What sauce?

Besides the white sauce? Is this a trick question?

Try Big Bob's White Sauce: http://amazingribs.com/recipes/chicken_turkey_duck/big_bob_gibsons_white_sauce.html
Then get the new Heinz Pitmaster series sample pack. You now have every taste covered!

kendec65 said:

No it isn't a trick question. I am using Big Bob Gibson's white sauce for chicken
and was unsure what other sauces I should make to go with the other meat.
Spicy, peach etc... Never cooked for 40 people before and want to make sure I
have something for all tastes. i see now I worded it wrong.

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I am surprised our Texan Brethren haven't chimed in here.

Brisket gets a) no sauce :shock:, b) whaddya whaddya stunatz? no sauce , c) you are not from Texas, get a rope no sauce :mad2: or d) a spicy tomato and vinegar-based sauce (on the side) :roll:.

Ribs get whatever your heart and tastebuds desire. I like them naked, but I've used peach-based sauces, Blues Hog "50/50", A mix of Famous Dave's Devil's Spit and Georgia Mustard, and a mango-based sauce.

For that brisket, I would take some bottles of Bulls-Eye Texas, and Sweet Baby Ray's sauce and transfer them to squeeze bottles.

I think each of the meats (except brisket) should feature a different regional taste.