Barbecue sauce

[Msmith]

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?

[HonestChieffan]

Originally Posted by LoneWolf

Sticky Fingers Carolina Sweet is a good sauce when your in the mood for something sweet and less tangy.

I brought some back from Hilton Head in April. Good on chicken for sure It is sweet.

[LoneWolf]

Originally Posted by HonestChieffan

I brought some back from Hilton Head in April. Good on chicken for sure It is sweet.

I ate at a Sticky Fingers restaurant in Greenville, SC and the waiter suggested it on their chicken wings. It's definitely sweet but not too much where it detracts from the flavor of the meat.

[GloucesterChief]

Originally Posted by Lonewolf Ed

That looks about like the Danish version, too. Once they start visiting the real barbecue centers of the USA, then they will catch on.

North Carolina is one of the BBQ centers of the USA. The vinegar does wonders with the natural sweetness of the pork shoulder. A good rub, hours being smoked until you can pull it apart with with your fingers, and a simple sauce of vinegar, salt, red pepper flakes, a touch of sugar, and a touch of ketchup for color. Its great.

[DaneMcCloud]

Originally Posted by GloucesterChief

North Carolina is one of the BBQ centers of the USA. The vinegar does wonders with the natural sweetness of the pork shoulder. A good rub, hours being smoked until you can pull it apart with with your fingers, and a simple sauce of vinegar, salt, red pepper flakes, a touch of sugar, and a touch of ketchup for color. Its great.

[Fire Me Boy!]

Originally Posted by DaneMcCloud

This.

[Baby Lee]

Originally Posted by GloucesterChief

North Carolina is one of the BBQ centers of the USA. The vinegar does wonders with the natural sweetness of the pork shoulder. A good rub, hours being smoked until you can pull it apart with with your fingers, and a simple sauce of vinegar, salt, red pepper flakes, a touch of sugar, and a touch of ketchup for color. Its great.

Originally Posted by DaneMcCloud

Originally Posted by Fire Me Boy!

This.

Sometimes the meat, and the setting, are as important as all the epicurian pendantics.

I am as big a BBQ snob as it comes, and a few years back we spent the fourth at my uncles. He's no cook, he readily admits he's barely a griller. And his choice of gustatory delight was the 'St. Louis cookout,' ie, pork steak and Maull's BBQ. But it was a great day with family, and that meal changed my assessment of pork steak. They were friggen awesome.

Similarly, my cousin and I on one trip down to visit, spent one of the days helping our uncle rehab Section 8 housing. Sweaty disgusting work. But on the way back home, when we stopped off for gas, uncle came back to the cab of the truck with Gas Station Pulled Pork Sandwiches and Coke in real bottles with real sugar. This was the epitome of carelessly prepared junk food [though to be clear, if was a locally prepared product simply wrapped in Saran Wrap, not a multi-national conglomerate's Frankensandwich]. But when I think of an ideal pulled pork sandwich, that one creeps into my mind to this day.

Particularly if the pulled pork has been smoked long and low and is already mostly there in it's own right, just about anything is going to taste good on it. Mustard/Vinegar is not my idea of the apex of BBQ [and I don't know WTF to think of vinegar/catsup], but there's nothing precluding a tasty meal.

[tooge]

Originally Posted by Baby Lee

Sometimes the meat, and the setting, are as important as all the epicurian pendantics.

I am as big a BBQ snob as it comes, and a few years back we spent the fourth at my uncles. He's no cook, he readily admits he's barely a griller. And his choice of gustatory delight was the 'St. Louis cookout,' ie, pork steak and Maull's BBQ. But it was a great day with family, and that meal changed my assessment of pork steak. They were friggen awesome.

Similarly, my cousin and I on one trip down to visit, spent one of the days helping our uncle rehab Section 8 housing. Sweaty disgusting work. But on the way back home, when we stopped off for gas, uncle came back to the cab of the truck with Gas Station Pulled Pork Sandwiches and Coke in real bottles with real sugar. This was the epitome of carelessly prepared junk food [though to be clear, if was a locally prepared product simply wrapped in Saran Wrap, not a multi-national conglomerate's Frankensandwich]. But when I think of an ideal pulled pork sandwich, that one creeps into my mind to this day.

Particularly if the pulled pork has been smoked long and low and is already mostly there in it's own right, just about anything is going to taste good on it. Mustard/Vinegar is not my idea of the apex of BBQ [and I don't know WTF to think of vinegar/catsup], but there's nothing precluding a tasty meal.

Pork steak is just pork shoulder that is sliced thin. That is why it is so damned good.

[Fish]

Anybody else tried this? I was not a fan........

[GloucesterChief]

Originally Posted by DaneMcCloud

I am sure if you didn't know what it was and ate it, you would like it. Its not a straight vinegar flavor since the salt and sugar cut the sourness quite a bit.

[Baby Lee]

Originally Posted by smittysbar

Anyone ever tried Peartree BBQ sauce? They were originally in Bevier MO. now in Macon MO. called AJ's, Best I have had of store bought sauce.

No, but The Pear Tree in Macon was the place to take a date if you were intent on smashing puss back in the day. Classy and delicious.

[DaneMcCloud]

Originally Posted by GloucesterChief

I am sure if you didn't know what it was and ate it, you would like it. Its not a straight vinegar flavor since the salt and sugar cut the sourness quite a bit.

I've had South Carolina BBQ in SC but most recently at a BBQ event a few years back at Santa Monica Beach.

I think the sauce is incredibly awful and completely ruined the ribs.

Yuck.

[gblowfish]

I had lunch at Oklahoma Joes today. Their ribs are very good. Brisket was not as good as some other places, but the ribs are top drawer. Had some Night of the Living Sauce. Seemed to me it had some liquid smoke in it, which I'm not really crazy about. It's OK, but not in my top five favorites. Okla Joes gives you a lot of fries, a really big bag, but they're not as good as Bryant's. All in all a good BBQ meal, and the price wasn't bad, around $13 bucks.

[smittysbar]

Originally Posted by Baby Lee

No, but The Pear Tree in Macon was the place to take a date if you were intent on smashing puss back in the day. Classy and delicious.

[Rasputin]

Originally Posted by smittysbar

How's it going smittysbar?

Good to see you post long time pal.

[Rasputin]

I mostly make my own BBQ sauce & varies some what on how much or little of the ingredients I use. Ketchup, honey, brown sugar are my 3 main ingredients then I like to add some spice & seasonings, oh yeah some chop onion & little butter. Sometimes I add teriyaki & or worcestershire sauce to the mix. It always turns out just the way I like it & others like it pretty good too.