Let's talk SAUCE

[ckkphoto]

There as many types of sauce as one can imagine. I used to LOVE KC masterpiece when it was made in a barn outside of KC and not by the Clorox company--came in a GLASS gallon jug. Still like it for a "off the shelf", but I love sampling different sauces. Sweet baby Ray's is another good "off the shelf". I make, and try a new homemade sauce whenever I can in search of "The Perfect Sauce". I know there is no one perfect, but it is fun to search for. For example, I love the Vaunted Vinegar sauce from Smoke and Spice for pulled pork, but wouldn't have it on brisket.
Anyone else care to share their favorite "off the shelf" or homemade sauce recipe? :)

[willkat98]

Off the shelf, I got a few.

Just like you, some stuff only on some stuff.

Still love Dreamland, and the sweet Blues Hog goes good on butts and ribs.

Ckk, you try Dreamland yet? Its worth a test. Great dipping sauce.

Others I like are Famous Daves Zesty, and the Jack Daniels (of course) ain't bad.

Just got that new local bottle of "Noodies" from MikeG to try.

I don't care for mustardy based sauces, or to vinegary ones though.

SBR's is great, as mentioned. Great packaging. That built in squeeze hole makes for perfect grill application on the meat.

Greg makes a pretty fine sauce too.

[midnight]

My favorite type of sauce is a sweet tomato based sauce with a little kick of black pepper and other spices. I like a vinegar sauce on my pulled pork and mustard sauces are good for pork loin or to spread on any cold meat and cheese sandwich.
Can't give out my favorite sauce recipies as I am in the proces of having them commercial produced, just waiting on the printed labels.
If I had to pick one sauce besides my own it would be a sweet sauce called Big Johns Ole' West sauce, tomato based with big flakes of black pepper. Guy who makes it lives 20 miles from me.

[Saiko]

There is a semi-famous Kentucky barbeque joint in Paducah called "Starnes", and they have an awesome sauce for splashing on pork barbeque. It's too hot for a lot of people, so I never mix in the que, I just splash it all over what I am going to eat.
My wife's Grandad lives near there, so every time she goes to visit him I have her pick up a few bottles. She's getting ready to go there in a couple of weeks, so I'm going to have her grab a bunch of bottles and I'll ship some out to yall so you can see for yourself. It's some good sheet.

[ckkphoto]

I haven't tried Dreamland before, or even seen it anywhere, is it a northern thing? I would have tried it by now if I had found it locally.

[slat]

Where is this place in Paducah? I only live a hour and a half from there? Pass through there couple times a year on my way to Knoxville area.

[kcquer]

My absolute favorite for ribs is KC Masterpiece Spicy Original. Don't care much for the original but is OL's favorite so always have both on hand.
For brisket I like Hunts Hickory and Brown Sugar with just a bit of added cayenne and or black pepper. One of the local joints called Snead's had had the same "hot" BBQ sauce for most all my life, its very much like midnight describes with big flecks of black pepper.
For pulled pork the "pulled pork sauce" from recipes section was real good. Never tried anything with that much vinegar before. Went with the pork perfectly.
Made a quart of "East Texas Hickory Sauce" from recipes yesterday. Didn't like how it turned out so I worked on it and ended up with something ok, gonna try it on some brisket here shortly. Haven't acquired a taste for anything very ecclectic yet but don't have problems finding what I like either.

[Saiko]

Where is this place in Paducah? I only live a hour and a half from there? Pass through there couple times a year on my way to Knoxville area.

I know how to drive there, but couldn't give you street names. It's on the same exit as the mall, but north instead of south. I googled the street address and phone:

Starnes Barbecue Company
Joe Clifton Drive
Paducah, KY 42001
(270) 444-9555
Starnes Pork, Beef, Ham, and Turkey Barbecue / Starnes Barbecue Sauce

[slat]

Thanks Saiko. I'll look the place up next time I go through there.

Slat

[willkat98]

I haven't tried Dreamland before, or even seen it anywhere, is it a northern thing? I would have tried it by now if I had found it locally.

