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smoked chuckie and potatoes for dinner final shots - Page 2

post #21 of 25

Red  your a good man. One great thing about this site is that we can all agree to disagree. We like to have fun and smoke as you want to.  Telling someone thier taste for something is wrong,  is just that, wrong.  Glad you manned up and look forward to your further input on our fun little smokes. 

post #22 of 25

It's all about Layers of Flavor...For the Fatty richness of red meats, I like a Spicy Rub, then use my Foiling Juice as a layer of Sweet and wrap it up with a Tangy splash of a Vinegar based Sauce. Great explosion of multiple flavors...JJ

post #23 of 25
Thread Starter 

Red don't worry about it   no offence was taken   we can't all like the same things   that's what is fun about this site many views on many things,   i'm just having a little fun with ribbing ya  no apology was necessary cause buddies can differ in opinion on their likes and dislikes,    now go get some Carolina Gold and after you try it you'll be putting it on your next set of ribs!!!     i'll convert you yet   

post #24 of 25

I've tried the classic Carolina Gold in the past.  A bit too much mustard tasting for my Democrat, North Carolina taste buds.  I assume you used the vinegar pepper variety which has the more darker look to it.  Is that still mustard based as well?

 

I've included the below map to indicate where the lines should be drawn if the Carolinas ever went to war about this.  Frankly, I wouldn't mind losing anything east of Marion NC since I've never won a competition east of there.  They do love the Vinegar and pepper out east.  However, I would insist that Tryon NC become a neutral state of it's own so all manner of bbq can compete..

 

map.gif

 

I did find a recipe to make the classic yourself.  Hope this continues to smooth feathers.

 

Carolina Gold Barbecue Sauce Recipe

Yield. About 4 1/2 cups.
Preparation time. 30 minutes.

Ingredients
2 cups prepared yellow mustard
2/3 cup cider vinegar
3 tablespoons tomato paste
1/2 teaspoon chipotle, Tabasco sauce or you favorite hot sauce
3/4 cup sugar
2 teaspoons chicken bouillon granules or 1 cube
2 teaspoons dried rosemary leaves
1 teaspoon celery seed
3 teaspoons mustard powder (as if 2 cups of mustard wasn't enough)
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon table salt
1 teaspoon freshly ground black pepper

 

About the mustard. To be authentic, use yellow ballpark style mustard, not Dijon. Besides, it just doesn't taste right with Dijon.

 

About the tomato paste. You can substitute ketchup if you wish but please don't tell your friends.

 

Do this

 

1) Mix the wet ingredients together in a bowl.

2) If you are using a bouillon cube, crush it with a spoon in a bowl or mortar & pestle and add it to the bowl. Crush the rosemary leaves and celery seed in a mortar & pestle or in a blender or coffee grinder and add it to the bowl. Add the rest of the dry ingredients to the bowl and mix thoroughly. Let it sit for a an hour in the refrigerator for the flavors to meld. No cooking necessary. Leftovers will keep in the fridge for a month or more.

 

Happy Smoking,

 

Ron


 

Quote:
Originally Posted by miamirick View Post

Red don't worry about it   no offence was taken   we can't all like the same things   that's what is fun about this site many views on many things,   i'm just having a little fun with ribbing ya  no apology was necessary cause buddies can differ in opinion on their likes and dislikes,    now go get some Carolina Gold and after you try it you'll be putting it on your next set of ribs!!!     i'll convert you yet   



 

post #25 of 25

Thanks for the recipe Red, It's been Evernoted biggrin.gif

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