Barbecue sauce
 

What do you guys use, homemade or store bought?

Here is the list from the web.

A lot of the store brands, like Bull's Eye, Open Pit, Sweet Bay, Kraft, in which the #1 ingredient is the high fructose corn syrup.

Anyone here makes his/her own in a not too messy way?

Firebug / thread.

Make my own
One part ketchup, molasses
half part brown sugar, soy sauce, dry bbq rub ( I make my own, but any would do)
quarter part mustard, apple cider vinegar
just a little liquid smoke

I bought some of thr wasn't a big fan.


Jack Daniels original sauce is really good if you're going the store bought way. If ordering it online, I'd go with Gates.

cook all ingredients together in a pot for a few minutes to blend it all. If you want it hot, add some cayenne

I like it on pulled pork, but that's about it. Not enough tang for me

I make a couple different sauces to have on hand. I do a low country vinegar sauce for pork which is mostly vinegar, hot sauce, crushed red, salt, pepper, and a bit of sugar.

The other one I do is a glaze which is mostly a fruit preserve with a hot pepper (serano, jalapeno), wine/vinegar, and cornstarch for consistency.

I don't like a whole lot of sauce, so I like the glazes, but I do keep OKJNotLD and Blues Hog on hand for anyone that does.

For everyday use, I use Sweet Baby Ray's. For large get togethers, I make my own

Bullseye #1? KC Masterpiece is #4....?

http://img560.imageshack.us/img560/7...reyouranus.jpg

How do you prepare yours?

rufus Teague regular meat rub is pretty damned good stuff. sauce isn't bad either

Really? I thought Sweet Baby Rays was nasty shit...

Plain ole Sweet Baby Ray’s, the secret is in the rub anyway.

I am not a BBQ authority like many folks on this board, but I like Gates' BBQ sauce and since you pointed out how HFCS is front and center, which is a peave of mine, I went out and grabbed this info for you in case you like their sauce too. With regard to using sugar -- I suggest pure cane sugar would make this recipe even tastier;

"This from the restaurant in KC. I got the recipe when Mr Gates was on Martha Stewart."

1 cup sugar
1/4 cup salt
2 tablespoons celery seeds
2 tablespoons ground cumin
2 tablespoons ground red pepper
2 tablespoons garlic powder
1 tablespoon chili powder
2 quarts ketchup
2 cups apple cider vinegar
1 1/2 teaspoons liquid smoke
1 teaspoon lemon juice



Directions:

1)In a small bowl, mix together sugar, salt, celery seed, cumin, red pepper, garlic powder, and chili powder.

2)Set aside.

3)In a large bowl, combine remaining ingredients.

4)Add dry ingredients, and mix well.

5)Serve warm or at room temperature.

6)Sauce can be stored in an airtight container in the refrigerator for 2 to 3 weeks or in freezer for up to 6 months.


Read more: <a href="http://www.food.com/recipe/gates-sons-kc-bbq-sauce-16745?oc=linkback">http://www.food.com/recipe/gates-sons-kc-bbq-sauce-16745?oc=linkback</a>

16oz tomato sauce
16oz ketchup
12oz chilli sauce
1c apple cider vinager
1c brown sugar
1c corn syrup
1/2c honey
1tbs worcestrshire
1tbs soy sauce
1/2c dry rub
1tbs hot sauce

Combine everything and simmer for 30 min

KC Sauces:
Gates
Bryant's Original and Sweet
Rosedale
Gates is best on chicken and ribs
Bryant's original on beef
Bryant's sweet on turkey
Rosedale great for chicken fingers dipping sauce

Micros:
Firebug (this is excellent stuff)
Mr. Doggity's (also excellent stuff)
http://mrdoggity.com/

Others:
Roadhouse BBQ Sauce from Illinois
http://www.hotsauceworld.com/roorbbqsa.html
Great on Salmon and Chicken fingers

Southern BBQ Cajun Sauce
http://www.simplycajun.com/southernb...sauce16oz.aspx
Best for bbq shrimp and for an ingredient in BBQ Beans

Others for honorable mention
Cookies- from Iowa
Famous Dave's Devils Spit - Minnesota
McClard's - Arkansas
Rendevous & Corky's - Memphis
Stubb's - Texas

Cookies sucks ass - would not recommend

Different strokes....To me it's one of the better commercial sauces plus, the Mrs. loves it so, Sweet Baby Ray's it is

To each his own. The American Royal BBQ contest likes them:
http://store.cookiesbbq.com/Awards/Cookies-Awards.aspx
This stuff is good on pulled pork:
http://store.cookiesbbq.com/CookiesB...d-Bar-B-Q.aspx

Then they don't know shit, and I'm from Iowa. :)

Seriously, too sweet for me. I will tell you tho their "wings and things" buffalo sauce is almost spot on. Could be a little hotter.

good point about Firebug, no tang.

definitely a sweeter one. I like it with a little heat on ribs.

I could see how it could overwhelm a pulled pork etc

made this once.

tasted like Gates Regular.

Need to figure out how to make it like Gates hot!

Occasionally I will grill ribeyes to a perfect medium rare, let them cool, then cut them into strips. Marinade them I'm Gates hot for a day our two. Delish!

