchup. Early ketchups were fish based sauces, more like Asian fish sauce or Worcestershire. Some were even mushroom based. Heinz introduced the first tomato based ketchup in 1875, and one can make the argument that most barbecue sauces are just a type of ketchup. Ketchup is tomato paste, vinegar, sugar and spices. The standard grocery store Kansas City style barbecue sauce is ketchup, vinegar, sweeteners, herbs, spices, and liquid smoke. In other words, they are really just amped up ketchup. The ratios of these ingredients among the brands varies, and a few minor herbs and spices give them individuality.Click here to read more about ketchup and how to make your own...
“The Electoral College is DEI for rural white folks.”
Derek Cressman
Derek Cressman
Re: The Meat Thread
forgive me for steering the thread away from condiments, but maybe we can "catch up" on that discussion later, cuz I have a pertinent question:
sooo how do I politely tell beav that his fried chicken just ain't that good?
sooo how do I politely tell beav that his fried chicken just ain't that good?
Re: The Meat Thread
Bbq sauce isnt always ketchup based. They're are mustard based sauces that are pretty good and a lot of the southern Appalachia style Piedmont sauces are vinegar based. Ketchup based sauces are more of a Kansas Texas memphis thing
Just Ledoux it
Re: The Meat Thread
I'll just go on record as saying I don't really like BBQ sauce either. I'll use a little on BBQ meats only. And I only use spicy BBQ sauce.
Re: The Meat Thread
Agreed. That's why I had a sammich. Ham and 'Mericun on squishy white bread with extra mayo.
Broham
Re: The Meat Thread
America
Do not go gentle into that good night, Old age should burn and rave at close of day; Rage, rage against the dying of the light.
Re: The Meat Thread
I’m surprised no one mentioned that if good bbq is really that good then why you even want the sauce?
