My BBQ guru, CA photographer Dave Darnell, brought me some sauce from Armstrong’s in Helena, Ark. This was a spot we sniffed out during a recent swing through that town.
I grilled some pork loin chops — sprinkled with Wild Hog dry rub — and had the ever-so-slightly cinnamon-spiked sauce with them. It was a great combo.
One of the most surprising things I’ve learned since I started looking more deeply into the mysteries of BBQ is that most restaurants make their signature sauce by doctoring up a commercial base… like a Cattleman’s. Take a look at the ingredients: most sauces use liquid smoke. Isn’t that cheating?
It’s not even January, but I’m already thinking about the story I’m going to write for next May’s World Championship BBQ contest. Any burning questions you want answered about slow smoking meats??
Southern Exposure
Responses to “Saucy story…”
December 9th, 2004 at 3:39 pm
Unless they start with a box of tomatoes, they have to be using some sort of base - be it another sauce or tomato paste.
December 9th, 2004 at 9:31 pm
MY GRANDDADDY WAS THE BEST IN THE MEMPHIS AREA
(COLLIERVILLE) AND I HAVE HIS RECIPE WITH THE NOSE FOR WHAT IS GOOD AND YOU DON’T USE LIQUID SMOKE NOR SOME COMMERCIAL JUNK (FOR THAT’S WHAT ALL THAT ARE ON THE SHELF ARE). CORKY’S IS GOOD AND THE RENDEVOUS IS GOOD BUT THE GUYS FROM THE SOUTH THAT COOK IT UP FROM MEMORY ON THE STOVE TOP.
JIM SIMMONS
ORLANDO FL
December 10th, 2004 at 10:36 am
I’m adamantly against any BBQ sauce with liquid smoke. The process of BBQing should yield the smoky flavor, not the sauce.
4 comment.