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    BBQ Sauce Recs

    Posts: 1,297
    edited September 2020 in EggHead Forum
    Sitting down to a pulled pork dinner, I tried to coax my 4yo to eat some pork by offering to get some BBQ sauce for him. My wife innocently chimed in that she didn't think we had any. She had thrown it all out. So, I'm looking to replenish our stock and interested in some new sauces. Please send your recs. Will be used on sandwiches, ribs, bribery for 4yo to eat meat, etc.

    Have tried and liked:
    Red Tail Ale BBQ
    Rufus Teague
    Stubbs
    Arthur Bryants
    Southern Gold
    Blues Hog

    Tried but not crazy about:
    Sweet Baby Rays

    Thanks.

    Plymouth, MN
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    • Posts: 11,383
      Try out Blues Hog sauce original. Your four year old will probably even like it. People have been known to eat it with ice cream. 

      Blues Hog also has other great bbq sauces. Worth a try if you haven't tried it already. 
      "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

      Minnesota
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    • Posts: 1,297
      Oops, ya, I've tried Blues Hog, let me update my list, thanks.

      Plymouth, MN
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    • Posts: 11,383
      Sticky Pig bbq sauce is another favorite. It looks to be a couple locations to buy in California but appear to be way south of you. I'm not sure what shipping is like from Missouri. 
      "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

      Minnesota
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    • Posts: 11,383
      Have you ever thought about making your own? You can find all kinds of good recipes online and narrow down the taste or flavor you guys might like. It's easy and tastes better than majority of the stuff you're buying off the shelf. 
      "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

      Minnesota
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    • Posts: 376
      Not sure if the 4yo is at the stage yet, but for my g'daughters, just calling it "special ketchup" worked quite well.
      Owensboro, KY.  First Eggin' 4/12/08.  Large, small, 22" Blackstone and lotsa goodies.
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    • Posts: 26,206
      edited September 2020
      Why not make some of your own? I have a couple favorite recipes and would  be glad to share them. I’m off to bed now, but will reply tomorrow.
      Re-gasketing the USA one yard at a time!
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    • Posts: 177
      Might be aa reach for your 4 year old, but "Night of the Living BBQ" is a family favorite,  Spicy and complex, not too sweet.  Not like much else, can find it on Amazon.
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    • Posts: 33,729
      Bone Suckin Sauce is one of our favorites. 
      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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    • Posts: 26,206
      WeberWho said:
      Sticky Pig bbq sauce is another favorite. It looks to be a couple locations to buy in California but appear to be way south of you. I'm not sure what shipping is like from Missouri. 
      What a small world! Sticky Pig HQ is/was just 2 blocks from where I grew up in Centralia, MO. BTW the SP owner and Bill of Blue Hogs were team mates on the BQ circuit for years until they had a falling out. Given a blindfold test I doubt anybody can tell the difference between the two products! 
      Re-gasketing the USA one yard at a time!
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    • Posts: 11,383
      RRP said:
      show previous quotes
      What a small world! Sticky Pig HQ is/was just 2 blocks from where I grew up in Centralia, MO. BTW the SP owner and Bill of Blue Hogs were team mates on the BQ circuit for years until they had a falling out. Given a blindfold test I doubt anybody can tell the difference between the two products! 
      That's interesting. I had no idea about the connections. They have a similar profile in taste. I wish it was available here in MN. I've grabbed it a few different times when down in Missouri. They do make some good bbq sauce. 
      "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

      Minnesota
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    • Posts: 15,624
      Zuckerberg is a big sweet baby rays fan when he’s smoking those meats.

      I add cider vinegar to almost any bottled sauce as most are just too sweet to me.
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    • Posts: 958
      For my family I mix Blues Hog with Tennessee Red in an 85/15% proportion. Everyone likes it.
      Cincinnati, Ohio. Large BGE since 2011. Still learning.
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    • Posts: 10,380
      Good 'ole KC Masterpiece Private Stock is what I would suggest for a 4 year old (I like it too). My local BJ's sells a 2-pack of 45oz bottles for just $6.50. I like the "private stock" as it uses real sugar not HFCS (which I try to avoid).

      Save those fancier, $pendier sauces for Mom and Dad.

