Shall I stock up on these?

GrateEggspectations

I have a good feeling about these products and they are all a great deal for me. Shall I stock up? 

(This last one’s a joke, as I am confident in my answer here.)

paqman

Bad Byron’s butt rub is not bad but nothing fantastic about it, I much prefer Dizzy Pig Dizzy Dust.

The Japanese sauce sounds interesting.

Duke’s mayo is good but nothing compared to homemade or kewpie (available at Maxi) or pretty much any asian grocery store. You want the Japanese made one, not the one made in US.

JohnInCarolina

I think it is worth the spend.

GrateEggspectations

JohnInCarolina said:

I think it is worth the spend.

All of it?

GrateEggspectations

paqman said:

Bad Byron’s butt rub is not bad but nothing fantastic about it, I much prefer Dizzy Pig Dizzy Dust.

The Japanese sauce sounds interesting.

Duke’s mayo is good but nothing compared to homemade or kewpie (available at Maxi) or pretty much any asian grocery store. You want the Japanese made one, not the one made in US.

Items #1, 2 and 4 were Costco finds, so cheap. 

Ozzie_Isaac

All but the Butt Rub, I was not impressed with that particular rub.  I prefer Dukes to Kewpie for most sandwich duties.  Kewpie is very rich and great for sauces, I believe it os made with only egg yolks.

WeberWho

I've only tried the Bad Byron's Butt Rub out of that list and I wasn't very impressed for the hype it gets. It's been many years since I've last had it but I remember it being incredibly salty.

I'm also in the boat with wanting to try out Asian BBQ sauces. The reviews were all solid when looking at them online in the past. I drove by a World Market store a few weeks back and knew I needed something from there but for the life of me I couldn't recall what it was. This sauce is exactly what I planned on grabbing from the store. Dang it! Thanks for the reminder. 

JohnInCarolina

Agree on the Bad Byron's.  It's not worth stocking up on that.  

Tspud1

pass on the Bad Bryon, tried the Japanese and a little will go a long way. Duke's is a must

MediumRarely

GrateEggspectations said:

I have a good feeling about these products and they are all a great deal for me. Shall I stock up? 

(This last one’s a joke, as I am confident in my answer here.)

Ditch everything but Door #4. Mayo is rather simple to make, and you can really control the flavor profile. I have had so many disappointments with commercial sauces and rubs (similar to buying ground coffee) over the years. Sauces and rubs can be fun and usually easy to make. Fresh spices, small batches. For me, it was just behavior adjustment coupled with enhanced outcomes that drove the day. Just me though. I know there are some good products out there, and the convenience is a big plus for most people.

However, all in for Door #4.

MediumRarely

WeberWho said:

I've only tried the Bad Byron's Butt Rub out of that list and I wasn't very impressed for the hype it gets. It's been many years since I've last had it but I remember it being incredibly salty.

I'm also in the boat with wanting to try out Asian BBQ sauces. The reviews were all solid when looking at them online in the past. I drove by a World Market store a few weeks back and knew I needed something from there but for the life of me I couldn't recall what it was. This sauce is exactly what I planned on grabbing from the store. Dang it! Thanks for the reminder. 

MediumRarely

WeberWho said:

I've only tried the Bad Byron's Butt Rub out of that list and I wasn't very impressed for the hype it gets. It's been many years since I've last had it but I remember it being incredibly salty.

I'm also in the boat with wanting to try out Asian BBQ sauces. The reviews were all solid when looking at them online in the past. I drove by a World Market store a few weeks back and knew I needed something from there but for the life of me I couldn't recall what it was. This sauce is exactly what I planned on grabbing from the store. Dang it! Thanks for the reminder. 

Have spent a lot time in Asia. One of the Asian Mother BBQ Sauces is Char Siu. Available for purchase - some say Lee Kum Kee is the best (too salty for me, but the least salty I have tasted commercially). Chef Steps has a pretty good recipe. And yes, I have done their SV pork butt steaks followed by a tweaked char siu sauce on the Egg. IMHO, there are a few mods to be done to their recipe and process to achieve nirvana, but scrumptious either way.

