Foo - What's your favorite BBQ Sauce?

My favorite is
KC Masterpiece Hickory Brown Sugar

My own. :)

http://www.montgomeryinn.com/img/catalog/9a7355b64b4f94276618679e.jpg

Never found any in a bottle that I liked that well.

I've played with making my own...it was better, but it would definitely be a "work in progress" to get it perfect.

Gotta go with mine. :D

http://i18.photobucket.com/albums/b148/LowCel/other%20people%20pics/ducks99001011.jpg

Itd full of corn sugar so I haven't had it in a while, but I used to eat a lot of Jack Daniels sauce.

http://www.super-que.com/

^

best sauce i've had...

Well, for me the only BBQ is Eastern NC style pulled pork with a vinegar-based sauce:

http://www.southernthings.com/images/carolinasauce_1834_734019.gif

Oh yeah.

I second Montgomery Inn. I remember when they just called it "Ribs king"...soooo frickin tasty!

Stubbs barbecue sauce.http://us.st11.yimg.com/us.st.yimg.com/I/stubbsbbq_1902_1000194

I barbecued ribs yesterday; 7 hours in the Big Green Egg. Started the ribs off with a dry rub of my own creation; added the Stubbs near the end and wrapped the ribs in foil.

Depends on what the meat is. I'm not a big fan of ribs (gasp!) but I do like all kinds of other grilled or BBQ'd food. My favorite combo involving BBQ sauce is Dinosaur BBQ's house sauce on grilled chicken.

I still haven't found a sauce that works well on beef, most seem either too sweet (good for pork), too fruity (good for chicken), or too spicy (not really good on anything IMHO, unless all you *want* to taste is the sauce itself). I want something balanced with a good blend of spices that aren't overwhelming.

Stubbs barbecue sauce.http://us.st11.yimg.com/us.st.yimg.com/I/stubbsbbq_1902_1000194

I barbecued ribs yesterday; 7 hours in the Big Green Egg. Started the ribs off with a dry rub of my own creation; added the Stubbs near the end and wrapped the ribs in foil.

I was very impressed with Stubbs when I first tried it. I believe it is my favorite "common" bbq sauce. I have found quite a few good ones at arts and craft shows though.

Other than homemade... Rudy's BBQ sauce http://rudysbbq.com/c-2-sause.aspx They have a second type for those that don't like spicey.

"Lay-Row-Catch-A-Mellow" Local goodness.

Sweet Baby Rays and Slop-it On

I can't believe someone actually like this stuff!
http://us.st11.yimg.com/us.st.yimg.com/I/stubbsbbq_1902_1000194

I thought it was some of the worst I ever taisted.
Anything with a vinegar base...No thanks.

On of my brothers LOVES Stubbs. I don't really have an opinion of it.

Cattlemans. Original or Smoky. This used to be a food service industry only item until a couple of years ago. They use a molassas base instead of the more popular and cheaper corn syrup.

If your recipe don't start out something like this, it ain't barbeque sauce!

2 cans PBR (Remember, ya need somethin to drink while ya make the sauce.)

A local guy here uses marijuana for the secret ingredient for the BBQ sauce for his incredible, wonderful ribs. Won't name any names, though. ;)

If your recipe don't start out something like this, it ain't barbeque sauce!

2 cans PBR (Remember, ya need somethin to drink while ya make the sauce.)

That also applies to marinades. Pending on what your marinades is for, whole brisket or just a steak, then it takes a bottle or a whole sixxer of something dark like Shiner Bock. Add in assorted spices to the warm beer, put the meat in, and set it in the fridge for 5 hours or overnight. The case of Lone Star is for drinking while your waiting, and to get over the fact that you just put the good beer in the marinade.

When your ready to cook, let the meat get to room temp prior to placing on the grill.

Sweet Baby Rays

+1 plus my own additions of course. ;)

Pfft. I can top any beer-cooking story.

