Nothing controversial about that! I have talked to folks who have developed sauces, rubs, etc. and the amount of time that they spend to get it to where they want it is crazy! There is no way that I can duplicate that effort. But, I do make my own rubs and sauces once in a while just for fun.
But, what I'll never figure out is why people care what the other guy uses. If some one chooses to buy their sauce or rub, why does anyone care as long as that person enjoys the result?
I couldn't agree more Ron:
The major hurdle in creating a good BBQ sauce is that it is too subjective to our own individual tastes. I am sure that five different tasters could sample the same product at the same time and give you five completely different reviews. Regional and ethnic tastes are the greatest variables in our own personal likes and dislikes. There are also so many different sauces to choose from, much like choosing a wine, many styles, many regions, and many twists.
Even pitmasters are divided on how BBQ sauce should be used. Some feel the meat should be bathed in sauce, where others only use it as a glaze or a finishing sauce, and yet many feel it should not be applied to the meat at all, but rather served on the side as a dipping sauce.
I don't really think there is a right or a wrong selection simply because choice is a matter of personal taste. We are all individuals; we vary in many ways, including our personal tastes. I have tasted some sauces that I think were really bad, but other people think it was the greatest sauce in the world, it's all a matter of preferred choice.
If we all had the same taste we would only need one type of BBQ sauce ever....
The first commercially sold BBQ sauce was made by the Georgia Barbecue Sauce Company in Atlanta, Georgia. Its sauce was advertised for sale in January of 1909. Heinz later released its barbecue sauce in 1940. (Robert F. Moss (2010). Barbecue: The History of an American Institution. University of Alabama Press. pp. 189–190.)
Most of the commercial BBQ sauces we find are a form of the "Kansas City" style of BBQ. The thick, sweet, and sometimes spicy, tomato & molasses based sauce. "Kansas City" style sauce is made from tomato purée, corn syrup, molasses and vinegar. It is also very popular to the commercial market because it has a very long shelf life. This type of sauce is somewhat similar to the British brown sauce.
British brown sauce is a mixture of varying combinations of tomatoes, molasses, tamarind, spices, vinegar, and sometimes raisins, dates, or anchovies. The taste varies from tart to sweet depending on the brand, with a tomato-peppery taste slightly reminiscent to Worcestershire sauce.
Other popular types of sauces are; the vinegar and pepper sauce of North Carolina believed to date back to the late 1700’s, as well as the traditional South Carolina Mustard Sauce which can be traced to the early German settlers in this region during the 18th century.
As far as making my own sauce, Working a full time job, and some contracts taking me out of town during the week, I find good commercial sauces to be a Godsend... Sometimes I barely make it through the weekend with some larger cooks, couldn't find time to make sauce if I wanted to.
I have different organizations and teams I cook for, most requesting a specific commercial sauce, where as others request something new to try. Consequently My cabinet has almost 100 bottles of sauce and about 20 different varieties to keep up with the demand. If that's what they want, that's what they get because the consumer is always right. I've posted pictures before, some say it's impossible to use all in a year, but nothing spends more than six months on the shelf, it goes that quick. However I do miss the Purple Pork Masters BBQ Sauce, that was always a big hit..
.
