AudioCircle
Community => Non-audio hobbies and interests => The Culinary Circle => Topic started by: PhilNYC on 16 Jun 2008, 12:07 pm
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Here are a couple of my favorites:
Arthur Bryant (legendary Kansas City rib joint):
"Original Recipe"...Uses a blend of mustard, tomato paste, vinegar, and other stuff. Also packs a little heat. Definitely my favorite!
http://arthurbryantsbbq.com/ab/index.php?main_page=product_info&cPath=2&products_id=4
Salt Lick BBQ (Austin, TX bbq):
"Secret Recipe"...mustard-based sauce.
https://www.saltlickbbq.com/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=2
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http://www.sweetbabyrays.com/ (http://www.sweetbabyrays.com/)
(http://www.sweetbabyrays.com/App_Images/Home/L.jpg)
I like this one a lot good taste with out the premium price
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http://www.sweetbabyrays.com/ (http://www.sweetbabyrays.com/)
(http://www.sweetbabyrays.com/App_Images/Home/L.jpg)
I like this one a lot good taste with out the premium price
That one gets my vote too. Goes on sale for 99 cents. :thumb:
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Sweet Baby Rays also has a 'spicy' flavor that is my favorite.
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http://www.dinosaurbarbque.com/viewProduct.php?p=39
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Stubbs BBQ sauce from Austin, TX
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From Austin and love Stubbs but nothing smokes or tastes as good as Sweet Baby Rays!!!!!
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Having grown up in Austin, I love Texas barbecue as well as Tex-Mex.
I make my own Southwestern barbecue sauce, following a few guidelines (I rarely, if ever measure anything when I cook, so bear with me) :D
Basic ingredients:
- Olive oil, canola oil or butter
- Roasted tomatoes (12 fresh or 1 large can)
- Molasses
- Honey
- Chipotle chilies (dried, canned or ground)
- Garlic
- Shallot or white onion
- Fresh Cilantro
- stone ground mustard
- 1 bottle of good microbrew of choice
- white vinegar
- salt
- chili powder
- fresh ground black pepper
- ground cumin
You'll need a fairly fine sauce strainer and a blender, as well.
I start by mincing a hefty amount of garlic, then coursely chopping another batch for good measure (equivalent of a small handful total, perhaps 15-20 cloves). Then, coursely chop about 2 large yellow onions or 4-5 shallots.
If I'm using dried chilies, I soak 3-4 (or more) dried chipotles in boiling water for about 5 minutes, then I remove the stem and coursely chop them (you can remove the seeds to tone down the heat). Rinse and coursely chop about 5 stalks of cilantro.
In a large skillet or saucepan I saute the garlic and onion in oil or butter, adding the chilies as the onions turn translucent. Then I add about 1 tablespoon of molasses and about 1/2 cup of honey and carmelize the onions/garlic.
At that point I add the roasted tomatoes, cilantro and the beer, bring to a boil, then reduce and simmer (with the lid tipped a little to allow some of the liquid to boil off) until everything is looking saucy (about an hour).
After a brief cooldown, I put the whole shabang into the blender, whip it up a bit, then strain it into a tall saucepan.
Toast about 1/2 tsp cumin in a skillet.
Now for the final seasoning and fine tuning.
With the sauce on a medium simmer, I slowly add mustard, honey (if needed), salt, pepper, cumin (a pinch at a time), and vinegar(if needed) until the sauce hits the perfect point where my whole mouth is blissfully activated by the flavors.
Yes, this is a BIG sauce. I like it basted on chicken with a good hoppy IPA on the side.
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Also, Luling City Market BBQ sauce.
I will be trying Sweet Baby Ray's- thanks for the tip.
I normally like a sauce with more bite than sweetness.
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Hey, Brad - how 'bout Black's BBQ in Lockhart? MMMMMMM!
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I'll start off saying I don't like most BBQ sauces (covers the taste of the meat), but Pig On Beale (http://pigonbeale.com/home.htm) has the best I've tried.
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I hear ya. The better the quality of the meat, the more subtle the sauce.......
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I hear ya. The better the quality of the meat, the more subtle the sauce.......
