Grillin' it up

[HomeRacingWorld]

Had some great chops cut and some homemade rope sausage to grill. Added some brattys and a few hot dogs for the little ones and we had a good one.

Smoked the chops for about an hour. Used a few applewood chips too.

Came out pretty good. At least I think so as the bones left over look cleaner than if they fell into a tank of piranhas. :)

[waaytoomuchintothis]

Looks great. So much better than my day, its downright embarrassing.

[dreinecke]

Nice! While I didn't grill, I did make some mean tacos tonight. The firesauce was outstanding!

[HomeRacingWorld]

Uh, what happened?

I like tacos...but this sauce you speak of...tell me more.

[FootScoot]

I too am interested in this "Firesauce" you speak of. It's not that stuff from Taco Bell is it? :lol:

[Derby City Speedway]

we smoked a rack o ribs and a pork roast, along with some tadas & onions nummy :D learned from the master !

[HomeRacingWorld]

OH yeah! Looking good!

I need a trip too!

[dreinecke]

It is a very small local brand that is almost impossible to find and I'm almost out. This stuff is fabulous. If I can find more ill get a bunch for friends. He only sells sporadically at our farmers market.

[waaytoomuchintothis]

We had a little BBQ joint open up in a small town down the road nearby our town, and the BBQ was excellent. He opened in that tiny little hamlet, so he didn't last long, unfortunately. But he offered three sauces for his pork shoulder and sausages. I had never seen this done before. Most folks have a sweet sauce for a finish and for sandwiches, and a much thinner, more vinegary sauce for cooking, which more or less equates to the dry rub that is frequently used by rib cookers. This guy had one called Sweet, which was sweetened version of North Carolina vinegar sauce, and one called Mild, that was pretty close to Memphis BBQ sweet sauce, one called Chicago Hot that was a paste, not liquid at all, and Fire which was like Buffalo hot sauce mixed with rocket fuel or something. It was crazy hot, like biting into a Scotch Bonnet or Habenero. He said it had some of those tiny little Chinese or Korean peppers chopped up in it. I put a dot of it on my finger to taste, and when I went to rinse my finger off, there was a chemical burn red spot. The big punchline is that he sold the hell out of that Fire Sauce. I think it was like a dare or something, because there was very little taste at all, just burn.

[FootScoot]

If a sauce is all heat and no taste it's a waste of time for me. I don't mind hot if it tastes good. One of the best I've had is called Scorned Woman. It's very hot, but it tastes great, kind of sneaks up on you. :shock:

[dreinecke]

I like my heat with flavor. I can eat a lump of coal if I just want heat. Trust me, this firesauce is freaking awesome!

[GENERAL MY WAY]

When you come out you can bring the firesauce and I will make some more hell on wheels. A lot of flavor and a lot of heat. Maybe even some of the hot salsa.

[dreinecke]

Oh Baby! You are on!!!