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Bone Suckin' Sauce
PNWFoodie
Posts: 1,046
A while back, I was asking for recommendations for a premade sauce that had ingredients I was okay with. This was mentioned often and after some research, definitely became something I was wanting to try. Never got around to mail-ordering but stumbled upon it at Lowe's this past Friday. I haven't cooked with it yet, but after tasting, I may just drink it. Seriously. Thanks to all who recommended! I also picked up the basic dry rub. And then I went on their website. So here's my question...know in advance that I'm pretty sure I need a 12 step program when it comes to spices, etc and I've been trying very hard to cut back...but it looks like they have a LOT of options and man, that sauce and rub sure is good! Any other recommendations - either for or against?
XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy
Sandy
Comments
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Try this on chicken too- it's a great sauce but thin. So you don't get a real heavy glaze.Greensboro, NC
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The mustard is awesome, and the thick sauce is too.... Oh and the spicy
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One of my favorites for sure. Glad you like it.@wolfpack - they make a Thick version now that works better as a glaze.I haven't tried their rubs.1 LBGE in Chapel Hill, NC
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I mix 50/50 with this and very good thick sauce. Those are turkey wings.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. -
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I've got the "thick" sauce...all I can say is if this is the thick one, the thin must be very, very thin! @Mickey The thread that started this all was me asking about Blues Hog, so it's funny that you mentioned the mix.
Your turkey wings look positively amazing! XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
what i am saying is by mixing 50/50 you get a thick sauceSalado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd.
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I like to put the rub on a couple of boneless porkchops and let it sit for about an hour. Then grill at 450-500 and brush with bone sucking sauce. Really really good and really really simple.1 large BGE, Spartanburg SC
My dog thinks I'm a grilling god. -
I really like the hot version, but the original is awesome!Belleville, Michigan
Just burnin lump in Sumpter -
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@Phatchris Those look amazing! Tell me more!XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
250 indirect with dizzy dust, raging river and sublime swine rub and apple chunks until they passed the bend test, sauced with bone sucking for about 35 minutes with both vents open at the end.
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Took about 5 hours total
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