Barbeque Sauce??

[bbqdavarrow]

Just some thoughts on BBQ sauce..
1) Has anybody handed in off the shelf brands like (Masterpiece, Jack Daniels, Stubbs etc) with very good results??

2) has anybody tried to make a home version of Blues Hog??
(what is so unique about this sauce?)

[Lake Dogs]

Just some thoughts on BBQ sauce..
1) Has anybody handed in off the shelf brands like (Masterpiece, Jack Daniels, Stubbs etc) with very good results??

2) has anybody tried to make a home version of Blues Hog??
(what is so unique about this sauce?)


I havent seen anyone do particularly well with an off the shelf brand
in either a sauce portion of a contest or on the meat (straight up sauce
without thinning or mixing, etc), as long as you dont count something
like Head Country or Blues Hog as off the shelf. I'm sure someone
somewhere has a time or two...

I think Saiko was working on a Blues Hog knock-off a while back. I
never heard how that went.

[Divemaster]

Just some thoughts on BBQ sauce..
1) Has anybody handed in off the shelf brands like (Masterpiece, Jack Daniels, Stubbs etc) with very good results??
I use Jack Daniels Original BBQ Sauce as a base for one of our comp sauces. It does well enough that we keep doing it...

2) has anybody tried to make a home version of Blues Hog??
(what is so unique about this sauce?)
Not that I've heard of....

[willkat98]

I use Jack Daniels Original BBQ Sauce as a base for one of our comp sauces. It does well enough that we keep doing it...


Do you add heat at all?

[Spydermike72]

I know of a few teams that use Sweet Baby Rays almost straight up and do pretty well with it.

[Scottie]

I know quite a few teams that use off the shelf stuff for a base. Remember that most judges are used to a certain "taste" of a sauce from backyard bbq's and picnics. They are used to the major label sauces. Don't overlook that folks were raised on Open Pit, KC Masterpiece, et al.

[Sweet Breathe BBQ]

I've used an off the shelf sauce as a base. I didn't see much difference between starting with that or starting with ketchup.

[Alexa RnQ]

...Don't overlook that folks were raised on Open Pit, KC Masterpiece...

... McRib....

[Scottie]

... McRib....


No lie. I know someone that went to McDonald's and bought some McRib sauce. (Actually manager gave them some in a soda cup.) They scored a top 5 for ribs that weekend. I went the next day to buy a gallon and they wouldn't sell me one! :shocked:

[Alexa RnQ]

You know, they put bazillions of dollars into market research for a reason.

[landarc]

I met a team that uses Kraft BBQ sauce for their base and added almost nothing, just a little heat, and they seemed to do okay. No huge GC finishes, but, plenty of calls from what they showed me.

There is something to Blues Hog, in terms of how it is made that gives the meat an unbelievable sheen, I have messed around with how to get a sauce to have that shine and have had no success. I have found a similar sauce, whose flavor I prefer, and talked with the maker, he assures me it is in the processing and cooking methods.

[ique]

Just some thoughts on BBQ sauce..
1) Has anybody handed in off the shelf brands like (Masterpiece, Jack Daniels, Stubbs etc) with very good results??


I've used doctored Sweet Baby Rays a bunch of times with good results

[Scottie]

I've used doctored Sweet Baby Rays a bunch of times with good results


Just add a gallon of maple syrup to SBR?

Oh crap, I just gave away any secrets I have learned from competing in NEBSland... :becky:

[warren.miller]

I doctor up sweet baby rays.

[bbqdavarrow]

You know, they put bazillions of dollars into market research for a reason.

I am going to have to try the McRib sauce just to see what it taste like

[bbqdavarrow]

How about Emeril's sauce, I see it in Ocean State Job lot at a discounted price???

[sitnfat]

We were in Decatur AL this year and my B-I-L was coming over to help. Before he got there I entered the sauce catagory we had a DAL in Lawrenceburg that we were very proud of but thats another story.. He didnt bring enough of his home made stuff so we were gonna not turn in anything later that night he comes walking up with two containers of sauce I asked where did you get those he said I went to get ice I turned around and there they were just sitting there on a pole no one around so we turned it in.. The MC loved our name so much he did the top ten just to say Rub Won Out in second place :shocked:... After a lot of tasting we think it was just straight up cattlemans

[Johnny Ca$h]

I only have competed with friends but I use SBR doctored with hot smoked paprika and 1 shot of apple cider vinegar and thin with a lil water

[Bigmista]

I am of the belief that if you add anything, it is no longer off the shelf. It is an ingredient in YOUR sauce. I'm sure that most of us don't know how to make ketchup or Lawry's seasoning salt but they are 'off the shelf' and ingredients in your sauce. So don't say I doctored up someone's sauce. Take pride in your creation!!

[Muddy River Boy]

According to the French if you add or delete one ingredient in a recipe then it is a new recipe.

This is one time I will agree with the French:shocked:

Just my 2 cents.

[Lake Dogs]

I am of the belief that if you add anything, it is no longer off the shelf. It is an ingredient in YOUR sauce. I'm sure that most of us don't know how to make ketchup or Lawry's seasoning salt but they are 'off the shelf' and ingredients in your sauce. So don't say I doctored up someone's sauce. Take pride in your creation!!

That's why I referred to off-the-shelf pure. Otherwise it's just one
ingredient in our personal masterpiece. I make my own sauce, then we
take approximate 2 parts of it to 1 part of one off-the-shelf sauce and
another 1 part of another off-the-shelf sauce. You'd hardly know that
we used either of those two sauces when it's said and done. I expect
that probably at a minimum 1/2 and probably 80% of competitors do
something similar (doctoring some other off-the-shelf sauce).