The beef brisket is some good stuff at the Salt Lick, also. :wink:
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mmmm.......sloooooowwwwww cooked brisket...... 14-17 hours and it's perfect! :drool:
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Yup, another vote here as well.... used to make my own, but with Sweet Baby Rays, why bother!
http://www.sweetbabyrays.com/ (http://www.sweetbabyrays.com/)
(http://www.sweetbabyrays.com/App_Images/Home/L.jpg)
I like this one a lot good taste with out the premium price
That one gets my vote too. Goes on sale for 99 cents. :thumb:
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Yup, another vote here as well.... used to make my own, but with Sweet Baby Rays, why bother!
http://www.sweetbabyrays.com/ (http://www.sweetbabyrays.com/)
(http://www.sweetbabyrays.com/App_Images/Home/L.jpg)
I like this one a lot good taste with out the premium price
That one gets my vote too. Goes on sale for 99 cents. :thumb:
Can't argue with the value there. I used Baby Ray's quite a bit when I cooked for large groups during my hiatus into catering (cooking is one of my true passions) because it was difficult to beat it for bang for the buck. Great sauce!
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I've tried Sweet Baby Ray's, and I definitely like the taste. But I like my sauces to be not so thick, and SBR's is a pretty thick sauce...
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I've tried Sweet Baby Ray's, and I definitely like the taste. But I like my sauces to be not so thick, and SBR's is a pretty thick sauce...
They make this great stuff for that very problem... it's called Jack Daniel's. aa
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Blues Hog
Sticky Fingers
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I just picked up some Famous Dave's Original at Price Club/Costco. Hope to give it a try soon.
We've used KC Masterpiece in the past when we wanted a thicker sauce that wasn't too tomato'y. Worked nicely on the ribs, but not too great on Chicken.
Bob
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Well, I tried the Sweet Baby Ray's original, and I like the flavor, but it is WAY too sweet for my tastes.
:(
I'll stick with my Stubb's spicy when cooking for me.
The kids really liked it though
Stubbs also makes an excellent mopping sauce.
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My favourite sauce is a blend actually.
I know a Chef that found it in France I believe.
It's a combination between
Hickory Smoke (It's a smoked base , you cannot use it by itself... It's to strong)
Tiger Sauce (The original one...)
Orange Juice (It absolutely has to be freshly squeezed!!! )
Vinegar + Saffron + Demera sugar
+ a little broth..
I'm witholding the measure specifics of this recipe, for obvious reasons...
as it is someone's elses recipe, not mine.
Reduse it to a sauce, slowly, takes ca a couple of hours..
When it is just a little more fluid than honey, it is ready to use..
It's an absolute bitch to get right, as one has to really be accurate when making it, one wants the Sweet/sour balance to
be weak, and towards the sugar sweetness.
Great stuff. It is primarily used for a special style of Spareribs.
Imperial
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I have tried a lot of suaces and my all time favorite is Clarks Sauce, made in Hephzibah, Ga. (neaar Augusta, Ga). The wife and I like their spicy sauce the best. It is thin, not thick and definitely not sweet. We have turned on a number of grillers around here to it.
GO to: http://www.clarkssauce.net/
And check it out
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...........and there's only one fella with enough balls to make his own?? 8) aa
Come on guys, we don't buy things in a jar do we?
We make our own. :wink:
Bob
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and there's only one fella with enough balls to make his own??
Come on guys, we don't buy things in a jar do we?
We make our own.
Make it two of us :lol:
I don't have a recipe for mine but I bought a book IIRC titled "Webers art of the grill" and I tried one of the sauce recipes (tomato based) in it and it was quite good.
I have tried several of the "cheap" brands e.g. Kraft and some of the "fancy" ones e.g Stubens (?) and none are as good imo as what I make. Remember, when you make your own you flavour it the way YOU want.
It does not take long to make a batch and its a lot cheaper as well.
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After discovering Sweet Baby Ray's nothing even comes close to making me like BBQ sauce.
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L.C.'s or Arthur Bryant's sauces for me. KC barbecue at its finest!!!! :drool:
The sauces rank in order of my favorite BBQ here in KC, too. L.C.'s sliced pork is heaven.
FYI. . .for those that think "KC Masterpiece" represents KC BBQ are very much mistaken. I find it to be crap, to put it bluntly. The restaurant, sauce, etc. Just my opinion, of course.
