Barbecue fans blog

• All Cotton Head detaches for easy cleaning
• Bakelite handle looks cool and stays cool
• Cotton mop ideal for applying basting mixtures, mops or barbecue sauces
• Loop for hanging
• 40-ounce Bucket with liner; model number: SR8009

Product Description
Grilling authority, Steven Raichlen, host of the popular cooking series Barbecue University and author of the best-selling Barbecue Bible cookbook series, partnered with The Companion Group to create a fabulous line of innovative, versatile barbecue products. The Sauce Mop is great for applying your favorite basting mixtures, flavored butters, glazes, and mop or barbecue sauces. The all cotton brush head detaches for easy soaking and cleaning. Galvanized bucket w… More >>

Steven Raichlen Best of Barbecue Barbecue Sauce Mop and Bucket Set

• All cotton
• Contains 2
• Model number: SR8020

Product Description
Package of 2-replacement all-cotton sauce mop heads for steven raichlen best of barbecue sauce mop – sr8008…. More >>

Steven Raichlen Best of Barbecue Barbecue Sauce Mop Replacement Heads, 2-Set

I want to make barbecue chicken sandwiches, but I hate store-bought sauces. They taste like corn syrup. Anybody got a good recipe?Thanks.

I’m snowed in so I can’t get to the store and I need barbecue sauce. Does anyone have a good recipe for some that I can make straight from items I might have in my cupboard?

According to the Vinager Instatute on the internet? (who knew) Vinager itself has an indefinant life span. But what about vinager barbecue sauce? The kind with just vinager and spices? Like Eastern Carolina, Central arolina, no tomato added..
Thank You in advance for oyur help!

what can i cook or barbecue that would just be savored with bbq sauce flavor? anything is a good thing?

I often buy barbecue spare ribs from my local chinese takeaway but dont know how to make the barbecue sauce. Can you tell me how its done.

Is it for tanginess, or is there another purpose? I tried a new barbecue sauce recipe last night – and it turned out that the recipe called for way too much vinegar. It still smells like the night before Easter in my house. Is there something else I can substitute and still get the same apparent flavor? Or, can I reduce it without compromising the sauce?

I am making a ground beef skillet casserole. the recipe calls for 1/2 cup prepared barbecue sauce. My husband does not like barbecue sauce. What can I use in place to make the meal declicious.

I was just curious what the purpose of the lemon or orange juice in barbecue sauce is. What does it do for the sauce? And do you really need it? Thanks!