Quote:
Originally Posted by Flybone McTimmerson
I've always found SBR to be super sweet. Not to say I don't like it. Like George said, it has its uses. If I'm cooking in the kitchen, I've got no problem using it, or using it for dipping. However, if I'm going through the trouble of smoking some real barbecue, I'm not using a fake sauce. I'll make my own or use some from KC.
I'm in Louisiana which sucks, because even "authentic sauces" down here are made with high fructose corn syrup. I've been forced to learn how to make my own.
|
I'm firing up the smoker this weekend. Ribs, Brats, Lamb, Pork butt, Pork Loin, Chicken. I'm debating on whether to even buy some SBR to allow the attendees to put that crap on my smoked meats. Usually get some good Jack Stack sauce shipped in but its too late for that. I'm thinking to let the meat stand alone rather than allow that high frutose crap to ruin the taste.