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Make my own,ketchup,mustard,and let it be known the best yellow on the face of the earth is Plouchmans,onions,pepper flakes,brown sugar,possibly a couple more ingredients,salt ,pepper,little lime,lemon,what could be better?
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King's Delight Barbeque Sauce made at King's Barbeque in Kinston, NC. Eastern NC at it's best......
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I have been known to make my own BBQ sauce, hot sauce, mayonnaise etc. but there are some good products that flow from a bottle. One of my favorite sauces comes from Big Bob Gibson.
(http://www.bigbobgibson.com/Merchant2/graphics/00000001/habanero.jpg)
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After discovering Sweet Baby Ray's nothing even comes close to making me like BBQ sauce.
I agree 100% , I put it on practically everything.
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I secound the recommendation on Big Bob Gibson's. If you are doing commercial sauces it's good on pork. Also, Goode Company in Houston makes a great sauce for brisket, But it hard to beat a good homemade sauce :drool:. I'm getting hungry just thinking about it. aa
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After discovering Sweet Baby Ray's nothing even comes close to making me like BBQ sauce.
I'm with you....Sweet Baby Ray's does it for us.
Dave
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I secound the recommendation on Big Bob Gibson's. If you are doing commercial sauces it's good on pork. Also, Goode Company in Houston makes a great sauce for brisket, But it hard to beat a good homemade sauce :drool:. I'm getting hungry just thinking about it. aa
Have you ever tried Bob Gibson's White Sauce? It works well on chicken but not everyone will like it. I like it more as a dipping sauce.
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L.C.'s or Arthur Bryant's sauces for me. KC barbecue at its finest!!!! :drool:
The sauces rank in order of my favorite BBQ here in KC, too. L.C.'s sliced pork is heaven.
FYI. . .for those that think "KC Masterpiece" represents KC BBQ are very much mistaken. I find it to be crap, to put it bluntly. The restaurant, sauce, etc. Just my opinion, of course.
Yeh KCMP is glorified Catsup...surprised the guy from NYC liked arthur bryants...I was raised on it and love it..but a lot of outsiders don't.
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Cattleman's is my #1, then Sweet Baby Ray's, KC Masterpiece and Stubbs....BBQ'd 10 racks of babybacks last night..7 hours at 200 and then hickory smoked for 1 hr...just my own spicy memphis style dry rub, soy and redwine vinegar....used cattleman's, Bone Sucking, Stubbs and Dinosaur BBQ sauces for dipping....then we listened to Live Dead, American Beauty, Hendrix at Monterey and Eat a Peach all on Vinyl.....all good.
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Being an ex-Sweet Baby Ray fan myself, I've long switched over to Jack Daniel's Original No. 7 Recipe barbecue sauce myself. :drool:
(http://s.ecrater.com/stores/82063/491b94215ab8d_82063b.jpg)
Cheers,
Robin
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Bone Suckin' Sauce. Either spicy or original.
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I find the Sweet Baby Ray's is a very good value. I don't use it much anymore though.
I make up a mixture with vinegar, pepper (black and cayenne), and a little brown sugar that I apply with a mop.
I also just apply a rub and don't even use any sauce. This is the method I've been using the most recently.
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I lived in KC in the mid/late 70s and Bryant's was my favorite. Loved to watch them slap the brisket on white bread. Fries were great too--cooked in 100% lard. I pick up a bottle of Bryant's sauce everytime I am in KC. The ham and beef brownies at Sneads were special too.
But my favorite sauce is the one I make which is a tomato/vinegar/mustard based sauce with a bite that my mom (Louisiana) and dad (Texas) made. Great on chicken and ribs cooked over charcoal on a cast iron Cook n Kettle. :drool:
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Dave's Insanity :D
OK, not really a "BBQ" sauce...
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Dave's Insanity :D
Isn't that the stuff that advertises it will clean concrete? :o
Bob
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Sweet Baby Rays and lots of commercial sauces are more corn syrup than anything else. Look at the first ingredient!
Home made is best, but if I have to get a bottled sauce. Curley's from Kansas City at least uses sugar and not the highly processed high fructose corn syrup that most others use. God that stuff ought to be banned.
