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Bone Suckin' Sauce Opinion ?

Grillin & Chillin
Grillin & Chillin Posts: 733
edited November -0001 in EggHead Forum
Hi Everyone
I did "advance" search on forum for any info on "Bone Suckin' Sauce" & went back a little over a year and could find no info. I recently bought some and have not tried it yet. I also ordered some "Blues Hog" which I will get next week and have never tried. I have always used what I can pickup easy and local such as Sweet Baby Rays, Johnny Harris, Texas Pete, Jack Miller & Peter Luger. So what do you think of "Bone Suckin' Sauce"?
Thanks

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BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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  • RRP
    RRP Posts: 26,455
    edit: I thought that was Ray Lampe's product but it isn't but it's still a good sauce!
    Re-gasketing the USA one yard at a time 
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  • walrusegger
    walrusegger Posts: 314
    Tried it recently after buying a jar at the Weeping Radish brewery on the way to OBX. I thought it was good, not great. I'd use it again, but wouldn't rush or go out of my way to get it. I also want to try Blues Hog as I've heard good things...anyone know if you can buy it anywhere in the Wash DC region?
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    I have LOVED bone suckin sauce for years!! was thrilled when harris teeter started carrying it on their shelves!! ...great on chicken and ribs. ..i also like sweet baby rays a lot and blues hog, but bone suckin sauce is still in my top five all time!!
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    what does ray have to do with bone suckin sauce??? his products were "bonesmokers". ..
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  • walrusegger
    walrusegger Posts: 314
    Max, I too saw it at HT the other day (Arlington)...nice to know it's there when I want to get it again.
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    i don't know anyone that sells it around DC. ..but smokingguitarplayer stocks it ...give fred a call or go to his web site at www.fredsmusicandbbq.com and order from him ....he carries their full line of stuff!!
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  • RRP
    RRP Posts: 26,455
    I stand corrected! Here all along I've thought that was Ray's product! Me bad...retraction being posted!
    Re-gasketing the USA one yard at a time 
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  • cookn biker
    cookn biker Posts: 13,407
    Love it!!! It's in my top 7 sauces.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Grillin & Chillin
    Grillin & Chillin Posts: 733
    I have it and took the picture, I just have never used it and wanted to know what everyone thinks of it?
    Thanks
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    LOL. . . no problem ron. . .
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  • HungryMan
    HungryMan Posts: 3,470
    The Peter Luger sauce tastes like cocktail sauce. About spit it out when I put it on my steak. I have to admit, it does not say steak sauce. It should not even be sold by the meat counter. Bone suckin is good. I like many that you listed.
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    walrus was asking about a source for blues hog. ..lot harder to find than bone suckin. ..hell you can find bone suckin sauce all over the place now, harris teeter, even at cracker barrel stores around the country. ..
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  • Grillin & Chillin
    Grillin & Chillin Posts: 733
    I thought same thing when I tried it but when eating there in NYC it was served hot and was totally different than cold and was super... I asked them and they said it needs to be heated. Makes all the difference in the world. Try it HOT you will love it. It's the only sauce I know of sold in the refrigerated section.
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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  • Grillin & Chillin
    Grillin & Chillin Posts: 733
    I ordered mine from BBQGuru since they carried Blues Hog & Dizzy Pig products I could pay only one shipping charge to get both hard to find products.
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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  • HungryMan
    HungryMan Posts: 3,470
    Thanks, I have to see if I didn't toss it. If not I'll try it heated. Just tasted to weird to be used on steak, but would be great on shrimp.
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  • Unknown
    Unknown
    I think buying pre-made BBQ sauce is for the lazy and time limited, of which I am both :)

    I bought some a couple weeks back - I got it for $5.99 a jar which I have been told is a good price. It's pretty good, no complaints.

    If you are into making your own, the BBQ sauce recipe found in the recent version of the Joy of Cooking is really good (perhaps even prefer). I think you could make a jar's worth for about a tenth the price of a jar of bone suckin'.
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  • Grumpa
    Grumpa Posts: 861
    I have been using Bone Suckin' sauce for probably 10 years now and it has been my #1 (store bought) goto sauce during that time. I just received a quart jar of Blue's hog last week, but have not opened it yet and from what I have read, it may push the BSS down to #2, we shall see.

