Nice. I have family from Gloucester and Grafton. I was born in Williamsburg though

I actually marinate my steaks(including ribeye) in worcestershire sauce with sliced onion,mushrooms and garlic salt.Once I'm ready to grill I heat the marinade in a sauce pan until the onions start to break down and serve it as a side and it is delicious.

:drool:

Hillsdale Bank Hot. My fav go to. Sorta like EatBBQ with the white cap

FYI... Honey is made of glucose and fructose just exactly like sugar is. And honey actually has more calories than sugar. The only difference is that sugar tends to be higher in fructose, which makes it store as fat more easily than honey.

I prefer ranch instead of bbq sauce especially on steak.

Picked up a bottle of this at my local Price Cutter yesterday. All natural ingredients, good stuff.

There is this BBQ joint near my house called Mission BBQ. It's setup with a military appreciation theme and they even do what they call "Warrior Cups" which is partnered with Under Armour and the Wounded Warriors Project and proceeds from those drinks are donated. Really cool place, I think the family that owns it lost a son in the military.

That got a bit off topic, but they have a BBQ sauce that I've hadn't tried before and it is delicious on fries. It's call Alabama White BBQ Sauce:

Ingredients:

1 1/2 cups mayonnaise
1/4 cup water
1/4 cup white wine vinegar
1 tablespoon coarsely ground pepper
1 tablespoon Creole mustard
1 teaspoon salt
1 teaspoon sugar
2 garlic cloves, minced
2 teaspoons prepared horseradish

I made three batches a couple years ago. I think SAUTO and Groves had some of it. I started each batch with 25 pounds of fresh heirloom varieties of tomatoes from my patch. It was the best sauce I ever had, but different than most all store bought varieties. They are mostly ketchup based with various tweakings.

25 pounds of tomatoes and all the other vegetables wound up yielding 7 pints. Takes at least 4 days. Lots of peeling and chopping. I didn't use any sugar, substituted honey. I use honey instead of sugar for everything, not because I'm a health nut, I just love honey and don't care for sugar.

Anyway, I don't garden anymore. I haven't made a batch since then. I might hit the farmer's market this year and see if I can get a deal on a truckload of tomatoes. If there are any locals in Springville that wants to see how I do it, let me know, I have everything but the vegetables.

I didn't really work with a recipe, all the recipes I could google all started with ketchup. The only recipe I could find that started with fresh tomatoes was a ketchup recipe, so that was the basis. The rest was like a 4 or 5 day lab.

Dinny

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Forgot to mention my favorite store bought is Ott's original recipe. I like it well enough that I don't miss my own that bad.

Dinny

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Nice try ;)

Oh, okay.

I've been using Stubbs or one made in our area called Slim Ds

I try all sorts of BBQ sauce on pulled pork.

Recently, I've tried these.

This is REALLY good sauce. One of the best I've had out of a jar and a keeper.

http://www.kcbbqreview.com/images_po...-sauce-med.jpg


For a little "aged cayenne" heat, this one works. Not my favorite, but decent.

http://s2.thisnext.com/media/largest...n/3F853B66.jpg

I don't, I was kinda hoping someone would come in here and be like "That's so and so's sauce and it is delicious!".

Its more of a White meat sauce than anything, amazing on some bacon wrapped chicken.

There was a bee or wasp on the picture for the bottle, but that's all I've got for you right now.