00:00:32:18 - 00:00:35:17 Speaker 1 So we've got a question from El Presidente coming in.

00:00:35:17 - 00:00:42:01 Speaker 1 He wants to know, did mopping exist before sourcing? Now, that's that's an excellent question.

00:00:42:01 - 00:00:50:04 Speaker 2 I have to be honest, I don't know. I would imagine it does. I would have to consult ChatGPT or the Google to really answer that question.

00:00:50:06 - 00:00:53:03 Speaker 1 We're supposed to be nerds. We're supposed to be nerding out or.

00:00:53:06 - 00:00:55:23 Speaker 2 Haven't nerd it out on that part yet.

00:00:56:01 - 00:01:01:02 Speaker 1 This is like the chicken come before the act. Did the mop happen before the sauce?

00:01:01:04 - 00:01:03:04 Speaker 2 I would say probably,

00:01:03:04 - 00:01:08:00 Speaker 2 it would be my guess. If it didn't, I'll be. I'll be surprised. Let's say it that way.

00:01:08:01 - 00:01:28:23 Speaker 1 I'm going to go with you on that one and say that that you're correct. Because getting back to the natural juices that are dripping down, you would think that over time, let's go. Let's go back to medieval times. As a matter of fact, as they're roasting an entire carcass of an animal, all those juices dripping down, I'm sure, were then put back onto the animal as it's basting.

00:01:29:01 - 00:01:37:02 Speaker 1 So that in itself wouldn't be a sourcing. That would be more of a of a mopping. I'm doing with that. What? I'm. I'm a mop. Yeah.

00:01:37:02 - 00:01:42:17 Speaker 1 So trumpet masters chiming in saying that suckle Busters peach glaze is amazing.

00:01:42:17 - 00:01:43:04 Speaker 1 And

00:01:43:04 - 00:01:49:10 Speaker 1 sauce is all good in Texas, but mostly on this side it is considered to be a condiment.

00:01:49:12 - 00:01:49:23 Speaker 2 Yeah,

00:01:49:23 - 00:01:50:10 Speaker 2 yeah,

00:01:50:10 - 00:02:00:02 Speaker 2 yeah. Well, I mean, if you watch, like, the Goldie's videos when they go in there and they're, they're working the ribs, whatever. And they got that cool squirt gun bottle that's got the three little,

00:02:00:02 - 00:02:04:18 Speaker 2 tips on it, you know, for, for going in there. I can't remember what they call that sauce.

00:02:04:18 - 00:02:06:13 Speaker 2 I think it's barbecue cookout.

00:02:06:13 - 00:02:07:01 Speaker 2 And,

00:02:07:01 - 00:02:08:00 Speaker 2 somebody else

00:02:08:00 - 00:02:10:14 Speaker 2 should. I know has talked about it.

00:02:10:14 - 00:02:15:02 Speaker 2 Somebody else talked about it, too. What's in that sauce? You know,

00:02:15:02 - 00:02:25:21 Speaker 2 I know that aunt did it. Anthony did it. So might go check his channel out to see what's in there. But it's super wet. Super, super thin. Spray it on, you know, rock and roll

00:02:25:21 - 00:02:26:16 Speaker 2 on ribs.

00:02:26:16 - 00:02:28:06 Speaker 1 I do love ribs.

00:02:28:06 - 00:02:30:09 Speaker 1 I've ever since this,

00:02:30:09 - 00:02:44:03 Speaker 1 you know, this craze now of salt and pepper ribs, which I'm going to go back to saying that that's a Texas thing. I really like the the dry rubs. I'm not a big fan of the sticky ribs. Growing up, my, you know, my dad would do when he did ribs, it was,

00:02:44:03 - 00:02:45:03 Speaker 1 heavy with garlic.

00:02:45:05 - 00:03:03:19 Speaker 1 And KC masterpiece. I remember that one because back in Kansas City again. But my palate has changed and I, I tend to just like that dry seasoning. And if I'm going to put anything on there, you're right. It's a sauce that's been cut. It's a thinner sauce. It's, it's more watery than it is,

00:03:03:19 - 00:03:05:09 Speaker 1 something that's viscous, like,

00:03:05:09 - 00:03:06:23 Speaker 1 like a ketchup based.

