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Local retail BBQ sauces

post #1 of 18
Thread Starter 

So I was wondering what your opinions are regarding some of our local (OKLAHOMA) retail sauces. i.e. Head Country, Elmer's, etc.

I really prefer to research and record the excellent recipes found throughout SMF. However, I also try to support the "Made in Oklahoma" philosophy. We recently picked up some "Sa-Moking" sauce from a local market. Not as sweet as regular Head Country (good thing), with a subtle smokey flavor. I believe it comes from the Elliot's BBQ kitchen. Any thoughts?

 

Go Pokes!

post #2 of 18

Can you show some of the bottles?

post #3 of 18
Thread Starter 

This is all I have right now.  They were from a last minute run to the local market. Right now, I like Sa-moking the best, mild sweetness, subtle smokiness, and a little kick at the end.

 

700

 

 

The fourth is a brisket sauce from a recipe I collected from SMF!

 

http://www.fapc.okstate.edu/files/factsheets/fapc137.pdf

http://mio.elementfusion.com/ProductSearch.aspx

 

I have tried a ton of different sauces from around the state. I have included a couple of intersting links. The first is a market evaluation of BBQ sauces as detailed by the food specialists from Oklahoma State. It's dated back a few years but interesting none the less. Second is a link to the Made In Oklahoma website. It is a great directory of all the stuff around the state. Several of them have website addresses that you can visit in case you are viewing this from out of state. Although we do not have the fame of Kansas City, Memphis, Austin or the Carolinas, Oklahoma has some of the finest BBQ around. We have developed through a marriage of experience from each of these great locales both in our neighbors and our products. Enjoy.

post #4 of 18

I know a secret......  SMOKE. Woodfire Grill on Cherry Street is bottling their sauces and will be on the retail market in the next few months!  Including my favorite Red Onion Ranch!  I'll be in line like a nerd waiting for an IPhone!

post #5 of 18
Thread Starter 
Good to know. I'll have to try it out
post #6 of 18

I do like the Head Country brand but Head co. also has a brisket marinade but it is not sold in stores yet. you can pick it up at the State Fair or goto Ponca city to the Head Country store and pick it up .

post #7 of 18

trying Head country  rub  bought from Sams  on one of the three Babybacks today!  two with Jeffs .. report coming later

post #8 of 18

Hello, new to this forum.  Wifey has been tweaking and making her own rub for a while, surprisingly similar to Jeff's.  As for sauce, we have been mostly mixing half and half of the Head Country Hot and the standard KC Masterpiece for our taste buds  Little hot and a little sweet with some body.  Just ordered Jeff's recipes but have too many left overs from Christmas to cook anything else up right now, will be giving it a try in a week or two.  Thanks for all the good information here.

post #9 of 18

i see you have a #2 Smokin-it ...just ordered myself a #1.... will be here next week ,would like to hear your reviews  and suggestions on the electric smoker.... as i have been using  weber  genesis with a smoker box and horizonal a propane smoker.


Edited by MARAUDER - 1/6/14 at 12:43pm
post #10 of 18
Quote:
Originally Posted by MARAUDER View Post
 

i see you have a #2 Smokin-it ...just ordered myself a #1.... will be here next week ,would like to hear your reviews  and suggestions on the electric smoker.... as i have been using a kamodo type and a propane smoker.


I am still getting use to my Smoke-it #2.

 

Mine is a very quality built unit, very impressed with the tightly sealed door, not a wisp of smoke even during the seasoning.  I need to get something to elevate it 20-25 inches or so off the concrete to make it easier to get racks in and out.  Most likely will build a wooden base with a drip edge in the front.  No smoke ring is different, thinking of putting a couple pieces of charcoal in the smoke box my next cook which I have heard might restore some of that, or braze my meat on the grill a few min on each side before or after putting it in the smoker.  (We miss the singed grill marks)  The hickory dowel rods that came with the unit is a different flavor than I had been used to, tried the extra package I ordered and they were the same.  I will be changing back to small pieces of my own flavor hickory chunks and see how that does for the next smoke.  It really takes a small amount, two dowels an inch or so long smoke 3 hours, just seemed the wrong flavor for us. 

