Deljay
4 posts
Jun 27, 2012
9:49 AM
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Does anyone remember the ORIGINAL BBQ sauce at the Old Hickory on Brown Street? Seems it had more paprika in the sauce than the more generic-tasting sauce they have today. Seems they changed it in the early 1990s. Joe Kiss was from Romania so maybe that's why it tasted more of paprika.
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Sharon35
2 posts
Aug 31, 2012
8:07 AM
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For Deljay....I have been trying to obtain the recipe for years. I have even offered employees money but no luck. It is my favorite rib sauce. I wish they would sell the sauce on the net. There was a lot of paprika in the sauce and it had a rather sour vinegar taste - like Eastern North Carolina sauce - but not the same. Employees told me that they didn't even know what was in it. I think it was delivered as a finished product. Could be wrong. I have tried to duplicate but no luck. I presume we will never know.
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joey m
17 posts
Sep 04, 2012
10:22 AM
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try bruckens foods on smithville rd just past third st on the right. i was in the business and was told it was their sauce. they may have doctored it a little. look at their other products especially their steak seasoning and their horseradish. both of these products i think are used by hickory other top steak houses. pine club oakwood club treasure island!!
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Sharon35
18 posts
Oct 01, 2012
12:11 PM
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I just ordered from Bruckens. I ordered their Durby BBQ Sauce. They said they have been selling it to Old Hickory on Brown Street since they first opened years ago. I had to order 1 Gal. They don't sell small amounts. They actually sell by the case. I will let you know what I think when I receive it. They also sell to the Grubb Steak. Their number is 937-252-7092
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AllenN71
384 posts
Oct 01, 2012
6:15 PM
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I never had the pleasure of tasting Old Hickory, but from all accounts on this blog it sounds like it was based on the style of 'cue found around Raleigh/Durham NC (the state that keeps trying to rip off the "birthplace of aviation" title from Ohio)
North Carolina barbecue sauce is - as someone mentioned - vinegar based. there is a tad bit of brown sugar but not enough to make it cloying, just enough to keep it from running off the ribs. Perhaps not paprika but run some peperocini flakes (like come in those shakers at pizzerias) through a spice grinder and experiment with various combinations of cider vinegar, brown sugar, ketchup, black pepper and ground pepperocini and somebody will get it right, I'm pretty sure.
Chain restaurants have a history of trying to improve on perfection and falling flat. Remember Kentucky Fried Chicken (now KFC)? Remember how all the pieces were about the same size? Remember how there was no dinky wing, greasy thigh and big piece of breast meat? That was because Col. Sanders cut the chicken so it would all fry evenly in one batch. Everything was approxinately the size of a fist, and it all cooked up the same.
Man would I like to open a place that features all the great "fast foods" we used to know and love prepared as they were back in the day before a bunch of busybodies began concerning themselves with our "well-being".
Anyway.
Heinz yellow vinegar, Heinz ketchup, brown sugar, and finely ground pepperocini and some black pepper. It's just a question of getting the proportions right and applying them at the right stage of cooking.
Like Bach said regarding music; it's easy. All you need to doo is hit the right note at the right time, and the music plays itself. Very Funny, J. Sebastian...
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AllenN71
385 posts
Oct 01, 2012
6:18 PM
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Oh, almost forgot. a touch of powdered mustard, just a touch (like Milton the Monster's "tincture of tenderness" but not too much!)
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Sharon35
19 posts
Oct 03, 2012
7:49 AM
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To Hunt69 - I will let you know when I receive it. It shipped supposedly yesterday. I know my ribs and chicken will never taste exactly like Old Hickory's. You would need their wonderful cooking set-up but their sauce will make it close.
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Sharon35
20 posts
Oct 09, 2012
6:37 PM
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To To Hunt69 - I received the Durby Barbeque Sauce and have no regrets. I am sure it is Old Hickory's and besides...why would they lie? I put it on chicken but I cooked the chicken in the oven. The meat needs to be grilled to taste more authentic. Will do ribs next.
I would definitely order again. I need to call them and find out the experation date. Must be refrigerated after opening. A gallon is a lot of sauce. You may want to go in with a friend and split it.
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hunt69
389 posts
Oct 09, 2012
7:42 PM
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Sharon35... Thanks a million,I am going to pick some up the next time I'm up.
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joey m
22 posts
Oct 10, 2012
12:29 PM
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hello! i thought i told sharon where to get the sauce. thank you
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hunt69
390 posts
Oct 10, 2012
3:41 PM
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joey m....I appreciate you telling about sauce,however,Sharon35 ordered,tasted,and confirmed the taste. You're both winners!
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Sharon35
21 posts
Oct 13, 2012
10:25 AM
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I apologize Joey m. If you hadn't steered us in the right direction, I would not have known where to start.
Didn't mean to ignore you. Thanks a million.
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joey m
24 posts
Oct 15, 2012
12:43 PM
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sharon i need to apologize to you. i sounded like a jerk after i read my comment to you. dont forget to try their steak seasoning,and their horse radish. allthese products are used at most of the better restaurants, pine club treasure island, old hickory on brown st. and no i dont work at bruckens, just used to buy supplies there!
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dave58
3 posts
Apr 13, 2013
3:01 PM
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I think another one of the "secret" ingredients of both Old Hickory and Grubb Steak was celery salt in the rub which also was mostly paprika.
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