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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 02-14-2013, 01:41 AM   #16
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Join Date: 07-02-10
Location: St.Louis

Originally Posted by LoneStarMojo View Post
I don't sauce much but when I do these days it's Blues Hog Smoky Mountain Sauce. I keep SBR for company and the BHSMS is my private stash.
I had no idea that sauce even existed......ima have to try it
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Old 02-14-2013, 03:16 AM   #17
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Join Date: 01-08-13
Location: Georgia

Originally Posted by BIGBrandon2785 View Post
I had no idea that sauce even existed......ima have to try it
I've tried it, but prefer a 50/50 mix of their Red and Original.
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Old 02-14-2013, 04:39 AM   #18
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Join Date: 03-11-12
Location: phoenix,arizona

i make my own bbq sauces both tomato based and vinegar based and havre also developed a taste for thai hili sauces both sweet and regular,i cook bbq and thai food,
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Old 02-14-2013, 04:50 AM   #19
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Join Date: 03-05-10
Location: Kansas City, MO

Galaxy (Original)... 30 yr. old recipe only available commercially..
Also: Cowtown (from Oklahoma Joes BBQ), Blues Hog Original (mixed with a little BH Tenn. Red), Ole Ray's Kentucky Bourbon
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Old 02-14-2013, 05:00 AM   #20
Danny B
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Join Date: 02-07-13
Location: Albany Georgia

Williamson Bros. It's made in Georgia! They only carry the original at Grocery stores here but I have found their Classic Carolina and Spicy Chipolte at specialty meat markets nearby. Also I like Blues Hog but its a little sweet so I've been mixing in a little of the Williamson Spicy Chipolte and that is a good combination.
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Old 02-14-2013, 06:12 AM   #21
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Join Date: 07-14-09
Location: Lake Sinclair, GA

Lengthy, and the first few pages are bickering, but it in are lots of great recipes and many very good details reviews:
Hance - Lake Dogs Cooking Team - MiM/MBN/GBA CBJ and comp cook
Lake Sinclair, GA (strategically about an hour from darn near anywhere)
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 02-14-2013, 06:23 AM   #22
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Join Date: 07-09-12
Location: Colorado Springs, CO

Plowboyz 180. Even the wife requested it after we ran out. Weird! Just ordered another bottle along with some of their En Fuego. If I don't have time or money to order, I usually just prefer to make my own. After looking at the options at the local grocery store, I found that they all used artificial smoke flavoring. Just had to draw the line somewhere...
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Old 02-14-2013, 06:32 AM   #23
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Join Date: 01-12-10
Location: Arlington, VA

I'm curious about any brethrens' opinions on Garland Jack's sauces. Bought some a while back when HT had it on sale for $0.79. Since then, I've bought a few bottles of the Hickory Spice and Sweet Brown Sugar along with the Original Recipe. Unfortunately, looks like Original's got HFCS as its primary ingredient.

I'll grab Stubb's and Pork Barrel when it's on sale. I especially like to mix Stubb's Spicy and Honey Pecan.

Note: Appears that HT has GJ's on sale for $1.119 this week.
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Old 02-14-2013, 06:43 AM   #24
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Location: Kansas City, Mo.

For pork, blues hog.

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Old 02-14-2013, 06:57 AM   #25
somebody shut me the fark up.

Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL

The only thing I sauce is chicken (Shut up Landarc). Ribs I'll serve sauce on the side. BigButzBBQ No Butz sauce is killer. So's the Cranberry. However, I've used Big Ron's sauce on bone in pork loin chops (Most excellent too) which would be an outstanding pairing for baby backs I'm thinking if you sauced your ribs.
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Last edited by deguerre; 02-14-2013 at 11:29 AM..
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Old 02-14-2013, 07:09 AM   #26
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Location: Minnesota

Just tried Rod Grey's IPO sauce on pork...DELICIOUS!!!
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Old 02-14-2013, 07:16 AM   #27
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Join Date: 01-26-09
Location: Georgia transplant in odenton, md

I make my own, BAALS big boy BBQ sauce, its an old family recipe from my great great Grandfather. South GA. style.
But in a pinch I like sweet baby rays or the Carolina style Sticky Fingers.
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Old 02-14-2013, 07:32 AM   #28
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Join Date: 08-18-12
Location: marietta Ga

It seems from the responses that most of you like to eat high fructose corn syrup.

@dannyb I don't know whats available in All Benny but kroger carries all the Williamson sauces. Too thin for me tho.
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Old 02-14-2013, 07:39 AM   #29
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Location: Baltimore, Maryland

Smokin' Scullies just leave the bones.
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Old 02-14-2013, 07:45 AM   #30
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Join Date: 02-07-11
Location: brenham, texas

I prefer my own above any that can be purchased. It's a typical Texas sauce, but I add molases, fish sauce (nuóc mam), raw ACV and a few specialty spices like mace and cumin and chipotle for a out of this world flavor experience

Hands down IMO the best bottled sauce is Daigles Cajun sweet and sour spicy.
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