Doctored up Bone Suckin Sauce on page 2

I like the Tupelo Honey heat sauce.

BBQ is not a verb.

Sauce doesn't make everything better.

More often than not I see places cover inferior meat or meat they messed up on with sauce.

Vinegar and mustard ruin good meat. Carolinas love loading their shit up with it because all of their pork tastes the same.

The new NUT COAL rant?

Sweet baby Ray's or geppetto's.

Kroger carries this brand; various flavors. The Memphis, KC, and Texas flavors are really good. No HFCS, either.

Agreed.

This one is surprisingly good if you can find it:

Best sauce I have ever had.

Haven’t had the spicy but the original is delicious.

There's a guy that has a shack on a dirt lot in downtown Garland that makes BBQ the rivals Central TX BBQ. Not sure if he still does it or not; he has a reputation for being on again/off again. His BBQ sauce was a red but vinegary (Carolina style?). I used to drink that stuff straight up.

Meshacks!

Rudy's original sauce is great. And that's a good thing because their BBQ tends to be hit or miss. More miss at the Allen location on 75.

Growing up in L.A., we had Chris' N Pitt's only a few blocks away. There are still a few in the SoCal area. Our sauce was:
Attached File

never thought i would see someone on gd get dunked on with so many french words

This one!!

If you need sauce, you need to follow styles.

Vinegar based (spicy) for Pulled pork
Tomato based (again with some heat,) for ribs/brisket and chicken.

Store bought is a crap shoot, Williams Bros is pretty good (local joint) so is Stubbs and Sweet Baby Rays spicy (although it’s too sweet.)

I have a homemade recipe I use when I want to invest the time but I generally keep Stubbs or Williams around.

If you think any sauce makes ribeye better you suck at steak.

For easy to find store bought sauces, I like:
Heinz Carolina Mustard
Heinz Kentucky Bourbon
Sweet Baby Rays

I pity you

Eta: And all the great meat you've undoubtedly ruined with your Carolina heresy.

grug

salt

pepper

only

make me he man, king of stek

Anything you cook in a smoker is better with sauce.

Even that jalapeño sausage and turkey you guys in Texas call BBQ.

We have that here. Haven't tried.

I couldn't pick one over another

But it's natural ketchup

I've defaulted to Austin's own medium the past decade or so...

Made in Oklahoma and still the best.

Sub-fucking-scribe!

For pulled pork my go to is a modified version of Myron Mixon's basic vinegar sauce.   The vinegar and fat from the pork are a great match.

Jim N' Nick's habanero is the best by far. Good (not overpowering) heat, and a whole lot of flavor.

And, yeah, they have a mayo based white sauce (local to some AL county) that ain't bad.  Makes a good dip for chips when mixed w/ sour cream.



No restaurant close to me, but I can still get their sauce at Publix.

There's nothing North Carolina about that.

I like the Kroger "Texas" BBQ sauce.

just nooooo, fuck that
Attached File

Yep. A fair bit pepperier and less sweet. Great for beef ribs. The sweeter Memphis works better for chicken.

I need to buy this, utah is like a food desert for bbq.

I have been using Boss Hog's a lot, i also have some scott's red sauce that I mix into my pulled pork.

I like all sorts but i think my favorite was a mustard based sauce from Henry's in Greenville, SC.

I grew up right down the street from Head Country's production facility.  For store bought sauces, I haven't found one that is better.

Better dump coleslaw all over it so that you can't taste the sadness.

if only you had the foresite to type this in all caps you could have been copypasta famous.

What didn't you like about it?

OKAY SON SIT DOWN I BASICALLY LIVE FOR BBQ SAUCE, THIS IS MY TIME TO SHINE.

THERE ARE DIFFERENT KINDS OF SAUCE. YOU HAVE SOFT CLOUDY SAUCE, YOU HAVE THE DRY SHIT THAT'LL MAKE YOUR FACE SCREAM IN AGONY, YOU HAVE ALL KINDS OF IN-BETWEENERS WITH MORE OR LESS MOISTURE AND DENSITY, WHICH MEANS THEY ALL ACT DIFFERENTLY WHEN THEY GET ON OOD, AND I'LL GET TO THAT A BIT LATER.