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Home made is best..........
Got recipe? :eyebrows:
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Sweet sauces: Famous Dave's Sweet and Zesty, Big Poppa's, SBR's,
Sweet...but some mustard: Salt Lick spicy,
More toward Vinegar: Montgomery House, Arthur Bryants
spicy: Famous Dave's Devil's Spit, Sticky Fingers Habanero, My own sauce with a mixture of Catsup, mustard, vinegar, garlic powder, chili powder, black pepper, onion powder cayenne and habanero peppers. (simmer and add brown sugar or sweet molasses to taste)
hibuck...
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Head Country is my favorite by far. Made in Oklahoma. I'm not sure if it's available throughout the country, but it can be bought online.
(http://www.thekansascitybbqstore.com/kc2/images/large/head_country_36oz_LRG.jpg)
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This stuff you can get at Costco and its real good. Even better, saute some mushrooms with this sauce and put that on your steak/burger and it is fantastic.
(http://img.photobucket.com/albums/v78/taoggniklat/Koopdaddys%20BBQ/20100712BisonBurger03.jpg)
(http://img.photobucket.com/albums/v78/taoggniklat/Koopdaddys%20BBQ/9486e933.jpg)
Another fun easy one to make is Orange Marmalade Srirrachi sauce...goes great with chicken wings.
Orange Marmalade Sriracha Sauce
Equal parts brown sugar, honey and sriracha mixed with a 15oz jar of orange marmalade, brought to a simmer. Adjust the amount of Srirachi sauce depending on how much heat you want. Go slow because it adds heat fast.
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Bone Suckin Sauce. This stuff has great ingredients and tastes amazing. It is a little pricey at 5 or 6 bucks a pop but worth it to me.
http://www.buybonesuckin.com/products/Bone-Suckin'-Sauce-16-oz.html
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Head Country is my favorite by far. Made in Oklahoma. I'm not sure if it's available throughout the country, but it can be bought online.
(http://www.thekansascitybbqstore.com/kc2/images/large/head_country_36oz_LRG.jpg)
+1. Head Country is good stuff
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Williamson Red Sauce
KC BBQ lover who uses NC Sauces and rubs.
Absolutely the best rub on the planet!
And Vinegar sauce as well.
(http://www.audiocircle.com/image.php?id=38533)
http://www.williamsonhousesauce.com/red.aspx
(http://www.audiocircle.com/image.php?id=38534)
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Yall havent had some good sauce until you have tried a mustard based sauce.....I am a yankee transplant to the south but fell ion love with the stuff from the get go....all BBq down here has a house sauce so I am unable to share a recipie....this is in Beaufort SC
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No one's mentioned these? http://www.corkysbbq.com/index.php?option=com_virtuemart&page=shop.browse&category_id=9&Itemid=55
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when i visited mom and dad's when they lived in KC we went to smokestack's. their sauce was the best IMO and you could buy it in the restaurant. but they went out of biz a while back (not for lack of customers). i think they owned some other BBQ joints around KC, not sure if you can still get the sauce. mom and dad moved back to chicago.
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The sauce from my favorite BBQ joint: LC's BBQ sauce (http://www.thekansascitybbqstore.com/kc2/index.php?main_page=product_info&products_id=7&zenid=a2d70945cae384d8a1b15f1422d41fa1)
I haven't had LC's in a few months. May have to swing by there shortly.
Paul
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A blend of 1/2 Sweet Baby Ray's and 1/2 Jack Miller's BBQ sauce. Jack Miller's is sold in South Louisiana.
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The Saltlick hot
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Ok,I went to Kroger's tonight and bought some Sweet Baby Ray's BQ sauce only to find out that there are many different flavors to choose from. Not knowing which one you all liked, I purchased the Award Winning Sweet Baby Ray's Gourmet Barbecue Sauce in a squeezable bottle. I guess this is the original sauce. Is this the one you all like so much?
