A BBQ thread

[muleystalker]

Got dry rub chicken drums being roasted currently. Buttery rice for a side. Planning to bake a cheese cake after dinner for breakfast tomorrow (or late tonight if I can't wait, lol)

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But I got to thinking, with the number of cooks in here, what's your sauce/season station look like? You know, that spot next to the stove with all your most used stuff on it? This is my mess, lol! The spice/herb cabinet is directly above it, too. I try to keep everything handy right where I need it to be. Oils, vinegars, soys, hots, umami, salts, peppers, pretty much its all right there. Yes there are variations of most things, too.

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Nice Magnetite pot at the top of the stack, I love my Magnalite Professionals. I have a whole set plus some open stock extras like the woke, pot with steamer basket, deep skillet with lid (kind of like a chicken fryer. I also have a big and medium Magnalite roasters... the original series.

 

[Fast14riot]

They're among my favorites! I have a couple magnalite pieces. They see regular use.

 

[338 Mollett]

I have a dip sauce worth trying on your next smoked chicken . Equal parts red wine and Worcestershire ,half part apple cider vinegar .squirt in some lemon ,onion and garlic powder. Squirt in some sweet baby ray's bbq sauce . Red and black pepper to flavor . I like a little Cajun seasoning too . Got a buddy that throws in some mixed pickling spice , I'm on the fence about that one . Hope you like it !