giggler
Sous Chef
Having a fight, and trying to compromise..
My Method (Texas)... choose your meat, Usually thick Pork Country style ribs, but also 1/2 chickens or Raw sausage..
cook on hot side of grill 'till seared, then low 'till 10 min. short of done, then "slather" with your choice of sauce, do not burn sauce...( I like a red Texas, spicy, sweet sauce). let meat rest, then eat.
SO's method, (Kansas City)... same meats, dry rub , let sit, then cook on fairly high 'till done, put in oven at Low for a while, then serve with a side plate of sauce for dipping, likes Gate's Kansas City Original Sauce.
This KS sauce is so strange to me. I think sauce should be cooked on the meat, not served on the side right out of the bottle!
Is there a "compromise" here? or are we just going to have to use two grills?
Thanks, Eric, Austin, Tx.
My Method (Texas)... choose your meat, Usually thick Pork Country style ribs, but also 1/2 chickens or Raw sausage..
cook on hot side of grill 'till seared, then low 'till 10 min. short of done, then "slather" with your choice of sauce, do not burn sauce...( I like a red Texas, spicy, sweet sauce). let meat rest, then eat.
SO's method, (Kansas City)... same meats, dry rub , let sit, then cook on fairly high 'till done, put in oven at Low for a while, then serve with a side plate of sauce for dipping, likes Gate's Kansas City Original Sauce.
This KS sauce is so strange to me. I think sauce should be cooked on the meat, not served on the side right out of the bottle!
Is there a "compromise" here? or are we just going to have to use two grills?
Thanks, Eric, Austin, Tx.