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try head country bbq sauce and for spicey add some tiger sauce.
here is a review of a sauce i like with a link to where you can purchase some, slowpoke spicey apple.
http://slowpokebbq.com/product-review/texas-barbecue-forum-review-of-slowpoke-bbq-sauce/
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I am pleased that.my favorite sauce, Head Country, is well known to others on this forum. As a former resident of Oklahoma, I get to keep well stocked via internet sales from the company. I also am hooked on their Championship Dry Rub. I would recommend this product to anyone who grills or smokes brisket,steaks, ribs and burgers! Check it out.
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This is a fun thread, I'm coming back to it over and over again over time.
I cannot find a lot of them up here in Canada, but recently discovered a butcher that stocks Stubb's. Bought the original, enjoyed it, and then tried the Spicy.
Love that!
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Mark, you might be able to find some online, as opposed to store bought.
Here's a place I buy my rubs from (this is the sauce page); https://www.bigpoppasmokers.com/store/bbq-sauce
Bob
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Bone Sucking is a nice sauce. However my favorite at this time is Blues Hog original. It has a tangy then sweet profile like I have never had before. It also has a nice spice to it. If you need a bit more spice just mix in some of Blues Hog Tennessee Red into the original. This is the real deal!!
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Hey whats up with the Corporate Food? How about supporting the little guy that brings pride to our communities?
Gots to give a shout to the local favorite here in North Georgia:
Strickland's Gourmet Bar-B-Q-Sauce (https://www.facebook.com/thebestbbqsauceever)
I would put it in the Tangy Vinegar camp.
As I get older, piling on BBQ with white bread and french fires is just not a good idea anymore. So, we have been pairing our BBQ with a variety of Pickles, Cold Slaw, Vegetable Kabobs, Black Bean Salads. Nothing better than pickled vegetables and BBQ. Here's another shout out to a small batch local company that goes great with BBQ: http://phickles.com/ (http://phickles.com/)
All this BBQ talk has me thinking about football season that's just around the corner.
Cool breezes, cool beer and watching football on the deck.
And starting that grill nice and early while everyone in the house is still in bead.
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These aren't sauces, they're rubs. But I didn't think they're worthy of their own thread.
Thought you'd enjoy. :wink:
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/DSC_0030_zps7373ac84.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/DSC_0030_zps7373ac84.jpg.html)
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Head Country.
I use to have to order it but I have been seeing it now and then at Walsmarts.
Just don't start doing shots of the stuff.
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Mass market fave is the original Sweet Baby Ray's but my all time fave is my home brewed sauce. Sorry, I can't give you the formula or I'd have to kill you.
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Jack Miller's BBQ Sauce is the goto sauce in south Louisiana. I mix it 50 50 with Sweet Baby Ray's. This is a terrific sauce.
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Mass market fave is the original Sweet Baby Ray's but my all time fave is my home brewed sauce. Sorry, I can't give you the formula or I'd have to kill you.
Sweet Baby Ray's is tasty but its #1 ingredient is high fructose corn syrup so I defer to sauces sweetened with sugar, honey, molasses, etc.
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Head Country.
Another vote for Head Country
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These aren't sauces, they're rubs. But I didn't think they're worthy of their own thread.
Thought you'd enjoy. :wink:
(http://i85.photobucket.com/albums/k60/BobinStLouis/Food/DSC_0030_zps7373ac84.jpg) (http://s85.photobucket.com/user/BobinStLouis/media/Food/DSC_0030_zps7373ac84.jpg.html)
I use several home made sauces but my home made rub has now been replaced by the Slap Yo' Daddy rub, as above and as per a recommendation from Bob from an earlier thread ( thanks Bob!).
Here's some useful life advice from SYD creator Harry Soo, a lovely, enlightened soul:
"My best advice is to live, love, laugh, and give. I lost my wife to cancer in 1994 and I raised my daughter 3 and son 5 by myself. Always be grateful because when you're grateful, you can be thankful. When you're thankful, you can be happy. It's as simple as that. Don't dwell on the would have's, could have's, and should have's. Hug your wife, kids, and loved ones and be at peace."
Here's to Harry, SYD and love, peace and bbq.
Cheerio,
KP
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It might have been mentioned already, but I found Stubbs Sticky Sweet sauce is my favorite. And NO HIGH FRUCTOSE CORN SYRUP!!!!
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Sweet Baby Ray's is tasty but its #1 ingredient is high fructose corn syrup so I defer to sauces sweetened with sugar, honey, molasses, etc.