Its the "official" dipping sauce of the Brethren.

Check the links.

I order 4 quarts every couple months

[frognot]

I like Goode Company from Houston, especially on chicken. McClard's from Hot Springs is really good on pork. Stubb's, from Austin, is favorite for beef.

[brdbbq]

http://www.jelly.com/shop.htm

[BigAl]

:D I like Head Country's sauces and rub. They have Regular, Hot and Hickory. I bought a case and mixed 4 each. All are good, and I prefer the Hot.

http://headcountry.com/shopping/cgi-bin/getitem?id=4

Check out their awards.

http://www.headcountry.com/aboutus.html#awards

Visit their resturant to see pics of some of their food.

http://www.headcountry.com/menu.html#specials

[shock]

I like Super Smoker's Carolina Mustard for potato salad.

The wife loves their KC Style and I swear by the Championship sauce (I think KC is good but a little too sweet).

I know this sounds like a farging commercial, but their Texas Hot is real good too.

http://www.supersmokers.com

[parrothead]

mmmmmmmmmmmmmmmmmmmmm....supersmokers

[willkat98]

I know this sounds like a farging commercial, but their Texas Hot is real good too.



I'll have to try that one. Greg gave me a bottle whilst in Chicago for the judge dealie.

[shock]

I know this sounds like a farging commercial, but their Texas Hot is real good too.



I'll have to try that one. Greg gave me a bottle whilst in Chicago for the judge dealie.

It's actually got some heat to it!! You can always kick it up, but I was surprised at the heat for a bottled sauce! I guess that's the good part of Super Smoker's still being a mom 'n pop type operation.

[willkat98]

I know this sounds like a farging commercial, but their Texas Hot is real good too.



I'll have to try that one. Greg gave me a bottle whilst in Chicago for the judge dealie.

It's actually got some heat to it!! You can always kick it up, but I was surprised at the heat for a bottled sauce! I guess that's the good part of Super Smoker's still being a mom 'n pop type operation.

You ever try Ass Kicken Ketchup from Southwest Specialty Foods? Thats pretty good. More of a BBQ sauce than a ketchup.

Steve, you try that Ass Kicken Steak Sauce yet :twisted:

[stlmike]

Anybody try Blues Hog sauce? Its pretty good going down, then the heat kicks in.
StL Mike

[tommykendall]

Yes -

Ray Frick gave out Blue's Hog rub and sauce as parting gifts at B1. They are both really good. The sauce is a bit sweet but has great flavour.

[colt45]

favorite sauce on Q? no sauce... no sauce on brisket, chicken, or ribs (if they have a good dry rub on them)... although if I have to have... I love blues hog, and dreamland, also like bone suckin' sauce... but given the choice, rather have it dry... pulled pork is good with franks and vinegar concoction, maybe some tomoatoes...

ok done...

[tommykendall]

also like bone suckin' sauce...


anyone care to run with this? :twisted:

[BigAl]

Well yes.....no, after a nano second of thought.....don't wanna give any of the brethren a heart attack

[willkat98]

also like bone suckin' sauce...


anyone care to run with this? :twisted:

Our stores started this bone suck mod lately. Was thinking of trying it myself, but with how sore my ass has been, I have stuck to just rubbing my meat.

That better TK?

[slat]

I'm with Josh I like my que the way it is. If it has a good rub and has been smoked with some good wood there is no need to cover it up with a sauce that covers the flavor of the meat. Great que shouldn't need sauce. My $.02 worth.

Slat

[Saiko]

The final goal in any cooking is to have food that is "layered" with flavor, and in my opinion, that's where a little finishing sauce comes into play.
While I LOVE ribs that are dry, I think the flavor is a little more complex with a slightly sweet finishing sauce. I'm not talking about slathering on pounds of bottled sauce, but a nice glaze of home made finishing sauce.
Now you get a combination of the natural smoke flavor, the "bite" of a dry rub, and the natural sweetness of a glaze.
Like I said, I still love em dry, but I think the overall flavor is improved with a touch of finishing sauce.

