Is it worth getting a rotisserie attachment for my grill?
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I think it depends on the grill and cooking style. What kind do you have?
I'm going to go rogue and say my biggest beef with BBQ is the sauce. Sweet sauce mainly but not a huge like the vinegar or mustard much either. I can tolerate them, but would never be my first choice. Dry rub baby, I like it savory and salty, with a a little heat, save the sweet's for desert. I want to see bark on my meat! My wife on the other hand is from KC so she is all about being covered in sweet sauce. yack, what a waste of meat. I have family in NC but they are wrong about BBQ to.
Tell me about it. Sugar, honey, molasses, brown sugar, none of those belong anywhere near meat.
I really have to disagree with you here especially when dealing with smoked pork, my rub is HALF brown sugar, followed by granulated onion, granulated garlic, kosher salt, black pepper, smoked paprika, and a small amount of jalapeno powder (I think it adds a better flavor than cayenne) I start with a thin layer of yellow mustard so the rub sticks to the meat. The butt gets an injection of apple juice before the rub, the ribs get a mop sauce while smoking made with apple juice and a few other things. Applewood smoke, "slow and low"
Smoked Beef (and grilled steaks) I stick to salt and pepper but will use sugar in many other beef dishes.
All that said, I also do not like the super thick KC "sweet sauce" moj is talking about unless its used for chicken nuggets. I will make it for those who do like it.
I have a tomato based sauce that is similar to a Carolina red sauce. Its ketchup based but not as thick as ketchup. It has some sugar but its not super sweet, lots of flavor but its not meant to soak into meat and cook, this is for after its done. It complements the rub.
I also have a Carolina gold mustard base sauce that is actually sweeter than the red because I use honey.
Right now i'm pushing farther away from American flavors and getting deep into Korean. One of the best BBQ places in the state is a place owned by a Korean woman and her southern raised husband. The Korean flavors combined with southern smoking techniques is nothing short of amazing. I have started to emulate them with my ribs and pork butt. I use almost the exact same rub as the southern version but half white sugar instead of all brown, course Korean pepper flakes (Gochugaru) instead of jalapeno. Instead of first coating the meat in yellow mustard you use gochujang (be careful you don't get one thats too hot, they vary from brand to brand.) Then I finish with a gochujang based sauce (which is also mostly sugar).
Koreans use a lot of sugar