I'm no fan of high fructose corn syrup (it's used because it's cheap), but it's not much worse than what you listed. For instance, sugar is 50% fructose (and 50% glucose), while HF corn syrup is slightly higher than 50% fructose (and less than 50% glucose). Honey is basically sugar broken into its constituent parts. Molasses is not much different.
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Ever try RedRum BBQ Sauce?
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Time to give this thread a kick...
Stubb's 'Sticky Sweet' and Super Smoker's 'St. Louis Style' are my go-tos lately.
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Still loving the Stubb's spicy. Available at a local butcher I go to sometimes as an alternative to my local grocer (which carries Black Angus beef).
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I'm no fan of high fructose corn syrup (it's used because it's cheap), but it's not much worse than what you listed. For instance, sugar is 50% fructose (and 50% glucose), while HF corn syrup is slightly higher than 50% fructose (and less than 50% glucose). Honey is basically sugar broken into its constituent parts. Molasses is not much different.
It doesn't taste the same as sugar or honey and leaves an after taste.
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Still loving the Stubb's spicy. Available at a local butcher I go to sometimes as an alternative to my local grocer (which carries Black Angus beef).
me too, I cut it with some KC Masterpiece and dice up a few garlic cloves
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Trader Joe's Organic Sriracha and Roasted Garlic BBQ Sauce
(http://www.audiocircle.com/image.php?id=166388)
I don't ever recall in the past standing in front of the refrigerator contemplating what I might have for a snack and in the meantime grabbing a spoon and eating a half teaspoon of the sauce. Half a dozen times. It's that good!
Steve
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Another Salt Lick fan here! I like the Original but the Spicy is great too.
(http://www.audiocircle.com/image.php?id=166392)
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Trader Joe's Organic Sriracha and Roasted Garlic BBQ Sauce
(http://www.audiocircle.com/image.php?id=166388)
I don't ever recall in the past standing in front of the refrigerator contemplating what I might have for a snack and in the meantime grabbing a spoon and eating a half teaspoon of the sauce. Half a dozen times. It's that good!
Steve
YES! Best I've ever had and is great on pizza, breakfast and a dozen other things. Must try.
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YES! Best I've ever had [Trader Joe's Organic Sriracha and Roasted Garlic BBQ Sauce] and is great on pizza, breakfast and a dozen other things. Must try.
When you say breakfast, you're probably talking about eggs, potatoes and such. When I get a new product, particularly a condiment or sauce, I usually go nuts trying it on everything, at least through the first bottle or jar.
However, as good as it is, I draw the line at oatmeal, pancakes and ice cream!
I often make a vinaigerette salad dressing with olive oil, balsamic vinegar and Trader Joe's wonderful Aioli Mustard Sauce. I thought, how about a spicy tomato vinaigrette, substituting the BBQ sauce for the mustard? Stellar! (Adding some finely chopped capers is the crowning touch)
Steve
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Really I like about any store-bought BBQ sauce with some Sriracha mixed in. Baby Rays is good that way, a bit of sweet and a bit of heat.
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Hak's BBQ sauce. First had in Thailand a few years back. Addictive.
(https://www.audiocircle.com/image.php?id=212156)
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Trader Joe's Kansas City BBQ sauce has won multiple taste tests. But there are so many different styles of BBQ sauce, don't know which you prefer. Their Mango Chipotle style is good too, if you like spicier sauce.
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Really I like about any store-bought BBQ sauce with some Sriracha mixed in. Baby Rays is good that way, a bit of sweet and a bit of heat.
Hmm.... You'd be hard pressed to find BBQ sauce in my house, but if you did, by chance, it would be Sweet Baby Rays.
Sriracha, however, is always on hand. Will have to remember this. Thanks for the tip Rob!
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Kind of gotten away from BBQ sauce as well (for now).
Mixing up some Teriyaki and Soy Sauce (low sodium) along with some Cajun powder (which I'm sure is loaded w sodium) to the whole family's delight... which is not easy btw. Its pretty much good on everything... steak, pork, salmon, chicken.
I'm sure I'll get tired of it and be on to something else in the fall. Maybe need to visit Trader Joe's.