Dont like this old sweet bbq sause

okesmokie

and that's all you can get these days. I am retired and onse had an old facion meat market with a deli and the sauce i used and i might add i used hundreds of gallons that you can't get today that was totally different than the sweet crap we get today. i am not talking about a vinegar base. some of you older heads remember what i talking about. your help will be appreciated. by the way i have 4 jars of blues hog that's has never been opened i will give some one if you pay the freight. if you want it pm me

shucker

I don't mind sweet sauces for certain applications.   you used blues hog as an example which I like a lot on ribs.  what I don't like is sweet baby rays and most of the other huge commercial sauces on the grocery store shelf. 

henapple

Try Head Country

Skiddymarker

Weshucker said:

I don't mind sweet sauces for certain applications.   you used blues hog as an example which I like a lot on ribs.  what I don't like is sweet baby rays and most of the other huge commercial sauces on the grocery store shelf. 

 use SBR’s all the time, but never in its out of the bottle condition. We mix it with vinegars (apple cider, white, red, balsamic) molasses, spices (berbers, fenugreek, peppers) and herbs. 
Mixed with beer or wine makes a good mop if you like that sort of thing. 
For some sauce recipes that call for ketchup or tomato sauce, substitute SBR’s, great base to build on. 
@okiesmokie - sounds like you are a Bull’s Eye kinda guy, their hot southern Cajun is good I think they are less sweet, molasses based. 

fishlessman

can you get the origional stubbs or elderwards bbq sauce recipe is pretty similar

tjv

might start reading ingredient labels on the bottle for ingredients and rank (amounts).  then you can narrow in on your ideal taste profile.   Also might look to these folks.

http://bbqsauceofthemonth.com/
    
t

JRWhitee

I don't like sweet sauces either, I use Stubbs mostly Open Pit is good too.

jaydub58

I don't care for many of them, but I do really like Stubbs Original.

RRP

I too don't care for sweet sauces. Here's my recommendation which I bet you can find locally. It is called RED*MUD and it is made and distributed out of McLean, TX. It is close to the same taste as the popular home made sauce called Wild Boar. BTW if you want that recipe I'll be glad to pass it along.

GaBGE

RRP I would mind trying that wild boar recipe. Thanks

SMITTYtheSMOKER

I tend to build a flavor profile that offers a slightly hot dry rub that is topped off with a sweeter finishing sauce.  I really like the balance and depth of flavor this combo creates.  My 2¢

MelSharples

You can still find good old fashioned mustard sauces in the Carolinas, although you will probably only find them at the regional grocery stores like Piggly Wiggly or maybe Food Lion. Everything else on the shelf is usually heavily laden with HFCS and other ungodly concoctions.

RRP

GaBGE said:

@RRP I would mind trying that wild boar recipe. Thanks

SASSY SAUCE

Not too hot  -  not too sweet

It’s just SASSY

Here is the whole story behind this delightful BBQ sauce. I have made a notation in the recipe for my personal preferences and they are labeled as RRP here.

Ron Pratt, Dunlap, IL        ron.pat@comcast.net

J.K's Wild Boar Soul BBQ Sauce Recipe

Mike Flaherty - March 30, 2001

Yes, we have (all sorts of) real BBQ in Seattle. An eclectic mix of folks from lots of different places. In the 80's there was a tiny place up on Cherry St (!), called J.K's Wild Boar Soul BBQ. You had to watch out for the needles on the sidewalk, dark little room with years of smoke on it, you'd order a pile of meat, and get a side of incredible beans, and 2 slices of white bread wrapped in foil. And change for the pop machine if you needed it. The proprietors name was Beal, I believe. As I recall, a retired navy cook and utter BBQ maestro. His sauce was spectacular, and he's also use that sauce as a base for his beans. 

When Beal quit in the mid 80's, I thought my life was over. There was no other BBQ that even came close here. And it was the sauce that shone. 

So the other night, I'm at a guy's house, downing marguerites and sampling various hot sauces, and he says "Try this!" I immediately knew what it was..... Beals sauce! Amazing. This guy had eaten at the wild boar every week for years. He and his wife would bring in their attempts to duplicate the sauce, and after months of trying, Mr. Beal took pity on them and finally gave them his recipe. 

You should REALLY REALLY REALLY try this. I believe that it's an inspired compendium of common ingredients, whose sum is infinitely greater than its individual components. 

This would even be good on vanilla ice cream!     

THE RECIPE:

This is a "1/2" recipe, and makes 2 quarts. 

Mix in big pot over low heat 

1/6 cup salt
2 cups sugar
1/2 heaping cup packed brown sugar
1 cup beef bouillon strong (RRP here…I use a cup of Swanson Beef Broth plus 1         Wyler’s Beef bouillon cube)
6 Cups H20 

When sugars dissolve, add 

1 cup yellow mustard
1/2 cup white vinegar
1/2 cup Wrights liquid smoke. Yes, that's right!
1 Cup Worcestershire
3  6 oz cans tomato paste
2 TBS Kitchen Bouquet to darken

Chili Powder (the real thing), cayenne, Daves, whatever to add heat. Hatch ground chile is my favorite. I might try adding baby schezuan peppers or chili pequins next time. I also like to make a not too hot sauce, and serve with lots of sliced fresh jalapeno.  (RRP here…I just use 1 tea of chipotle and 2 TBS of chili powder)

Simmer bubbling slowly for 2 hours.... will reduce by 1/3 and darken.  (RRP here…my experience is it never reduces that much, but more like 1”. Just be sure to stir from time to time! )

RRP here…I have been making this as our house sauce for 14 years now and we just love it. I have found that it will freeze nicely though it will never be rock hard, So rather than to try to further cut this recipe in half just trust me that you’ll like it, but if not you’ll find friends who do. I always give a bottle of it to an elderly neighbor couple who call it “Ron’s Sassy Sauce” hence the nick name we have given it.

Carolina Q

Ron, every time I see this recipe, I swear I'm going to make some. And yet I never have. Mostly, I just use NC (eastern or western) stuff on pork bbq. Rarely any other sauce on any other food. 

Question though... with 2 1/2 cups of sugar, how can this not be sweet?

RRP

Carolina Q said:

Ron, every time I see this recipe, I swear I'm going to make some. And yet I never have. Mostly, I just use NC (eastern or western) stuff on pork bbq. Rarely any other sauce on any other food. 

Question though... with 2 1/2 cups of sugar, how can this not be sweet?

That's a valid question Michael and I don't know the answer! But HONEST it is not sweet! It has a heat twang to it but not a sweet twang. My wife will not touch most sweets and she has no problem nor does my neighbor. If I ever figure it out I'll let you know!

SmokeyPitt

2.5 cups seems like a lot of sugar, but just looking at the recipe it sounds like a big ole batch.  If my math is right it is over 12 cups of non sweet stuff (h20, beef stock, mustard, etc). 

tarheelmatt

Use more Carolina sauces if you want more tang. 

Bone Suckling Sauce is a good one.