Didnt know where to post this but this thread looks like a good spot...today Amazon is giving away for free "Weber's Time to Grill: Get In. Get Out. Get Grilling." ebook for Kindle. Works on the Kindle app for Android and iphone too.

http://www.amazon.com/Webers-Time-Gr..._a.Ya3_kZN_0_0

I buy store bought or from local places just to have it on hand. I don't buy any that contain high fructose corn syrup.

The Hot version has plenty of "Tang"...

http://img593.imageshack.us/img593/8...sauce79560.jpg

My favorite store bought sauce is Stubbs Mesquite. Not spicy but a nice flavor

Rufus Teague...best in KC!!!!

yeah, if i'm not makin my own, that's what I use.

I recently bought this, Cattlemen's Carolina Tangy Gold which does contain a small amount of HFCS. It tastes sweet and tangy.

"Night of the Living Sauce" from Oklahoma Joe's is my favorite.

Tons of ideas here


http://www.chiefsplanet.com/BB/showthread.php?t=259306

Rep!!! Downloaded.

How did you find out about this free book?

Of all the supermarket barbecue sauces, by far my favorite is Head Country. Wabash BBQ in Excelsior Springs uses Head Country but just slaps their own label on it.

This seems like a terrible thing to do to ribeyes.

I was thinking that too, but thought maybe it's a Midwest thing. :shrug:

Give it a try once

I concur. The taste of the sauce will overshadow the ribeye's natural flavor.

So wouldn't that be true with anything you would put it on???

My idea of a ribeye is salt, pepper, and a hot coal fire. Nothing more.

Yeah. But sometimes you want to mask the natural flavor because the natural flavor is subpar or more gamy. Think chuck.

My favorite is either gates or lc's bbq sauce

Slickdeals.net

I can get Gates, Jack Stack, and Arthur Bryant's sauces at my local Walmart.

My fridge usually has sweet baby rays for the kids, and I use 5 parts KC masterpiece to 1 part honey in a really good rib recipe.

I buy Bubba's Hot Vinegar sauce for pulled pork, Night of the Living BBQ for everything else

No. If I'm buying ribeye, I want to taste the beef.

This.

This, too.

I can't stand steak abuse.

For pulled pork: Vinegar, salt, red pepper flakes, a bit of sugar to cut the vinegar, and just a touch of ketchup for color. Really goes well with the sweetness of the pork.

For everything else I prefer Stubb's hot or make my own.

Moberly Missouri has the absolute best I've ever had and a sauce for every taste.I'm quite partial to the Afterburn which starts out sweet and then the fire builds.It makes great BBQ beans as well.

Might want to turn the music down if you watch this.

<iframe width="420" height="315" src="http://www.youtube.com/embed/9xobs854AGw" frameborder="0" allowfullscreen></iframe>

Cattlemens is good.

Black Market is a great sauce. Do some wings with the afterburn=yummy! :thumb:

If you need more than salt and pepper on a steak, you should buy a better quality cut of beef.

:thumb:

I add garlic powder to the salt and pepper but that is it.

Blues Hog is good

Is there such a thing as sugar free BBQ sauce that tastes worth a damn????

Homemade if I'm smoking anything serious that I want my name on.

Have to be something vinegar based wouldn't it?

I'm thinking you're right. Maybe a North Carolina style.

Vinegar based sauce with little bit of honey, but no sugar.

http://bbq.about.com/od/barbecuesauc.../ble31017a.htm

That's funny because when I'm doing baby backs I make my normal base BBQ sauce and add honey to brush on at the end when I put them on the grill for a couple minutes to caramelize. I like a sweet BBQ sauce though, probably where I come from.

Sounds really good. I have a smoker just haven't tried to smoke anything in yet.

I think I'll have BBQ at lunch tomorrow.

WTF are you waiting for?!?!

Gates, Sweet Baby Rays, and Bandana's for me.

You're absolutely right. I have no excuse. Perhaps I'll give it a shot Sunday.

Might try some chicken.

What kind do you have? In general pork butt is the easiest, but if you do chicken try a beer butt chicken. If you have a weber, I'd recommend checking out virtualweberbullet.com, they have some pretty solid instructions there.

We've done a beer butt, but it wasn't smoked. It was great though!

If pork butt is the easiest, that's what I'll try first.

Kraft Barbecue Sauce is pretty good.

That must be the list of worst sauces.

LMAO

That's fine.

I'm assuming you are in Gloucester, NJ?

I was at Holt marina. Picked up a load of fruit a week ago.

On my ribeye I put Worcestershire sauce, Montreal Steak seasoning and minced garlic. Cooked to med rare. Good Lord is it amazing :drool:

But to answer the OP my store bought BBQ sauce is Sweet Baby Ray's Original.

My buddy JJ brought over this like, Sweet and spicy Habanero/honey sauce that he bought from Bass Pro apparently. Probably the best store bought sauce I've ever tasted.

FWIW, I'm a hardcore BBQ guy and I make my sauce from scratch every time, and change it up every time.

do you know the name, by any chance?

Worcestershire sauce?

Why mask all the beef flavor?

"Mask all the beef flavor?" Au contraire. There's some science behind it that's solid, as long as you go light. Worcestershire sauce is very high in glutamates (as are mushrooms, tomatoes, anchovies), which makes beef taste "beefier" and adds umami.

I can imagine a little splash to finish after searing on a hot pan could be good, but it would need to be light. I often use a little in ground beef and certainly on cheaper cuts, just never on a ribeye. Certainly a better idea than dousing it with hot barbecue sauce.