    What I like about BSS is it is thinner and less sweet that most other store bought sauces. I don't like that thick overly sweet junk that most brands pass off as sauce.

    I think you will like it.
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    you know, even though you trying to be a little self effacing in your answer, you still insist on insulting most of the readers of this forum with your response!! ...i just don't get it ....you made a perfectly good contribution to the discussion with your second two sentences without that totally unesseccary 1st sentence . ..i just don't get it....

    there are probably lots of reasons that people don't make their own bbq sauces (and rubs). .. frankly, in my case, its not because i'm lazy or even time limited (although i could sure site my time as a major factor), but i recognize that i don't have a very good palate for mixing and matching various herbs and spices and sauces in a complex manner to derive a sauce that matches what i can buy on the market. . .so why should i make something that i know i can't do as well as what i know others already can. . .iknow and recognize my limitations. ..

    again though. ... i just don't get why you feel the need to insult everyone everytime you post, even wheyn you are trying to make a good contribution ....its just beyond me. ...
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  • RRP
    RRP Posts: 26,455
    You said "What I like about BSS is it is thinner and less sweet that most other store bought sauces. I don't like that thick overly sweet junk that most brands pass off as sauce." I highly doubt you're going to like the Blues Hog sauce then...
    Re-gasketing the USA one yard at a time 
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  • Grumpa
    Grumpa Posts: 861
    Oh Oh..... :ermm:
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  • HungryMan
    HungryMan Posts: 3,470
    I sometimes cut the blues hog with a little of their Tennessee red.
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  • Grillin & Chillin
    Grillin & Chillin Posts: 733
    I got my 16oz jar for $4.95........at the Coast Guard Station
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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  • RRP
    RRP Posts: 26,455
    if you have access to Blue Tennessee Red sauce that is good stuff and by cutting the Hog with TN Red like 3 to 1 that actually makes a pretty good sauce that I bet you might really like. The TN Red takes the sweet edge off. I love TN Red by itself as a finishing sauce served heated and on the side with a pork loin roast. Good stuff!
    Re-gasketing the USA one yard at a time 
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  • Grumpa
    Grumpa Posts: 861
    Thanks for the tip.... I'll get some on order and give it a try.
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  • WessB
    WessB Posts: 6,937
    I tried to reply to the original..wrote a good couple of paragraphs..only to get the forum down screen when I hit submit...you tell him Maxster..
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  • Unknown
    Unknown
    Perhaps while you are developing your palette you could work on your sense of humour... yeesh...

    Try the joy of cooking BBQ sauce - it's quite good.
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  • elzbth
    elzbth Posts: 2,075
    I love it. They also have a "hot" version, which is my preference of the two. I like it because it's thinner than most of the other sauces off the shelf - also the sodium content is less than many (and I'm always looking for ways to reduce sodium without compromising taste). I also recommend their mustard sauce - great with chicken (fried, grilled) - and also a good dipping sauce. Have not tried Blues Hog, as I can't find it around here - if anyone knows of a source along the Gulf Coast (I live in Mobile) please let me know.
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  • elzbth
    elzbth Posts: 2,075
    agreed - nothing wrong with making sauce from scratch, and nothing wrong with buying it off the shelf (no reason to reinvent the wheel). I would be surprised if the average joe could make it from scratch (and like it) for pennies of the cost of a jar of BSS. That said, I'm bowing out of the thread. I'm a newbie, I like to egg, and I like this forum. It's clear to even this novice that this troll is full of himself.
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  • WessB
    WessB Posts: 6,937
    I'm goin with ya....
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  • Desert Oasis Woman
    Desert Oasis Woman Posts: 5,604
    of how the sauces taste would very be helpful :)

    many of the popular sauces on the BGE forum are local or regional

    descriptions of the tastes would be most helpful to those of us who may want to order some online

    thanks B)
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