dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
"Democracy is two wolves and a lamb voting on what to eat for dinner. Liberty is a well armed lamb contesting the vote."
I like that. Lambs mature.
Commercial BBQ Sauces
- Thread starter IamMadMan
- Start date
"Democracy is two wolves and a lamb voting on what to eat for dinner. Liberty is a well armed lamb contesting the vote."
I like that. Lambs mature.
WareZdaBeef
is Blowin Smoke!
- Joined
- Feb 25, 2012
- Location
- PA
Let me get this straight, you thin out a commercial sauce just to make it thick with insane heat spices?
Don't get me wrong i love spicy food. But 90% of my family/friends cant even stand the pepper in stubbs original. I struggle to come up with a balanced sauce everyone likes that isn't Hunts bbq sauce (yuck)
IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberto...
WareZdaBeef,
Keep in mind that there are hundreds, if not a thousand or more types of commercial sauces throughout the US, not just the Kraft, Hunts, Open Pit, Masterpiece, and many others of that type found in large chain grocery stores.
Some regionally based grocery stores carry some specialty brands like Blues Hog and Head Country which are a couple of the most popular brands with the BBQ enthusiasts. Many others are only available locally at small local grocery stores, farm markets, Amish food stores, and some from BBQ restaurants. Then there are the specialty mail order sauces from professional BBQ supply houses and BBQ Competition teams. The list goes on and on....
When compared side by side they are as different from each other as night and day. Tomato based, mustard based, vinegar based, fruit based, high vs low molasses content, thick, sticky sweet, thin, tangy, spicy, mild, they vary in almost every way possible.
Many of these are found in the competition tool box, but they are also used by many backyard cooks, simply because they are great tasting products. Some are already spicy, some are very mild, some are well balanced, and others are just base sauces designed to build upon to suit your individual tastes.
Then we have the mixing/blending of multiple sauces to give you the best of two different products. Others add Worcestershire sauce, dry mustard, ground celery seed, ground chili peppers, and the list of potential additives goes on and on...
But most importantly, we have own own individual tastes and flavor preference. That's what makes us different as individuals. There is no one sauce greater than another simply because our individual tastes differ, they are influenced by region as well as our ethnic and cultural backgrounds. If we all had the same taste preferences, we would only find one type of BBQ Sauce on our store shelves.
Keep in mind that there are hundreds, if not a thousand or more types of commercial sauces throughout the US, not just the Kraft, Hunts, Open Pit, Masterpiece, and many others of that type found in large chain grocery stores.
Some regionally based grocery stores carry some specialty brands like Blues Hog and Head Country which are a couple of the most popular brands with the BBQ enthusiasts. Many others are only available locally at small local grocery stores, farm markets, Amish food stores, and some from BBQ restaurants. Then there are the specialty mail order sauces from professional BBQ supply houses and BBQ Competition teams. The list goes on and on....
When compared side by side they are as different from each other as night and day. Tomato based, mustard based, vinegar based, fruit based, high vs low molasses content, thick, sticky sweet, thin, tangy, spicy, mild, they vary in almost every way possible.
Many of these are found in the competition tool box, but they are also used by many backyard cooks, simply because they are great tasting products. Some are already spicy, some are very mild, some are well balanced, and others are just base sauces designed to build upon to suit your individual tastes.
Then we have the mixing/blending of multiple sauces to give you the best of two different products. Others add Worcestershire sauce, dry mustard, ground celery seed, ground chili peppers, and the list of potential additives goes on and on...
But most importantly, we have own own individual tastes and flavor preference. That's what makes us different as individuals. There is no one sauce greater than another simply because our individual tastes differ, they are influenced by region as well as our ethnic and cultural backgrounds. If we all had the same taste preferences, we would only find one type of BBQ Sauce on our store shelves.