YOU HAVE PEOPLE WITH DIFFERENT TASTES. SOME PEOPLE ONLY LIKE TO WARM THE SHIT UP SO THEY CAN EAT THEIR SAUCE WITH THE RAW MEAT THEY'D JUST BROUGHT FROM THE FOREST BECAUSE THEY'RE GODDAMN SAVAGES, YOU HAVE COAL DIGGER-TYPE MOTHERFUCKERS WHO BRING THEIR WORK HOME IN THE FORM OF COAL-FLAVORED SAUCE, AND YOU HAVE PEOPLE BETWEEN THOSE TWO EXTREMES THAT ARE MORE OR LESS NORMAL. YOU WANT IT GOLDEN? SLIGHTLY BURNED JUST FOR THAT CRISPY TASTE? MAYBE YOU JUST WANT A BIT OF YELLOW SO IT STARTS CRUNCHING? A TOASTER WITH A HEAT KNOB CAN TAKE CARE OF THAT, YOU ASSHOLE.

BUT SOME PEOPLE LIKE THEIR SAUCE SPECIFIC -- LIKE I SAID, DIFFERENT SAUCES REACT TO HEAT DIFFERENTLY. SOME KINDS MIGHT LIKE LOWER HEAT OVER A LONG TIME AND SOME TASTE MUCH BETTER IF THE HEAT IS MORE POWERFUL, BUT SPREAD OUT OVER A SHORT PERIOD OF TIME. MOST TOASTERS HAVE A "CANCEL" BUTTON THAT YOU CAN USE, AND IF THEY DON'T THEY'RE MANUAL, WHICH MEANS ALL THE MORE CONTROL OVER YOUR GODDAMN SAUCE. FEW TOASTERS ARE CREATED EQUAL THOUGH, AND TASTES VARY WILDLY FROM PERSON TO PERSON, SO YOU GOTTA EXPERIMENT WITH WHAT WORKS FOR YOU, INCLUDING MAYBE SOMETIMES BUYING TOAST THAT ISN'T THE CHEAPEST, YOU SICK FUCK.

THERE'S ALSO THE FACT THAT SOME TOASTERS HAVE WIRES OVER THEM SO YOU DON'T HAVE TO FUCKING PUT ANYTHING IN THE FUCKING TOASTER, BUT YOU CAN PUT LIKE A CROISSANT OVER IT AND THE HEAT COMING FROM THE TOASTER WILL HEAT IT UP UNLESS YOU'RE AN IDIOT AND DON'T KNOW HOW BASIC AIRFLOW AND THERMODYNAMICS WORK AND EXPECT THE TOASTER TO HEAT YOUR STUPID FRENCH SHIT WHILE IT'S STILL IN THE FREEZER. CECI N'EST PAS UNE FUCKING WIZARDRY, MY MONTH-OLD NEPHEW UNDERSTANDS THIS SHIT. IF ANYONE ASKS ME, SAUCE MAKING SHOULD BE TAUGHT IN SCHOOLS.

ALSO THE HIGHEST SETTING CAN BURN SOME GRIME AND SHIT THAT GETS STUCK IN THE TOASTER, LIKE ME, I'M A NASTY MOTHERFUCKER, I PUT THE SHIT ON HIGH WITHOUT ANYTHING IN IT AND IT BASICALLY CLEANS ITSELF, NO SOAP OR SHIT TO HAVE YOUR NEXT SANDWICH BATCH SMELL LIKE MY LEFT ARMPIT AFTER A GOOD SHOWER.

Natural ketchup
Second ingredient: sugar

I’ll pass

What's that dripping off your chin? Oh...it's sarcasm.

Is it made by real hoes?

thatsracist.gif

Not sure, but it's good.

I'm partial to Kraft myself.

this is my favorite

Marko's Spicy on Amazon

Not the best ever, but tasty

HEB (TX Grocery chain for you foreigners) released a line of bbq sauces that are actually pretty damn good.  And at $2 each, a pretty good deal.



Dad was a BBQ competition guy (and I helped him several times).  Sauce was verboten at turn-in, but could be (and almost always was) applied during the cook.  I don't think anyone won any category without application of some sauce at some point.  This was Lone Star BBQ society rules--they are pretty hard-core about being true to TX-style bbq.

I am really glad I got Dad's sauce recipe before he passed away.  He got it from the daughter of an older black gentleman from the south who owned a bbq restaurant in town for many years.  His cooking partner wouldn't give it to him (rumor has it he was selling the recipe for $1000 back in the 90s), so he just went straight to the source .  I won't give too much away but it was a (mostly) vinegar-based sauced that we put on everything from brisket to chicken during the cook.  R.I.P. Dad--I miss you lots and wish we were cooking this weekend

I picked up some of this once when it was on sale to try it out. I wasn't expecting awesomeness, but it has pretty much become my regular sauce:

Weber Sauce

Kansas City Cowtown for sure.  If I can’t find that then I just use Sweet Baby Ray’s. It’s pretty close.  Yes, I know it is cheap, but damn if it isn’t good.