Sauce Opinions

SloppyQ · 02-27-2007, 08:55 PM

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!!!

QansasjayhawQ · 02-27-2007, 09:01 PM

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.

Norcoredneck · 02-27-2007, 09:14 PM

Take KcMasterpiece and add Chalula hot sauce to taste. Everyone around here likes it.

thirdeye · 02-27-2007, 09:31 PM

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.

big brother smoke · 02-27-2007, 11:26 PM

Have JPW, Mista or Spice fedex you!

BTW: I do expect a commission guys (25%)

Norcoredneck · 02-28-2007, 01:17 AM

I've had Mista's and agree worth negotiating for.

Single Fin Smoker · 02-28-2007, 02:38 AM

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.

ole'e · 02-28-2007, 10:05 AM

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

gstanle · 02-28-2007, 10:56 AM

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.

spicewine · 02-28-2007, 11:59 AM

You live in Central Missouri, I live in Central Missouri------Huuuuuuum I wonder..

Wicked_Too · 02-28-2007, 12:29 PM

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?

Puppyboy · 02-28-2007, 12:48 PM

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.

thillin · 02-28-2007, 02:33 PM

Quote:

Originally Posted by Norcoredneck

I've had Mista's ....

Not that there's anything wrong with that

thirdeye · 02-28-2007, 02:59 PM

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.

Q_Egg · 02-28-2007, 03:04 PM

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

02-27-2007, 08:55 PM	#1
SloppyQ is one Smokin' Farker Join Date: 08-13-06 Location: Lake of the Ozarks Downloads: 0 Uploads: 0	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!!! __________________ Lee (SloppyQ) www.Sloppysbbq.com Sloppys Backwoods Smokers Comp team Sloppycreek Comp team If it's drippin down yer chin it's Sloppy's KCBS CBJ #9715 Two homemade offset smokers,Two WSMs,One Weber Kettle,One Traeger 075 TEX One FEC 100

02-27-2007, 09:14 PM	#3
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	Take KcMasterpiece and add Chalula hot sauce to taste. Everyone around here likes it. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

02-27-2007, 11:26 PM	#5
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Have JPW, Mista or Spice fedex you! BTW: I do expect a commission guys (25%) __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

02-28-2007, 01:17 AM	#6
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca. Downloads: 0 Uploads: 0	I've had Mista's and agree worth negotiating for. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

02-28-2007, 02:38 AM	#7
Single Fin Smoker is One Chatty Farker Join Date: 10-11-06 Location: Huntington Beach California Downloads: 0 Uploads: 0	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. __________________ Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up

02-28-2007, 10:05 AM	#8
ole'e On the road to being a farker Join Date: 05-07-05 Location: Spring Hill, KS Downloads: 0 Uploads: 0	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

02-28-2007, 10:56 AM	#9
gstanle Got Wood. Join Date: 10-29-06 Location: Orange County, CA Downloads: 0 Uploads: 0	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.

02-28-2007, 11:59 AM	#10
spicewine Babbling Farker Join Date: 09-13-04 Location: Columbia Missouri Downloads: 0 Uploads: 0	You live in Central Missouri, I live in Central Missouri------Huuuuuuum I wonder.. __________________ The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT, PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef

02-28-2007, 12:48 PM	#12
Puppyboy Babbling Farker Join Date: 07-07-06 Location: Osage City, Kansas Downloads: 0 Uploads: 0	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. __________________ -Captain of Barkin Dawgs BBQ -KCBS Judge #21924 -36" Kingfisher Combo -New Braunfels Bandera (rescued) -Weber 22.5" Kettle (rescued) -A homemade trailer cooker -Concession trailer nicknamed "The Dawg House" http://www.facebook.com/BarkinDawgsBBQCatering

02-28-2007, 03:04 PM	#15
Q_Egg is One Chatty Farker Join Date: 05-06-06 Location: St George, UT Downloads: 0 Uploads: 0	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 __________________ Tom B. aka tommy_bandera ---------------------------------- GMG_Daniel Boone _ pellets only Big Green Egg _ Large _ need high heat Broilmaster D3 'natural' gasser CB Bandera .. hooked me Traeger Texas 075 spoiled me

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