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What style of bbq sauce is your favorite?

kwdickert
kwdickert Posts: 308
edited December 2015 in EggHead Forum
I just posted about how i'm a Georgia/Alabama transplant living in Memphis and decided to recreate my home's style of bbq sauce. The recipe is post here. 
http://eggheadforum.com/discussion/1189914/my-version-of-georgia-alabama-bbq-sauce#latest

the closest style i could find is more carolina vinegar/mustard influence. When most people think of GA/AL bbq sauce they either think of white bbq sauce or tomato based sauce. That was not my experience growing up so I thought I'd share with you what I experienced and therefore what I came up with. Everyone I know loves it.3

Here's my question.

  1. Texas style? - Peppery and mostly tomato based
  2. Carolina style? - Vinegar and mustard based
  3. Memphis style? - Sweet molasses based with varying spiciness
  4. Other? - Tell us about it


Memphis TN - Large Green Egg
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Comments

  • Wolfpack
    Wolfpack Posts: 3,552
    I like different styles for different meats:

    pulled pork- vinegar style
    ribs- sweeter and thicker- usually 50/50 blue hog and bone suckin sauce
    chicken- bone suckin sauce
    burnt ends- higher sugar to get good caramelization- blue hog/rays combo normally will get me close





    Greensboro, NC
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    edited December 2015
    kwdickert said:
    I just posted about how i'm a Georgia/Alabama transplant living in Memphis and decided to recreate my home's style of bbq sauce. The recipe is post here. 
    http://eggheadforum.com/discussion/1189914/my-version-of-georgia-alabama-bbq-sauce#latest

    the closest style i could find is more carolina vinegar/mustard influence. When most people think of GA/AL bbq sauce they either think of white bbq sauce or tomato based sauce. That was not my experience growing up so I thought I'd share with you what I experienced and therefore what I came up with. Everyone I know loves it.3

    Here's my question.

    1. Texas style? - Peppery and mostly tomato based
    2. Carolina style? - Vinegar/Eastern, Lexington/Piedmont/Western, Mustard (SC)
    3. Memphis style? - Sweet molasses based with varying spiciness
    4. Other? - Tell us about it


    FTFY
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • slovelad
    slovelad Posts: 1,742
    Carolina vinegar based.

    where in Alabama did you live?
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  • kwdickert
    kwdickert Posts: 308
    tarheelmatt
    Yes you did!  IDK what's what up there! Lol thank you.
    Memphis TN - Large Green Egg
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  • kwdickert
    kwdickert Posts: 308
    edited December 2015
    @slovelad
    Since 2001, I've lived in Muscle Shoals, Tuscaloosa, Abbeville, and Dothan and all my family is from Troy. 

    I grew up in Columbus GA though.
    Memphis TN - Large Green Egg
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  • slovelad
    slovelad Posts: 1,742
    Oh ok I gotcha. I grew up in a small town called Dora, Alabama. But I just tell everyone Birmingham lol 
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  • kwdickert
    kwdickert Posts: 308
    We pass it on 78 to and from Memphis all the time 
    Memphis TN - Large Green Egg
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  • tarheelmatt
    tarheelmatt Posts: 9,867
    I personally like them all.  

    When I make my own, I use a Lexington base and then layer other items in as I see fit to my taste.  
    ------------------------------
    Thomasville, NC
    My YouTube Channel - The Hungry Hussey
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  • kwdickert
    kwdickert Posts: 308
    @tarheelmatt
    Take a look at mine and tell me what region you think that'd fit into! I honestly don't know. It's just what i'm used to!
    Memphis TN - Large Green Egg
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  • Wowens
    Wowens Posts: 115
    I'm gonna have to try your recipe.  I'm a B'ham native, but living in GA now.  I've always thought that the sauces I'm used to don't really fit in the main categories every one list.  They are kinda vinegary, mustardy, tomato-y, spicy, and mainly delicious.

