Not to hijack infernooo's thread, but for commercial sauces it really depends first
on whether you want the sauce to have artificial smoke flavoring in it or not. If
your meat leans on the bland side you might prefer to have the smoke flavor come from the sauce. If this is the case, by a large
margin, my favorite is Head Country. It's a well balanced sauce but with quite a bit
of hickory smoke flavorings in it. I like this on hamburgers when I'm not in the mood
for ketchup and mustard... Otherwise, I really dont need extra smoke flavor.
For a vinegar sauce, so far I haven't found anything over the counter in the league
with Blues Hog Tennessee Red. It is FABULOUS all by itself. We use it straight up
on pork and it is included as part of our competition sauce. It's going to be tough to
find a better vinegar sauce anywhere/anytime. Note: It is spicy!
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from everywhere)