[BigAl]

Thank goodness that we are all liking something diffrent....it's America :!: :D

[brdbbq]

also like bone suckin' sauce...


anyone care to run with this? :twisted:

Our stores started this bone suck mod lately. Was thinking of trying it myself, but with how sore my ass has been, I have stuck to just rubbing my meat.

That better TK?

Like rubbing my meat as well, only action it has gotten lately.

[ckkphoto]

Some like their coffee black, some with cream and sugar, some like a little coffee to go with their cream and sugar. Sauce adds an element to barbecue that is just as much a part of the Q tradition as the meat. I feel the meat should be so flavorful that it doesn't need sauce (but I use a lot of brining and spices), still, I have been in Q joints that everyone said was awesome but were in fact covering average meat with some REALLY good sauce. And it works...most cant tell the difference. I can, and I still like good sauce.
No harm in trying to do both...outstanding meat AND outstanding sauce. Hence my personal challenge. After working hard to be proud of the meat I cook, I want my sauce to be something I'm proud of too, cause It kinda hurts when before people even taste it, they bury it in OT Shelf BBQ sauce. So, whether they are tasting the meat or the sauce first, I want them to be tasting my BBQ. :wink:

[Jorge]

When discussing brisket I line up with the no sauce faction. If you NEED sauce then something is wrong with the meat. Nearly lost my mind the time I did Q for the better half's father and she informed me that people would be using sauce and I'd have to deal with it. In some cases people just add sauce like they do salt and pepper, without tasting anything! If you just want sauce, then whatever floats your boat. I don't take it personally anymore. I just drink another beer or six. Life can be tough sometimes......

[chad]

I, too, prefer my ribs and brisket "dry" - however, a little sauce on the side is nice. I like a finishing, vinegar type, sauce on my pulled pork. I love Blues Hog but use it as a dipping sauce rather than a slathered on finish -- it's got enough sugar that it should make a nice glaze.

The spouse prefers her ribs wet -- so I oblige by dry rubbing, cooking in the smoker about 3-2 and then finishing on a "cool" grill with her favorite sweet sauce. Compromise!!

[Wayne]

I know a lot of people like sauces but to me sauce is only good when the BBQ is a little dry, or the left overs are a little too left-over, or you forgot the rub. However I am not a no-sauce snob and usually serve BBQ with KC-Masterpiece on the side. I will even use a little of it from time to time. If anything I like a little kick on my 'Q with Franks or one of the other fine hot sauces available at the store.

[2Fat]

When the bbq at home is fresh of a pit--usually no sauce is added---leftovers need a little juice I think.
Comp is another story for sure--chicken usually is in Head country, brisket is Iron Works(mix of hot and regular), ribs are in some doctored(and strained) blues hog---pork will probaly get the same---my contest pork seems to often SUCK(acording to those that score anyway<LOL>

[shock]

Dreamland.. Everybody talks about it, but $10 for a ****ing quart? They can kiss my arse. Aint no sauce worth $10 a quart.

Hey 'bama bros - how much is it in the store?

[parrothead]

A quart is a pretty big amount compared to the regular sized bottles of sauce.

[shock]

I was looking at the Blue's Hog web site trying to figure out where to get some of his sauce. One of the location's he mentioned was:

Figuero's (cool sauce store) Main Street, St. Charles, Missouri

This is an AWESOME sauce shop. They have all of the hottest sauces in the world. They have a wall of probably 1,000 different sauces. If you purchase the top 5 hottest sauces, you actually have to sign a disclaimer.

I think I'll stop by there to get some Blue's Hog and take a picture or 2 and post under a new topic in Q-talk so we don't get off topic here....

[Mark]

Here's their website:

http://www.figueros.com/HotHotHot/about.htm

[shock]

A quart is a pretty big amount compared to the regular sized bottles of sauce.

It's still only 32 ounces.

[stlmike]

Been there, bought Blues Hog there. Your right, quite a shop.
Mike

[parrothead]

I think regular sauce bottles are only 16 oz.
that's twice as much. Of course you could buy it by the 5 gallon bucket and save some.

