What's tasting good now...
 

What sauce are you into at the moment?

Tasting different commercial sauces is kind of a hobby of mine, and I'm through about half a bottle of Smokin' Skullie's “Just Leave the Bones”. It's good, really good. It's tangy, sweet, with heat on the end and has a few layers of flavor. Not as complex as Blue's Hog, but might be among my favorite sauces. Perfect for pork and poultry, could be great for ribs and beef too, haven't tried it.

http://www.justleavethebones.com/

Hard to say, I like 3 guys and a pig sauce but I've been working on my own doctored sauce to get a nice glaze.

I guess this is pretty garden variety - I use plain Sweet Baby Ray's. Gotta support the locals. ;)

For pulled pork I found a recipe for Big Daddy's Carolina Style Barbecue Sauce (mustard based) on the web and I make that regularly.

Salt,pepper and original Tabasco.As Steve Martin said,"that's all I need" I like to let the meat speak for itself.:wink: If I wanted to taste sauce,I would cook skettie instead of Q....Nothing wrong with those that do though.Be well.

My current favorite is a 50/50 mix of Blues Hog red & original


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I've been using Head Country original lately.

I like Rudy's sauce. The original has a real kick to it.

http://www.rudysbbq.com/store/c-2-sause.aspx

When I make sauce, I usually use Raichlen's red eye BBQ sauce:

http://www.primalgrill.org/recipe_de...1&EpisodeID=19

That's my go-to sauce for brisket.

I don't use sauce, at all, only dry rub.




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Going to try some Plowboy's 180 next.

My nephew-in-law sent me a bottle of Joe's Kansas City. It changed my mind about bbq sauce. This is some good chit.

Little Pig I keep a gallon on hand.



Copycat Rudys BBQ sauce (original)

1 8 oz can tomato sauce
1 cup ketchup
1/2 cup brown sugar
2 1/2 TB spoons of vinegar (white)
2 TB spoons worchestershire sauce
1/4 cup Lemon juice (2 lemons)
1 ts garlic powder
1 ts course black pepper
1/4 ts comino
1/8 ts cayenne pepper

Mix all and brink to a low simmer for a few minutes. Cool and serve