00:03:07:01 - 00:03:22:08 Speaker 2 Yeah. You don't want it to be overpowering. Is the thing. You want to taste the meat. That that's the thing is, is you want to get in there and taste that. Whatever that you want the beef to come out, you know, of whatever it is. If you're cooking beef now, it's as far as,

00:03:22:08 - 00:03:24:04 Speaker 2 other regions of sauces.

00:03:24:04 - 00:03:28:02 Speaker 2 We can't forget the Carolinas when we get into the the mustard,

00:03:28:02 - 00:03:51:22 Speaker 2 in the vinegar realm of sauces. And I, I will say that a good mustard sauce is one of my top ten favorites, for sure. And I really like, like a red pepper vinegar kind of a sauce as well. Like a finishing sauce on pork. Can't beat those as a matter of fact, I think that's a lot of what,

00:03:51:22 - 00:03:55:00 Speaker 2 like when you see these guys taking the hog and they're chopping it all up.

00:03:55:02 - 00:04:02:19 Speaker 2 Yep. They'll they'll douse inside that hog with that vinegar finishing sauce. And I remember the first recipe that I got for that was on,

00:04:02:19 - 00:04:07:10 Speaker 2 it was actually Tulsa. Jeff is who I got it from in an email. When you, when you,

00:04:07:10 - 00:04:15:20 Speaker 2 signed up for smoking meat forums back in the day, that was where he was sending out those emails periodically, if you signed up for that.

00:04:15:22 - 00:04:28:14 Speaker 2 But, I got a recipe for that one time, and it's great. I love it, but the mustard. Mustard saw a good mustard sauce. Carolina gold mustard sauce is what I, I think I really do enjoy.

00:04:28:14 - 00:04:36:16 Speaker 2 But then if you want to go even farther south, you know, big Bob Gibson's and Chris Lilley, they came up with that white barbecue sauce, Alabama white sauce.

00:04:36:18 - 00:04:43:02 Speaker 2 I can't forget about that. I love that too. Horseradish mayo. The whole bit. You know Pepper.

00:04:43:04 - 00:04:54:14 Speaker 1 I'm a big fan of horseradish. And now, you know, now you're really building this French dip for me, because now I've got the Iju, and I've got some horseradish on the side to put on to this thing. You're building the perfect sandwich tonight.

00:04:54:14 - 00:04:55:05 Speaker 1 Cool.

00:04:55:05 - 00:04:59:16 Speaker 1 So we weren't. We went to South Carolina, which is great. I do love that.

00:04:59:16 - 00:05:11:08 Speaker 1 That Carolina Gold, we got ourselves out there to the Alabama white sauce. But I think if we got to North Carolina, being that we were just talking about that, that pig, you know, now we're back to that,

00:05:11:08 - 00:05:15:07 Speaker 1 to Rodney Scott. We're back to the Sam Jones barbecue.

00:05:15:07 - 00:05:18:13 Speaker 1 Such as, like eastern North Carolina, where it's all vinegar and pepper.

00:05:18:19 - 00:05:30:13 Speaker 1 There's no rub. It's just a sauce that cuts through the fat of a whole hog. Whereas north western North Carolina adds a touch of tomato for that Lexington style dip.

00:05:30:13 - 00:05:33:01 Speaker 1 I I've always liked that that,

00:05:33:01 - 00:05:47:06 Speaker 1 the version that Sam Jones does is just something very traditional, not only about the way that he makes the hog, but how you go back to generations, even three generations of his family, and they stuck to their guns with just vinegar and pepper.

00:05:47:06 - 00:05:52:12 Speaker 1 That's all you put on. And he doesn't see it that way. He puts the seasoning on the side for you.