[Mark]

When I use it (emphasis on when), I usually just buy the cheap crap by the gallon and fix it up.

[brdbbq]

I think regular sauce bottles are only 16 oz.
that's twice as much. Of course you could buy it by the 5 gallon bucket and save some.

Might buy 5 gal of peanuts but not sauce

[parrothead]

Might buy 5 gal of peanuts but not sauce

Now who in the fark would need that many peanuts?

[brdbbq]

Might buy 5 gal of peanuts but not sauce

Now who in the fark would need that many peanuts?

Who in the fark would need that much sauce ?

[ckkphoto]

I am genuinely surprised at the number of meat purists! Not a bad thing at all. But BBQ sauce is as old as BBQ. I like to make the meat so flavorful that it doesn't need sauce. BUT, I also seek to make a sauce so delicious that it begs for some Barbecue. Just want to add another dimension to the cooking, and of course not have to see the meat wasted under a mountain of ketchup before someone tastes it!

Anyone else care to throw down on their preferences?

Anyone out there a die hard "saucer"? don't be shy...you're among friends --although that isn't any kind of guarantee.... :twisted:

[BigAl]

Dreamland.. Everybody talks about it, but $10 for a f*a*r*king quart? They can kiss my arse. Aint no sauce worth $10 a quart.

Hey 'bama bros - how much is it in the store?

Head Country is $2 a pint and it is good stuff :!:

[willkat98]

Dreamland.. Everybody talks about it, but $10 for a f*a*r*king quart? They can kiss my arse. Aint no sauce worth $10 a quart.



Thats why we buy it in 4 packs.

Don't forget, that includes shipping (or at least it has on my orders)

But hey, you can pick up some Kraft for .99 :)

You want Totally Dirt Cheap or you want Guiness. You get what you pay for.

[BigAl]

I am genuinely surprised at the number of meat purists! Not a bad thing at all. But BBQ sauce is as old as BBQ. I like to make the meat so flavorful that it doesn't need sauce. BUT, I also seek to make a sauce so delicious that it begs for some Barbecue. Just want to add another dimension to the cooking, and of course not have to see the meat wasted under a mountain of ketchup before someone tastes it!

Anyone else care to throw down on their preferences?

Anyone out there a die hard "saucer"? don't be shy...you're among friends --although that isn't any kind of guarantee.... :twisted:

Meat without sause is just heated flesh. :shock: BBQ sauce is what makes heated flesh taste like BBQ meat, flesh with flavor :D

IMHO........of course :!: :wink:

[BigAl]

Dreamland.. Everybody talks about it, but $10 for a f*a*r*king quart? They can kiss my arse. Aint no sauce worth $10 a quart.



Thats why we buy it in 3 packs.

Don't forget, that includes shipping (or at least it has on my orders)

But hey, you can pick up some Kraft for .99 :)

You want Totally Dirt Cheap or you want Guiness. You get what you pay for.

At $40 a gallon, it sounds like future Gasoline prices :!: :cry:

[MikeG]

Locally $6.00 =tax
Mikeg

[Mark]

Might buy 5 gal of peanuts but not sauce

Now who in the fark would need that many peanuts?

Greg:

didn't we just buy 50 lbs? I think that's over 5 gal

[parrothead]

Greg:

didn't we just buy 50 lbs? I think that's over 5 gal

Yep that was a mess o' peanuts. Can't wait to start roasting some.

[willkat98]

Locally $6.00 =tax
Mikeg

So $4 shipping aint too bad.

And I think a 4pack is like $36, but the 12 pack is like $96. Thats $8 or only $2 for shipping.

A 4pack lasts me 3 or 4 months in the winter, 1 month in the summer.

So $8, hell, I see some 16oz bottles for $3and change at the market. so this aint too out of line

IMO of course.

[Jorge]

Anyone out there a die hard "saucer"? don't be shy...you're among friends --although that isn't any kind of guarantee.... :twisted:

My name is Jorge, and....and..and I sauce my ribs!

