Sauce Opinions

SloppyQ · Feb 27, 2007

I have a cook scheduled for this Saturday for 100 people. Will be putting my own sauce out on the table for those who choose to use it. Question is, should I put out another brand and if so what should it be? I know a lot of people like Masterpiece but I have mixed opinions. Help!!! :?:

QansasjayhawQ · Feb 27, 2007

SloppyQ said:
I have a cook scheduled for this Saturday for 100 people. Will be putting my own sauce out on the table for those who choose to use it. Question is, should I put out another brand and if so what should it be? I know a lot of people like Masterpiece but I have mixed opinions. Help!!! :?:

I always have a bottle of Masterpiece handy for those who prefer it . . .
and a bottle of Arthur Bryant's just for one more version.

Norcoredneck · Feb 27, 2007

Take KcMasterpiece and add Chalula hot sauce to taste. Everyone around here likes it.

thirdeye · Feb 27, 2007

SloppyQ said:
I have a cook scheduled for this Saturday for 100 people. Will be putting my own sauce out on the table for those who choose to use it. Question is, should I put out another brand and if so what should it be? I know a lot of people like Masterpiece but I have mixed opinions. Help!!! :?:

Yes at least two kinds.

Heheee. Mixed is the key here. I thin Masterpiece with apple juice then add some cider vinegar, wooster, cayenne and black pepper then simmer until all the flavors blend. I will also make a NC vinegar sauce if there is chopped or pulled pork on the menu.

big brother smoke · Feb 28, 2007

Have JPW, Mista or Spice fedex you!

BTW: I do expect a commission guys (25%):biggrin:

Norcoredneck · Feb 28, 2007

I've had Mista's and agree worth negotiating for.

Single Fin Smoker · Feb 28, 2007

Try this:
Combine-
1 cup of ketchup
1 cup of light brown sugar
1 cup of Soy

Fine chop 3 cloves of garlic, and 2 Tbls of ginger, and mix together over LOW heat for 5-10 minutes. Let cool.

My inlaws are Hawaiians and they put this on everything: bbq chicken, ribs, spam musubi, porkchops.

ole'e · Feb 28, 2007

sauce

I like to use sauces other than Masterpiece. I try to broaden peoples taste a bit. Here in KC you can get all different types at sauces at the local grocery. I will usually put my sauce out plus something I like off of the shelf.
Eric

gstanle · Feb 28, 2007

It seems like you usually have two types of people, those that like it sweet, and those that like it sweet and spicy. I have taken the basic sauce, made two batches, and made one slightly spicy. Then I tell people, or label the bottles regular and spicy.

spicewine · Feb 28, 2007

You live in Central Missouri, I live in Central Missouri------Huuuuuuum I wonder..

Wicked_Too · Feb 28, 2007

thirdeye said:
I will also make a NC vinegar sauce if there is chopped or pulled pork on the menu.

thirdeye what do you use to make your vinegar sauce, if you don't mind me asking?

Puppyboy · Feb 28, 2007

Sauce or no sauce?

I personally prefer meat w/out sauce so I can taste the meat in all of its goodness. I'm not saying I don't use sauce, but in moderation it could add that final touch you're looking for.

Too much sauce for me just masks all the goodness I worked so hard to achieve.

It just bugs me when I see someone pour gallons sauce on meat with with out even tasting it first.

But hey, that's me.

thillin · Feb 28, 2007

Norcoredneck said:
I've had Mista's ....

Not that there's anything wrong with that:roll:

:biggrin:

thirdeye · Feb 28, 2007

Wicked_Too said:
thirdeye what do you use to make your vinegar sauce, if you don't mind me asking?

The Eastern North Carolina mother sauce is equal parts water & vinegar plus salt, cayenne and black pepper only. Some folks find this a bit tart.

My version is:

2 cups cider vinegar
1 cup apple juice
3 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon wooster

I use this pork sauce for basting and finishing or mopping and sopping however you want to call it.

Q_Egg · Feb 28, 2007

Hands down !!! Call Jay (Spicewine) and get some of his sauces. Each one is distinctive, complex and interesting tastes, something people will take note of. I keep trying other shelf sauces, some mail order, and these are great! I'm really partial to Smokin Cracker and Blue Collar but they are all good.

Tom B

SloppyQ · Feb 28, 2007

spicewine said:
You live in Central Missouri, I live in Central Missouri------Huuuuuuum I wonder..

Do you hand deliver, Friday while cooking beer is cold.

Solidkick · Mar 1, 2007

SloppyQ said:
Do you hand deliver, Friday while cooking beer is cold.

Not a question to ask ol' Spicebags....ask Poobah....

Wicked_Too · Mar 1, 2007

thirdeye said:
The Eastern North Carolina mother sauce is equal parts water & vinegar plus salt, cayenne and black pepper only. Some folks find this a bit tart.

My version is:

2 cups cider vinegar
1 cup apple juice
3 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon wooster

I use this pork sauce for basting and finishing or mopping and sopping however you want to call it.

Thanks thirdeye

SloppyQ · Mar 1, 2007

Thanks for your opinions, I will use mine plus another but haven't decided on the second one yet.

spicewine · Mar 1, 2007

Sweet Heat--- 12th Best in the world American Royal 2006 out of 163

Blue Collar---- 23rd Best in the World American Royal 2006

Gourmet Glaze --53rd best in the World American royal 2006

Call me !!

Spice

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