Last edited:
adding a little "something"
Sounds like you have it spot on.... except the part where I make it thick again. I don't like thick sauce-period. I'm just looking to take whatever sauce it is (the wife just buys what's on sale) and make it more what *I* want it to be- hotter, sweeter, spicier. There's no rhyme or reason- I taste it and adjust it until I like it"
"Kraft made the sauce- I make it right"
Sounds like you have it spot on.... except the part where I make it thick again. I don't like thick sauce-period. I'm just looking to take whatever sauce it is (the wife just buys what's on sale) and make it more what *I* want it to be- hotter, sweeter, spicier. There's no rhyme or reason- I taste it and adjust it until I like it"
"Kraft made the sauce- I make it right"
IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberto...
I was really surprised at the results of this poll...
According to the poll, 89% of those who responded use a commercially produced BBQ Sauce in some form, and only 11% do not use a commercially produced sauce.
I really expected to see a much higher percentage of Brethren who don't use / offer commercial BBQ Sauces. But that's not a bad thing, because many years of research and development have gone into making some great commercial BBQ sauce products. If anything it just shows that they have perfected their product for the consumers. Many national BBQ champion teams have their proven sauces commercially produced and sold. Many specialty commercial processors buy specific types of spices from specific regions of our globe. They are a much superior spice product and of a much higher quality than the grocery store spices afforded to the mass of the population. The commercial processors also have advanced testing and measuring equipment they use in quality control to insure a consistent product, time after time.
So Why shouldn't we take advantage of the science behind these proven products.?
Out of those who do use a Commercially produced sauce; 45% serve it as is, right out of the bottle. Again, I expected a lower percentage of those who serve it as is, versus those who add spices, other ingredients, or those who mix sauces to form a new product. But they are tested and proven products.
Looking at the overall picture of the 89% who just use a commercial sauce in some form.
1) Those who use a commercial sauces as is . . . , , , , , , , , , , , , , (45%)
2) Those who mix 2 commercial sauces . . . . . . . . . . . . . . . . . . . . (18%)
3) Those who mix 3 or more commercial sauces . . . . . . . . . . . . . . (7%)
4) Those who mix a commercial sauce and a homemade sauce . . . (7%)
5) Those who do not mix sauces, but add other ingredients. . . . . . . (24%)
Grouping those who mix sauces together as one group and comparing it to those who only add spices and other ingredients, the percentages are fairly close to each other.
They are somewhat almost equally divided between those who add other ingredients to the sauce (45%) and those who mix sauces (55%). Just 5% difference.
So, what does all this mean? Absolutely nothing! it's simply just a poll, a sampling of how or what others are doing.... We can simply say hmmmm.... Or we can compare our method with what others do. It's simply a measure of our individual preferences as a sampling of the BBQ Brethren group. There is no right or wrong answer, and it doesn't matter if you use or not use a sauce. I was just curious with all the conversations I had with others, what they were doing to perfect their sauce.
I often hear many say that they mix two (or more) commercially bottled BBQ Sauces to create their favorite BBQ sauce. While others just add additional ingredients to commercial BBQ sauces to aid in thinning the sauce, adding spices for better flavor, or simply adding something to cut the sweetness of the bottled sauce. Yet there are others who not only mix, but also add other ingredients into the blended mixture.
Some people act like they are shocked by this practice, like it's something new. Truth be known this has been a long time practice, not only in the home, but in sanctioned competitions as well. 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.
Of course it is no secret that many people (both home and competition) favor a 50/50 mixture of Blues Hog Original with Blues Hog Tennessee Red, while other prefer a 60/40 mixture of the same products. Blues Hog Original is A thick syrup consistency and heavy-handed ingredients that adds a ton of flavor, this can be a little over-powering for the basic backyard cook. But mixing Blues Hog Original with Blues Hog Tennessee Red, which is thinner, not as sweet as the original, and has a tangy vinegar component, creates A thick vinegar based sauce with simple ingredients that delivers a good balance of flavors with a slight hint of heat in the mixture.