We end up with a sauce that does pretty good in sauce contests, but
frankly we're not concerned with that ever. The sauce compliments
the meat without overpowering it. That's our objective. Last comp
we received rave reviews of how it does this very thing (I was very
pleasantly surprised). We did end up running out of sauce as a
result (we expected 20 - 30 family and friends eating BBQ; not over 100).
It was a very fun outing. Luckily we'd cooked 170+- lbs of pork shoulders
so the pork held out, but the sauce was gone and we ended up pulling
a little Head Country out of the reserve (we dont use it normally in any
portions). The only problem with ordering sauces online is that when
you have a sauce emergency (as we did) you can't just send someone to
the store to go grab another case. But, that's a story for another
brethren forum...

[JD McGee]

We turned in our freind and sponsor's sauce at The 2010 Jack...it took 8th overall...I highly recommend it! :thumb: Texas In A Bottle (http://www.texasinabottle.com/)

[bubbat]

I use a generic store brand "Kansas City Style" as my base. I add a touch of vinegar, worchestershire, mustard, brown sugar, paprika, tomatoe sauce, cumin, and some ground red pepper. I'll also thin it down just a little. Never had any complaints except for a few times I had too much heat.

[Capn Kev]

I purchased Blues Hog off the shelf at one of the Price Choppers outside KC...so I guess BH is off the shelf ;)

[Scottie]

I purchased Blues Hog off the shelf at one of the Price Choppers outside KC...so I guess BH is off the shelf ;)


It's at our major grocery store here in Chicago as well. I think it's $3.69 a pint... Still amazes me seeing Bill's sauce at a super market.

[YankeeBBQ]

Google Rick Salmon Grape Jelly. KC Masterpiece mixed with grape Jelly and a couple other ingredients. I won a contest using this sauce.

[pigmaker23]

only one ?

Google Rick Salmon Grape Jelly. KC Masterpiece mixed with grape Jelly and a couple other ingredients. I won a contest using this sauce.

[YankeeBBQ]

only one ?

I only used it once. I cooked a contest and used completely different rubs and sauce just for ****s and giggles

[Bentley]

Just some thoughts on BBQ sauce..
1) Has anybody handed in off the shelf brands like (Masterpiece, Jack Daniels, Stubbs etc) with very good results??


Sweet Baby Rays was used on the 26th place Chicken at the 2010 AR Open for what thats worth.

[Jacked UP BBQ]

there is a new great sauce out there. used it for ribs in nc and got 6th out of 82 aloso 6th in pork with it.

[RangerJ]

Is it considered "off the shelf" once it's mixed with the Rub that is on your meat?

I've had success with OTS sauces on my ribs. My chicken sauce I make from scratch and my brisket traditionally is not sauced.

[PatioDaddio]

I reverse-engineered (not scientifically, just by taste) BH and developed a
recipe for a thinner version. The taste is very close and I've done pretty
well with it in comps. However, I will not share the recipe because I don't
want to take anything away from Bill.

I've since moved on to a simpler, less expensive and completely different
recipe.

John

P.S. Here (http://www.food.com/recipe/mc-donalds-barbecue-sauce-167876) is a recipe for something that is apparently very close to
McDonalds' BBQ sauce.

[daedalus]

I am of the belief that if you add anything, it is no longer off the shelf. It is an ingredient in YOUR sauce. I'm sure that most of us don't know how to make ketchup or Lawry's seasoning salt but they are 'off the shelf' and ingredients in your sauce. So don't say I doctored up someone's sauce. Take pride in your creation!!
I make my own Ketchup. It is farking fantastic compared to what you can get in the stores.

[HarleyEarl]

Not really sure if you would call my sauce "Off The Shelf" since I developed it myself, however it is available in a few KC area stores so it might fit the category. I use it in comps. and it did win the 2010 Baste of the Year at this year's Great American BBQ contest. Sure beats the McRib sauce...

[Hub]

Blues Hog is currently enjoying a lot of success for these reasons:
1. It is sweet (matching a current trend)
2. It has a little "bite" but isn't hot
3. It shows well -- good color

Everyone I introduce it to thinks its great. It'll probably stay that way until somebody decides on a different trend.

[Bbq Bubba]

there is a new great sauce out there. used it for ribs in nc and got 6th out of 82 aloso 6th in pork with it.

This is what i'm calling the next Blueshog in competition cooking.
Try it before everyone's using it!

http://greatlakesbbqsupply.com/product.sc?productId=99&categoryId=3

[bbqdavarrow]

Blues Hog is currently enjoying a lot of success for these reasons:
1. It is sweet (matching a current trend)
2. It has a little "bite" but isn't hot
3. It shows well -- good color

Everyone I introduce it to thinks its great. It'll probably stay that way until somebody decides on a different trend.

I thought Blues Hog was just popular in the Northeast, but it sounds like teams all across the country are using it. I think next year I am going to have to judge a competition and see how much BH I could detect:heh:

[HarleyEarl]

I think next year I am going to have to judge a competition and see how much BH I could detect:heh:
My guess is that you will taste a lot of it, but it might not be pure BH - a lot of teams cut it with other sauces including BH Tennessee Red.

[PatioDaddio]

My guess is that you will taste a lot of it, but it might not be pure BH - a lot of teams cut it with other sauces including BH Tennessee Red.

Yeah, that tarragon in it is a dead giveaway flavor for me.

A 50/50 blend of original and TN Red is good stuff indeed.

John

[Jaberwabee]

Yeah, that tarragon in it is a dead giveaway flavor for me.

A 50/50 blend of original and TN Red is good stuff indeed.

John

That is my exact choice and love it. It is wierd how I hate the taste of BH and BH TR alone when tasting it, but on meat its great.

[PatioDaddio]

And if you are out of TN Red, just make something very close by mixing two
parts original to one part apple cider vinegar and add a dash of chile flakes.

John