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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-27-2007, 08:55 PM   #1
SloppyQ
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Default Sauce Opinions

I have a cook scheduled for this Saturday for 100 people. Will be putting my own sauce out on the table for those who choose to use it. Question is, should I put out another brand and if so what should it be? I know a lot of people like Masterpiece but I have mixed opinions. Help!!!
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Unread 02-27-2007, 09:01 PM   #2
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Quote:
Originally Posted by SloppyQ
I have a cook scheduled for this Saturday for 100 people. Will be putting my own sauce out on the table for those who choose to use it. Question is, should I put out another brand and if so what should it be? I know a lot of people like Masterpiece but I have mixed opinions. Help!!!
I always have a bottle of Masterpiece handy for those who prefer it . . .
and a bottle of Arthur Bryant's just for one more version.
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Unread 02-27-2007, 09:14 PM   #3
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Take KcMasterpiece and add Chalula hot sauce to taste. Everyone around here likes it.
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Unread 02-27-2007, 09:31 PM   #4
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Quote:
Originally Posted by SloppyQ
I have a cook scheduled for this Saturday for 100 people. Will be putting my own sauce out on the table for those who choose to use it. Question is, should I put out another brand and if so what should it be? I know a lot of people like Masterpiece but I have mixed opinions. Help!!!
Yes at least two kinds.

Heheee. Mixed is the key here. I thin Masterpiece with apple juice then add some cider vinegar, wooster, cayenne and black pepper then simmer until all the flavors blend. I will also make a NC vinegar sauce if there is chopped or pulled pork on the menu.
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Unread 02-27-2007, 11:26 PM   #5
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Have JPW, Mista or Spice fedex you!

BTW: I do expect a commission guys (25%)
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Unread 02-28-2007, 01:17 AM   #6
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I've had Mista's and agree worth negotiating for.
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Unread 02-28-2007, 02:38 AM   #7
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Try this:
Combine-
1 cup of ketchup
1 cup of light brown sugar
1 cup of Soy

Fine chop 3 cloves of garlic, and 2 Tbls of ginger, and mix together over LOW heat for 5-10 minutes. Let cool.

My inlaws are Hawaiians and they put this on everything: bbq chicken, ribs, spam musubi, porkchops.
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Unread 02-28-2007, 10:05 AM   #8
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Default sauce

I like to use sauces other than Masterpiece. I try to broaden peoples taste a bit. Here in KC you can get all different types at sauces at the local grocery. I will usually put my sauce out plus something I like off of the shelf.
Eric
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Unread 02-28-2007, 10:56 AM   #9
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It seems like you usually have two types of people, those that like it sweet, and those that like it sweet and spicy. I have taken the basic sauce, made two batches, and made one slightly spicy. Then I tell people, or label the bottles regular and spicy.
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Unread 02-28-2007, 11:59 AM   #10
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You live in Central Missouri, I live in Central Missouri------Huuuuuuum I wonder..
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Unread 02-28-2007, 12:29 PM   #11
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Quote:
Originally Posted by thirdeye
I will also make a NC vinegar sauce if there is chopped or pulled pork on the menu.
thirdeye what do you use to make your vinegar sauce, if you don't mind me asking?
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Unread 02-28-2007, 12:48 PM   #12
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Sauce or no sauce?

I personally prefer meat w/out sauce so I can taste the meat in all of its goodness. I'm not saying I don't use sauce, but in moderation it could add that final touch you're looking for.

Too much sauce for me just masks all the goodness I worked so hard to achieve.

It just bugs me when I see someone pour gallons sauce on meat with with out even tasting it first.

But hey, that's me.
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Unread 02-28-2007, 02:33 PM   #13
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Quote:
Originally Posted by Norcoredneck
I've had Mista's ....
Not that there's anything wrong with that

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Unread 02-28-2007, 02:59 PM   #14
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Quote:
Originally Posted by Wicked_Too
thirdeye what do you use to make your vinegar sauce, if you don't mind me asking?
The Eastern North Carolina mother sauce is equal parts water & vinegar plus salt, cayenne and black pepper only. Some folks find this a bit tart.

My version is:

2 cups cider vinegar
1 cup apple juice
3 teaspoons sea salt
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon wooster

I use this pork sauce for basting and finishing or mopping and sopping however you want to call it.
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Unread 02-28-2007, 03:04 PM   #15
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Hands down !!! Call Jay (Spicewine) and get some of his sauces. Each one is distinctive, complex and interesting tastes, something people will take note of. I keep trying other shelf sauces, some mail order, and these are great! I'm really partial to Smokin Cracker and Blue Collar but they are all good.

Tom B
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