I'm surely going to hell now :twisted:

[shock]

Thats why we buy it in 4 packs.

Don't forget, that includes shipping (or at least it has on my orders)

But hey, you can pick up some Kraft for .99 :)

You want Totally Dirt Cheap or you want Guiness. You get what you pay for.

Wow. Just bought my first quart of Blues Hog. Wow. Now that's some good (sticky) sauce. It was like $5/qt and $19/gal @ Figuero's.

[shock]

Locally $6.00 =tax
Mikeg

Thanks Mike. $6/qt. sounds fair to me. I get to Birmingham 2 or 4 times a year and I heard they just built a Dreamland there... but I was also told that Bear always went to the one in Tuscaloosa...

[Mark]

Bill said: "You want Totally Dirt Cheap or you want Guiness. You get what you pay for."
The difference is you can't make Dirt Cheap into Guniess but you can make cheap sauce alot better. After all, the basic ingredients are the same. it's the last 10% that differentiates.

Try it some time. You'll see.

[kcquer]

you can make cheap sauce alot better.

Gotta agree with Mark on this one, I do the same thing with pickles and salsa. I buy the food service huge cheap jar of each and the pickles get a good dose of granulated garlic and crushed red pepper before I eat any of them and the salsa gets chopped garlic and my home grown green cayenne peppers and then crushed red pepper until the heat is right. Gotta try the same with the Q sauce.

[brdbbq]

You guys use piss mod peppers for this ?

[willkat98]

Locally $6.00 =tax
Mikeg

Thanks Mike. $6/qt. sounds fair to me. I get to Birmingham 2 or 4 times a year and I heard they just built a Dreamland there... but I was also told that Bear always went to the one in Tuscaloosa...

Your lucky you mentioned going there, cuz I was about to drop ship you a 4pack.

I love Blues Hog too. Put it in the fridge. Thickens up like fudge.

Remember, dreamland is very runny, careful when you pour (best as a dipper)

[parrothead]

I love Blues Hog too.

You do? OK, coming right up.

[stlmike]

I've n ever tried Dreamland, I have tried Blues Hog. How do the two compare?
Mike

[shock]

Your lucky you mentioned going there, cuz I was about to drop ship you a 4pack.

I love Blues Hog too. Put it in the fridge. Thickens up like fudge.

Remember, dreamland is very runny, careful when you pour (best as a dipper)


You're truly an amazing person! I can't wait to meet you!

[kcquer]

You guys use piss mod peppers for this ?

If you're talking about my cayenne peppers yes I do use them. Of all the hot peppers I've tried to grow they are the most prolific with reguard to the weather of a particular season. The other reason I grow them is flavor. If I just want to burn my mouth I'll gargle with some drano, its not all about the heat for me a high scovill # doesn't necessarily equate to good taste. A milder pepper that you have to use a bit more of works better for me than something that is just senselessly hot. If suckin' on a hab floats your boat blister up and have a ball, I personally like to taste whats under the heat not eliminate my ability to taste anything else.

[shock]

you can make cheap sauce alot better.

Gotta agree with Mark on this one, I do the same thing with pickles and salsa. I buy the food service huge cheap jar of each and the pickles get a good dose of granulated garlic and crushed red pepper before I eat any of them and the salsa gets chopped garlic and my home grown green cayenne peppers and then crushed red pepper until the heat is right. Gotta try the same with the Q sauce.

Oh yeah! I love the pickle-mod. I used to buy a gallon jug at Walmart for like $2 and make 'em HOT!!!

[shock]

You guys use piss mod peppers for this ?

If you're talking about my cayenne peppers yes I do use them. Of all the hot peppers I've tried to grow they are the most prolific with reguard to the weather of a particular season. The other reason I grow them is flavor. If I just want to burn my mouth I'll gargle with some drano, its not all about the heat for me a high scovill # doesn't necessarily equate to good taste. A milder pepper that you have to use a bit more of works better for me than something that is just senselessly hot. If suckin' on a hab floats your boat blister up and have a ball, I personally like to taste whats under the heat not eliminate my ability to taste anything else.

kcquer - you're right on the money here. I love both flavor AND heat. I really like the carrot based habenaro sauce. I get tons of heat and flavor.

