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As long as i can as i can remember my dad and grandpa have always said thay bbq sauce was for people that dont know how to cook. We have never put sauce on any food that we have cookef and i honestly see a reason why we should. I myself would never eat meat with sauce. You can put sauce on a stick of tofu and itll taste good. I just ordered a shirt from larue so i can get a bottle of dillo dust. Is it just me or is everybody else a "no sauce allowed" person"?

I prefer to flavor my steaks slowly with lots of corn while on the hoof.

I'm well known for my steaks and I will swear by my method. brush on a little olive oil, then salt with a salt grinder and pepper with a pepper grinder on both sides. That's it! Of course the important part is how nice a cut your meat is.
Never put sauce on a steak. Never marinate a steak Unless it is going to be used for something else like fajitas or kabobs or something.

Different rubs or seasonings before cooking or grilling depending on the mood. The only time I ever use anything on the plate after cooking is if I mess it up and it's a bit dry. Then I tend to go with Worcestershire sauce. I haven't tried olive oil yet. Sometimes I'll put a little butter on it with whatever other spices. It really keeps it juicy as long as it doesn't get too done. We like ours medium to medium rare.

"No sauce, not in my house. No, no, no."

Dikembe Mutombo

steveincowtown wrote:"No sauce, not in my house. No, no, no."

Dikembe Mutombo

I hate that commercial!

hmmmm.
i use pecan to flavor it when i have it, if not misquite works

We flavor ours with grass, a little sweet feed, love and mutual respect followed up with dry aging... MMMMMM MMMMM Good!

If we're talking about quality fish fillets or beef steaks, or fish steaks and beef fillets for that matter, you won't ever need more than salt pepper and butter. However, for meat that comes from more physically used muscles of animals like brisket, shoulders and things of the like, sauce is, in my opinion, a must.

I like to try different rubs with interesting names, and sometimes we make our own. Don't ask me for the recipe.....it's never the same any two times. But generally speaking, rubs and smoke. That's how I do it.

No sauce, but I have been known to marinade tougher cuts and my family says my "rub" just beats them all, and it's just butter, salt, pepper, garlic powder, and a whiff of "steak seasoning" but that also is reserved for those times when I judge the meat needs some help or if the family insists.

My stepson insists on drowning perfectly good meat in "A1" which led me to tag him with a nasty nickname based on "A#1".

For grilled beef, olive oil, salt, pepper, garlic or garlic powder, and a little Worcestershire. Lamb may get rosemary too.

If it needs sauce, it's overcooked or bad meat.

Depends on what it is and how it's cooked. I like Worcestershire on burgers while they are cooking and even a good steak can be enjoyed with just a hint of A1 (on the side dipping just the littlest bit of the steak in ). Place I used to go made a great "Hawaiian" burger and they had some Soy based sauce they used during cooking that was great. Sure good meat doesn't have to have heavy sauces but I like different flavors and tastes and that may include meals that have sauces on meat.

Usually just kosher salt and cracked black pepper.

Steaks, pork chops, chicken breasts. I will sometimes dredge the chicken or pork chops in flour and pan fry. Still just S&P as far as seasonings go.

Fajitas, I use a marinade I stole from Alton Brown.

Occasionally I will make a rack of lamb wih S&P, sear it off, then crust it with Dijon mustard, Roquefort cheese, olive oil and rosemary. Sprinkle that with bread crumbs, then bake in the oven to temp. I prefer the rare side of medium rare.

The two times I have made prime rib, it is just S&P, but put a couple three bay leaves on top.

Stew and pot roast, season with S&P, dredge in flour, sear. Mirepoix for base and deglaze, throw the meat back in with onion, potatoes and carrots. Add Shiner Bock and chicken and/or beef broth, more S&P and a couple bay leaves. Put the whole mess in the oven for a few hours (up to five for pot roast), and serve with nice crusty bread.

A good chop, steak, or even chicken doesn't need sauce if properly cooked/seasoned. My girlfriend knows if I'm putting sauce on my steak at dinner, there's something wrong. I cook my steak with salt and pepper, a little olive oil and butter. That's it. Only good thick cuts, seared in a castiron pan and then finished in the oven to a nice medium. Hard to beat. For chicken, I do a short brine before a quick smoke on pecan wood, dry rubbed with salt, pepper, garlic, cayenne, thyme and oregano. Now, when I do ribs I follow an alton brown recipe with a sauce as its super easy and quite tasty, but good smoked ribs can stand on their own without it, I just don't do it.