BBQ Sauce - Make, Buy, Doctor?

i make it sometimes but always have sweet babyrays on the shelf, either straight up or watered down with vinegar, brown sugar, honey, some cayenne and or chipotle to taste, i like to drag dry ribs thru the watered down sauce

Same here. Once you try Blues Hog you will never really want another sauce.

I usually buy sweet Baby Rays (Original) and KC Masterpiece.
SBR- I usually use as-is on chicken.

For pulled Pork and Ribs I sometimes mix 'em, add Bourbon and a few other secret ingredients. (Lately I've been adding grape jelly to my rib sauce)

I make my own sauce for pulled pork and my own mustard sauce.

I really haven't bothered too much with making the others though. I have about 12 different varieties in my fridge right now, I'm always trying out new ones.

The one I'm currently using a lot is Drapers BBQ, it has been getting a lot of attention on the bbq circuit so I thought I'd try it.

Some of my faves are:
Blues Hog Original (for the family, too sweet for me)
Blues Hot Original/TN Red mixed 50/50 for ribs
KC Masterpiece Hickory
Sweet Baby Rays

Here is another vote for the Blues Hog 50/50 blend. Their Honey Mustard brew is a nice change of pace and is really good on chicken wings :cheer:

I grew up with Open Pit too. That's almost always what I start with, but what I end up with has flavors a good bit more complex. I'd say by the time I'm done with it, my sauce is maybe 30-40% Open Pit and the rest whatever I added.

- dan

I have tried several store brands, but never found one I liked as well as Stubb's Original. It is very, very good on pork and chicken. A Texas product.

:cheer: :cheer: :cheer:

I too go w/ Stubbs Original when I do not make my own ...

mine: play with it for personal preference.

1C water
1C Heinz ketchup
2oz apple cider vinegar
2TBS sugar
2tsp Lawry's seasoned salt
2tsp Adam's chili powder
2tsp onion powder
2tsp garlic powder
1/2tsp cayenne
I let it stand over night at room temp to let the flavors meld together.
want it thicker -- less water

I also play with various combinations and additions, but this is my base

I have started checking out the sauces available in my store. Read the ingredients, look for sauces without high fructose corn syrup. No reason they can't be good, but I reckon that a manufacturer who is using better tasting sugar instead of HFCS is a good place to start.

Also look for interesting things on the label, like named spices, anchovies, whatever. If you don't like vinegary sauces, make sure vinegar is lower down the list of ingredients, of course.

I found Rufus Teague is pretty good for a national brand, but it is expensive at over $6 for 350 mL. I then found some other brands that had similar ingredients and taste at least as good for less $, but they are local to the Pacific Northwest so the names won't do you any good.

I have not yet tried Stubb's as others suggested. Good to know it is highly regarded.

FSM-Meatball wrote:

I have been making my own sauce lately using Stephen Rachelins Sweet and Smoky Sauce from his Sauces, Rubs an Marinades book.

Just picked that book up, I'll have to try that one, thanks!

I make my own sauces, but when it comes to teriyaki I've never been able to make (or buy) anything better than Earth and Vine's Pineapple Sake Teriyaki marinade. I use it on burgers and steak and it provides some nice sweetness without overpowering the meat. Chars up real nice too, but you obviously have to keep an eye on it so it doesn't burn.

Okay, quick story on that latter comment. Had the brother-in-law over for dinner several years ago (pre Egg days) and I was using lump charcoal for the first time. Didn't realize that it burns hotter than regular charcoal. Anyway, I marinated some thick juicy steaks overnight in the "Sake Taki" and as I was putting them on the grill my brother-in-law says, "You be careful now. That sugar will burn them steaks."

I gave him a knowing shake of the head and said, "Don't worry. I've got it covered. Been grilling for *many* years my friend."

Can you see where this is going?

Sure enough 10 minutes later I go out to flip the steaks over and they looked like pieces of asphalt. No visible sign of any meat. Just... black.

I quietly went into the house and grabbed a kitchen knife and slunk out the back door. Then I frantically started scraping at the bottom of the steaks with the knife. About 30 seconds later I hear the back door open and I think, "Please don't be my brother-in-law, please don't be my brother-in-law..." I slowly look up and guess who is standing in the doorway, shaking his head with a big smirk on his face?

Now that I've got my Egg they need to come for another visit!!!