"I do mine with out the sauce; but I do serve my home made sauce on the side for those that want it. I will ask them to try it first without any."
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Jamsas A. Bunker
- 52, Male
- Topeka, KS
- United States
Jamsas A. Bunker's Groups
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Chicken
249 members
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Marinades, Rubs, Sauces …
307 members
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Hamburgers
143 members
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Pork
206 members
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Beef Brisket
277 members
Jamsas A. Bunker's Page
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Latest Activity
Jamsas A. Bunker commented on Grill-Share's group Ribs"I too feel that the sauce is for the side and never served on the BBQ.
Good cooks do not need any on the meat. Maybe that is why I do not like places like the Rib Crib."
Jamsas A. Bunker left a comment for Jay W. Van Hoose"When you go to your first event, just do one thing. Cook the one you are best at and keep in mind that others have been there longer.
Enjoy the event and get to know the others that are there. They will not tell you about their rubs and sauce but…"
richard williams left a comment for Jamsas A. Bunker"thanks for replying. I agree about not using sugar as that tends to burn the meat"
Jamsas A. Bunker left a comment for richard williams"I us it as my marinades base instead of vinegar. It leaves a nice tangy flavor in both the meet and the sauce where I use a little.
I do not us any sugar in my rubs or sauce."
richard williams left a comment for Jamsas A. Bunker"what is the purpose of the juice and does it leave any taste"
Jay W. Van Hoose left a comment for Jamsas A. Bunker"Thanks Guys for the advice. I have a smoker and I have a good handle on temp control. Family favorite are my ribs and chicken and pulled pork. May try a BBQ event in my home town this year. KCBS event so will see. It will depend on my comfort level…"
Jamsas A. Bunker left a comment for Jay W. Van Hoose"since it is your first time, make sure to buy your meat all trimmed for you. keep your smoker about 275. use a meat probe to keep a track on the temp.
The meat will cook for a little longer after you remove it from the smoker so do not over cook…"
Jamsas A. Bunker left a comment for Dale Dutcher"The best thing is to start small with friends and family. Them have them help you get more places to do the cooking for.
Make sure you find out from everyone you did a job at to do a write up for you, good and the bad so you can learn.
If you have…"
Jamsas A. Bunker commented on Grill-Share's group Ribs"Dale, I have a small restaurant here that started out like us. they then started to cater to small events at friends homes and entering some contests.
They have a great catering biz and now a small place for a restaurant."
Jamsas A. Bunker commented on Mark Petro's group Beef Brisket"I place my brisket in cranberry juice for 24 hours. Then I use my home made rub on it 4 hours plus before smoking it."
Jamsas A. Bunker joined Chuck Nute's group
Marinades, Rubs and Sauces
Dedicated to whatever it is you use to spice it up. Everyone's got a favorite, come on lets hear it.
Profile Information
- How long have you been grilling?
- 25 years
- What is your favorite thing to grill?
- everything
Jamsas A. Bunker's Photos
Comment Wall (3 comments)
- At 5:02pm on May 5, 2009, richard williams said…
- thanks for replying. I agree about not using sugar as that tends to burn the meat
- At 7:59pm on May 4, 2009, richard williams said…
- what is the purpose of the juice and does it leave any taste
- At 12:59pm on May 3, 2009, Jay W. Van Hoose said…
- Thanks Guys for the advice. I have a smoker and I have a good handle on temp control. Family favorite are my ribs and chicken and pulled pork. May try a BBQ event in my home town this year. KCBS event so will see. It will depend on my comfort level by them
Thanks again
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