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I should mention we only have my wife and I and a five pound dog that eats dry dog food. I guess you know what we will be eating all weekend, as is usually the case any time I grill, or for that matter cook Ribs and Wings.I'll be right over. I'll bring some beers (Canadian variety pack) and a sleeping bag.
Broke away from the game as they are up 26-10. As far as Rudy's, the Rub is fantastic, but if you want BBQ sauce I will give you 2 that you can buy online, and one that you can make that will simply put their sauce to shame. Again, will post the recipe tomorrow, which after that I will never buy sauce again. Although if you want to buy sauce I will give links as well.Thank you. I will buy it.
I would also say this should be an example of what you can do inside in the winter months when you can't access the grill when it is raining and 35* outside, although it is nice to be able to crisp it up on the grill just for time and space. You just need the right kind of oven.
Oh yeah. I do as well, although it is just miserable in the rain. -30 below or rain, I would take -30 below. Don't want to damage my grill with the rain. If I can grill and still be able to cover it afterwards before it becomes a frozen brick, I'm in.You guys are softies. I BBQ year round. I have BBQ'd in -30º weather, wearing flip flops and drinking a beer.
I have changed this a bit and now prepare a batch of 4 times (basically the Puree comes in a 29 oz can which is the main consistency and is about 3-4 times), and substitute the cider vinegar and water by using 1 cup Cider Vinegar and 1/2-2/3 cup water per batch. I also have lowered the amount of Corn Syrup and Brown Sugar slightly as I do not really care for a sweeter sauce.Here is the recipe for the BBQ Sauce I make, if anyone likes KC BBQ, they may like this.
1 tablespoon oil, preferably corn or canola
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 cup tomato puree
3/4 cup cider vinegar
3/4 cup water
6 tablespoons brown sugar
6 tablespoons chili powder
1/4 cup tomato paste
3 tablespoons Worcestershire sauce
3 to 4 teaspoons celery salt
1 tablespoon prepared yellow mustard
1 tablespoon fresh ground black pepper
1 tablespoon corn syrup
Cayenne pepper optional, see below
In a saucepan, warm the oil over medium heat. Add the onion and garlic and saute until they are softened, about 5 minutes. Mix in the remaining ingredients, reduce heat to low, and cook the mixture until it thickens, approximately 30 minutes. Stir frequently. If the consistency is thicker than you prefer, add a little water.
I usually double the recipe and freeze it in bags of around 20 oz. I can then fill up a coke bottle with the bag, when I need it. I also add about 1/2 teaspoon (or 5 shakes) of Cayenne pepper to a doubled batch to make it a little spicier. I also prefer a little less of the brown sugar and corn syrup, and a little more Chili powder and garlic.
It is like Gates in KC, minus the Cayenne and the other changes I just mentioned.
I haven't bought BBQ sauce for myself since trying this out, where I used to bring a case back every time I went to KS. I usually buy some KC Masterpiece or something when friends come over, just in case people do not like the spice.
Broke away from the game as they are up 26-10. As far as Rudy's, the Rub is fantastic, but if you want BBQ sauce I will give you 2 that you can buy online, and one that you can make that will simply put their sauce to shame. Again, will post the recipe tomorrow, which after that I will never buy sauce again. Although if you want to buy sauce I will give links as well.
Again, Texas BBQ gets their flavor from the Rub and the smoking. They don't give much thought to the sauce. KC gives less though to the Rub and more thought to the sauce.
Well, it is on commercial, so I will go ahead and give links to the purchased sauce.
Buy the original unless you like really spicy:
Arthur Bryant's Restaurants, Order merchandise
... again, but the original unless you like really spicy
Gates Bar B.Q. - List of Products
... although for a Rib Rub I would Say Rudy's may be second to none.
If you want a wet rub, simply take the dry rub and and add Worcestershire sauce and rub it on with your hands. The benefit of a wet rub is the flavors absorb in better, almost like a marinade.
Again, will post a free sauce recipe early tomorrow, that is dirt cheap and just as good. Actually the original may be in the old thread, but I have changed it since.
Back to the game, 38-21 KU
Searching around the web for a while when I got back from San Antonio I found a couple recipes for the Cream Corn that were supposed to be the Rudy's recipe. They were both fairly similar and stupid easy to make, just takes a bit of cooking time which I think is the key. Kinda surprised me that you cook it for 4-6 hours. I took the one that seemed like it would be closest, and I believe the guy said he got it from someone at Rudy's??? I think the other called for cream instead of milk and not as much butter or Cream Cheese, so you could toy around with it. Although I also heard they do not add cream cheese from another, but that's hard to believe. It did come out pretty close, definitely close enough for home use in not having to have a 5 gallon jug shipped to your home to freeze. I wish I had thought of it when I went to the store, but may likely go out and get the stuff to make it today. Actually though, you were correct about the corn, and my wife and I thought it was the best part of Rudy's. While their BBQ was great, we are more sauce people with it comes to BBQ and we were not impressed with their sauce.Man those ribs looked amazing. Thanks for the sauce recipe PA. Please, please post that creamed corn recipe. I feel like a sinner asking for it, since I'm sure it's nothing but butter and heavy cream, but you've experienced it, so you understand.
1 pound frozen corn
1 package cream cheese -- (8 oz. each) cut in cubes
1/2 cup milk
1/2 cup butter or margarine -- melted
1 Tbsp sugar
1/2 teaspoon. salt
1/8 teaspoon pepper
Spread corn over bottom of 3 1/2-4 quart slow cooker. Top with cream cheese cubes.
Mix remaining ingredients; pour over corn and cream cheese.
Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.
When I smoke food for a length of time I use a dry rub, as the flavor of the Hickory is the key to the flavor for me, as opposed to the flavor of the Rub, and I don't want the Worcestershire to block the Hickory from penetrating the meat all the way to the bone. When I cook them over the grill or at a higher temperature, I started using a wet rub a short time ago because it give you a little more flavor from the Rub to make up for the Smoke IMO. Plus, you don't have to worry about the wet rub blocking the smoke from penetrating the meat. Actually, I also get the wet rub on there, then sprinkle a bunch more on. Just a matter of preference, and likely one of the biggest debates in BBQ. For me unless the meat has a hickory smoked flavor, I usually like the flavor of the Rubs and sauces as much if not more than the flavor of the meat. Where if I smoke food I use alot less sauce as well, which is still likely use alot more than most, but not enough to block the flavor of the hickory smoke flavor.Superb. Thanks. I'm a dry rub rib man myself (although you may convert me with ribs like you made...)
Make no mistake about it, this is entirely your fault. Had you not mentioned it when we went to San Antonio, while we already had Rudy's on the list, we would have never tried the cream corn, as I would of said "Corn, why would I want that with BBQ?". Which was kind of my expression when you told me, but figured, he seemed to have O.K taste in the past. By ordering it, I'll only be out a buck or two for a bowl of corn. Then it is again your fault for asking about it today, and forcing me to think about it and in turn making a trip to the store. So for your punishment......But yeah, the creamed corn was the "Holy $hit" moment at that place...