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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 01-02-2012, 06:42 AM   #1
Rocco05
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Default Favorite Regional Sauce?

Okay bretheren, I know we've got folks on here from all over the country, and then some.

I'm interested to know what is everyones' favorite style of barbecue sauce for pork and chicken? (ie. Memphis style, Kansas City style, Texas style, E. Carolina style, etc.- I know there are many variations, so please don't be offended if I didn't list your regional sauce). I love so many different ones it's hard to narrow it down to one favorite!
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Old 01-02-2012, 08:57 AM   #2
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For pulled pork I favor a vinegar sauce.
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Old 01-02-2012, 09:01 AM   #3
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Down East and east of I-95.
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Old 01-02-2012, 11:15 AM   #4
James Montigny
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The choice of sauce really depends on what you are cooking and for whom.
The bold textured sauce I would use on burnt ends is not the thick sticky sauce
I use on pulled pork or the light sauce I prefer for chicken.
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Old 01-02-2012, 11:23 AM   #5
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NY / NJ Resident

Pork - Thin Carolina red Sauce

Ribs - Thick Spicy Sweet Sauce

Chicken - Thick Sweet Sauce

Beef - Texas Style or None...Depending on quality
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Old 01-02-2012, 12:02 PM   #6
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For store bought I like Bull's Eye Memphis style. On Pulled Pork I mix up my own Carolina Red. I've even substituted the Memphis style sauce for the ketchup in one of the Carolina Red recipes. I call it "Sweet Georgia Brown".
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Old 01-02-2012, 12:38 PM   #7
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I like my sauces tasty...
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Old 01-02-2012, 12:46 PM   #8
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Pulled Pork: North Carolina Vinegar Sauce (eastern or Lexington style either one), but not much, just a dab will do ya.

Ribs: No sauce - If you have to sauce them you screwed up the cook (my opinion only YMMV)

Chicken: Carolina Treet. If I can't find that, then No sauce please.

Brisket: KC style sauce or nekid if good brisket.
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Old 01-02-2012, 12:56 PM   #9
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Up here in the High Sierra we have a butt load of elderberries so I tried something new; a sweet, savory and spicy sauce of elderberries, tomatoes and chipotle peppers. Stewed it real good with vinegar and brown sugar and got a medium thick sauce. Haven't tried it on meats yet but I'm drooling a little right now thinking about a pulled pork sannie with this savory sauce.
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Old 01-02-2012, 01:20 PM   #10
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Pulled Pork - North Carolina vinegar (just enough to kep the meat moist)
Chicken - None
Ribs - Memphis style (light glaze)
Brisket - KC lightly applied or none
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Old 01-02-2012, 01:33 PM   #11
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From Georgia:

Pulled Pork: North Carolina Vinegar Sauce (eastern or Lexington style either one), but not much, just a dab will do ya. Over-the-counter, I like Blues Hog Tennessee Red.

Ribs: No sauce - If you have to sauce them you screwed up the cook IMHO. However, if you've screwed up the cook and need to sauce them, a thin (because dont mask the meat flavor) application of spicy sweet. Blue Hog Original mixed in with something else then thinned a lot works great.

Chicken: Thin, spicy and not terribly sweet.

Brisket: naked, or a thinned KC sauce.
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Old 01-02-2012, 01:45 PM   #12
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The one that us Louisiana folks need to finish!

http://www.bbq-brethren.com/forum/sh...ad.php?t=95691
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Old 01-02-2012, 02:32 PM   #13
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Quote:
Originally Posted by Lake Dogs View Post
From Georgia:

Pulled Pork: North Carolina Vinegar Sauce (eastern or Lexington style either one), but not much, just a dab will do ya. Over-the-counter, I like Blues Hog Tennessee Red.

Ribs: No sauce - If you have to sauce them you screwed up the cook IMHO. However, if you've screwed up the cook and need to sauce them, a thin (because dont mask the meat flavor) application of spicy sweet. Blue Hog Original mixed in with something else then thinned a lot works great.

Chicken: Thin, spicy and not terribly sweet.

Brisket: naked, or a thinned KC sauce.
It looks like we could enjoy some good BBQ together without much dissent.
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