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Favorite BBQ Sauce! - Page 2

post #21 of 58
2/4/12 at 2:47pm

I'm changing my previous answer.  A few hours ago I tried making my own barbecue sauce for the first time.  I followed a recipe to the 'T' except for the kosher salt.  I left it out due to the sodium content.  Man, that's good stuff.  That recipe makes the best sauce I've ever had but I'm still going to tweak it just a bit.  It's really close to what I consider perfect.  The only criticism I have is that it's a bit too sweet for me.  The guy who published the recipe said it's a bit sweet for him but some people like it that way.  I'll have to work on this.

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post #22 of 58
2/9/12 at 8:48am

I usually make my own, but if I'm gonna use something out of a bottle it's this:

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While this is in fact a shameless plug, as my brother makes the stuff down in Western, NC, it's actually some of the best bbq sauce I've ever tasted.

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post #23 of 58
2/9/12 at 9:17am

Gates BBQ on pork (just got a case) and homemade

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post #24 of 58
2/11/12 at 6:31am
Sweet Baby Ray's, but I'm experimenting with my own....
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post #25 of 58
2/11/12 at 8:07am

I use Head Country when i use sauce most of the time I like the flavor of the meat as is sauce helps cover up dryness or flavorless meat

 

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post #26 of 58
2/11/12 at 8:13am

I like sweet baby rays as a go to sauce.  But if I have the time I make my own with a little diced up bacon thrown in.  Bacon makes everything better.

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post #27 of 58
2/11/12 at 9:08am

Stubb's spicy

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post #28 of 58
2/11/12 at 11:43am

I heard the big boys did a blind taste test and regular old Kraft won.  Whodathunkit.  ...But I am back and forth between doctored up K.C. Masterpice and Sticky Fingers.

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post #29 of 58
2/18/12 at 5:59pm

We love shacks BBQ. Recipe is free on line and you can make it at home. Really a good sweet & vinegar base sauce. I make one hot and one not and every body enjoys it. Really nice thing also you pour into catsup bottles and put on shelf to store.  Don't need refrigeration. I've had  a couple bottles close to a year and still good.

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post #30 of 58
2/18/12 at 6:31pm

Just saw this...A little late but had to say we found a good sauce in Atlanta.  Fat Matts.  I usually make my own, thanks to those who've helped, but when I'm out we go to the shelf and grab some Fat Matts.Usually doctor it up though...

 

Fat Matts.jpg

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post #31 of 58
3/1/12 at 2:01pm

This one works well for me !   I change it somewhat to make it my own but this is a good basic bbq sauce . reminds me of Sweet baby Ray's and Bull's Eye Bold mixed half and half .

Ingredients

  • 1 1/2 cups brown sugar
  • 1 1/2 cups ketchup
  •  1/2 cup apple cider
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce
  • 2 1/2 tablespoons dry mustard
  • 2 teaspoons paprika
  • 2 teaspoons salt
  • 1 1/2 teaspoons black pepper
  • 2 dashes hot pepper sauce
 

Directions

  1. In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth. Bring to boil stirring often .
 

Footnotes

  •  

FOOTNOTE

  • This will fill a 32 ounce ketchup bottle exactly. Cut back on the brown sugar to make it less sweet, or add more Worcestershire for more 'steak sauce' appeal.

 

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post #32 of 58
3/7/12 at 9:06am
For wings I use blues hog cut in half with hot sause. For whole chickens I use wickers in a injector. For everthing else I make my own .yahoo.gif
Edited by michael ark - 12/6/12 at 1:41pm
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post #33 of 58
4/10/12 at 11:17am

Arthur Bryant's sauce is the best I've ever tasted in a commercial sauce.  It's tart and spicy and not sweet like most sauces.  I love it on beef and pork.  For chicken I like Curley's best.

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post #34 of 58
4/10/12 at 11:42am

How do you  doctor it up? bottled sauce?

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post #35 of 58
4/10/12 at 11:45am

redheeller dog sounds like my kind of sauce

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post #36 of 58
5/24/12 at 2:46pm

Homemade...

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post #37 of 58
7/10/12 at 1:38pm

Mine!  I make my own.  Folks at work & neighbors keep me busy making it.  We call it "3rd Helpin' Q Sauce"

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post #38 of 58
7/10/12 at 2:11pm
Trader joes is great.

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post #39 of 58
7/10/12 at 4:08pm

Sweet Baby Rays (sweet and some spice), Corkeys (a little more smokey), or doctored up Kraft hickory flavor (add sauteed onion, garlic, fresh jalapeno, more brown sugar and a little maple syrup!).

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post #40 of 58
7/10/12 at 5:50pm

I really don't use "sauce" on my meat ,however , I make a simple sauce for the "less informed" up here in Ohio:

 

 

STAN'S TABLE SAUCE

 

64oz. -ketchup

2cups-firmly packed Brown Sugar

1/4 cup -fresh squeezed Lemon Juice

1cup-melted Butter(real)

1/4cup -liquid smoke

2tbls.-Worchestershire sauce

 

Combine well to melt sugar and Butter , do not boil , simply heat it to combine...

you can add any extra Heat if you wish, however , frankly it doesn't need it.

 

Take care, it is addicting ;)

 

have fun and...

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