 I lean toward Sichuan cooking - Fushia Dunlop if you are so inclined.

paqman

are you driving back or flying?

GrateEggspectations

paqman said:

are you driving back or flying?

Driving, which surprisingly, will likely cost the same if not more than flying. Got some Smokeare products on route to go in the Thule, assuming they arrive here on time. 🙂 Also got an air fryer for half the cost of home. 

I can grab you one of the Japanese BBQ sauces if you want one and if we end up going back to the Costco. 

paqman

@GrateEggspectations Thanks for the offer, I am planning to go next week in Syracuse.

One thing I like to bring back is Better than Bouillon Ham Base to make French Canadian Pea Soup.  It is available in grocery stores and never seen this one here.  I always have a stash of those on hand.

Sweet Baby Ray’s Honey Chipotle is also something I usually bring back.  It is available at Walmart and probably every grocery store…

Oh and it is a good time for Corned Beef I would say!

caliking

@Mickey posted about that Japanese sauce some time ago. It’s pretty good. 

As are #3 and #4. I wouldn’t buy a Costco sized portion of the Bad Byron’s. 

Canugghead

@GrateEggspectations curious about the brand/model of AF, got a 7qt Gourmia from Costco but still kind of undecided.

fishlessman

Byron's needs brown sugar,. Alot.  A starter kit but it's easily fixed, The 18 year of that booze used to be under 100 bucks and that was a steal from where it is now

Canugghead

caliking said:

@Mickey posted about that Japanese sauce some time ago. It’s pretty good. 

As are #3 and #4. I wouldn’t buy a Costco sized portion of the Bad Byron’s. 

Haha, I bought a jar that size probably ten years ago and divided them into multiple FS bags, still have some 

Like fish said, even when diluted with brown sugar and paprika, I apply sparingly.

Eggdicted_Dawgfan

Pass on the Japanese bbq sauce. I’ve got 2 bottles I can send you if you want. 

GrateEggspectations

Canugghead said:

@GrateEggspectations curious about the brand/model of AF, got a 7qt Gourmia from Costco but still kind of undecided.

Yes, it was the Gourmia. Around $100 beaver bucks at home but $40 USD (on sale down from 50) here. 

GrateEggspectations

Eggdicted_Dawgfan said:

Pass on the Japanese bbq sauce. I’ve got 2 bottles I can send you if you want. 

That’s a very kind offer, thanks, but where I live, the shipping would easily eclipse the value of the sauce itself. 

GrateEggspectations

fishlessman said:

Byron's needs brown sugar,. Alot.  A starter kit but it's easily fixed, The 18 year of that booze used to be under 100 bucks and that was a steal from where it is now

At a friend’s wedding years ago, they served five different single malts at the open bar. Macallan 18 was one of them and I haven’t tasted it since.

Moet was about half what I’d generally pay, so I bought some to serve at today’s lunch. Hope it pairs well with ribs. 🙃

Canugghead

GrateEggspectations said:

Canugghead said:

@GrateEggspectations curious about the brand/model of AF, got a 7qt Gourmia from Costco but still kind of undecided.

Yes, it was the Gourmia. Around $100 beaver bucks at home but $40 USD (on sale down from 50) here. 

Yours is probably 8qt.
Here 7qt is 69.99 loonies regular at Costco but I caught it on sale few weekends ago at 49.99 


Have a vintage one that lost the bottom but I salvaged it with an old wok as bottom, more versatile and easier to clean than the Gourmia teflon stuff, hence dabating if I really need it.

lousubcap

@GrateEggspectations - No worries.  Moet pairs well with anything...Definitely enjoying the vacation I would say.  Well deserved.  

4TheGrillOfIt

I’ve been using the Japanese BBQ sauce for a year or two. I particularly like to use it on grilled chicken legs toward the end of the cook. 

Duke’s is the only mayo we buy and have for the last decade.