    Somehow I ended up in a town in GA with one local BBQ place that everyone raved about, but is horrible, with a nasty vinegar water sauce.  That's what drove me to buy the egg that I couldn't buy decent BBQ locally.
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  • kwdickert
    kwdickert Posts: 308
    edited December 2015
    It makes around 3 cups of sauce if i remember correct. I usually double my batches to give some out later.
    Memphis TN - Large Green Egg
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    I prefer Vinegar mop or mustard-based. Anything with tomato/ketchup is for little kids since their palettes are unrefined.  ;)
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Wowens said:
    I'm gonna have to try your recipe.  I'm a B'ham native, but living in GA now.  I've always thought that the sauces I'm used to don't really fit in the main categories every one list.  They are kinda vinegary, mustardy, tomato-y, spicy, and mainly delicious.

    Somehow I ended up in a town in GA with one local BBQ place that everyone raved about, but is horrible, with a nasty vinegar water sauce.  That's what drove me to buy the egg that I couldn't buy decent BBQ locally.
    @Wowens I am curious where are you in GA and what is the sauce?  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Jwork328
    Jwork328 Posts: 66
    Carolina classic
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  • Foghorn
    Foghorn Posts: 10,226
    Eggcelsior said:
    I prefer Vinegar mop or mustard-based. Anything with tomato/ketchup is for little kids since their palettes are unrefined.  ;)

    Tomato-based sauce is great for covering up poorly cooked meat. 

    Thanks to this forum, I use a lot less than I used to. 

    Seriously, it's good on chicken and although I usually leave my ribs naked, I occasionally sauce spares with Texas/pepper sauce and babybacks with Memphis/tomato/honey sauce.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Wowens
    Wowens Posts: 115
    @smokeypitt , I'm in Newnan GA.  The local place is called Sprayberry's, and is famous from Lewis Grizzard.  We were excited to try it when we moved here, but it's just not what we like.  It is an extremely thin vinegar sauce.

    People that own it and run it are very nice, and have been active in the cmmunity for years.
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  • Thatgrimguy
    Thatgrimguy Posts: 4,738
    Blues Hog Tenn Red.  YUM>
    XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    @Foghorn no doubt. I use it too. I was just ragging on our non-cakalackian brethren.
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Wowens said:
    @smokeypitt , I'm in Newnan GA.  The local place is called Sprayberry's, and is famous from Lewis Grizzard.  We were excited to try it when we moved here, but it's just not what we like.  It is an extremely thin vinegar sauce.

    People that own it and run it are very nice, and have been active in the cmmunity for years.
    Interesting- thanks.  I I have seen that place on a PBS special but haven't tried it.  It actually seems pretty similar to other old BBQ joints around GA.  One is Fresh Air in Jackson.  Both places use hams instead of shoulders and both seem to have a western NC type of sauce (vinegar ketchup).  I really like this sauce for pulled pork and chicken, but I can see how it is not for everyone.  I have family from Jackson so I have eaten there a few times and my mother in law often brings me a gallon of their sauce.    

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Carolina Q
    Carolina Q Posts: 14,831
    Well, I only use two of them really. Usually Eastern NC vinegar sauce and occasionally some Emeril Lagasse concoction that's a little thicker (though not what I would call thick) and sweet... vinegar, ketchup, brown sugar, molasses, mustard, salt and red pepper flakes). Pork BBQ is about the only thing I sauce so that's pretty much it. Sometimes, I don't even sauce that! Hickory/oak smoked pork tastes mighty good without sauce!

    I do want to try the Skylight Inn's Texas Pete and Vinegar though. They don't even mix 'em first, just pour one on, then the other. Then they mix the pork. Recipe?! We don't need no steenkin' recipe...

