Great sauces need to be made with love and time. Over the weekend I grilled up some short ribs and chicken over hickory coals/fire. I should have cooked the meat slower and higher over the coals however time was limited due to bad weather. Once everything was cooked and we ate the BBQ I noticed that the hickory flavor was not as strong as I would have liked. I then took all the meat off the bones and created a wonderful stew with potatoes, onions and peppers. I added salt and a tomato paste base to the mix. It simmered for hours and then rested in my refrigerator for 3 days. Wham...... Hickory flavor was intense and no BBQ sauce required. Try to beat that with gourmet or any fancy food. I will say that the short ribs came from Wagyu beef I purchased on http://www.huntspoint.com. Happy eating everyone.
The Pulled Pork Sandwiches Improved. The issue is the smoking process with the grill or the smoking technique. Try cooking over natural hickory coals and the grill should be slightly high over the coals. The pork should slowly cook and at the same time become infused with the hickory smoke. Make certain not to overcook any one side. The flavor that the natural hickory coals will add to the BBQ Pork or any other meat such as chicken or beef will make any gas grilling BBQ maven or smoke box cooker cry with shame.