Comments on: i want to know the difference between vinegar based BBQ sauce and regular bbq!!? http://www.outdoorgrillingblog.com/2010/07/i-want-to-know-the-difference-between-vinegar-based-bbq-sauce-and-regular-bbq/ For All You BBQ Needs Sun, 05 Feb 2012 06:46:57 +0000 http://wordpress.org/?v=2.9 hourly 1 By: spiker18249 http://www.outdoorgrillingblog.com/2010/07/i-want-to-know-the-difference-between-vinegar-based-bbq-sauce-and-regular-bbq/comment-page-1/#comment-1781 spiker18249 Sat, 24 Jul 2010 09:43:55 +0000 http://www.outdoorgrillingblog.com/2010/07/i-want-to-know-the-difference-between-vinegar-based-bbq-sauce-and-regular-bbq/#comment-1781 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!!!! 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!!!!

]]> By: What the Deuce?! http://www.outdoorgrillingblog.com/2010/07/i-want-to-know-the-difference-between-vinegar-based-bbq-sauce-and-regular-bbq/comment-page-1/#comment-1780 What the Deuce?! Sat, 24 Jul 2010 08:54:48 +0000 http://www.outdoorgrillingblog.com/2010/07/i-want-to-know-the-difference-between-vinegar-based-bbq-sauce-and-regular-bbq/#comment-1780 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. 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.

]]> By: sheenabug http://www.outdoorgrillingblog.com/2010/07/i-want-to-know-the-difference-between-vinegar-based-bbq-sauce-and-regular-bbq/comment-page-1/#comment-1779 sheenabug Sat, 24 Jul 2010 08:00:57 +0000 http://www.outdoorgrillingblog.com/2010/07/i-want-to-know-the-difference-between-vinegar-based-bbq-sauce-and-regular-bbq/#comment-1779 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. 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.

]]>