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Variety IS the spice of life...

  • Thread starter Thread starter kcquer
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kcquer

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It's easy to fall in a rut with favorites. You find things you like and the urge to search for something new kinda fades. With the recent sauce threads, and discussions of guys getting Q'd out, I figured I needed to expand my horizons a bit. Have tried a couple new sauces recently and just being different has been nice, and a couple of them have been VERY good. Most notably Famous Daves. Saw it in the local grocery and knew I had seen it mentioned here so decided to give it a try. "Sweet and Zesty", very good, I prefered it cut with a bit of a hotter sauce. OL wanted to know if we could get it by the case! I'm ready to try some others now. Besides Dreamland and Blues Hog (really want to try this one) any other suggestions.

I know FD's isn't news to most but I thought the infusion of something different was worth mention. Ready to try some different rubs too. Love my old standby homemade recipe, but I used to think the two sauces I kept in the fridge were good enough too. Gotta keep an open mind.

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Most notably Famous Dave

I buy the Famous Dave's XXX hot for the oldest boy, i have to cut it with something milder for me to eat it.
Besides Dreamland and Blues Hog (really want to try this one) any other suggestions.

Blues Hog should be available in the KC area, if not let me know, I'll hook you up.

One of my local favs is Show Me sauce made here in Columbia. Nice sweet smokey flavor. Another is Buck Creek Berry Hot, also made locally. It's a rasberry habanero sauce that has been a world champion.
http://www.4bbq.com/bbq_sauce_page.htm

I've got a bottle of each bought to send to Bro. Bill as a "Thank you" for the Dreamland. I hope to get it sent out this week.

Let me know, KC, if you want to try the Show Me sauce. I think you'd love it!
 
I use Corky's BBQ sauce from Memphis. It's slightly sweet with a mild spicyness. Don't know what their distribution area is. I got a gallon 6 mos ago when I was there for work. I've also got a recipe from a friend in Idaho that my wife makes that's pretty good. I'll have to check the recipe for ingredients.
The other thought after reading this thread is that I get some other sauces and experiment. I some times find something I like and stop looking at others.
 
More jealousy here.

it's hard to find any interesting sauces here in so cal, just the commercial stuff.
 
Blues Hog should be available in the KC area,
The place I've been bending over for....errr I mean buying wood ($24 per 2 cu. ft. bag) has a lot of sauces and rubs, haven't called but the OL says she saw it on our last visit.

I buy the Famous Dave's XXX hot
Didn't see this variety at our store, too hot for me I'm sure. But I do want to try the "rich and sassy". I can get these at Price Chopper our local AG outlet, Where I get my BC Lump.

ckkphoto..How's that rib sauce coming? I reread "lets talk sauce" thread and noticed you said you were onto something. Wanting to try making some more new ones also.
 
ckkphoto..How's that rib sauce coming? I reread "lets talk sauce" thread and noticed you said you were onto something. Wanting to try making some more new ones also.

I sent Jorge the "trial run" recipe. The first time I made it it was too strong, the second time too weak, the third time it was just right but was missing something it had when it was too strong.
SOOO Jorge said he'd try it if he got a chance this weekend and let me know what he thought. I thought I'd get a second opinion before I made any more changes. Once I've nailed it down just a little better, I'll post for all to comment.

I am starting to make sauces from scratch according to recipes I found online. There is an amazing variety out there. I intend to either find or create a BBQ sauce so good you want to drink it from the bottle. That way I won't mind a bit if somebody drowns my barbecue in it.
One of the most interesting ones I have found along the way is a sauce that had chili powder as the main flavoring. Gave a very interesting chili taste to mesquite cooked brisket and pulled pork. I liked it a lot, but it was more of a novelty than a staple.
 
mook said:
More jealousy here.

it's hard to find any interesting sauces here in so cal, just the commercial stuff.

That will change quickly.

I smell a coordinating, "Let's Sauce Mook" coming on.
 
ckkphoto said:
ckkphoto..How's that rib sauce coming? I reread "lets talk sauce" thread and noticed you said you were onto something. Wanting to try making some more new ones also.
.....
I intend to either find or create a BBQ sauce so good you want to drink it from the bottle.
.....

If it has enough booze in it, it might replace Beer. Kids to Mom, "Hey Mom, Dad is getting sauced again!" :roll: :lol:
 
Here is a sauce recipe that originated from a friend I met in Idaho who was from Maine and it's been enhanced by the wife:

Suz's BBQ Sauce

1 stick butter (do not substitute)
1 sm. finely chopped onion
1 clove garlic/put through garlic press
3 T. Ketchup
3 T. Worcestershire sauce
juice of 3 lemons
1 T. brown sugar
2 tsp. Tabasco
1 tsp. cayenne pepper
1 tsp. black pepper
1-2 T. prepared mustard (if you can find use beer n' brat horseradish
mustard/Silver Spring brand)

In small sauce pan melt butter; add remaining ingredients.
Stirring occasionally bring to boil, bring down to simmer.
Simmer for 15 minutes stirring frequently.
Remove from heat, will thicken as it cools.
 
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