 

I tried a brisket without foiling, it was a little dry on the edges.  It was cold outside, about 20 and the smoker was pulling in very dry air.  I had a water pan to the side, but it was not enough to keep it moist.  Also, I did not cook it long enough.  I was set at 225, but I think it was a little hotter in the middle center with the temp sensor against the back wall with the 20 degree WX and wind we had, not the best of conditions.  I had been getting good average box temperatures at other times, but only had a single sensor in the meat that cook.  Meat reached 200 way too quick, figured out to be about 40 min/lb, which is way too short for brisket.  Kept it in the ice chest 2 hrs afterward.  It was not bad, but we just expected better.  Will be doing the next one at 205 and foil after 3 hours to cook longer, then decide to open face and most likely dial up the last hour especially if the temp outside is that low.  Hope not, we are ready for summer.

 

I have done 3 batches of fatty's.  All have done well.  I singed the outside bacon on the gas grill a few minutes after pulling them out to crisp them up a little.

 

Chicken breasts were very moist and tender, but we missed the grill marks, might need to singe them a few minutes after smoking also.

 

Planning on ribs next.  Definitely will do the 3-2-1 with foil the first time.

 

Holding a constant temp and not having to add charcoal and wood chunks for hours is really nice, but I am not giving up my other cookers just yet.

 

I am still questionable on it, but I think I will like it better after I have a chance to use it more and get used to the differences, been that way with every new cooking device I have gotten at first.

 

Good luck to you getting great results with yours. Ken

post #11 of 18

appreciate your info... did you  purchase the chip screen  ? have you used pellets with your #2? looking forward to the new smoker .. basically wanted this unit for small amounts on the chilly days in oklahoma! :) richard


Edited by MARAUDER - 12/29/13 at 9:16am
post #12 of 18
Quote:
Originally Posted by jwbtulsa View Post

This is all I have right now.  They were from a last minute run to the local market. Right now, I like Sa-moking the best, mild sweetness, subtle smokiness, and a little kick at the end.

700



The fourth is a brisket sauce from a recipe I collected from SMF!

http://www.fapc.okstate.edu/files/factsheets/fapc137.pdf
http://mio.elementfusion.com/ProductSearch.aspx

I have tried a ton of different sauces from around the state. I have included a couple of intersting links. The first is a market evaluation of BBQ sauces as detailed by the food specialists from Oklahoma State. It's dated back a few years but interesting none the less. Second is a link to the Made In Oklahoma website. It is a great directory of all the stuff around the state. Several of them have website addresses that you can visit in case you are viewing this from out of state. Although we do not have the fame of Kansas City, Memphis, Austin or the Carolinas, Oklahoma has some of the finest BBQ around. We have developed through a marriage of experience from each of these great locales both in our neighbors and our products. Enjoy.

That Sa-Mokin sauce comes from Smokies BBQ in BA. They recently reopened on 71st just east of the Creek Turnpike. It's my new favorite BBQ place!
post #13 of 18
Thread Starter 
Hey thanks. I will certainly try it!
post #14 of 18

My favorite place to go for sauce in Tulsa is Oklahoma Style BBQ on Harvard.

post #15 of 18

i'm a head country nut, i prefer the white original recipe sauce.

 

We use the rub on pretty much everything, chicken, ribs, butts, pork loin. I cut it 50/50 w/ brown sugar on Butts. 

post #16 of 18

Is there still a place to get Selmon Bros.?  Since the demise of IGA, I haven't been able to find it anywhere.

post #17 of 18
Quote:
Originally Posted by OkieDave View Post
 

Is there still a place to get Selmon Bros.?  Since the demise of IGA, I haven't been able to find it anywhere.

Haven't seen Selmon Bros. in a long time but maybe it's just because I haven't been looking for it.

 

Looks like you can get it here: http://www.everythingbbq.com/selmon-brothers-mild-bbq-sauce

post #18 of 18

Update: I found Selmon Bros.!  Crest Market carries both the mild and hot versions as a regularly-stocked item.

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