McCane's Southern Fixin's
Located in the foothills of the North Georgia
Mountains.
A family tradition for over 50 years


KNOW YOUR SAUCES & RUBS
By Colin Richards  

OK Grillers, You are the one cooking the BBQ, so you need to be the one that likes
your taste first. Say, for instance, you like your barbeque on the hot and spicy side.
When you find a couple of rubs or sauces that pretty spicy and with the perfect flavor
for you, then buy them and use them.
When you've reached a point where you know what barbecue sauces and barbecue
rubs fit your taste and barbecue cooking style, you then can start to accommodate
your family and friends and their tastes. If the majority of the people at your barbecue
don't really like their food as spicy as you (using that same example), then tone it
down. If you're a Texan and cooking pork shoulder for a dozen Carolinians, maybe you
have either a mustard or vinegar sauce you can go to (and that you like also).
The whole point is to find your basic favorite barbecue sauces and seasonings and
expand from there. Because when you get that reputation for cooking great
barbecue, you'll happily be doing it allot and doing it often.
I've put together several great sources for bbq sauces, rubs, and marinades that will
fit your taste style and those you love to cook for. Within this group are several of my
favorites as well as from favorite regional styles from across the country. Have some
fun, do a little experimenting and come up with your "go-to" lineup of barbecue
tastes and flavors for all occasions.

Some of the different Sauces are:

·        Kansas City - Along with Memphis, this is probably one of the two most popular
BBQ regions. In Kansas City, they are known for their sweet and spicy tomato based
BBQ sauce usually containing molasses.
·        Memphis - Maybe the most popular BBQ region, but I bet the Kansas City folks
would disagree. But certainly, everyone would agree that Memphis and Kansas City
are #1 and #2 (but who knows what order). Memphis is probably known more for their
dry rubbed ribs, but they do have their own distinct BBQ sauce favor too. It's not
quite as sweet as a Kansas City BBQ sauce, but it is vinegar and tomato based. It's
usually a thinner sauce with a little brown sugar and mustard thrown in for taste.
·        Texas - Now you're getting into beef territory. Brisket is king here. Texas is a big
state and generally, you'll find a more spicy BBQ sauce there. East Texas, you might
find more sweet sauces with a little bite of chile. Mainly ketchup based with
worcestershire. On the west side of Texas, you run into hotter chili based sauces
with a tomato base.
·        Carolina - Depending on where in the Carolinas you hail from, some swear by
the authenticity of this sauce! It's different from your typical tomato based bbq sauce
and it's quite spicy! We like it on pork! Mustard barbeque sauce is delicious and gives
a sour and sweet flavor to meats.

Thier is even a White Barbecue Sauce from Alabama.  This is truly a regional thing,
but also a regional requirement. EVERY BBQ restaurant in North Alabama features
white bbq sauce on their menu, their meats, and their tables and North Alabamians
eat it with everything from french fries to bread to chicken and ribs. This unique,
tangy flavor is the perfect compliment to just about everything.  I love it on Grilled
Fish!
Hello I'm Colin and I would like to welcome you to the
Grill Adventures Sauces and Rubs Page.  
On this page we will have Sauce & Rub information, Sauce Recipes, Rub Recipes, Specials on Sauces in our Sauce Market
Place.  I would like to here form you about ideas for this page.  
SAUCE & RUB MARKET
CLICK ON THE BANNERS FOR INFO
AND SAVINGS
Dedicated to Grillers Around the World
Yes you can do it!
You can cook the outstanding Southern Barbque like you get in those
southern BBQ Joints. Start with a Vinegar based Marinade/Sauce.

Here is a basic vinegar based BBQ sauce recipe. It can be used as a
marinade (before smoking), a mop sauce (used during smoking), a finishing
sauce (applied at the end of smoking). This helps the meat stay moist,
tenderizes it, and flavors it. It's no wonder people keep using it.

Remember that you control the flavors. Add your favorite spices, change the
type of vinegar, use more or less water... It's entirely up to you. You can
even add things like tomato sauce, ketchup or mustard. Just don't go
overboard or you will end up back in Kansas City, with no vinegar.

Have you ever had pulled pork and wondered how in the world they ever
got it to taste that good? Naturally the quality of the meat, and how expertly
it was smoked, had something to do with it. But, the finishing touch and the
final balance of flavors probably came from a vinegar based barbecue sauce
(like this one).




1 c cider vinegar
1/4 c brown sugar
1 tsp crushed red pepper flakes



Let's talk a little about vinegar based barbecue sauce. How's that?

We have eliminated tomato based sauces, sure, but that still leaves us with
everything east of the Mississippi river. Let's get out of Kansas City and
head toward the east coast.

