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To be sweet or not to be sweet that is the question!

How do you like your barbeque sauce? Sweet base or vinegar base? I lived in Tennessee for over 12 years and love the sweet stuff. My favorite is pulled pork slow smoked over apple wood and hickory with the sweet stuff on the side. I love to cook pulled pork on the weekends even in the winter. Our neighborhood has a hog roast every year. We have 40% or more of our community shows up for the event. We start on Friday night and end on Sunday afternoon. Now that is the sweet stuff!
What is your favorite barbeque or barbeque event?

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Permalink Reply by John Nichols on February 17, 2008 at 11:47pm: James,
You read my mind on this one. I've never done the hog roast (yet). My specialty is beef brisket which takes me a few days to prepare and goes great with college football!

Personally, I like a bold sauce - typically more vinegar/brown sugar base I guess. I like to experiment with sauces and usually go based on the name. The current bbq sauce of choice is Sweet Baby Rays.

What are some other good sauces to try out?
-John; ▶ Reply to This

Permalink Reply by James Jordan on February 18, 2008 at 7:58am: John,
As far as commercial sauces, Sweet Baby Rays is all I buy. I like to make my own sauce but that requires a lot of time. I like Dick's Bodacious Barbecue sauce here in town. He is a friend of mine so the easy way to get barbecue is to stop by his store.
Jim; ▶ Reply to This

Permalink Reply by Bob Hettel on February 18, 2008 at 1:56pm: For me it depends on what we're having. For something like pulled pork I preffer something a little bolder - sweet but with just a little bite. I do like Sweet Baby Ray's for a store bought sauce - it definately is one of the better ones around.

Personally I love firing up the barbeque on a lazy summer day (and anything that goes on it is just fine) then kicking back with a few beers and letting they day slide buy while knocking down some cold ones with a the smell of what ever is cooking mixing with the smoke - the best way to spend a day, particularly a Sunday.; ▶ Reply to This

Permalink Reply by David Schoenenberger on February 19, 2008 at 5:28pm: i have to make this brief but wanted to respond to all that great stuff

apple and cherry wood rule. burgers are great with the cherry wood. light and sweet

vinegar rules

any time i am grilling is a good time

my favorite is when we are in northern michigan and i do either of my tenderloin recipes, earlier disclosed, for about 15 family members. we lost the grillmaster up there a few years ago when my father-in-law passed and i had the blessing of being asked to fill his rather large shoes up there.

wish i had a hog grill...........................OUT; ▶ Reply to This

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