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Commercial BBQ Sauce / Liquid Smoke

Do you like to use BBQ sauce containing liquid smoke?

  • No way, are you joking?

    Votes: 29 70.7%

  • Yes, I like to cover up the taste of my BBQ with it!

    Votes: 12 29.3%
  • Total voters
    41
Bogus Chezz Hawg

Bogus Chezz Hawg

is Blowin Smoke!
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From reading many threads in the past, I know a lot of Brethren use commercial BBQ sauces.

IMO, why spend hours BBQing meats, infusing them with real wood smoke, only to pour a sauce containing liquid smoke on it? Also IMO, commercial BBQ sauces containing liquid smoke (almost all contain liquid smoke) are intended for the masses. The masses use gas grills without wood (for convenience) and commercial BBQ sauce (for convenience & wood smoke flavor). Please for the sake of the BBQ Gods... Make your own sauce without liquid smoke! There I said it!
 
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What examples of commercial sauces have liquid smoke in them already? Masterpiece?
 
I use Sweet Baby Ray , In my opinion it beats most of the homemade sauces. But of course I'm a stick burner don't use those little charcoal horse turds i know what real smoke is.
 
stiffy said:
What examples of commercial sauces have liquid smoke in them already? Masterpiece?
Click to expand...

Any mass produced commercial sauce you can think of! Next time you go to the store read the ingredients on the labels.

jestridge said:
I use Sweet Baby Ray , In my opinion it beats most of the homemade sauces. But of course I'm a stick burner don't use those little charcoal horse turds i know what real smoke is.
Click to expand...

Sweet Baby Ray's... I was born & raised in Chicago. I used that years ago before it was marketed nationally & before I knew any better, IMO. Read the label... The main ingredient is high fructose corn syrup. Some "experts" believe high fructose corn syrup has health risks. Google it and make your own decision. I still consume products that contain it, however.
 
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As soon as you sell something you make it commercial. I think you are referring to the mass produced sauces. I have lots and lots of sauces that I purchased that are awesome and do not contain liquid smoke.

As for your eperts and high fructose corn syrup... bite me. There are experts that will tell you that everything we do is bad for us. There are experts that will tell you the char on your steak will give you cancer.

First liquid smoke now high fructose corn syrup...

You shouldn't start tossing things out there without better defining them. There are several members of this forum who make some fantastic sauces and because they sell them to us they would be classified as commercial.

You want to make your own sauce go right a head and make your own sauce. I tried and can't come up with a sauce I like as much as some of those I buy from my fellow brethren.
 
How about some more choices.

Suggestions:
I occasionally use it at someone elses Gas cooked food.
Make my own and use liquid smoke.
Make my own no liquid smoke.
Since I boil my meat it really add a lot of flavor.
etc...

I use it now and then.

How do you get Smoke flavor in Sauce if you don't use it?

High Fructose Corn Syrup bad for you. Next your gonna suggest we shouldn't eat Bacon or cheese where does it end????
 
Bogus,

I have only one real problem with the statement you made. When I'm at home sure some of the time I make my own, but try doing it when cooking for a couple hundred people while taking care of and watching everything else. You can't make it ahead of time as if you have an "on-site" license everything has to be prepped and cooked there. There just aren't enough hours in the day.

I like my home made sauces, but I enjoy a lot of commercial sauces as well. Heck if I'm in a hurry, one of my favorites is sweet baby rays. I also like cattlemans doctored up to my tastes. It's all about different tastes on different days. Sometimes I like a sweet sauce, sometimes a tangy one, other days it's a hot one. I can't even taste the liquid smoke in the commercial ones, so why worry about it.
 
dodgeramsst2003 said:
I like my home made sauces, but I enjoy a lot of commercial sauces as well. Heck if I'm in a hurry, one of my favorites is sweet baby rays. I also like cattlemans doctored up to my tastes. It's all about different tastes on different days. Sometimes I like a sweet sauce, sometimes a tangy one, other days it's a hot one. I can't even taste the liquid smoke in the commercial ones, so why worry about it.
Click to expand...

Could not have said it better.
 
