Posted on Dec 16, 2019
SPC Elijah J. Henry, MBA
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I've been working on a BBQ sauce for a few years, and now I may be turning it into a business through a capstone project in my MBA program. I have some questions that I hope some of y'all can help me with.
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Responses: 18
SSG Product Manager
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Grilling and BBQ are two different things to me. I grill almost every night at home but thats not BBQ.

BBQ is homemade sauce, smoking plus all the fixin's. It's an entire category of food. I can't BBQ worth a damn but I can grill!
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MAJ Armored Combat Command Commander
MAJ (Join to see)
9 mo
Carlos put the ribs on a large sheet of foil. Slather on your favorite BBQ and any extra spices on the ribs like garlic and onion powder. Wrap the ribs well with foil and bake at 300 degrees for 2.5 hours, 2.0 hours for the baby backs. Put the ribs on a grill with charcoal and wood. Slather the ribs with sauce until the it caramelizes. The ribs will have a nice flavor and it's tenderness is amazing. Using this method you will be able to standardize the BBQ ribs.
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SFC James J. Palmer IV aka "JP4"
SFC James J. Palmer IV aka "JP4"
9 mo
SSG (Join to see)

Fam,

When NE/DEN weeks rolls around again. Let's get together and throw some things on the grill. I'll season the steaks and stuff or do you like to do that? Or if you like, you can cook, I'll eat. Sounds fair to me.
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SSG Product Manager
SSG (Join to see)
9 mo
SFC James J. Palmer IV aka "JP4" - I'm a steak tip and grilled green bean person. I'd happily throw them on the grill with ya.
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SFC James J. Palmer IV aka "JP4"
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COL Aviation Combined Arms Operations
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I don’t eat bbq enough. I would eat it at gatherings or in restaurants. Or to paraphrase Dr. Seuss I would eat it in a box, with a fox, on a train, in the rain.
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SPC Elijah J. Henry, MBA
SPC Elijah J. Henry, MBA
10 mo
How important is the sauce to your selection of restaurants?
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COL Aviation Combined Arms Operations
COL (Join to see)
10 mo
Fairly important but also how the meat is prepared counts too. Long slow smoke is critical. Don’t care for the boiled, pressure cooked, or charcoal methods. I’ve enjoyed sweet, spicy, vinegar based, and even the mustard based sauces. Have not tried the mayonnaise version. In most cases, a good rub negates the need for a sauce.
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SPC Elijah J. Henry, MBA
SPC Elijah J. Henry, MBA
10 mo
COL (Join to see) - the smoking is definitely crucial! My sauce has some sweetness and smokiness to it, and it has more spice and a lot more savoriness than most sauces I've tried.
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COL Aviation Combined Arms Operations
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10 mo
SPC Elijah J. Henry, MBA sweet and savory are difficult to maintain consistency between batches. It sounds wonderful
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Patricia Overmeyer
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We eat most of our bbq at home and sometimes at friends or restaurants. Although most of our friends really do grilling and not bbq.
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SPC Elijah J. Henry, MBA
SPC Elijah J. Henry, MBA
10 mo
Patricia Overmeyer - it sounds like you are very distinguishing in your taste for BBQ. My sauce has some sweetness and smokiness to it, and it has more spice and a lot more savoriness than most sauces I've tried. Definitely no ketchup or crazy chemicals.
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Patricia Overmeyer
Patricia Overmeyer
10 mo
SPC Elijah J. Henry, MBA - Don't know that I'm that distinguishing in my taste for bbq, but I've had some pretty sad tasting bbq in my life. When we go out for bbq we don't go to chain restaurants. Like I said, the Korean bbq restaurant here is divine and very authentic. Our nephew lived in South Korea for five years and when he went with us here to the Korean bbq restaurant he said it was just like he had eaten. As far as the Mexican restaurants which serve barbacoa, the sauce does make the difference and I am not into jalapeno fire breathing sauce. I want just a bit of heat since the sauce is to compliment the meat, not overpower it. Both the Dine and Tohono O'Odham have their own sauce/spice blends for the lamb and javelina.
When you get your sauce ready for sale, let me know. I'll give it a try and provide honest feedback.
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SPC Elijah J. Henry, MBA
SPC Elijah J. Henry, MBA
9 mo
Patricia Overmeyer - could a sauce be good enough to take you to a different restaurant?
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Patricia Overmeyer
Patricia Overmeyer
9 mo
SPC Elijah J. Henry, MBA - Yes. If I could taste it before I went, that would be even better. But if I haven't tasted it, then it needs to be advertised as different from what has been used in the past at that restaurant. What can I say, after eating bbq for close to 60 years, I'm picky. Lol!! Still have the photo dad took of me at age three with bbq sauce smeared across my entire face and licking my fingers. LOL!!!
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