    I have made Alabama white (Lilly) as well as SC mustard sauce. Never made either a second time. They weren't bad, just the wrong colors! =) However, this topic got me to mix up a small batch of Carolina Gold this afternoon though. Just for grins. Tastes pretty good, actually. I don't have anything to put it on yet, but it'll keep. I hear it's good on chicken too. It's not the recipe I used before which I think was Maurice's (can't find that one). This recipe is from Meathead... http://amazingribs.com/recipes/BBQ_sauces/south_carolina_mustard_BBQ_sauce.html

    Good topic, even if I don't use sauces much.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • eggsurance_agent
    eggsurance_agent Posts: 135
    I make Myron's basic vinegar sauce from his book. I really like it! Mix of ketchup, vinegar, S&P, hot sauce, sugar, and crushed red pepper.
    LBGE
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  • Zmokin
    Zmokin Posts: 1,938
    I don't know what style mine is, but I like my BBQ sauce to have sweetness to it, to have some heat, I like some whiskey flavor in it, and I like it to be mostly a tomato based sauce, but it should have some mustard as well.

    I've made BBQ sauces from scratch, and other times I take store bought sauce and add to it.


    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • DoubleEgger
    DoubleEgger Posts: 19,155
    edited December 2015
    I make a western Carolina style sauce for chicken and pulled pork but I am finding myself going without sauce more times than not these days. If you're saucing, you're covering up something...
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  • Zmokin
    Zmokin Posts: 1,938
    DoubleEgger said:
    I make a western Carolina style sauce for chicken and pulled pork but I am finding myself going without sauce more times than not these days. If you're saucing, you're covering up something...
    Or maybe I just love the flavor of sauce but it is socially unacceptable to drink BBQ sauce straight from the bottle in public.

    Oh Yeah!, and the sauce tastes better after it is glazed onto a slab o'meat.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • 4Runner
    4Runner Posts: 2,948
    tarheelmatt said:
    kwdickert said:
    I just posted about how i'm a Georgia/Alabama transplant living in Memphis and decided to recreate my home's style of bbq sauce. The recipe is post here. 
    http://eggheadforum.com/discussion/1189914/my-version-of-georgia-alabama-bbq-sauce#latest

    the closest style i could find is more carolina vinegar/mustard influence. When most people think of GA/AL bbq sauce they either think of white bbq sauce or tomato based sauce. That was not my experience growing up so I thought I'd share with you what I experienced and therefore what I came up with. Everyone I know loves it.3

    Here's my question.

    1. Texas style? - Peppery and mostly tomato based
    2. Carolina style? - Vinegar/Eastern, Lexington/Piedmont/Western, Mustard (SC)
    3. Memphis style? - Sweet molasses based with varying spiciness
    4. Other? - Tell us about it


    FTFY
    We ain't all mustard down here.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • northGAcock
    northGAcock Posts: 15,173
    Zmokin said:
    Or maybe I just love the flavor of sauce but it is socially unacceptable to drink BBQ sauce straight from the bottle in public.

    You are not supposed to drink from the bottle? Bummer.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Depends on what it's going on for me. I do like my mustard sauce on pork though. & Texas style on beef for me if I sauce at all. Mostly a dry rub. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • Ladeback69
    Ladeback69 Posts: 4,484
    @Zmokin, that sounds like a KC base sauce.   I haven't had to much mustard base sauces or the Georgia white sauce.  I only use sauce to hide bad BBQ or put over little smokies.  BBQ sauce here in KC is ketchup based, brown sugar, so sweet with a little heat.  Sorry to say, but if you eat BBQ here sauce has already been added to the meat like burnt ends or pulled pork.  Also in KCBS completion everything was to have some kind of sauce on the meat.  I used to use it more before I got the egg, but add a little bit sometimes. 
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • northGAcock
    northGAcock Posts: 15,173
    I like BBQ Sauce....all kinds. 
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • abpgwolf
    abpgwolf Posts: 564
    I like Adam Perry Lang's recipe for pork and Alabama white sauce for chicken. My boys are destroying the white sauce lately. I'm making a double batch later tonight. 

    Lititz, PA – XL BGE

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