Blues Hog BBQ sauce is only one of the many secret weapon sauces used by the back yard cook, as well as by many KCBS competition teams. But don't misinterpret this as saying that Blues Hog Sauces are the only widely used sauces, there are many other sauces like Head Country, Big Bob Gibson, Holy Smoke, and too many others to compile a list here. It's just the fact that mixing Blues Hog sauces is a common conversation with the BBQ enthusiasts. In fact; the makers of Blues Hog realized that a multitude of people were mixing their sauces, that they also began blending their sauces and released "Blues Hog Champion Blend", (a mixture of 3 sauces).
Mixtures are not just limited to Blues Hog products, many mix Sweet Baby Ray's with Head Country, while others mix Stubb's with a mustard sauce, and there are many more combinations out there. These are just common examples. The survey even shows some Brethren make their own sauce and add some commercial sauce to achieve their perfect taste profile.
Lets not forget about those who add additional ingredients....
Many Brethren thin the sticky sweet sauces with fruit juice, vinegar, or sometimes both. The addition of these liquids are used to help thin and balance the sauce. Other Brethren add spices or other ingredients like Worcestershire Sauce, Soy Sauce, pureed fruit, jelly, dry mustard powder, ground celery seed, ground chili peppers, chili oil, and a multitude of other items to customize their sauce.
Also see http://www.seriouseats.com/2013/08/how-to-improve-bottled-barbecue-sauce.html
The bottom line is; the best sauce is simply the one you prefer as an individual. It suits your own taste profile, and best of all it's really good. The only downside is that we tend to lock ourselves into a closed mindset of items that we limit to our own personal taste preferences. In national marketing blind taste tests (of all food products), statistics show that the food items or beverages chosen as the best in these blind taste tests are usually not what we eat or use everyday.
Why is that? - Because it breaks the normal barriers we have chosen to limit our tastes. One example is; In blind taste tests Pepsi drinkers have chosen Coke because it is more carbonated or because it is slightly less sweeter. Just the opposite is true for some Coke drinkers have chosen Pepsi because it sweeter or because it isn't as heavily carbonated. Again the taste test was not for the participant to identify the product, but to choose the better tasting beverage.
Trying new things can break this habit and open new taste profiles for us. Don't be afraid to step out of the box and try something new once in a while, you might surprise yourself.
The poll above remains consistent with an earlier poll of 2014. While the earlier poll is geared toward competition use, the data is close in comparison to the current poll.
Thanks for your participation....
.
According to the poll, 89% of those who responded use a commercially produced BBQ Sauce in some form, and only 11% do not use a commercially produced sauce.
I really expected to see a much higher percentage of Brethren who don't use / offer commercial BBQ Sauces. But that's not a bad thing, because many years of research and development have gone into making some great commercial BBQ sauce products. If anything it just shows that they have perfected their product for the consumers. Many national BBQ champion teams have their proven sauces commercially produced and sold. Many specialty commercial processors buy specific types of spices from specific regions of our globe. They are a much superior spice product and of a much higher quality than the grocery store spices afforded to the mass of the population. The commercial processors also have advanced testing and measuring equipment they use in quality control to insure a consistent product, time after time.
So Why shouldn't we take advantage of the science behind these proven products.?
Out of those who do use a Commercially produced sauce; 45% serve it as is, right out of the bottle. Again, I expected a lower percentage of those who serve it as is, versus those who add spices, other ingredients, or those who mix sauces to form a new product. But they are tested and proven products.
Looking at the overall picture of the 89% who just use a commercial sauce in some form.
1) Those who use a commercial sauces as is . . . , , , , , , , , , , , , , (45%)
2) Those who mix 2 commercial sauces . . . . . . . . . . . . . . . . . . . . (18%)
3) Those who mix 3 or more commercial sauces . . . . . . . . . . . . . . (7%)
4) Those who mix a commercial sauce and a homemade sauce . . . (7%)
5) Those who do not mix sauces, but add other ingredients. . . . . . . (24%)
Grouping those who mix sauces together as one group and comparing it to those who only add spices and other ingredients, the percentages are fairly close to each other.