00:05:52:14 - 00:06:02:15 Speaker 2 Yeah. Well, and then you're getting into that eastern Tennessee up into the Carolinas. You're talking about that tomato. And that's where blue sauce, Tennessee red,

00:06:02:15 - 00:06:08:20 Speaker 2 kind of has its roots. Whereas if you get over in the Memphis area, that's where the original blues hog,

00:06:08:20 - 00:06:10:20 Speaker 2 barbecue sauce, where,

00:06:10:20 - 00:06:14:03 Speaker 2 Bill Arnold came up with that, which is a lot thicker.

00:06:14:03 - 00:06:33:11 Speaker 2 It's like molasses coming out of that jar. I remember it was a it was early on. It was a glass mason jar. And I just bought it because it was in a mason jar. That's a whole reason I bought that. I never heard the name before is in the local grocery store. And I tell you, the first time we had it, we were just like, this is the best thing we've ever had in our lives.

00:06:33:13 - 00:06:33:23 Speaker 2 And,

00:06:33:23 - 00:06:36:13 Speaker 2 we've just stayed with that. But,

00:06:36:13 - 00:06:46:05 Speaker 2 there's a few blends of that that you can do. Like I mentioned earlier, blended blues OG with the head country sauce for that, that kind of,

00:06:46:05 - 00:06:55:20 Speaker 2 more bold, beefy. It really goes well on beef. If you're in the competition circuit in ways we used to do, but then head over to the pork side of the arena.

00:06:55:22 - 00:07:02:23 Speaker 2 Now you're mixing Blues Hog Original with Tennessee Red, and I think that's what they call the the champions Blend.

00:07:03:00 - 00:07:04:00 Speaker 1 Okay.

00:07:04:02 - 00:07:05:04 Speaker 2 Yeah.

00:07:05:06 - 00:07:11:19 Speaker 1 That's change. I didn't know that. Why I thought it champions blend. I thought that was because it was award winning. They were the champions.

00:07:11:21 - 00:07:14:09 Speaker 2 No. It's the blend of the two sauces.

00:07:14:10 - 00:07:15:06 Speaker 1 Okay.

00:07:15:08 - 00:07:16:00 Speaker 2 And then,

00:07:16:00 - 00:07:28:01 Speaker 2 now on the competition trail, they're starting to add maple sirup and everything else to that stuff. I mean it like this glass jar, maple sirup that they're poured on when they wrap ribs or pork.

00:07:28:01 - 00:07:31:05 Speaker 2 My buddy Dale Ford showed that to me. That's what he does.

00:07:31:05 - 00:07:36:02 Speaker 2 That's so sweet enough and thick enough. It sounds these days on pork,

00:07:36:02 - 00:07:38:12 Speaker 2 which is kind of getting us up into that,

00:07:38:12 - 00:07:39:23 Speaker 2 you know, just the different,

00:07:39:23 - 00:07:45:08 Speaker 2 the different blends and things that people come up with, mixing different sources.

00:07:45:08 - 00:07:47:05 Speaker 2 Have you played with that at all?

00:07:47:07 - 00:07:50:16 Speaker 1 I've. I've experimented with different sources.

00:07:50:16 - 00:07:57:13 Speaker 1 I've been one to buy a commercial source, and then I'll put my own tricked out ingredients into it.

00:07:57:13 - 00:08:09:13 Speaker 1 I, you hear people say this all the time. You know, things like Sweet Baby Ray's things like blues hogs. This is the base to whatever they are. They're then going to make their sauce at,

00:08:09:13 - 00:08:13:10 Speaker 1 and that way there's there's that consistency all the time that, you know what that base is.

00:08:13:16 - 00:08:20:09 Speaker 1 It already has that sweetness, that tanginess. And then maybe you want a little bit more heat, or maybe you want a little bit more,

00:08:20:09 - 00:08:28:03 Speaker 1 saltiness or the, the word this day is these days is, Mommy, you want that mommy? Correct.

00:08:28:05 - 00:08:29:06 Speaker 2 But what.

00:08:29:06 - 00:08:36:05 Speaker 1 I'm. What I'm gaining from this is that every region has got its own signature. It's like a barbecue,

00:08:36:05 - 00:08:40:22 Speaker 1 fingerprint. It's tied to the land. It's the wood and the people.

