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BBQ Sauces - I'm so confused!

post #1 of 11
Thread Starter 

I'm from St. Louis.  Because of that I was never really a full-blooded Southerner nor a full-blooded Northerner.  I'm having an identity crisis!

 

For those of you familiar with Maull's barbecue sauce, that St. Louis sauce used to flow through my veins every summer.  It's thin, spicy, tomato based sauce with a nice vinegar punch to it.

 

Since I moved to Iowa over 23 years ago my tastes have changed a bit but not too much.

 

They've got this barbecue sauce (???) up here that is a super-sweet, super-thick, super-bland something-or-other that tastes like it should be put on pancakes and waffles instead of meat - I.e., it's a tomato syrup IMHO.

 

K.C. sauces are better but still a bit too sweet and thick for my taste.

 

The Texas style sauces where the main flavor comes from black pepper is okay but not really my cup of tea.

 

The thought of a Carolina style sauce sounds good but I can't even find Maull's up here much less something from way over 500 miles away.

 

What type of sauce would you classify Maull's?  It probably defines St. Louis style more than any sauce I can imagine.

 

What are some good Carolina style sauces and what are some recipes that would be that type of sauce?

 

Does it sound like I'd like some other types of sauce besides Carolina style?

 

Help me out here.  Except for some good pork, Iowa's food selections are killing me.  :biggrin: 

post #2 of 11

Give this a shot...JJ

 

St. Louis Bubba Q Juice

 

1 1/2C Ketchup

1C Cider Vinegar

1/2C Water

1/4C Tomato Paste

1/4C Diced Roasted Red Pepper from a Jar (1-2 each)

1/4C Texas Pete or other Hot Sauce

1/4C Brown Sugar

2T Yellow Mustard

1tsp Gran. Garlic

1tsp Gran, Onion

1tsp Blk Pepper

1tsp Salt

1T Worcestershire Sauce

Cayenne to Taste

 

Combine all and simmer 10 minutes to combine flavors. Adjust sweetness or heat to your taste. Let cool and Puree.

Makes about 3 Cups.

 


Edited by Chef JimmyJ - 6/3/16 at 3:09pm
post #3 of 11
Thread Starter 

Thanks Chef JimmyJ!

post #4 of 11

Hey Daniel, You might try just going up to the top of 

the page on here to the search.

Just type in Carolina style BBQ sauce, there's lots of them on there.

I would put in a link to them for you but can't make that work.

Chef JJ's sounds great to me, but for a few other options

give it a try.

 

              Ed

post #5 of 11

Try this sauce:

 

1/2 stick margerine
1 cup ketchup
1/4 cup AC vinegar
1/4 cup turbinado sugar
1 Tbsp salt 
2 tsp black pepper
2 tsp garlic
2 Tbsp paprika (mild)

 

combine in sauce pan and bring to a gentle boil, simmer for 20 minutes. remove heat and let sit in fridge after cooling for 2-3 hours.  

 

the advantage to this sauce while it has ketchup/vinegar and sweet it retains a bright red color on ribs or chicken when saucing while smoking and since the sugar is turbinado it doesn't burn easily.

 

Hope this helps,

phatbac (Aaron)

post #6 of 11

Why not buy some and have it shipped to you-

 

https://maulls.com/product-category/sauce/

post #7 of 11

Here in Ohio the style is thick and sweet, too. I don't have a sweet tooth. Recently I saw a display of Heinz sauces in several flavors including a "Carolina" style. but you barely tell it apart from the usual. I need to use some of it up and boost it with good vinegar.

post #8 of 11
That looks interesting JJ, think I'll give it a try.icon14.gif
post #9 of 11
Thread Starter 
Quote:
Originally Posted by BlueWhisper View Post
 

Here in Ohio the style is thick and sweet, too. I don't have a sweet tooth. Recently I saw a display of Heinz sauces in several flavors including a "Carolina" style. but you barely tell it apart from the usual. I need to use some of it up and boost it with good vinegar.


Speaking of the Heinz Carolina style, after I posted here I found some at Walmart.  It's pretty darn close to Maull's if I remember the Maull's correctly.  Anyway, I like it and it's available locally so perhaps my problem is solved.

post #10 of 11

Eastern North Carolina BBQ Sauce

 

1/2 quart brown cider vinegar

1 1/4 tbsp Worcestershire sauce

1 1/4 tbsp Texas Pete or Tabasco

3 tbsp black pepper

3 tbsp salt

16 oz ketchup

3 tsp dry mustard

1/2 + 1/8 cup brown sugar

1 tsp red pepper

 

Heat and boil until brown sugar dissolves. (You may simmer longer – it will get spicier the longer it cooks.)

post #11 of 11
If you're from STL I would think you could find Jack's Stack BBQ sauce..one of the best in KC.
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