I never used to like BBQ Sauce except what I made myself. I think I was just tired of the crap pushed upon us as the only items sold in the grocery store.
My all time favorite sauce is Purple Pork Master Competition Sauce, sadly the sauce is no longer marketed. Since then I have tried many other sauces looking for that ultimate flavor. I don't cook with sauce, I usually serve it on the side with the exception of Chicken and Pork Steaks.
For a general BBQ Sauce served on the side I like a mixture of 45/35/20 Ratio of Blues Hog Original/Blues Hog Tennessee Red/Head Country Original measured by weight ratios. This yields a sweet, tangy, savory, well balanced sauce.
For chicken I have grown fond of Chiavetta's Marinade and Cornell Chicken Sauce which I rotate back and forth from time to time. These bring volumes of flavor and moisture into grilled chicken. When you take a bite, your mouth wants another bite before you can chew what is already there.
For Pork Steaks I like Maull's Original; it's a thinner, tangy, and not so sweet sauce that just releases the robust flavors of the pork.
For beef, I prefer to serve a savory sauce with no sweetness on the side. My favorite sauce for beef is "Texas-Texas Good To The Bone". It's so good it will make shoe leather taste great and also works well with pork and chicken when no sweetness is desired.
For those who want to try sauces from other parts of the country, visit the Trading Post Forum and sign up for our next Trade Round which will start in late December. It's a lot of fun and when you participate you get some items from other parts of the country that you would never have known ever existed.
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