[parrothead]

I really like the carrot based habenaro sauce. I get tons of heat and flavor.

I have a friend that swears by yucatan sunshine. That's a carrot based one I think.

[parrothead]

Quote:

You guys use piss mod peppers for this ?


If you're talking about my cayenne peppers yes I do use them. Of all the hot peppers I've tried to grow they are the most prolific with reguard to the weather of a particular season. The other reason I grow them is flavor. If I just want to burn my mouth I'll gargle with some drano, its not all about the heat for me a high scovill # doesn't necessarily equate to good taste. A milder pepper that you have to use a bit more of works better for me than something that is just senselessly hot. If suckin' on a hab floats your boat blister up and have a ball, I personally like to taste whats under the heat not eliminate my ability to taste anything else.

Uh, KC, I think brother Brian was referring to the fact that Mark pisses on his peppers (or at least used to).

[kcquer]

Back to the archives for me, and I spent all afternoon searching the web for a hab & rice casserole recipe. Sorry Brian, guess you weren't ragging my produce after all. Point being heat is just another level in the layers of flavor we try to build in good cooking, quite often it ends up being overpowering in some dishes. Truthfully I'm kinda a puss when it comes to heat, for example as a table condiment I vastly prefer Franks or Crystal or better yet green tobasco to the traditional tobasco. If you want to spice up a bloody traditional tobasco is the stuff, on my fries I want something a little milder so I can use more of it and get more vinegar zing to go with the heat. Not everyones tastes are the same, thankfully or I might be stuck eating the bland crap my OL likes all the time. Again Brian sorry for the confusion I'll have to go to my corner and study more.

[Mark]

You guys use piss mod peppers for this ?

If you're talking about my cayenne peppers yes I do use them. Of all the hot peppers I've tried to grow they are the most prolific with reguard to the weather of a particular season. The other reason I grow them is flavor. If I just want to burn my mouth I'll gargle with some drano, its not all about the heat for me a high scovill # doesn't necessarily equate to good taste. A milder pepper that you have to use a bit more of works better for me than something that is just senselessly hot. If suckin' on a hab floats your boat blister up and have a ball, I personally like to taste whats under the heat not eliminate my ability to taste anything else.

I couldn't of said it better.

BTW Greg:

I've never pissed on my peppers; at least not directly.

[parrothead]

BTW Greg:

I've never pissed on my peppers; at least not directly.

Point noted. That's right. pissed down a tube into the root system.

[brdbbq]

Thought all guys pissed down a tube ?

KC
No need to apologize, I gets anwary at times. I don't mean to offend just keeping the flow going without the aid of peanuts. :wink:

[willkat98]

I've n ever tried Dreamland, I have tried Blues Hog. How do the two compare?
Mike

You tell me.

I'm sending you a bottle.

[willkat98]

Thought all guys pissed down a tube ?



Tube Mod

[chad]

Blues Hog vs. Dreamland? They are completely different and both are great. BH is, naturally, a lot sweeter - Dreamland has that vinegar bite.

I've got both in the fridge and use both about equally - but not in the same meal :D

[stlmike]

Bill/Dave,
If Dreamland and Blues Hog are like Dave says, sounds like I need to keep both on hand.
Mike

[chad]

I must have 6-8 bottles of sauce in the fridge at all times: Sonny's, Blues Hog, Dreamland, Parrothead, and at least three or four others - drives my wife crazy! That's not counting the 4-5 jars of different pepper jelly - some mine, some purchased!

[chad]

Forgot:

Also have Dante's Raspberry Chipotle! :D

[stlmike]

Yea, I have a usual assortment of ones I'm trying. Always have Blues Hog, now maybe Dreamland..thanks Bill. Might have to try the Rasberry Chipolte.
Mike

[brdbbq]

Might have to try the Rasberry Chipolte.
Mike

Don't ask these farkers what to do with it, trust me.

