The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


View Poll Results: When using a commercial sauce; what do you do (if anything) to make it better?
Nothing, I use a commercial sauce straight out of the bottle. 61 40.13%
I add other spices / ingredients to a commercial sauce. 33 21.71%
I mix a homemade sauce with a commercial sauce. 9 5.92%
I blend/mix two commerical sauces. 24 15.79%
I blend/mix more than two commercial sauces. 8 5.26%
I don't use commercial sauces. 17 11.18%
Voters: 152. You may not vote on this poll

Reply
 
Thread Tools
Old 08-25-2017, 07:41 AM   #1
IamMadMan
somebody shut me the fark up.

 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Pemberton, New Jersey
Default POLL RESULTS _ Commercial BBQ Sauces


Go To Message #45 to See Detailed Results / Statistics / Comparisons.



I am not only curious how many Brethren use a commercial BBQ sauce, but also how many add other ingredients to the sauce, or blend two or more sauces to create a signature product.

Mike Mills, The BBQ Legend, wrote in his book "Peace, Love, BBQ" (2005) that Maull’s is the perfect base sauce to start with and add your own ingredients to make it your own "Secret Sauce". Johnny Trig (The GodFather of Ribs) remarked during a winning competition cook; He stated that his sauce has been perfected and he uses a mixture of bottled sauces, of course he did not say which ones.

It's not a discussion of whether using a commercial sauce or making your own is better, but rather a poll of what you use.

If you mix two or more sauces and add other ingredients as well, then please select mix the sauces.

It doesn't matter if you apply the sauce to the meat, serve it on the side, or just have it for you guests. If you have it then you must serve it, at least occasionally.

Just curious as to what both back yard and competition cooks use to enhance their meat.


BTW, the results will be revealed on Wednesday if anyone has an interest on the statistics.


EDIT:

I had several question in private messages so; I can't change the questions once the poll has started.

Just for clarification here, I'm looking for your most common action for your response...... Not about your personal preference, but your most common practice.

Personally, I prefer no sauce on most things, but I do serve sauce on the side for dipping for the family and for guests. I will also sauce ribs in the last stage as some family members and guests prefer. So even though I don't use sauce for myself, I do use it for others, and i do serve several on the side. So my response would be that Yes, I do use sauce.

I also mix/blend several sauces as well as adding other ingredients, so I would choose that I mix more than two commercial sauces.


Quote:
Originally Posted by Stlsportster View Post
I need two responses. Sometimes i use them straight out of the bottle (SBR)...But sometimes I mix (blues hog original and Tennessee red).
Quote:
Originally Posted by cheez59 View Post
^^^I came in here to post this exact thing.^^^
Use your most common action.


Quote:
Originally Posted by Fatback Joe View Post
Mix two and add a little something
Quote:
Originally Posted by Ron_L View Post
I could only choose one, so i went with mixing more than one, but I do all of those, depending on the sauce, meat, my mood, phase of the moon...
I hear you, we all change things from time to time, but I feel you went with the right choice.



I have to say, I am really surprised by the results of the poll, it's nothing like I expected.

.

Last edited by IamMadMan; 08-30-2017 at 02:03 PM..
IamMadMan is offline   Reply With Quote




Old 08-25-2017, 07:58 AM   #2
Smoking Piney
Babbling Farker


 
Smoking Piney's Avatar
 
Join Date: 10-24-15
Location: South Jersey Pine Barrens
Default

I blend commercial sauces.
__________________
John

Assassin 24
XL BGE
Weber Kettle with rotisserie and Vortex
AMNPS
Smoking Piney is offline   Reply With Quote


Thanks from:--->
Old 08-25-2017, 08:04 AM   #3
Stlsportster
Babbling Farker

 
Stlsportster's Avatar
 
Join Date: 08-09-16
Location: STL
Name/Nickname : Joel
Default

I need two responses. Sometimes i use them straight out of the bottle (SBR)...But sometimes I mix (blues hog original and Tennessee red).
__________________
Lang 36 Deluxe, Pit Barrel Cooker, Weber MasterTouch, Blackstone 36 Griddle, Traeger Junior (retired), Char-Broil Gasser, Thermopop Red, Maverick ET733

Please consider a subscription!

Brisket is sacred, don't **** with brisket!

On a foggy day with stick burners in front of businesses and at houses burping Mesquite, Pecan, and Oak- the thin blue laying hazily near the ground- outstanding. - 16Adams
Stlsportster is offline   Reply With Quote


Thanks from: --->
Old 08-25-2017, 08:04 AM   #4
16Adams
somebody shut me the fark up.

 
16Adams's Avatar
 
Join Date: 01-16-13
Location: USA
Default

I enjoy commercial sauces but I do have a few quirks.
No soy oil, lecithin etc. none of any type-Bride Medical Contraindicated
No HFCS-I know the debate-I avoid
No artificial sweeteners
No Hydrogenated anything

Do I mix- sure. I've added unsweet ketchup, Mexican Soda (cane sugar used to make), everything in liquor cabinet, beer dark no light, every red/green sauce imaginable. Often add juices of the cook, or previous cooks.

