Anyone Tried Brand Cola BBQ Sauce?

[Slayer Diablo]

There's apparently four or five brand names making BBQ Sauces...anyone tried this stuff?

Have you ever tried spaghetti flavored shaving cream?

[Slayer Diablo]

Originally Posted by Phobia

Have you ever tried spaghetti flavored shaving cream?

Yeah, but I could never tell which was the cream and which was blood...

[StcChief]

good God no.

[jiveturkey]

I just tried some stuff called Blues Hog and it's pretty much rockin' my world.

[seclark]

Originally Posted by jiveturkey

I just tried some stuff called Blues Hog and it's pretty much rockin' my world.

blues hog is pretty good stuff.
sec

Originally Posted by jiveturkey

I just tried some stuff called Blues Hog and it's pretty much rockin' my world.

By no means did I discover Blues Hog but my pulled pork would be pretty mediocre without it.

[MOhillbilly]

Originally Posted by Slayer

There's apparently four or five brand names making BBQ Sauces...anyone tried this stuff?

a shot at 10, 2 & 4 gets me through my day.

[StcChief]

now even Budweiser is in this game.....

http://www.bbqreport.com/archives/ba...arbecue-sauce/

I've seen it but have no plans to try it. Make my own dry rub.
Use Auiher Bryants, Stubbs etc as needed.

[stlchiefs]

Originally Posted by StcChief

now even Budweiser is in this game.....

http://www.bbqreport.com/archives/ba...arbecue-sauce/

AB's been around for a while and IMO the stuff is terrible. I mean even for dipping a sandwich in the stuff is bad.

[RJ]

I've made BBQ sauce with cola but I've never seen one in a bottle. Is it in stores there?

[Slayer Diablo]

Originally Posted by RJ

I've made BBQ sauce with cola but I've never seen one in a bottle. Is it in stores there?

This is the first time I've ever seen it. Hy-vee apparently carries it, but I have yet to see it at WalMart.

[noa]

I've never tried that stuff, but I've marinated short ribs in Coca-Cola. Its pretty good.

[Fire Me Boy!]

MAKE YOUR OWN FOR GOD'S SAKE!!!

3/4 c. packed dark brown sugar
1-2 Tbsp. ground black pepper (I use 2)
1 oz. package of chili seasoning (I use Alton Brown's homemade chili powder)
2 tsp. dry mustard
1 tsp. ground ginger (I use 2 tsp. fresh grated)
1/2 tsp. allspice
1/4 tsp. ground cayenne pepper (I prefer chipotle pepper)
1/4 tsp. mace
1 c. vinegar (I like unfiltered apple cider vinegar)
1/4 c. molasses
1/4 c. water
32 oz. bottle of Heinz ketchup

Combine all the dry ingredients in a saucepan and mix well. Add vinegar, molasses and water, stirring until blended. Stir in ketchup (I find a whisk does the best job). Bring to a boil, stirring constantly, and reduce heat. Simmer, covered, over low heat for 30 minutes, stirring occasionally.

If you like, add 1-3 tsp. liquid smoke. I always use this sauce on brisket and ribs that I've smoked, so I don't want any of the fake stuff near my Q.

It makes quite a bit, but it'll what you don't use will fit back inside the ketchup bottle and will keep in the fridge for up to a year.

This recipe is from the Kansas City BBQ Society, called Kansas City Classic Sauce. As you see, I've made a few alterations for what I like better. But if you only do one thing, make your own chili powder.

Another tip: buy all of your spices whole. Keep them in the freezer until you need them. When you need them, pull out what you need, lightly toast them in a DRY skillet, then grind them. It makes all the difference in the world. Toasting them brings their essential oils to life. If they're already cracked or ground, you lose a tremendous amount of flavor in very little time.

[Slayer Diablo]

Originally Posted by Fire Me Boy!

MAKE YOUR OWN FOR GOD'S SAKE!!!



If you like, add 1-3 tsp. liquid smoke. I always use this sauce on brisket and ribs that I've smoked, so I don't want any of the fake stuff near my Q.

It makes quite a bit, but it'll what you don't use will fit back inside the ketchup bottle and will keep in the fridge for up to a year.

This recipe is from the Kansas City BBQ Society, called Kansas City Classic Sauce. As you see, I've made a few alterations for what I like better. But if you only do one thing, make your own chili powder.

Another tip: buy all of your spices whole. Keep them in the freezer until you need them. When you need them, pull out what you need, lightly toast them in a DRY skillet, then grind them. It makes all the difference in the world. Toasting them brings their essential oils to life. If they're already cracked or ground, you lose a tremendous amount of flavor in very little time.

Both this and the homemade Gates look pretty good...I may have to host a BBQ now.