Lots of sauces have a combination of vinegar and tomato as a base. If we
cut out everything but the vinegar, that takes us all the way to North
Carolina (actually eastern North Carolina). This is the home of the vinegar
based barbecue sauce. From there, BBQ sauce recipes have less vinegar
and more additional ingredients the farther away you travel (all the way to
back to Kansas City, where they use very little or no vinegar).
DIRECTIONS
1.Combine the vinegar ingredients
together and let stand for at least 4
hours  in a medium saucepan. Bring
to a boil over  medium heat, stirring
frequently.  Allow to cool.
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
Again, with this one, mix it together and let it set for a few hours for flavor
infusion. As you know, you can adjust the seasonings and the amounts of
either recipe to suit your taste. Stuff like - 1 tsp dry mustard, 1/2 tsp cumin,
or even 1tsp of Herbs of Provence (A little French influence)
* To make it less spicy, decrease the cayenne or red pepper flakes.
* To make it sweeter, add some honey, molasses, or more brown sugar.
* Thicken it by adding a little ketchup or mustard or molasses.
* Thin it by adding more vinegar, some wine, or a little water.
You know how it works. Work with it in small batches, and get it the way you
like it. Record it somewhere so you can duplicate your efforts. Go get you
another drink and let's get started.

This vinegar based barbecue sauce goes perfect with pulled pork &
chicken.  Use as a mop or basting sauce, as well as the finishing sauce.
Slow cooking barbecue smoker is great for cooking pork shoulders. The
long slow cooking will break down the collagen and melt the fat.
This barbecue sauce adds the flavor. The same is true of your oven.  Long
slow braising in the oven with barbecue sauce and you would be hard
pressed to tell if it was cooked on a smoker or not. Now I’m a big fan of
smoker cooking and I almost always make pulled pork on my water smoker.
But I’m not a snob about it. Barbecue pork done in any manner is good. If
there is a secret to pork barbecue it’s the long slow cooking that allows the
fibers and fat to breakdown and melt.

Here at Pork Recipes online we have recipes done in various manners and
they are all good. Give some of our barbecue recipes a try and see if you
don’t agree.
McCane's Original Pit Sauce Scores big
with BBQSauceReview.com  

McCane has an old recipe but a young company that is just getting the word
out.  I ask BBQ vendors to fill out a form when they send me a sauce.  One of
the questions is “Why did you start making sauces?”  
Here’s how Stewart Sr answers:
This sauce has always been a staple in our house. Originated with my Uncle
Jimmy and passed down after his passing. We continued to make his “secret”
sauce. It is so different and unique from anything else you can get , that I felt it
was time to turn it loose on the world. Just about every Southern family has a
“Bubba”and a secret sauce. Slow smoking and BBQing is a southern way of
life,when times where simpilier and more family rooted. We need to get back
to more of this. Remember when Mamma would holler or ring a bell to tell you
that supper was ready or just time to come home. When you taste this sauce ,
close your eyes and it all comes back to you. You can even see Momma
standing on the porch in an apron, smiling waving you in the house. Enjoy,
have fun with it !
Sounds great, but let’s look at the taste shall we?

Great smell - like “Peppery Worcestershire.”  And I guess now that I’ve written
that, that is the easiest way that I can sum up the flavor of the sauce too -
without overlooking the complexity of flavors (lots of spices: onion, garlic,
anchovies, tamarind, cloves, chili powder, mustard, tumeric, black pepper,
cayenne pepper, cumin).

I love the flavor, but for my grilling style and what I use BBQ sauce for, this fell
a little short.  If you’ve read my posts before, I’m not smoking pulled pork, or
BBQ’ing brisket all day.  I’m usually more of a fast-and-quick kind of backyard
chef versus a slow-and-low kind of guy.  When used in this fashion, this stuff
just kinda drips off the chicken.   But for slower cooking such as pulled pork
(in a crock pot even) this pit sauce will make a very fine choice and an
excellent dipping sauce.  In the marketing area, I’m thinking this is more a
North Carolina style sauce and marketed as such, could set a better
expectation of the consistency.

Smell 4, Taste 5, Consistency 3, Ingredients 4, Label and marketing 3

Bottom line: It’s a seriously tasty sauce for serious BBQ people, backyard
grillers might be disappointed in the consistency.
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Homemade Barbecue Marinades
Made Easy

By TheWeekendGrillers.com

Marinating is simply adding food to a seasoned, and and sometimes acidic, liquid to
make it more succulent or provide additional flavor, and this guide to making your
own homemade barbecue marinade will help you start creating your own personal
favorites at home.