They are somewhat almost equally divided between those who add other ingredients to the sauce (45%) and those who mix sauces (55%). Just 5% difference.
So, what does all this mean? Absolutely nothing! it's simply just a poll, a sampling of how or what others are doing.... We can simply say hmmmm.... Or we can compare our method with what others do. It's simply a measure of our individual preferences as a sampling of the BBQ Brethren group. There is no right or wrong answer, and it doesn't matter if you use or not use a sauce. I was just curious with all the conversations I had with others, what they were doing to perfect their sauce.
I often hear many say that they mix two (or more) commercially bottled BBQ Sauces to create their favorite BBQ sauce. While others just add additional ingredients to commercial BBQ sauces to aid in thinning the sauce, adding spices for better flavor, or simply adding something to cut the sweetness of the bottled sauce. Yet there are others who not only mix, but also add other ingredients into the blended mixture.
Some people act like they are shocked by this practice, like it's something new. Truth be known this has been a long time practice, not only in the home, but in sanctioned competitions as well. 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.
Of course it is no secret that many people (both home and competition) favor a 50/50 mixture of Blues Hog Original with Blues Hog Tennessee Red, while other prefer a 60/40 mixture of the same products. Blues Hog Original is A thick syrup consistency and heavy-handed ingredients that adds a ton of flavor, this can be a little over-powering for the basic backyard cook. But mixing Blues Hog Original with Blues Hog Tennessee Red, which is thinner, not as sweet as the original, and has a tangy vinegar component, creates A thick vinegar based sauce with simple ingredients that delivers a good balance of flavors with a slight hint of heat in the mixture.
Blues Hog BBQ sauce is only one of the many secret weapon sauces used by the back yard cook, as well as by many KCBS competition teams. But don't misinterpret this as saying that Blues Hog Sauces are the only widely used sauces, there are many other sauces like Head Country, Big Bob Gibson, Holy Smoke, and too many others to compile a list here. It's just the fact that mixing Blues Hog sauces is a common conversation with the BBQ enthusiasts. In fact; the makers of Blues Hog realized that a multitude of people were mixing their sauces, that they also began blending their sauces and released "Blues Hog Champion Blend", (a mixture of 3 sauces).
Mixtures are not just limited to Blues Hog products, many mix Sweet Baby Ray's with Head Country, while others mix Stubb's with a mustard sauce, and there are many more combinations out there. These are just common examples. The survey even shows some Brethren make their own sauce and add some commercial sauce to achieve their perfect taste profile.
Lets not forget about those who add additional ingredients....
Many Brethren thin the sticky sweet sauces with fruit juice, vinegar, or sometimes both. The addition of these liquids are used to help thin and balance the sauce. Other Brethren add spices or other ingredients like Worcestershire Sauce, Soy Sauce, pureed fruit, jelly, dry mustard powder, ground celery seed, ground chili peppers, chili oil, and a multitude of other items to customize their sauce.
Also see http://www.seriouseats.com/2013/08/how-to-improve-bottled-barbecue-sauce.html
The bottom line is; the best sauce is simply the one you prefer as an individual. It suits your own taste profile, and best of all it's really good. The only downside is that we tend to lock ourselves into a closed mindset of items that we limit to our own personal taste preferences. In national marketing blind taste tests (of all food products), statistics show that the food items or beverages chosen as the best in these blind taste tests are usually not what we eat or use everyday.
Why is that? - Because it breaks the normal barriers we have chosen to limit our tastes. One example is; In blind taste tests Pepsi drinkers have chosen Coke because it is more carbonated or because it is slightly less sweeter. Just the opposite is true for some Coke drinkers have chosen Pepsi because it sweeter or because it isn't as heavily carbonated. Again the taste test was not for the participant to identify the product, but to choose the better tasting beverage.
