Re: The Meat Thread
Posted: Sat Nov 02, 2019 10:22 pm
No it isn't.
Page 4 of 4
Re: The Meat Thread
Posted: Sat Nov 02, 2019 11:20 pm
Re: The Meat Thread
Posted: Sun Nov 03, 2019 5:52 am
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
Posted: Sun Nov 03, 2019 7:01 am
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...
Re: The Meat Thread
Posted: Sun Nov 03, 2019 7:45 am
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...
Re: The Meat Thread
Posted: Sun Nov 03, 2019 9:23 am
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...
Re: The Meat Thread
Posted: Sun Nov 03, 2019 9:33 am
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
Posted: Sun Nov 03, 2019 11:25 am
Re: The Meat Thread
Posted: Sun Nov 03, 2019 11:30 am
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
Re: The Meat Thread
Posted: Sun Nov 03, 2019 11:33 am
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
Posted: Sun Nov 03, 2019 11:54 am
Re: The Meat Thread
Posted: Sun Nov 03, 2019 12:48 pm
Agreed. That's why I had a sammich. Ham and 'Mericun on squishy white bread with extra mayo.
Re: The Meat Thread
Posted: Sun Nov 03, 2019 1:01 pm
i just threw up in my mouth a little
Re: The Meat Thread
Posted: Sun Nov 03, 2019 4:02 pm
Re: The Meat Thread
Posted: Sun Nov 03, 2019 7:14 pm
I’m surprised no one mentioned that if good bbq is really that good then why you even want the sauce?
Re: The Meat Thread
Posted: Sun Nov 03, 2019 7:38 pm
Good 'cue don't need sauce
Re: The Meat Thread
Posted: Sun Nov 03, 2019 8:44 pm
Re: The Meat Thread
Posted: Tue Mar 09, 2021 12:40 pm