If it's not good for me, there's no way I'm putting it in my body.
I almost dropped my cigarette when I heard fructose corn syrup was bad for me. :shock:
 
Can I piggyback on this question because I have been wondering lately what you all think about using commercial sauces and rubs at comps, it kinda seems like you are winning with somebody else's product. And to answer the question at hand, when I start making a sauce I like better than sbr I will continue to make it but I'm a big fan of it.
 
BBQ Grail said:
As soon as you sell something you make it commercial. I think you are referring to the mass produced sauces. I have lots and lots of sauces that I purchased that are awesome and do not contain liquid smoke.

As for your eperts and high fructose corn syrup... bite me. There are experts that will tell you that everything we do is bad for us. There are experts that will tell you the char on your steak will give you cancer.

First liquid smoke now high fructose corn syrup...

You shouldn't start tossing things out there without better defining them. There are several members of this forum who make some fantastic sauces and because they sell them to us they would be classified as commercial.

You want to make your own sauce go right a head and make your own sauce. I tried and can't come up with a sauce I like as much as some of those I buy from my fellow brethren.
Click to expand...

Larry,

I am referring to the mass produced sauces.
I stated "almost all (commercial sauces) contain liquid smoke". I never said they all do.
What part of almost needs defining?

Bite me? that's a little harsh. Did you notice I put quotation marks surrounding the word experts? To me, that means the same as so-called experts!
I stated to "Google it and make your own decision". I still eat products that contain it. I apologize and I should have noted that.

The purpose of this thread is to point out my opinion of the use of liquid smoke in sauces that will be used on real wood smoked BBQ. Also I thought this might encourage others that have never tried to make their own BBQ sauce, to make it. Nothing more, nothing less! Whew!
 
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dodgeramsst2003 said:
Bogus,

I have only one real problem with the statement you made. When I'm at home sure some of the time I make my own, but try doing it when cooking for a couple hundred people while taking care of and watching everything else. You can't make it ahead of time as if you have an "on-site" license everything has to be prepped and cooked there. There just aren't enough hours in the day.

I like my home made sauces, but I enjoy a lot of commercial sauces as well. Heck if I'm in a hurry, one of my favorites is sweet baby rays. I also like cattlemans doctored up to my tastes. It's all about different tastes on different days. Sometimes I like a sweet sauce, sometimes a tangy one, other days it's a hot one. I can't even taste the liquid smoke in the commercial ones, so why worry about it.
Click to expand...

Chris,

Since I only BBQ in the backyard for maybe 12 at the most, I can see your point. If I were feeding 200+ (or 50), I'm sure I would be buying jugs of commercial sauces.
 
ADMIN NOTE: Im not quite sure whats going on, but this was a legitimate question asked in a civil manner. The not so civil responses end here. Talk about it, agree, disagree, or agree to disagree. If you cant do that, bail out of the thread.
 
Just because a sauce is homemade doesn't mean it's good. Sometime I buy a discount sauce from Save_A-Lot store it a very good sauce. What one person think a good bbq is doesn't mean that the only way to do it.
 
is it bad that i like famous daves sweet and sassy? mmmmmmm so good. and with a face like Daves.. he wouldnt put anything in it to harm me.
 
I didn't vote because the two choices didn't fit my answer. All I use is mass produced/commercial bbq sauces. I just doctor them up to suit my taste buds...and the judges too...:cool:
 
Though the thread started with liquid smoke, it moved on to HFCS some. Just so we're clear on that, table sugar is sucrose: Sucrose is a complex sugar formed by chemically boding equal amounts of glucose and fructose. Corn syrup is made sweet almost entirely with glucose, however certain processes allow corn syrup to contain equal quantities of glucose or fructose, being relatively high in fructose, but equal to that in sucrose. This HFCS is a very suitable substitue for sucrose in many levels. The only ppl I've heard who claim that HFCS is bad is my nut brother who lived in the UK for so long. Well guess what, we have an embargo against Cuba, where cane is grown, we don't grow sugar beats, and Hawaii can't keep up. What's the biggest crop in the US? Corn. Makes sense to me to use it. Maybe once Castro II dies things will change, but until then, HFCS is fine.

dmp
 
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