Barbecue Sauce

Personally, I use the Cookshack mild sauce. That is my standard table sauce at home and in competition on the circuit.

For my pork it's something simple and sweet. I'm not opposed to putting some sweet baby rays on my pork. But I also cook a sweeter pulled pork than most.

I like Famous Dave's

I hope I don't offend my fellow Rebels.

I like Sweet Baby Rays. Even if it is made in Chicago. I like sweet sauce. I like it on pulled pork or brisket sammiches. It goes good with KFC slaw.

Seems folks are saying,use what you like and that is best.

Pick 3,or 4 major brands and test them side by side.

If they are too thick,add some apple juice.
Too sweet,add some cider vinegar.
Too tart,add some honey.
Need back heat,add a little cayenne.
Too thin,cook it down to reduce.

Most comp cooks let someone else develop a sauce and tweak it to fit their needs.

That said, Cookshack Mild is used by an amazing amount of comp teams and good Q joints[under private label]

Catch CS having a free shipping sale,and buy the 4 gal case.

8 pint bottles/gal and they'll keep forever in the refrig.

You can buy the gal. for about the same price as one pint ,plus shipping, of most sauces.

The same great dependence can be found with beef,poultry,and rib cooks.

Hope this helps a little.

I like variety.

For Pork, I don't like a thick, heavy sauce because you'll just taste the sauce. The Finishing sauce in the PB 101 is a pretty basic Carolina style with the vinegar enhancing the pork.

Mustard sauces are great too for pork.

I just like to give people something they can't buy at the local Q spot.

If and when CS has a free shipping sale on the mild sauce, I will buy lots. Other than that, Wally World has plenty of jumbo size bottles of Sweet Baby Ray's, just down the road.

GLH,since you like SBR,s on Pork,here is one from a cook in the Midwest,from Ray Basso's forum.

Chez developed it and bbq bob lists it on his recipe site.

This is a recipe,so hopefully Smokin' will move it to the correct forum.


Fat Johnny's Bastardized Piedmont Sauce

1 quart cider vinegar
12 oz Sweet Baby Ray's BBQ Sauce
1/3 cup packed brown sugar
1 T red pepper flakes
2 T salt
1 tsp black pepper 1 tsp celery seed
2 T Worchestershire sauce
Juice of one lemon
1 T chipotle powder
1 tsp dry mustard
1 T onion powder



Bring to the boil, then simmer for 10-15 minutes. Let cool, and bottle. Great with Carolina style pulled pork BBQ sands.

bruce

It's at www.bbqbobs.com

It has gotten a pretty good following from the SBR folks.

Thanks Tom. It sounds a tad hot for me, but I might reduce red pepper to 1 tsp and try it. Looks real good.

Bastardized ??? hehehe

As a general all around use. The Cookshack mild is hard to beat. As a straight sauce it has a good flavor. But I think it is at it's best after being applied to meat and then finished off in the smoker.

Once it has a chance to carmelize, great.


RandyE

Nothing gets sauce here unless it is wanted on the sammy. I really like the rub to speak for itself. Actually OCD about rubs.

The sauces mentioned above may be good but it's all relative. Everyone has different tastes and should learn to tweak as several have mentioned. And, speaking of 'relative," my favorite sauce is my mom's recipe - one I was raised on. Nothing better than an old family favorite!

Every time I offer or am asked to do BBQ for a friend or a party it's always "Don't forget your sauce!"

I like apricot jelly and cinamon heated slowly on stove .

wheelz,
you gonna share your mom's recipe?