[ugosanchezo]

I love little hole-inna-wall BBQ places...you know, the ones you've never heard of if you live and work more than a mile away, but the neighborhood swears by 'em...and if you get close enough, the smell permeates a car with closed windows...

I much prefer those mom & pop whole in the wall places.......... W/ BBQ as well as all food-PERIOD........ red lobster & all those other chains & their flat sauces & frozen out of the box meals can kiss my ass..... lol

There are several decent places here in town, featuring various regional cuts & sauces........

I prefer my own sauces & I have probably never made the exact same one more than once or maybe twice..........

I like the following in various degrees...... A base sauce of whatever... Crushed garlic, hint of lemon grass & ginger (crushed), teriyaki sauce or soy sauce, honey, brwn sugar, sesame oil, hoi sin sauce & or char sui sauce & various herbs.....

A nice dry rub of herbs, montreal steak seasoning, rosemary, powder onion & powder garlic, seasoning salt, lemon pepper. Sit for an hour to room temp while grill is prepared............


I grill till about 10 mins from done, splash on lots of sauce turning them continuously. Last min or two I sprinkle a light coat of garlic & onion powder over them for a slightly roasted, crispy garlicy onion flavor @ first taste...

I only use three bottled marinades for ribs or tri-tip........ Yoshida's, soy vay & of course Chaka's sauce......

I have meet him several times & he is a personal friend of my brother, both love to cook, eat, talk about cooking & talking about eating......
Good stuff