I once served beer marinated steak alongside beer-infused mashed potatoes with a side of crusty bread, leavened by yeast leftover from brewing a batch of beer. This was after an appetizer that consisted of chips and a dip made with beer. Can anyone guess what was had to drink?

PS - For dessert, a nice thick stout alongside a slice of chocolate cake that had been made with - you guessed it - the same stout we were drinking. I think serving beer with dessert was the most startling part for my guests. Personally, I'd argue that stout served with (any) chocolate is a divine combination. It certainly stands up to chocolate better than any wine I've ever tried.

I got a good recipe from the Cooks' Illustrated American Classics cookbook. And then I added a few special touches. Good stuff.

bulls-eye has been good to me recently...


although the stuff my boss orders at work is quite good, I forgot the name though

A local guy here uses marijuana for the secret ingredient for the BBQ sauce for his incredible, wonderful ribs. Won't name any names, though. ;)
With the Mary Jane in the sauce, people would probably be back for seconds and thirds even if the result tasted like roasted dog poop - from the munchies attack if for no other reason.:D

Baby Rays Hickory Smoked. Later.

jack daniels honey bbq sauce

My favorite is
KC Masterpiece Hickory Brown Sugar
+ F(x)=(Cosx2)...err i mean +1

damn calculus is getting to me.

Sweet Baby Ray's. /thread

[QUOTE=bbattle]Stubbs barbecue sauce.http://us.st11.yimg.com/us.st.yimg.com/I/stubbsbbq_1902_1000194

+1. good stuff.

Sauce Goddess Spicy Grill glaze. Don't let the name fool you it is bbq sauce.

http://www.saucegoddess.com/buy/order_grillglazes.htm

- here is a recipe stolen from a rib house (i have deleted the email headers)... i can vouch for this sauce!:


Smitty's - The recipe was stolen from a ghetto barbeque pit in Rochester, New York. My cousin, Roland, shacked up with one of the employees to get it. He is a true food lover.

2 1/2 tablespoons of Ketchup

2 1/2 cups of light brown sugar

1-1/2 cups of water (or more)

One orange

6 to 8 table spoons of Durkee Red Hot cayenne pepper sauce. (It was previously called Frank's sauce)

8 or more tablespoons prepared mustard (Jewish is best. Look for candles on the bottle)

1/2 cup white vinegar

3/8 cup crushed red pepper flakes

Stir and simmer for about one hour.

The meat will look black. Don't worry about it. It's only the sugar. Also, you don't want to eat this
stuff very often. The only thing that is healthy is the orange.

- this sauce *will* destroy your grill - use caution and grease it up beforehand! definitely best on chicken or pork... open a window while cooking this sauce!

- good luck!

willie

- here is a recipe stolen from a rib house (i have deleted the email headers)... i can vouch for this sauce!:


Smitty's - The recipe was stolen from a ghetto barbeque pit in Rochester, New York. My cousin, Roland, shacked up with one of the employees to get it. He is a true food lover.

2 1/2 tablespoons of Ketchup

2 1/2 cups of light brown sugar

1-1/2 cups of water (or more)

One orange

6 to 8 table spoons of Durkee Red Hot cayenne pepper sauce. (It was previously called Frank's sauce)

8 or more tablespoons prepared mustard (Jewish is best. Look for candles on the bottle)

1/2 cup white vinegar

3/8 cup crushed red pepper flakes

Stir and simmer for about one hour.

The meat will look black. Don't worry about it. It's only the sugar. Also, you don't want to eat this
stuff very often. The only thing that is healthy is the orange.

- this sauce *will* destroy your grill - use caution and grease it up beforehand! definitely best on chicken or pork... open a window while cooking this sauce!

- good luck!

willie

Make sure you have a fire extinguisher handy. that looks like one hot bbq sauce :D

James Gang BBQ. www.jamesgangbbq.com. Only available on the net or at trade show. I go to the hunting/fishing shows around here with an empty backpack just to pick up a few gallons of the stuff. The honey/habanero sauce is my favorite. Goes great on Salmon and every other type of meat. The sweet heat southern grilling sauce is a close second.