This is what I’m saying. No joke, in January we found a BBQ sauce hidden in the pantry from 2013. I opened it and was like - welp. Here we go. Still good. I actually put some in the baked beans, and cooked em like that. That’s why I’m here right now.
@@mimio008meanwhile fermented foods eaten worldwide. The "Tabasco" company itself..sourced worldwide and shipped across oceans... sits for 3 years. Rotten grape juice after a century is worth a life. Balsamic vinegar... dry aged beef.. blue cheese.. yeah, the problem is YOU
I think it depends on where in Texas you're considering the BBQ to be from. In Central and North Texas, you don't put BBQ sauce on most meats, you use a dry rub and smoke it for 10-14 hours. Most award winning Texas BBQ doesn't use sauce - that's really more of a Tennessee or Kansas specialty (their sauces are amazing, by the way).
@@danielvandami’m just guessing here, but it may have something to do with adding a more bold/raw taste of fresh cracked pepper in the end product? maybe that’s how some people like it in texas. just my thought on why it might “even matter” 🤷♂️
This looks super tasty!! And it is rather simple as well which i like to see. I wonder if adding some corn starch may make it thicker, but im not sure how to get that bbq viscosity haha
Texas is great. People are so blinded by prejudice they want to judge places and others for the worst assumptions theyve heard. It isnt perceptive but, according to Dietrich Boenhoffer, it is stupid. But you only hurt yourself and you likely think im a fool anyway so you could never even hear me no matter what I could say.
Well, we have the most Fortune 500 corporate headquarters, and people moving here from crappy states and all over the world. So yeah, Now you can be sure.
No Cayenne. Smoked paprika. Or garlic what’s going on
Store for a week? I've still got 2 yr old BBQ sauce in my fridge.
This is what I’m saying. No joke, in January we found a BBQ sauce hidden in the pantry from 2013. I opened it and was like - welp. Here we go. Still good. I actually put some in the baked beans, and cooked em like that. That’s why I’m here right now.
LOL please guys throw it out. Let's all have long happy lives 😂
@@mimio008meanwhile fermented foods eaten worldwide. The "Tabasco" company itself..sourced worldwide and shipped across oceans... sits for 3 years. Rotten grape juice after a century is worth a life. Balsamic vinegar... dry aged beef.. blue cheese.. yeah, the problem is YOU
@@MarieAntoinetteandherlittlesisGod damn lol
If you ate dirt as a child your good
Born and raised in Dallas Texas where's the molasses? And corn syrup although corn syrup is unhealthy it's not necessary but molasses is .
Tbf, there's a bit in the brown sugar, albeit probably a little on the light side of things. The celery salt was kind of a whack choice though
I think it depends on where in Texas you're considering the BBQ to be from. In Central and North Texas, you don't put BBQ sauce on most meats, you use a dry rub and smoke it for 10-14 hours. Most award winning Texas BBQ doesn't use sauce - that's really more of a Tennessee or Kansas specialty (their sauces are amazing, by the way).
Yes
That’s actually pretty accurate, the black pepper should be cracked into the sauce after cooking.
Why does that even matter
@@danielvandami’m just guessing here, but it may have something to do with adding a more bold/raw taste of fresh cracked pepper in the end product? maybe that’s how some people like it in texas. just my thought on why it might “even matter” 🤷♂️
I need to make this i like Carolina gold BBQ sauce ill also make a bourbon bbq sauce at home im definitely adding this to my list
Sounds good
why can you only store it for a week
No added preservatives
@@bibson1405 theres a method to make something shelf stable on youtube. has something to do with adjusting acidity.
Not to be mean where's the "lil bit of spice" suppose to be?
Chili powder
This looks super tasty!! And it is rather simple as well which i like to see. I wonder if adding some corn starch may make it thicker, but im not sure how to get that bbq viscosity haha
I'm sure it wouldn't hurt
You could skip out on adding water, most of the ingredients are already wet enough, you could simmer out the excess moisture.
@@ADogNamedStay exactly what I was thinking and would do
I’m going to try these
Whats the white sauce?
Alabama white sauce, it’s a bbq sauce made from mayo that’s supposed be used with chicken or fish. It’s a real hit or miss depending on ur preference
What is the web site?
Im sorry but how is "some" a unit of measurement? How much is "some" onion, garlic, etc?
"the full recipe is on our website"
What makes it smokey?
I need measurements
"the full recipe is on our website"
Are you texan... then it ain't texas sauce
Don’t cover for viscosity sake
Marriedtobbq right?
A week?????
Lan
What’s the measurement
Feeling
All trial, error, and personal taste. Everyone down here does it different
Yes
Thought it was How To Basic for a moment. Thank god it's not.
Cooked lemon does not taste good. Add it at the end for a broght acidic finish!
Yir i😅😅
👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍
Thank you sister, subscribed 🎉
👍🏽
Looks too watery
It's thin.
Add some "war-ster-sure". Dont add some warstersure add some "wust-e-shire sauce" (i know the pronounciation, im british)
The where’s the shower sauce? Or the wash yer sister sauce?
Nope. F this sauce.
korean bbq is the best bbq on the planet.
fight me.
No, it’s NOT, LOL…
@@kacornish1 tell me another bbq region that has as much depth of flavor and mouth excitement?
ill wait
T trj kt❤❤❤❤
I'm not so sure Texas is a "great" state.
Texas is great. People are so blinded by prejudice they want to judge places and others for the worst assumptions theyve heard. It isnt perceptive but, according to Dietrich Boenhoffer, it is stupid. But you only hurt yourself and you likely think im a fool anyway so you could never even hear me no matter what I could say.
Well, we have the most Fortune 500 corporate headquarters, and people moving here from crappy states and all over the world. So yeah, Now you can be sure.
Then stay out.