To begin with, you will find that marination exists for almost every type of cuisine.
Many of the hot and sweet dishes in Asian or Caribbean cuisine, rely heavily on
marinades to provide the distinctive flavor associated with that particular country
or region.

Marinades are incredibly versatile and can be used to provide either a slight
flavour by using relatively weak ingredients, or a particularly strong flavor when
rich ingredients such as herbs and spices are used.

The key ingredients to a good barbecue marinade
The core ingredients for marinades exist in three groups which are; acids, ie
vinegar or lemon juice; oils and seasoning.

Marinating food can’t be easier, though it must be remembered that when using
one, allow additional time beforehand during preparation so that meats and fish
have sufficient time to steep in the marinade in order to take on the flavors.
To get the best flavor from the marinade, it should be left in a refrigerator
overnight, with the food being covered in a glass bowl so that there is plenty of
time for the flavors to become infused. The marination process also helps to break
down the fibers so that the end result is more succulent.
Never leave a marinade unrefrigerated at room temperature for any length of time,
as this will promote the growth of unwanted bacteria and could potentially lead to
food poisoning.

The rule of thumb is to cover food that has been marinated and leave it to chill for
as long as necessary.

What do marinades actually do?
Marinade ingredients all work differently.
Oils are used specifically to hold in the flavor and water in the food so that it
becomes succulent when cooked. Oils such as sesame, and olive oil are perfect for
this purpose and are essential to producing food that has plenty of additional
flavor.

The beauty of using oils in barbecue marinades is that they are readily available off
the shelf with a variety of flavors already locked in. Flavors such as lemon, garlic or
chilli can add intense flavors to your meat, and of course, you can always make your
own.

Marinades are also used to help tenderize tougher meats such as lamb or beef by
using ingredients that contain acidity, such as of red or white wine and vinegar.
These acids work on the fibers of the meat and break it down slowly which results
in more tender barbecue food.

Making a fish marinade
When marinating fish, use some caution, as it is quite easy to over-do it, and
inadvertently add too much liquid that contains acids. This will result in fish that
can become sloppy, and even break down altogether resulting in a paste rather
than a moist, flavorsome piece of fish.

Making a good fish marinade is slightly harder than making one for meat, so watch
the video below. It will show you how and take the worry out of making one for the
first time.

Vegetables also benefit from marination, particularly “hard” ones, such as beetroot
or aubergine, and these can benefit greatly from the flavors that are imparted from
a subtle marinade containing herbs.

Marinades that contain lime, lemon or orange work particularly well with stronger
flavored gamey meats such as duck, rabbit and venison. These zingy marinades
help to cut through the fat and provide a clean and very palatable flavor.

Seasoning’s to use in barbecue marinades
Salt, freshly ground black pepper, white pepper, minced ginger/garlic/chilli/shallots,
onion and fresh herbs are capable of transforming a marinade into something very
special. Work with the meal you are creating and select the seasoning’s that are
most appropriate for that particular dish. Cinnamon works well with Lamb as used in
Moroccan cuisine, dill for chicken and poultry, and thyme or rosemary for poultry.

The following herbs are tried and tested marvels that complement these meats:
Beef: thyme, celery, marjoram, coriander, sage, rosemary, oregano, garlic
Chicken: garlic, marjoram, tarragon, oregano, coriander
Fish: grilled: thyme, coriander, fennel, rosemary
Pork: marjoram, mustard, oregano, sage, rosemary, thyme, garlic
Roast Beef: basil, oregano, thyme, mustard, rosemary, garlic
Turkey: basil, rosemary, cumin, oregano, thyme, sage

Easy to find marinades
You would be surprised at how many of your store cupboard ingredients can be
easily utilized to great effect in marinades. Honey or ketchup can be used to
thicken and add a sweet or slightly tangy flavor, and spices such as ground
cardamom can be used to add a light fragrance.
Almost any spice or herb can be used in a barbecue marinade, and experimentation
will help you determine what flavors complement your food the best.
When using an ingredient in your barbecue marinade for the first time, add a little
at first in order to avoid overpowering it with any one particular flavor.

