Jul

24

i want to know the difference between vinegar based BBQ sauce and regular bbq!!?

Posted by . Published on 24 July 2010, 3 Comments Received


I also wondered how to make a mop to baste beef or meat on the grill im!

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3 Responses to “i want to know the difference between vinegar based BBQ sauce and regular bbq!!?”

  1. sheenabug Says:
    July 24th, 2010 at 8:00 am

    Vinegar based is just like it sounds using vinegar and spices. It is tangier and will not burn when basted during cooking. The regular is a tomato based and is usually sweeter. It will also burn if you baste the meat too soon before it finishes cooking.
    You could probably make a mop with cheesecloth or just use a turkey baster.

  2. What the Deuce?! Says:
    July 24th, 2010 at 8:54 am

    Vinegar-based sauces are usually thinner, and (obviously) more tart than tomato-based sauces. Also, tomato-based sauces usually contain a sugary base as well, like corn syrup, molasses, or honey…the idea being to moderate the sweet/tart flavors.

    Tomato-based sauces are NOT meant to be applied to the food prior to grilling; the sugars will burn during the cooking process, resulting in nasty, blackened, burnt food. Vinegar sauces can be applied before cooking (sometimes the sauce is a marinade before it’s a sauce). The vinegar vaporizes during cooking, and the caramelizing of the cooked food (makes the food sweeter) offsets the tartness.

    As for the “mop”: all a mop is meant to do is keep the outer layer/s of your food from charring too quickly. It would make no sense to use a mop on (for example) hamburgers, because they cook very quickly, compared to a brisket or a whole pork butt or a whole chicken. The mop can’t be too sugary (although it can contain some sugar or honey), or else it will burn. Mostly, a mop is water and vinegar (by volume), with a few added flavorings like spices, sugar/honey, and maybe some Worcestershire or soy sauce. There are about a zillion recipes out there on the interwebs.

  3. spiker18249 Says:
    July 24th, 2010 at 9:43 am

    what I would dois turn the oven on to 350 degrees…ad alitle garlic powder and a strain of negro juice, not alot because you dont want it too coconuty.
    I would the kick each dog two to three times, depending on the breed…..getting any type of droppings they may deliver……….mmmmmmmmm, too good.
    I would then call my dead grandmother (she tastes soooooooooooo good!)…get a small shaving from her to complete the the stewing cycle.
    I would then find a yellow pages phone book….spew and sperm on it, lick the cat, crack a beer, and add a mop to my regular BBQ sauce. It doesnt make a big difference, buty damn……sure is fun!!!!

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