Thing is I don't always Sauce. Seldom do the same thing twice and don't take notes. Just MSU s I go. A bottle of anything lasts a long time. Probably favorites include Sucklebusters Trader Joe's and Stubbs they're available locally.
I may venture into these

http://paleogrubs.com/bbq-sauce-recipes

Yesterday's glaze was Trader Joe's Organic Sriracha Garlic Q Sauce-Pure Colorado Honey and Black Pepper thinned with rib juice
__________________
Primo Oval XL, GMG-Davy Crockett, Blackstone 2-Jet, Weber GA-Gas

Last edited by 16Adams; 09-07-2017 at 04:16 PM..
16Adams is offline   Reply With Quote


Thanks from: --->
Old 08-25-2017, 08:05 AM   #5
Fatback Joe
Babbling Farker

 
Fatback Joe's Avatar
 
Join Date: 01-07-08
Location: Memphis, TN
Default

Mix two and add a little something
__________________
FBJ

WSM
Medium Spicewine
Stumps GF223
Humphrey's GF Tank II
24 x 60 Shirley Fabrication
Fatback Joe is offline   Reply With Quote


Thanks from:--->
Old 08-25-2017, 08:08 AM   #6
Jrogers84
is One Chatty Farker
 
Jrogers84's Avatar
 
Join Date: 04-27-16
Location: Detroit, MI
Default

I usually go right out of the bottle or add a thinner like apple juice. I dont use a lot of sauce but when I do I dont like it thick
Jrogers84 is offline   Reply With Quote


Thanks from:--->
Old 08-25-2017, 08:09 AM   #7
TedW
is One Chatty Farker


 
TedW's Avatar
 
Join Date: 05-12-09
Location: Northern Michigan by the Pinkie
Default

I make my own from local ingredients that I can control
TedW is offline   Reply With Quote


Thanks from: --->
Old 08-25-2017, 08:31 AM   #8
cheez59
Quintessential Chatty Farker

 
cheez59's Avatar
 
Join Date: 05-29-08
Location: LaFayette, GA
Default

Quote:
Originally Posted by Stlsportster View Post
I need two responses. Sometimes i use them straight out of the bottle (SBR)...But sometimes I mix (blues hog original and Tennessee red).
^^^I came in here to post this exact thing.^^^
__________________
Lone Star Grillz mini insulated cabinet Bertha, Broil King Baron Gasser, Weber Copper Original Premium MA (Major Award)with Vortex and Slow & Sear Plus, Weber Smoky Joe, Cajun Fryer 8-1/2 & 4 Gallon, The Big Easy oil-less fryer, BBQ Guru CyberQ Cloud, BBQ Guru DigiQ DX2, Thermoworks Smoke, Red Thermapen Mk4, Red Thermapop
cheez59 is offline   Reply With Quote


Thanks from: --->
Old 08-25-2017, 08:41 AM   #9
dadsr4
somebody shut me the fark up.

 
dadsr4's Avatar
 
Join Date: 02-08-10
Location: Howell, MI
Default

We keep SBR in the frig for anyone who wants to use it.
__________________
Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB
dadsr4 is online now   Reply With Quote


Thanks from: --->
Old 08-25-2017, 09:28 AM   #10
cullenbranson
Full Fledged Farker

 
Join Date: 02-12-15
Location: Wentzville, MO
Name/Nickname : Cullen
Default

I use them straight . . . more for dipping other foods like roasted sweet tater wedges than BBQ, but I always have bottles of a Stubb's variety and Maull's Original. Although I try to stay away from science project ingredients in all things, some things just hold sentimental value and are goooood.

Nirvana is watching a Cards game, drinking an ice cold Budweiser, eating a Maull's pork steak, followed up by some Tums. St. Louisans know.
__________________
22" & 14" WSMs & OTS
cullenbranson is offline   Reply With Quote


Thanks from:--->
Old 08-25-2017, 09:41 AM   #11
10-8
Full Fledged Farker
 
10-8's Avatar
 
Join Date: 05-02-14
Location: N.S.B. Florida
Default

I make a base sauce then blend it 50/50 with a commercial sauce
__________________
Bubba Grills 250r, 120 gallon offset stick burner, UDS, Weber 22.5 Kettle, Green Thermapen
10-8 is offline   Reply With Quote


Thanks from:--->
Old 08-25-2017, 09:56 AM   #12
Bob C Cue
Babbling Farker

 
Bob C Cue's Avatar
 
Join Date: 05-16-14
Location: St. Louis, MO
Default

I usually just use commercial sauce but on occasion will thin with a bit of beer.

By the way I think we have far too many polls here. So much so that I once created a poll to see if people agreed with me!
__________________
Weber OTG
Pit Barrel Cooker
Thermapen Classic
Thermoworks Smoke
Bob C Cue is offline   Reply With Quote


Thanks from: --->
Old 08-25-2017, 10:27 AM   #13
pitbossJB
is One Chatty Farker

 
pitbossJB's Avatar
 
Join Date: 12-05-09
Location: Sandia Park,N.M. (land of entrapment)
Default

I only use sauce on ribs, sometimes not. When I do the only one I like is Cattleman's.
__________________
"It's all done with smoke and mirrors..............I think I like smoke the best"

UDS with 007 mods and pizza top
Highly modified Bandera w/ griddle on firebox
Mini SJ/UDS
micro mini UDS
Smokey Joe's
1983 22.5" Weber kettle
pitbossJB is offline   Reply With Quote


Thanks from:--->
Old 08-25-2017, 10:45 AM   #14
Lomey
Full Fledged Farker
 
Join Date: 02-22-17
Location: Merriam, KS
Default

I use Cow Town. Sometimes I add a liitle root beer and my rub. Maybe some minced garlic. Depends on what I'm cooking.
Lomey is offline   Reply With Quote


Thanks from:--->
Old 08-25-2017, 11:26 AM   #15
Vicar
On the road to being a farker
 
Join Date: 06-01-17
Location: London
Default

mix personal and commercial, with whatever is on hand.
Vicar is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:53 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts