Subj : Sauces
To : Dave Drum
From : Ruth Haffly
Date : Mon Jan 27 2025 14:37:19
Hi Dave,
DD> been very much vinegar forward and not to my liking. But, then I've
DD> never tried that style sauce in Carolina. Bv)=
RH> Mixed in proper amounts to the pork, the eastern Carolina sauce isn't
RH> strong on the vinegar. Made the mistake of adding some sauce to my bbq
RH> at Smithfield's Chicken N Barbeque (a NC chain, mostly in the eastern
RH> part of the state) before tasting it. Tasted it, turned out they'd
RH> mixed in just the right amount and my addition put it over the top. I'd
RH> been to a lot of pig pickin's and such like where it was "add sauce to
RH> taste" that I just automatically grabbed the bottle. We've been back to
RH> Smithfield's fairly often (most recently, just last month); I leave the
RH> bottle on the table.
DD> IOW you did what a lot of people do with salt. I always taste a sample
DD> first unless it's something like breakfast potatoes that I know have
DD> NOY been salted. Sure cuts down on the "pucker factor".
Slight hangover from my college days. Back then, it was "get the food,
sit down, bless the food and grab the salt shaker". I've reduced or
eliminated the amount of salt I add while cooking over the years but
there are some (few) things that do need it, and the full amount. In
bread baking the salt helps control the yeast action so I put in (just a
bit under) the full amount. Making marinara sauce, I'll use about half
the amount of salt that my MIL wrote down when she standardised her
recipe.
DD> Best BBQ I ever had was at a little roadside stand next to a gas
RH> stop DD> near Magee MS. I was taking a load of canned milk to
Miami, DD> FL and took the "short-cut between Jackson, MS and Mobile,
AL on DD> US-49. Since there was parking space for my tractor-trailer I
stopped DD> to get a soda and a snack. Guy was cooking a whole hog on a
spit and DD> selling freshly cut meat with qa cup of sauce on the side.
Yuuuuum.
RH> Those little roadside stands can come up with the best tasting food,
RH> especially if it's something like bbq. Same with food trucks; we
RH> stopped at a food truck rodeo a few years ago and hit up "Long Leaf
RH> Swine" (state tree is long leaf pine), got a plate of good bbq. I think
RH> I read that they're now in a food hall down in Raleigh now.
DD> We recently had a joint - Li'l Willies Smokehouse - do the opposite -
DD> closed their Brick & mortar place in favour of a fod truck.
Too bad they couldn't keep both going.
DD> This is my favourite BBQ sauce for nearly all uses.
RH> I'd have to give it a try but I'm not a fan of ketchup for a lot of
RH> things. Too often it's used as a poor short cut for a longer cooked,
RH> from scratch, tomato sauce and is too sweet for my taste.
DD> Last time I made that recipe I used Red Gold's Rooster Sauce ketchup.
DD> It's their very nice tomato ketchup with Huy Fong Sriracha sauce
DD> added. Gave a nice level of zippiness.
Steve doesn't like siracha so I don't buy it. The few times I've had it
(while eating out, without Steve, with friends), I've liked it but not
enough to make it worth buying.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... If you think you are confused now, wait until I explain it!
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