00:08:40:22 - 00:08:50:07 Speaker 1 Going back to Kansas City. They're known for their their burnt ends. That's that's the signature Kansas City item. Whereas Texas is going to be that that brisket.

00:08:50:07 - 00:09:04:01 Speaker 1 That's what we think of. We think of the Carolinas. We think of pork. We think of pigs. So each one is very unique. And the type of flavors and profiles and seasonings that we use are significant,

00:09:04:01 - 00:09:07:11 Speaker 1 to the type of barbecue that we're going to serve from that region.

00:09:07:11 - 00:09:21:15 Speaker 1 And of course, as we mentioned earlier, is the fusion is taking a little bit of a different flavor from different places in Texas right now, notorious for a lot of the, the, the Mexican influence, hence Tex-Mex.

00:09:21:16 - 00:09:23:00 Speaker 1 What we're seeing now,

00:09:23:00 - 00:09:32:10 Speaker 1 a lot of popularity coming in with that live fire Argentinian type of cooking that is starting to be seen more often now in Texas.

00:09:32:10 - 00:09:35:00 Speaker 1 South Texas again, has more of that that,

00:09:35:00 - 00:09:50:00 Speaker 1 that that Mexican type of flavor, whereas our central northern Texas still sticking to their guns with salt, pepper and garlic, even though they don't to talk about the garlic, everyone goes, no, no, no, no, no, it's just kosher salt and black pepper.

00:09:50:02 - 00:10:10:19 Speaker 1 Right. Till we look at it. And then suddenly there's some flour in that. There's Lowry seasoning salt that sugar. There's all these other things that no one wants to talk about. It goes back to the wine industry. You look at a bottle, it says Cabernet Sauvignon. As long as it's 85% Cabernet grape, the other 15%, no one else would talk about it.

00:10:10:21 - 00:10:23:18 Speaker 1 It's the same thing here. 85% of it might just be salt and pepper, but that 15% is what really tricks it out and makes that person's rub that person's barbecue.

00:10:23:18 - 00:10:33:18 Speaker 1 Just that much more different than the the neighbor across the street is also making barbecue and of course the woods and the pit and the pitmaster has a lot to do with it.

00:10:33:20 - 00:10:34:10 Speaker 2 Yeah,

00:10:34:10 - 00:10:35:20 Speaker 2 at least 50%, right?

00:10:35:21 - 00:10:37:01 Speaker 1 At least. Correct.

00:10:37:03 - 00:10:41:10 Speaker 2 See, we got any questions in here. We can ask answer real quick in the comments

00:10:41:10 - 00:10:43:15 Speaker 2 I like it. Comments are just rolling

00:10:43:15 - 00:10:44:13 Speaker 2 right now.

00:10:44:13 - 00:10:46:20 Speaker 1 Well Trumpet Master is is

00:10:46:20 - 00:11:14:15 Speaker 1 very favorable of the Rodney Scott sauce. He says it's friggin bangin. He uses it as salad dressing. And then get this one. Hojo doubles down with them and wants to know, could you use this for a Bloody Mary? That's a great question. Trumpet. That one's on. You were waiting on the reply. Have you put that into your Sunday Bloody Mary, or have you tried that in any other type of adult beverage?

00:11:14:17 - 00:11:35:10 Speaker 2 Well, on the Bloody Mary topic, I've never liked them. However, I know that whenever we're doing the turn ins and stuff like that, fortunately there's always somebody around that on my team or who I'm cooking around that is good at it. And so they'll make the Bloody Mary. But what we wind up doing is this shoving sticks in there that's got like, everything you can think of on it, maybe,

00:11:35:10 - 00:11:36:19 Speaker 2 wrapped and maybe, like, some,

00:11:36:19 - 00:11:37:13 Speaker 2 a tease.

00:11:37:14 - 00:11:39:08 Speaker 2 We put those in one time,

00:11:39:08 - 00:11:57:04 Speaker 2 take one of those long skewer looking toothpick things and put a bunch of burnt ends on it. Shove it in there, you garnish it up. Have you seen have you seen the really meaty ones like that? I have this, yes. Yeah. They look they look crazy of course, for Sunday morning I don't know.

