Unicorn Jizz. Not sure it is on your shelves though...
In your opinion?
- Thread starter 305Q
- Start date
Kraft H O T mixed 50/50 with KC or the like. So much of the stuff on the market these days tastes like oversweet catchup.
Monkey Uncle
is one Smokin' Farker
In my experience, many people think they prefer a gloopy, sweet KC-style sauce out of the bottle because that's all they've ever had. When I feed guests my home-made, heavy-on-the-vinegar NC sauces, it's like their eyes are opened to a whole new world. They can't believe BBQ can taste that good!
ironmanerik
is Blowin Smoke!
It has been my store bought go to for years. Not sweet but not too much vinegar, a little smokey and its cheap its worth the two bucks to see if it will work for you.
Backyard Smoke
Knows what a fatty is.
BBQ Sauce
Try Shealy's BBQ Sauce , (www.shealeysbbq.com) . You can order via there web site and I know they would love to ship you a gallon or 2 . It's genuine made in SC ( Certified ) . Good stuff. Mustard based sauce , and vinegar based sauce . I love it. They are in Lexington SC . Bout 1 hr. and a half from my location.
Try Shealy's BBQ Sauce , (www.shealeysbbq.com) . You can order via there web site and I know they would love to ship you a gallon or 2 . It's genuine made in SC ( Certified ) . Good stuff. Mustard based sauce , and vinegar based sauce . I love it. They are in Lexington SC . Bout 1 hr. and a half from my location.
Oak-n-hickory
Knows what a fatty is.
Sauce is hardly ever required on good BBQ, IMHO, but if you must, try Crazy Charlie's (formerly called Crazy Cajun), especially the hot version. Another good one is Two Fat Guys (I believe they're up to about five flavors these days).
PappaOscar
Full Fledged Farker
Since your in Florida, I've takin a liking to Sonny's bbq sauce. Don't care to much for their food, I do like the sauce.
SuburbSlicker
Full Fledged Farker
I'm from the "sauce on the side" school as well. I usually serve my meat dry and let my guests experiment a little. I'll put out a couple of bowls with a label so folks can try what they like. That's part of the fun too.
I'll usually do SBR for pork (most folks like a sweet sauce), some Sonny's Sizzlin Sweet for those who like a little heat, Stubbs Original for beef, and if I want some funk, I'll serve something called Carolina Treet. It's a different flavor, I can't really describe it, but it's kind of mustardy/tangy, but it's not a mustard sauce (they sell one, btw). If you can find it, it goes well on pork and beef and is something very different. I buy it at Food Lion or Harris Teeter in the Mid-Atlantic.
I think you'll find that no one sauce fits all tastes and some of the fun is in experimenting.
I'll usually do SBR for pork (most folks like a sweet sauce), some Sonny's Sizzlin Sweet for those who like a little heat, Stubbs Original for beef, and if I want some funk, I'll serve something called Carolina Treet. It's a different flavor, I can't really describe it, but it's kind of mustardy/tangy, but it's not a mustard sauce (they sell one, btw). If you can find it, it goes well on pork and beef and is something very different. I buy it at Food Lion or Harris Teeter in the Mid-Atlantic.
I think you'll find that no one sauce fits all tastes and some of the fun is in experimenting.
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qman
Babbling Farker
Other than Unicorn jizz, my experience tells me that Sweet Baby Ray's is the favorite of most people in my circle of acquaintances. Not mine personally; I prefer a sauce with very little sweet, and a bit of heat. Like the Georgia sauces with lots of mustard.
Displaced Texan
Knows what a fatty is.
It depends on what I am cooking. I like SBR Honey Chipotle for bbq glazed chicken. I like Stubbs or homemade for beef. I always make my own for pork.
lantern
is One Chatty Farker
If you like treet you should try Scotts. Warning ahead of time it'll punch you right in the teeth if you taste it straight up. But if you use it as a baste or as an accent to a large amount of meat it works well. As a baste it makes chicken halves and quarters taste like what I remember from church cooks in my childhood.
here's the link to their site
http://www.scottsbarbecuesauce.com/
As far as mass market sauce (available pretty much everywhere), I think SBR is the best. The Honey Chipotle is probably my favorite variety of SBR.
For local sauces, there is a sauce available in Missouri called Show Me Sauce that is fantastic! Russ and Franks sauce out of Iowa is also very good.
For local sauces, there is a sauce available in Missouri called Show Me Sauce that is fantastic! Russ and Franks sauce out of Iowa is also very good.
dadsr4
somebody shut me the fark up.
Poor Charlie.
chuMP
Full Fledged Farker
+ 1 on the Sonny's sauce.
I have recently stopped buying sauce. I make a pretty good sauce that runs a little thin... equal parts honey, brown sugar, and apple cider vinegar. generous shake of ginger powder, red pepper flakes, and rosemary dust with just a pinch of tomato paste. Heat it up in a saucepan (don't let it get hot enough to simmer), the throw it in a jar and let it sit overnight in the fridge. baste it lightly after the meat is done smokin. MMMMMMMMMmmmm.
I have recently stopped buying sauce. I make a pretty good sauce that runs a little thin... equal parts honey, brown sugar, and apple cider vinegar. generous shake of ginger powder, red pepper flakes, and rosemary dust with just a pinch of tomato paste. Heat it up in a saucepan (don't let it get hot enough to simmer), the throw it in a jar and let it sit overnight in the fridge. baste it lightly after the meat is done smokin. MMMMMMMMMmmmm.
