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Help Identify BBQ Sauce Type - Harold's BBQ
Just received my order of 5 bottles yesterday, and sorry to say, it isn't the same. Way too tangy/vinegary, and sweeter (maybe the pomegranate?). Going to try to add beef broth or something to see if that helps... Anyway, looks like the real recipe is still a family secret.- oldeskooldave
- Post #48
- Forum: Sauces, Rubs & Marinades
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High altitude smoking
I'll give it a try! I suspect doing it that way gives less time to dry out, too, so that may be just what I need. Thanks!- oldeskooldave
- Post #10
- Forum: Blowing Smoke Around the Smoker.
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High altitude smoking
I just moved from 700ft to 6,000ft above sea level and I am definitely seeing a difference. According to my thermo works pen, water here boils at 201 degrees. My first brisket in the new locale, I pulled off the smoker, wrapped in foil and stuck it in the oven to finish. Watched the temp climb...- oldeskooldave
- Post #8
- Forum: Blowing Smoke Around the Smoker.
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Help Identify BBQ Sauce Type - Harold's BBQ
I too have been unable to find anything like this sauce in the years since Harold's passing. I hear what you are all saying in regards to good BBQ not needing sauce, but this sauce is unlike any other. And, I used it primarily on the hot water cornbread (hush puppies) anyway. I stumbled across...- oldeskooldave
- Post #18
- Forum: Sauces, Rubs & Marinades