00:11:57:06 - 00:11:57:17 Speaker 1 But

00:11:57:17 - 00:12:06:01 Speaker 1 the Bloody Mary has gotten so carried away that you have this small glass. It looks like a vase with everything else coming out of it. It looks like a bouquet.

00:12:06:03 - 00:12:09:04 Speaker 2 Yeah. At that case, you almost gotta put something on it.

00:12:09:04 - 00:12:14:23 Speaker 2 You gotta sweeten that thing up. Because aren't they spicy? Ones I've always had were really spicy, and I just.

00:12:15:01 - 00:12:15:20 Speaker 1 I love,

00:12:15:20 - 00:12:21:15 Speaker 1 I love a very, very spicy Bloody Mary. I love the pepper in there. The, the,

00:12:21:15 - 00:12:34:11 Speaker 1 Tabasco that's in that. The tomato juice. As a kid, I was never like you people would drink V8 the thing was to keep your body straight. Never like V8 and have, like, tomato juice. Now, as an adult, I look forward to having a Sunday Bloody Mary.

00:12:34:11 - 00:12:36:15 Speaker 1 My palate is is is evolving.

00:12:36:17 - 00:12:38:16 Speaker 2 You know, that's another thing about Texas.

00:12:38:16 - 00:12:41:13 Speaker 2 At least on the competition circuit, there was a whole,

00:12:41:13 - 00:12:46:21 Speaker 2 host of pepper jellies that came out that were being used.

00:12:46:21 - 00:12:48:05 Speaker 2 Craig Sherry,

00:12:48:05 - 00:12:52:00 Speaker 2 is one of them. He made his Texas pepper jelly.

00:12:52:00 - 00:12:57:11 Speaker 2 There's someone else. Sucker busters is what trumpet mentioned. There was some others I'm thinking of right now.

00:12:57:12 - 00:13:01:04 Speaker 2 Well, here's one I never heard of. Trumpet master brought up this Gaborik,

00:13:01:04 - 00:13:05:17 Speaker 2 barbecue candy, hollow piano. If you mess with pepper jelly, much.

00:13:05:17 - 00:13:06:10 Speaker 1 I have

00:13:06:10 - 00:13:09:13 Speaker 1 it, but I can't be hollow. Peanut sounds delicious. Right about now.

00:13:09:14 - 00:13:21:06 Speaker 2 The pepper jelly is a whole nother level. I love pepper jelly. Like love it. Little cream cheese on a cracker and some pepper jelly. I'll Pino will set you right straight.

00:13:21:06 - 00:13:22:00 Speaker 2 There you go.

00:13:22:00 - 00:13:26:03 Speaker 2 Going through looking here real quick. Keep it G-rated, please. Juice is dripping.

00:13:26:03 - 00:13:26:15 Speaker 1 Down.

00:13:26:15 - 00:13:28:22 Speaker 1 that, you know, Trump is very active tonight.

00:13:28:22 - 00:13:31:10 Speaker 1 He's letting us know that that,

00:13:31:10 - 00:13:34:10 Speaker 1 bloody Mary to him equals a heartburn.

00:13:34:10 - 00:13:37:20 Speaker 1 Whereas Dr. Moose loves a good Sunday. Bloody Mary.

00:13:37:20 - 00:14:02:05 Speaker 1 That's a wrap for today's episode of the Barbecue Nerds podcast, where smoked meats, science, and flavor always comes first. This episode is brought to you by Smoke Slinger, the craftsman behind some of the best barbecue pits and offset smokers in the game. Whether you're a backyard warrior or a pro, Pitmaster smoke slinger builds custom pits designed to help you cook your best barbecue ever.

00:14:02:07 - 00:14:24:10 Speaker 1 Visit Smoke slinger.com to see their lineup and bring competition quality smoke to your own backyard. A big shout out to smoke slinger fueling our passion and keeping the smoke rolling strong. And as always, keep those pits hot, the smoke rolling and stay nerdy about barbecue.