[willkat98]

I must have 6-8 bottles of sauce in the fridge at all times: Sonny's, Blues Hog, Dreamland, Parrothead, and at least three or four others - drives my wife crazy! That's not counting the 4-5 jars of different pepper jelly - some mine, some purchased!

2 of the 4 sauce shelfs in the fridge are mine too :)

"Don't touch my sauce" is heard alot by my kids.

[willkat98]

Bill/Dave,
If Dreamland and Blues Hog are like Dave says, sounds like I need to keep both on hand.
Mike

Done.

Pick yourself up Blues Hog this weekend. Your Dreamland will be there by next Friday I hope.

Then do a test next weekend. Dreamland works best (IMO) as a dipping sauce. Extremely runny. You'll waste it pouring on ribs. Blues Hog, really thick, slather it on there.

I dish out both sparingly with a tablespoon.

On pulled pork, I will add a half bottle of cheap stuff, then a tablespoon or two of Hog. Makes it taste like Hog was used for it all.

Please post your results of the test!!!

I got the order # and crap if it don't get there, so let me know.

[stlmike]

Sounds like a plan. I just happened to have just replenshed my Blues Hog from Hawkeyes, http://www.hawgeyesbbq.com/. I will have to push off the test for a week or so. I'm attending Dr. BBQ's competition BBQ school on April 2-3. Anybody else going to Dr. BBQ's class?
Mike

[ckkphoto]

I am working on a sweet/tangy rib sauce, and I think I am onto something. Will post the results when I get closer.

[olive123]

ever tried john henry's original?
AWESOME

[egkor]

Yup, I'm a John Henry's "Honey BBQ" Sauce fanatic.

As for sauce or not, I like grilled steak without sauce, but my taste buds expect sauce along with BBQ.

-egkor (Gary K)

[brdbbq]

Did pork chops with Rasberry Chipotle again last night, I'm hooked.

[rusold]

Where the heck did Fisher and Wieser come from - thats who makes the Hellfire and Brimstone sauce my wife got for free from Central Market - Our bottle is purgatory level - not sure I want to down.

R

[brdbbq]

It came from Fredricksburg Texas. Central Market recently picked them up. I have two will one bottle left of the Purgatory. Used it on Pulled pork not bad at all heat wise but has a slight kick. Only diffrence is I had to pay for mine ~ $5 each I think. That is when I got the Chipotle. Anyway I like all of it. Try it you will not be disappointed.

[BigAl]

Did pork chops with Rasberry Chipotle again last night, I'm hooked.

Where did you get it? Rasberrys :P has been a big part of my life and why not, I'd like to give it a try.

[brdbbq]

Do a search on Fisher Weiser. I have seen it on the net.

[kellyman]

Just this morning on Good Morning America, there was some guy making his own bbq sauce. I'm hoping they post the recipe on their website. It had 2 cups of black coffee, and I can only guess at the other amounts, but here goes:
1/2 cup brown sugar, 1 cup catsup, 3 or 4 tablespoons chipotle sauce, I can't remember the other stuff.

I like a good cup of coffee... anyone else usinig it in a sauce?

[Trout_man22]

Kellyman,

They did post it. Your right it does look good.

http://www.abcnews.go.com/sections/GMA/GoodMorningAmerica/recipes/040705_Todd_English-1.html

[markbet]

Have you guy's heard of Sweet Baby Ray's sauce? I tried it over the holiday weekend, and thought it was a really good sauce.

[Bigmofo300lbs]

Have you guy's heard of Sweet Baby Ray's sauce? I tried it over the holiday weekend, and thought it was a really good sauce.

At the risk of starting something, I had some over the weekend as well and I thought it was okay. I have had worse.

[parrothead]

That is my goto sauce when I don't have any left of my own. Good stuff and cheap as can be. Just filled the pantry with a .99 per bottle sale.

[markbet]

I am glad to here that someone besides me that likes it. I went buy the ad that it was an award winng sauce, and stupid me, I bought a whole CASE of it.