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Old 11-20-2005, 09:31 PM   #13
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Join Date: 10-26-04
Location: Saint Petersburg, Florida

I used to make my own, but switched quite a few years ago. I now have that same sauce bottled, but haven't gone back to it for competition. There are so many good sauces available now, that most of the cooks I know are using a bottled sauce, either straight or doctored.

Pretty much the same story with rub. I use the stuff I sell in 10lb boxes, not the pepper blend. I add turbinado sugar and red pepper. I could leave all the other spices at home.
Ray Lampe
The Honey Badger of BBQ. I just don't give a sh!t.
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