Don't dog on my sauce man!!!
 

So imagine there was one sauce you had to pick normally stocked on the shelves of the store that you could use to make the BAD BBQ your being FORCED to eat better, what would it be? Mine is sweet baby rays honey chipotle. The sauce can be melded so many different ways and dips good with anything.

from the supermarket...Sweet Baby Ray's original for many things. If it is bad pork, then Bone Suckin' Sauce

Personally, really good BBQ doesn't need sauce. The only homemade BBQ I sauce is pulled pork sandwhiches. Otherwise, meat and smoke is what I like to taste.

When I do serve sauce, it is usually in dipping bowls. Use as much or as little as you want. I use as little as possible on mine. If it ain't broke, don't fix it.

CD

I think you missed the point of the thread!

+1 ^^^^

In some circles... sauce covers alot of sin.
When done right - sauce is not a requirement.

When a sauce is required... a batch of homemade vinegar sauce does the trick.

Maurice's Carolina Gold. Best mustard based sauce I've had. Good on beef, pork, chicken, lamb....

Focus, this is a theoretical thread. Reread the OP

Oh, in that case, we better let Gore answer this one. He is, after all, a theoretical physicist -- or something like that.

CD :becky:

Patience grasshopper... there will be a time you'll look beyond HFCS and artificial ingredients.

There are very few sauces currently on the store's shelf that earns my pocket money... however the Dinosaur's BBQ line of sauces (New York) is made from quality ingredients. I do appreciate the roasted garlic version.

So basically you are saying you have to go to the in-law's or some neighbor's who has appointed themselves BBQ masters but their food is less than desirable. Given the chance, you can grab a bottle of sauce to take with you from the store that might make things edible. Not knowing what will be served exactly, you want a versatile sauce that can make anything edible.

I agree with any of the SBR flavors as they are readily available and can be adapted to the food.

Already done did it along time ago. I make all of my glazes from scratch but again this is a theoretical question, not getting all technical, just an appreciation you may have or had at some time for a cheap commercial sauce, that's all nothing more, nothing less.

Yes, you hit the nail on the head!

So if I had to pick one... A1 Bold. Works great as a marinade, you can brush it, you can dip it, it has flavor but does not over power, it goes good in meat loaf. Plus you can cut it with ketchup and it makes a mean meat loaf sauce. I don't know how it pairs with FiSH though. Oh and you can pour it on corn bread for moist spicy corn bread.

Up here in Ohio sauces are hard to come by since I shop in mostly low income areas I am lucky to have national brand ketchup. So fancy meat sauces are hard to come by.

We have Longhorn stocked everywhere here, and that stuff is pretty legit. SBR is pretty much the only other one I would buy from a regular stocked supermarket type shelf.

I just don't like the after-taste I get from SBR. It's like I drank a diet soda.