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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 04-30-2013, 10:50 PM   #16
is one Smokin' Farker
Join Date: 09-09-12
Location: Crystal Lake IL

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.
22.5 OTS, 22.5 OTG, 18 WSM, 18 Jumbo Joe, 36" Blackstone! More to come...
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Old 05-01-2013, 06:29 AM   #17
Lake Dogs
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Join Date: 07-14-09
Location: Lake Sinclair, GA

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.
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
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Started competing in chili cookoffs back in the 1990's and have competed in more than I care to count. I became a CBJ in MiM in 2005, then MBN and in GBA in 2010. I've probably judged 130+- BBQ comps (sanctioned and unsanctioned) over this time. That said, I really enjoy competing more than I enjoy judging, and hope to get back to doing 4 or 5 a year in the near future.
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Old 05-01-2013, 06:35 AM   #18
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Join Date: 12-18-12
Location: Dearborn Mi, Manton Mi

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.
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Old 05-01-2013, 08:57 AM   #19
somebody shut me the fark up.
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Join Date: 07-04-09
Location: Jonesboro,Tx

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.
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Old 05-01-2013, 09:29 AM   #20
is one Smokin' Farker
Join Date: 11-04-08
Location: Houston, Texas

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.
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Old 05-01-2013, 09:38 AM   #21
Quintessential Chatty Farker

Join Date: 07-08-10
Location: Boyertown, PA

Sticky Fingers- Memphis Original

I like SBR but sticky fingers is better IMO.
Jason [/I]

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Old 05-01-2013, 10:05 AM   #22
Full Fledged Farker
Join Date: 03-05-13
Location: Wichita, KS

My pantry and refrigerator are full of sauces... Literally. I'm going to need a small fridge in the garage to hold it all. But... when it comes down to sauce that I can use to salvage anything (including microwaved hot dogs), I reach for Oh Honey! Killer Bee. Fantastic sauce!
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Old 05-01-2013, 10:33 AM   #23
is One Chatty Farker
Join Date: 04-26-10
Location: Memphis, TN

Is this a trick question? If the meat's bad, don't eat it, give it to the dog. If the dog doesn't want it...well? If it needs sauce, he did something wrong! IMHO!
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Old 05-01-2013, 10:51 AM   #24
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi

Open pit guy here. I simply like the flavor, It's not overly sweet or hot and at least IMHO it don't cover the taste or chicken or pork but rather compliments the meat
18.5 WSM, Weber genesis,little pig grill,crappy smokin pit pro
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Old 05-01-2013, 11:27 AM   #25
Rich Parker
Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI

My store would be Meat Mitch WHOMP!

My local supermarket would be Sweet Baby Rays Original.
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Old 05-01-2013, 11:30 AM   #26
is one Smokin' Farker

Join Date: 01-08-13
Location: michigan

if i use sauce (and that is a big if .i use sbr cut with beer . That was a while ago . Now a brother on this forum posted his recipe for sauce for pulled pork it is a vinegar recipe it starts out with 1 qt of vinigar. I looked for it again but didn't find it . Just wanted to thank him .
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Old 05-01-2013, 12:10 PM   #27
is Blowin Smoke!

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Join Date: 10-15-12
Location: Anaheim, CA

Sweet Baby Ray's or Bone Suckin' Sauce..
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller
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Old 05-01-2013, 12:45 PM   #28
On the road to being a farker
Join Date: 02-29-12
Location: Chatsworth, GA

Sweet Baby Ray's Original is my go to store bought sauce.
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Old 05-01-2013, 12:57 PM   #29
somebody shut me the fark up.

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Join Date: 06-05-09
Location: Mooresville, IN

Originally Posted by Rich Parker View Post
My store would be Meat Mitch WHOMP!

My local supermarket would be Sweet Baby Rays Original.
I just tasted the WHOMP sauce this past weekend. Purty good stuff with a kick!
At first, when I heard Jimmy say it, I thought it was "WAMP" sauce!

Off the shelf for me, it's SBR or Famous Dave's. Both have a good variety of flavors.
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Old 05-01-2013, 03:24 PM   #30
On the road to being a farker
Join Date: 08-22-11
Location: Dawsonville, GA

Don't try the Jack Daniel sauce. I bought some at the super market, tried it and ended up throwing it out. It has some kind of after taste.
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