Trying new things can break this habit and open new taste profiles for us. Don't be afraid to step out of the box and try something new once in a while, you might surprise yourself.
The poll above remains consistent with an earlier poll of 2014. While the earlier poll is geared toward competition use, the data is close in comparison to the current poll.
Thanks for your participation....
.
Last edited:
BigKing
Full Fledged Farker
- Joined
- Jun 27, 2016
- Location
- Belmont...
I've been pounding sauces at Cost Plus this summer whenever I go in to buy coffee. Left them in boxes since I was moving shortly and lost track of how many I purchased since CP kept lowering the prices to clear the seasonal inventory.
Moved last Friday...I must have something like 50 bottles of sauce not to mention the 10 squirt bottles already in the fridge of different sauces. At least 20 bottles of Prickly Pig which is a fantastic mustard vinegar sauce. Price was down to $1.75 a bottle last week.
Maybe it is a California thing, but my guests generally want sauce: especially the females. I don't use it on my pork ribs or beef products but like having a large variety to use on pulled pork: especially vinegar and/or mustard based sauces.
Now that I've moved to a place with a fully functioning kitchen, I was going to look into making my own sauces but the girlfriend is going to kill me if I don't start clearing out the ridiculous amount of sauce I purchased over the summer.
Moved last Friday...I must have something like 50 bottles of sauce not to mention the 10 squirt bottles already in the fridge of different sauces. At least 20 bottles of Prickly Pig which is a fantastic mustard vinegar sauce. Price was down to $1.75 a bottle last week.
Maybe it is a California thing, but my guests generally want sauce: especially the females. I don't use it on my pork ribs or beef products but like having a large variety to use on pulled pork: especially vinegar and/or mustard based sauces.
Now that I've moved to a place with a fully functioning kitchen, I was going to look into making my own sauces but the girlfriend is going to kill me if I don't start clearing out the ridiculous amount of sauce I purchased over the summer.
bam
is Blowin Smoke!
- Joined
- Oct 22, 2008
- Location
- Philly, PA
Blues hog org and Tenn red 50/50.
IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberto...
I prefer to mix Blues Hog Original, Blues Hog Tennessee Red, and Head Country Original.
I like the way the savory and tomato components of Head Country balances out the Blues Hog Blend.
I like the way the savory and tomato components of Head Country balances out the Blues Hog Blend.
- Joined
- Jan 3, 2014
- Location
- Detroit...
I miss my polling days. Ah the good times back in the day. Back when we had more hair and less weight.
Ill just leave this here for old time sake
ile::laser:
Good poll Bob
Czarbecue
Babbling Farker
Maybe a poll about people using homemade vs commercial rubs? People like to name drop what they are using here...
IamMadMan
somebody shut me the fark up.
- Joined
- Jul 30, 2011
- Location
- Pemberto...
For those who took the above poll,
1) Those who use straight from the bottle -
Which brand do you use?
Those who mix homemade with a commercial sauce -
What type of homemade do you use? (mustard, tomato, or vinegar base?)
Which Commercial sauce do you mix with?
Those who mix commercial sauces -
Which commercial sauces do you mix to get you final product?
Those who only add other ingredients to commercial sauces -
Which brand of commercial sauce do you use?
What added ingredients do you normally add?
1) Those who use straight from the bottle -
Which brand do you use?
Those who mix homemade with a commercial sauce -
What type of homemade do you use? (mustard, tomato, or vinegar base?)
Which Commercial sauce do you mix with?
Those who mix commercial sauces -
Which commercial sauces do you mix to get you final product?
Those who only add other ingredients to commercial sauces -
Which brand of commercial sauce do you use?
What added ingredients do you normally add?
dadsr4
somebody shut me the fark up.
- Joined
- Feb 8, 2010
- Location
- Howell, MI
Sweet Baby Rays straight from the bottle.
