Don't dog on my sauce man!!!

jmoney7269 · Apr 30, 2013

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.

landarc · Apr 30, 2013

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

caseydog · Apr 30, 2013

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

jmoney7269 · Apr 30, 2013

caseydog said:
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!

BBQ Bandit · Apr 30, 2013

caseydog said:
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

+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.

kds9547 · Apr 30, 2013

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

jmoney7269 · Apr 30, 2013

BBQ Bandit said:
+1 ^^^^

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

Focus, this is a theoretical thread. Reread the OP

caseydog · Apr 30, 2013

jmoney7269 said:
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:

BBQ Bandit · Apr 30, 2013

jmoney7269 said:
Focus, this is a theoretical thread. Reread the OP

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.

colonel00 · Apr 30, 2013

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.

jmoney7269 · Apr 30, 2013

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

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.

jmoney7269 · Apr 30, 2013

colonel00 said:
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.

Yes, you hit the nail on the head!

Teltum · Apr 30, 2013

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.

tinman · Apr 30, 2013

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.

kds9547 · Apr 30, 2013

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

Daggs · Apr 30, 2013

Sweet baby rays sweet and spicy cut with apple cider vinegar and water. 4 parts sauce 2 parts water and 1 part acv. Just a light glaze for the ribs.

Lake Dogs · May 1, 2013

Luckily I havent had to cross this bridge in a long while. When I have I literally didnt eat it, but would hit the beans and/or tater salad instead. Probably has to do with I'm not much of a sauce guy at all, except on a sandwich, and then usually (not every time) fairly light.

However, in theory, if I HAD to choke something crappy down (last time it was this bad I just threw it away [and I'd paid for it]), I'd probably try to cover it in Blues Hog Tennessee Red.

ButtBurner · May 1, 2013

Sometimes I like plain old Open Pit.

People overlook that now with all the different sauces out there.

its an easy base to work with

another one is The Jug. It comes in a red plastic jug looking bottle.

Bludawg · May 1, 2013

Normally it's Lil Pig, today I tried this "Franks Hot BBQ sauce", if you aint tried it you need to!! I picked up a bottle yesterday on a whim as I almost never buy BBQ sauce. This stuff rocks. From the makers of Franks Hot Sauce.

RangerJ · May 1, 2013

Kraft Regular - when I started burning meat 30 years ago, this was my sauce of choice only after I doctored it up with some additional spices.

Stubbs Regular - easy to find around here, cheap and peppery.

SBR Regular - can be doctored to work with most anything.

All three, like Kingsford Blue are easy to find around here.

Don't dog on my sauce man!!!

jmoney7269

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somebody shut me the fark up.

somebody shut me the fark up.

jmoney7269

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Babbling Farker

is one Smokin' Farker

jmoney7269

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somebody shut me the fark up.

Babbling Farker

Quintessential Chatty Farker

jmoney7269

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jmoney7269

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Knows what a fatty is.

Knows what a fatty is.

is one Smokin' Farker

is one Smokin' Farker

Quintessential Chatty Farker

Babbling Farker

somebody shut me the fark up.

is one Smokin' Farker

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