      KC MPS is also a great base for modifying (with say, gochujang).
      “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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    • Posts: 1,157
      Kosmos Q Original Competition

      Head Country Hot and Spicy

      Head Country Original

      Blues Hog Tennessee Red

      Blues Hog Original mixed with Sriracha or Tennessee Red. IMHO, Blues Hog Original is way too sweet straight up.
      Large Egg, PGS A40 gasser.
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    • Posts: 14,544
      Kosmos sauces are all good. Blues hog, Killer hogs and heath riles are excellent too. I think that Arthur B's is absolute hot garbage. IMHO, the worst sauce I have ever had, bar none.
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    • Posts: 33,729
      OhioEgger said:
      For my family I mix Blues Hog with Tennessee Red in an 85/15% proportion. Everyone likes it.
      That's a ... very precise proportion.  How do you manage to get that in practice?
      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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    • Posts: 11,362
      edited September 2020
      @JohnInCarolina oh come on man ( my best Biden ) =) would not the 100% Blues  x .15 then add the .15 to the 100 Blues then  give you an 85/15 mix
      Visalia, Ca @lkapigian
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    • Posts: 33,729
      lkapigian said:
      @JohnInCarolina oh come on man ( my best Biden ) =) would not the 100% Blues  x .15 then add the .15 to the 100 Blues then  give you an 85/15 mix

      "I've made a note never to piss you two off." - Stike

      "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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    • Posts: 11,362
      edited September 2020
      JohnInCarolina said:
      show previous quotes

      RoR

      Guess i've been doing my fat to lean meat ratios all wrong 
      Visalia, Ca @lkapigian
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    • Posts: 211
      I like Stubbs.
      War Damn Eagle!
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    • Posts: 15,624
      I think you’re supposed to open 85 jars of Blues Hog and 15 bottles of Tennessee Jed and mix ‘em.
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    • Posts: 654
      I’d have to agree with others...make your own. Also, are you looking for ketchup based, vinegar based, or mustard base? I made one this weekend from a recipe on here. Very different...with liquid smoke, kitchen bouquet, Worcestershire, mustard, brown sugar, white sugar, vinegar, water, beef bouillon, etc as a base. Then you add chili powder, cayenne pepper, or red pepper flakes, etc., at your discretion for the heat. I thought it was great and my wife thought it was the best one I’ve ever made. Definitely making it again.

      If we ever forget that we are One Nation Under God, then we will be a nation gone under.

      Ronald Reagan

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    • Posts: 15,172
      Legume said:
      I think you’re supposed to open 85 jars of Blues Hog and 15 bottles of Tennessee Jed and mix ‘em.
      You better get back........
      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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    • Posts: 8,207
      This is from Myron Mixon. Sorry it's a bit blurry. 


      "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                    -Umberto Eco

      2 Large
      Peachtree Corners, GA
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    • Posts: 927
      Try something different.  It's thin, vinegar based, hot, low-carb and very good!  You will still be able to taste the meat.



      Beautiful and lovely Villa Rica, Georgia
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    • Posts: 958
      JohnInCarolina said:
      show previous quotes
      That's a ... very precise proportion.  How do you manage to get that in practice?
      Easy. I put my sauce container on the kitchen scale, set to read in grams.
      Pour in 150 g of Tennessee Red, then add Blues Hog until it reads 1,000 grams.
      Shake well to mix it up.
      Cincinnati, Ohio. Large BGE since 2011. Still learning.
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    • Posts: 1,063
      Sonny's is pretty good but not widely available.  Head Country also works.  Blues Hog is great.

      Northern Colorado Egghead since 2012.

      XL BGE and a KBQ.

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    • Posts: 15,172
      GATraveller said:
      This is from Myron Mixon. Sorry it's a bit blurry. 

      You had to go an start something didn't you.
      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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    • Posts: 6,354
      edited September 2020
      The only thing my 5 year old likes is ranch, but my 2.5 year old likes this BBQ sauce.  It's not a sweet sauce.  https://warpigbbq.com/FUBAR-Elite-BBQ-Sauce-p108729305
      Large and Small BGE
      Central, IL

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    • Posts: 6,629
      I do the Blue’s Hog Original and Tennessee Red mixed with equal ratio... try it also on wings and you can thank me later...
      Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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