Getting the most flavor from your BBQ marinade
Use plastic, glass or ceramic containers for marinating; metal can react with the
acids and spoil the flavour. Shallow vessels are best because they allow the
marinade to cover more surface area. If the food is not completely covered or
submerged in the marinade, turn the food every half-hour to ensure even
marinating.
It may help to prick meat with a knife or fork to encourage flavours to be absorbed
beyond the surface. Crushing ingredients such as garlic to release the juices
(instead of simply cutting it) can add a more intense flavour, as can crushing whole
black peppercorns. The zest of citrus fruits such as lemon or lime contains fragrant
essential oils that can also impart a delicate yet rich aroma to chicken or fish.
a target="_blank" href="http://www.shareasale.com/r.cfm?b=128718&u=329425&m=8986&urllink=&afftrack=">
colin@grilladventures.com
I Stopped by Old Clinton's Bar-b-q
in Gray Georgia, September 09
Vinegar based Barbecue
By Colin Richards  
Fredericksburg Farms

Fredericksburg Farms Hog Wild Pork Rub combines a variety of spices with garlic,
chili pepper and lemon peel to let you recreate the recipes of the original settlers or
create your own new classics.
Fredericksburg Farms
Purveyors of Fine Gourmet &
Fiery Foods since 1991
Posted 05/17/10

Tips for Grilling Salmon from Carolina Sauce Company

I read a very informative article about grilling salmon by Chris Koetke,
dean of the School of Culinary Arts at Kendall College in Chicago, and I
agreed with the conclusion that salmon is the perfect fish for the grill.
I've been a huge fan of grilled salmon for years: Salmon is rich enough
in flavor to be complemented (not overwhelmed) by the flavors of
char-grilling, plus its higher fat content and meaty texture help keep it
intact during grilling and flipping. Here are some great tips from the
article and from my experience:

*Instead of grilling an entire (or very large) salmon fillet, cut the raw
fillets into into individual serving portions prior to grilling so that
they're easier to flip over.

*Make sure your grill grate is really clean and really hot prior to placing
the salmon on it, to reduce sticking and to help create tasty (and
eye-catching) char marks.

*If you're going to grill the salmon using just a spice rub (I think that
Adams Rib Rubb is excellent on salmon), make sure the fillets are
completely dry before seasoning by patting down with a paper towel,
then brush lightly with a little bit of olive oil, and then press the
seasoning onto the oiled salmon. This will help to reduce sticking.

*If you're marinating the salmon (I personally love Bear-Man Sap-Happy
Golden Bear Maple Sauce with salmon), I recommend marinating in a
resealable plastic bag in the refrigerator for no more than 2 hours. If
making my own marinade at home, I always add some oil (usually olive
or peanut) to help keep the salmon moist as it grills.

*Salmon, like other fish, will cook quickly on the grill, especially over
high or direct heat. Start skin side up for a few minutes (usually less
than 5), then flip to cook the skin side for a few more minutes. The key
is to remove the fillets while the middle is still red or dark pink (medium
rare), because they will continue to cook after your remove them from
the grill. Remember, you can always put the fillet back on the grill for a
little longer if needed, but you can never undo overcooking.

Zestfully yours,
Gloria
                     About the Carolina Sauce
                Company, Inc.
The Carolina Sauce Company was founded in 2003 by Greg Leman and his wife,
Gloria Cabada-Leman. Our mission is to put an end to boring food by offering the
best zesty, full-flavored and fiery products from North Carolina and around the
world, at a fair price and with attentive customer service.

At Carolina Sauce, we take pride in providing a pleasant, easy and secure online
shopping experience with a personal touch and down-home hospitality. Our
website and all of the products we offer are family-friendly, and we welcome your
feedback, comments and suggestions. Although we don’t have a walk-in retail
store that you can visit in person, please feel free to contact us by email, phone
or US Mail. Since we are a small family-run business, the best way to reach us is
by email because we may not always have someone available to answer the
phone (all hands are often busy packing orders). But we do reply to all emails
and return all phone calls as soon as we can.
This is a meat-eater's hot sauce -- great with steak, ribs, pork chops,
venison, hamburgers and grilled or smoked meats -- but you can also
enjoy it on roast chicken, smoked turkey, veggie burgers, and grilled
vegetables.

If you're tired of hot sauces that punch you in the face with heat or
strip your tastebuds with too much tartness -- or that are just plain
boring and one-dimensional -- then Virginia Gentleman Bourbon
Chipotle Hot Sauce is for you. It's currently on sale at the Carolina
Sauce Company, just in time for Labor Day, so now's the time to try it!
On the recommendation of a
customer, I recently tried Virginia
Gentleman Bourbon Chipotle Hot
Sauce, and enjoyed it enough to add
to our offerings at the Carolina
Sauce Company. This sauce is all
about well-balanced, rich flavors
without the overpowering heat of
other hot sauces (I'd rate it about a
medium in heat), and with a pleasant
tang that's not harsh like some
vinegary hot sauces. Reminiscent of
a good spicy barbecue sauce,
Virginia Gentleman Bourbon
Chipotle Hot Sauce has a robust,
earthy flavor with just the right
amount of smokiness from chipotles.
The bourbon is what adds the depth
and character to this sauce, without
making it taste like booze.
Virginia Gentleman
Bourbon Chipotle Hot
Sauce