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Farmdog
Member
1117 Posts |
 Posted - 06/18/2012 : 15:00:10
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I watched an episode of Restaurant impossible, where he was trying to fix a BBQ restaurant. Could not believe this guy, (restaurant owner). Think it was buddy's or something like that in Memphis. He would use a store bought bottled sauce (think it was Cattleman's)and "doctor" it up very little. (Ketchup, lemon juice, brown sugar, five spice, and water) It didn't seem like the amounts he added would do anything. He said this Sauce recipe was handed down to him. Then, he was cooking the ribs and everything else at 450*. No wonder this guy was failing.
Bill
Junction City, KS
Weber 22 inch kettle
Baby Stumps |
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hogzillas
Member
United Kingdom
1658 Posts |
Posted - 06/18/2012 : 15:44:28
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It was Pollard's, not sure if they made it or not. Cattleman's as a basis for a sauce is quite common for older places that have some kind of bbq servings as it used to available only to commercial places so many used it to make up a sauce. I'm sure most true bbq places have developed their own from scratch but I'm sure there's still some who doctor up another off the shelf sauce.
"If you go to a BBQ place & they have a seafood salad on the menu, don't eat the BBQ!"
Los Cerdos Locos
KCBS CBJ
FBA CBJ
BDS 2336
Traeger Jr
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 06/20/2012 : 08:42:19
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A GREAT MANY SAUCES HAVE STARTED WITH SOMETHING FROM ANOTHERS RECIPE INCLUDING BOTTELED SAUCES. SOME ADD MORE OF SAME INGREDIENT ALREADY CONTAINED IN THE BOTLED SAUCE. MAYBE THEY ARE TRYING TO FIND CHEAPER ALTERNATIVE. USUALLY JUST MORE SAUCE W/NO ORIGINALITY. I USED OPEN PIT IN EARLY DAYS AND MODIFIED AND LATER USED KEN DAVIS OF MINNEAPOLIS AND MODIFIED UNTIL I FOUND A RECIPE THAT I LIKED. THEN I HAD TO START OVER. WHEN IT CAME TIME TO PUT IN HANDS OF A COMMERCIAL PACKER. THEN I MODIFIED AGAIN . PROBABLY WHY IT TOOK ME 16 YEARS TO COME UPON THE RECIPE I NOW HOLD DEAR TO MY HEART.. POINT IS, ITS OK TO USE OTHERS SAUCES BUT ITS ALSO OK IF YOU TRY TO CHANGE THE RECIPE UNTIL YOU COME TO A PLACE WHERE YOU CAN SAY, EXCEPT FOR THE TOMATOES AND VINEGER THIS HAS BECOME "MY RECIPE". I NOW HAVE MANY FOLKS ADDING HONEY, FRUIT JUICES ETC. TO MY SAUCES AND CALLING IT THEIR OWN. THIS IS FINE WITH ME AND EXPECTED. I LIKE TO HEAR THEIR STORIES OF SUCCESS WITH MODIFICATION AND INCREASING BUSINESS TO JUSTIFY IT ALL .. A LITTLE IMAGINATION CAN TAKE A GOOD SAUCE AND TURN IT INTO SOMETHING UNIQUE .. TRY IT YOU'LL LIKE IT  
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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Farmdog
Member
1117 Posts |
Posted - 06/20/2012 : 14:31:20
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If anyone else saw this episode, it was obvious that the amounts he added to "doctor" it up were so meager, that it really wasn't going to change the flavor. I just never heard of a BBQ restaurant doing their meats at 450* either
Bill
Junction City, KS
Weber 22 inch kettle
Baby Stumps |
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hogzillas
Member
United Kingdom
1658 Posts |
Posted - 06/20/2012 : 15:37:27
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You kinda have to listen closely & read between the lines but what he's doing is smoking it the day before to a point then putting it in the fridge overnight & reheating them at 450 when they're ordered the next day. At least that's what I think I "heard" but I'm getting old timers disease now 
"If you go to a BBQ place & they have a seafood salad on the menu, don't eat the BBQ!"
Los Cerdos Locos
KCBS CBJ
FBA CBJ
BDS 2336
Traeger Jr
???? |
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Farmdog
Member
1117 Posts |
Posted - 06/20/2012 : 15:48:13
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Actually when Robert Irvine did a rib comparison with him they did the ribs for 1 hour at the 450*. Maybe the butts were done the day before.
Bill
Junction City, KS
Weber 22 inch kettle
Baby Stumps |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 06/21/2012 : 07:35:01
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THERE WAS SO MUCH WRONG WITH THAT OPERATION THAT IT WAS HARD TO WATCH .. SOME PEOPLE JUST SHOULDN'T BE IN FOOD SERVICE.....OF ANY KIND. 
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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The Grill Father
Starting Member
USA
5 Posts |
Posted - 07/16/2012 : 10:09:40
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| Anybody see the Kitchen Nightmares episode where Chef Gordon Ramsey helps a BBQ joint. Don't remember the name of the place but they used 2 Southern Prides, I think they were SPK 500's or the 1000's, anyway they smoked tons of ckn and ribs then friged it all then warmed it up over the next few days and served it. They never served it hot off the smokers. Their fridge was full of days old Q they were serving to their customers. What bothers me is they were in "BBQ Country", I was shocked they couldn't make authentic Q. |
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BILLYBONESBBQ
Moderator
USA
1707 Posts |
Posted - 07/17/2012 : 02:02:47
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MY ALL TIME DISASTER BBQ SHOW WAS COUPLE IN INDIANA HAD PURCHASED TWO OLD RESTAURANTS. HIS BUILDING COMPANY HAD BUILT THEM. STRETCHING CAPITAL BEYOND WHAT THEY COULD AFFORD , "JUST BECAUSE IT WAS TO GOOD A DEAL TO PASS UP".STARTING UNDERFUNDED AND NOT KNOWING MUCH ABOUT RESTAURANT BIZ THEY WERE SAVED TEMPORARILY WITH NEW LOOK AND SAUCE. THEY WERE SOON TRYING TO SELL THEIR FAMOUS SAUCE AT 7.99 PER BOTTLE WHOLESALE AND WERE SOON BACK IN THE BUILDING BUSINESS WHERE THEY BELONGED..
locate billy in Red Keg, michigan - half way between Paradise and Hell |
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Restaurant Impossible
