How to make the perfect BBQ sauce for barbecue – Dan Cook

Cook County, Texas, is in the midst of a barbecue renaissance.

For some, it’s the barbecue equivalent of the Big Easy, with a mix of classic and new flavors, and the city’s best-known barbecue joints are all packed with new barbecue options.

But Dan Cook is a barbecue enthusiast who’s known his way around barbecue for more than 20 years.

Cook County is the first place he’s ever cooked for, he says, and it’s where he began his own barbecue journey.

He started in 2007 with a group of friends who were out on a trip to Southern California.

He brought a few of his own ribs and beef brisket and made some barbecue sauce.

“I didn’t have a recipe,” he recalls.

“It was all about a big old pan with a big fat, round pot.”

Cook County is also known for its legendary barbecue, which can be found everywhere from barbecue joints to drive-thrus, restaurants and grocery stores.

Cook was inspired to cook here by his mother.

“She’s a big fan of barbecue,” he says.

“And her favorite was the chicken breast with the BBQ sauce.

We got it from her.

She said, ‘That’s the best sauce you’ve ever tasted.'”

Cook began experimenting with various flavors of BBQ sauce to create his own.

He experimented with different spices like garlic and cinnamon, as well as adding more herbs and herbs and spices, and eventually settled on the sweet and tangy pork and pulled pork.

The flavorsCook took a more traditional approach to the barbecue sauce, with no real barbecue seasoning.

He used just ground pork and ribs, a combination that’s typical of barbecue restaurants in Texas.

But his goal was to use a more robust flavor profile, and he was able to achieve that with a mixture of garlic, onion, celery, salt and pepper.

“The only thing I added was garlic, and I used that to the fullest,” Cook says.

It’s also important to note that Cook did not use the traditional dry rub, which is a more typical approach to barbecue sauce today.

The rub consists of a mixture with a few bits of salt, pepper and a dash of black pepper.

It’s a less traditional, more natural flavor that is often used in BBQ restaurants.

“The rubs are very traditional, and they’re usually made with a dry rub and a little bit of salt and a bit of pepper,” Cook explains.

“But I wanted to be different, and not using any of that.”

Cook started to experiment with the flavor profile of the sauce using his wife’s recipe for BBQ sauce: a spicy, spicy blend of spices and herbs.

“That was a big inspiration for me,” Cook tells me.

“When I saw it, I was like, ‘Man, that’s the only thing that’s gonna work here.'”

He’s a fan of making sauces like these because they’re so easy to use.

“We’ve never had a problem with it,” Cook recalls.

Cook’s recipe is available on his website and online at the Cook County Historical Society.

Cook and his wife, Sharon, also cook at the restaurant The House Of Brown, which has been open for five years.

The couple has made a point of making sure their barbecue sauce is consistently high in the 100 to 200 percent range for years.

“You can’t go wrong with this stuff,” Cook enthuses.

“There’s a lot of great things about it.”

Cook also loves making his own sauces.

He’s found a way to do that by combining different ingredients and using different types of rubs.

“A lot of people think that you need to use the same rub to make both sauces, but that’s not the case,” Cook notes.

“Instead, you can use different rubs for each sauce.”

Cook is also interested in getting the word out about his recipe, because it’s one that has spread throughout the Cook county area.

“For me, it was a perfect combination of old-school, classic and modern flavors,” he tells me, adding that he likes the fact that it’s made by people who don’t mind making a little extra money to keep the barbecue going.

“As long as we get our barbecue going, it will always be better than any other sauce.”

The Cook County History Society is planning to host an event on Saturday to celebrate Cook County’s barbecue history, which includes more than 100 restaurants and many more bars, restaurants, grocery stores and other businesses.

It will also feature a barbecue cook off competition.

“This is a way for the community to learn about barbecue and to show off what they’re making,” Cook said.

“People will be able to taste and say, ‘This is what it is.'”

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