Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Thanks for re-sharing , here is another : Big Bob Gibson's Alabama White BBQ Sauce ( Chris Lilly )
1 quart mayonnaise
3/4 quart apple cider vinegar
1/2 cup corn syrup
1/4 tablespoon cayenne pepper
Prepared horseradish
Lemon juice
Salt
and freshly ground black pepper
Directions
Place all ingredients in a very large blender or food processor. (It may be necessary to do this in 2 batches; just add 1/2 of each ingredient and then repeat.) Blend for 1 minute, or until thoroughly combined and mixture is smooth. Pour sauce into a large bowl.
Use when grilling chicken; brush lightly over the chicken during the last few minutes of grilling. This sauce is also great for dipping; set some sauce aside for passing at the table.
Yea i was bored at work on my lunch and someone posted the link to Jack Old South recipes on twitter, and i noticed some people on here talking about his injection the other day.. I would like to know Johnny Triggers rib recipes he uses with the parkay squeeze butter...
Thanks for sharing, I think its helpful for newbies like me to have a bunch of different flavors to try, and decide what we like best, or mix and match
I like mixing it up with rubs and sauces. I have purchased both of Myron's (Jack's Old South Hickory & Original) rubs and I like them both. The Hickory is one of my favorites of all time. Another good rub is McCormick's Sweet & Smokey dry rub. I saw McCormick's line of Rubs in a local Safeway and thought I would try them. I tossed out the pork and poultry rubs but I really enjoy their Sweet & Smokey rub.
Myron's rub is $10 a pound. The spice prices at our local grocers are outrageous. It seems one would have to buy in bulk to get the coast down. I just sent off another order to Jack's old South today.
I'm 99% sure it is the injection, because the main reason to inject is to get the marinade that would normally be used outside the meat inside to give the meat the same flavor throughout.