I know Pags will want to see this story of how the number 1 sauce came about? Sweet Baby Ray's
Original Post
Replies sorted oldest to newest
Thanks Cal. I didn't know the background. Half a bottle in the fridge along with Kinder's Roasted Garlic BBQ Sauce, and a Carolina Tangy Gold. There's a 4th, but I'm too lazy to go check.
I made the appetiser of mild Italian sausage chunks, wrapped in bacon, smoked, dipped in the Roasted Garlic sauce and sprinkled with 4 way cheese last weekend. A big hit. Switched from the Sweet Baby Rays (regular) cause we thought it a bit too sweet.
I made the appetiser of mild Italian sausage chunks, wrapped in bacon, smoked, dipped in the Roasted Garlic sauce and sprinkled with 4 way cheese last weekend. A big hit. Switched from the Sweet Baby Rays (regular) cause we thought it a bit too sweet.
Didn't know it was the number one sauce in the US. Personally, I can't stand it. Way too sweet for me.
quote:I can't stand it. Way too sweet for me.
Ditto
Well Andy, ya need to get out more...LOL!
I too was surprised when I ran across this Top 100 sauces in the world.
Don't think I'd had it at the top, but heck, what do I know.
I too was surprised when I ran across this Top 100 sauces in the world.
Don't think I'd had it at the top, but heck, what do I know.
I've been mixing Sweet Baby Rays with the CS spicy and really like the combination. 4 parts spicy to 1 part SBR's. Not too sweet.
Then ,sitting around on a cold winter day,pondering the use over an adult beverage.
Is the stronger flavor/ability to mask , directly related to the poor quality of the cooking?
Is the lack of taste/judgement of the consumer directly related to the success of the sauce?
Is the level of advertising to a consumer that has no other standard, directly related to the "success" of the sauce?
Does the cost/price promoting have a direct relation to the sales of the sauce?
We all know that the McRib is the best Ribs in the country and that McDonald's is the best restaurant in the world,so could this give us an indication?
Some people think ketchup is used to hide a product folks don't like,or is poorly prepared,so that could be a thought?
Some folks think people and cooks in Texas know a thing,or two about great barbecue.
In a Texas contest,you are disqualified immediately for using ANY sauce on the product after you take it off the fire.
Hmmm/Would you think they are concerned it wouldn't taste like the meat should taste,or the cook was trying to hide a poor entry?
Memphis in May,the largest pork contests in the world,your entry is turned in with no sauce on it in the box.
When the judge comes to your cooksite,they study your entry on the cooker as it has cooked,the cook may have a half dozen shoulders displayed on the cooker and the judge selects the one they wish to try.
The cook then breaks it apart into different areas of meat and plates it WITHOUT sauce for the judge to sit and sample.
Maybe,the judge wants to know what the meat should taste like-not what you are trying to hide with a sauce?
In Kansas City contests,the largest group in the world,an experienced judge like cal,can tell you about the ribs and chicken being covered in so much sauce that you can't lift it out of the display box.
Is it covered so heavily with sauce to hide how bad it looks,or merely so the judge will have no idea how it tastes or eats?
I'd guess an experienced judge would score it poorly for those reasons.
The FL assoc,,which is all across the SE,will look at the bare box the meat is displayed in and see that pooling of sauce and disqualify the entry.
Maybe,they think appearance,taste,correctness of cooking is being hidden?
Yep,it makes you wonder which sauce is the most popular for these reasons.
Is the stronger flavor/ability to mask , directly related to the poor quality of the cooking?
Is the lack of taste/judgement of the consumer directly related to the success of the sauce?
Is the level of advertising to a consumer that has no other standard, directly related to the "success" of the sauce?
Does the cost/price promoting have a direct relation to the sales of the sauce?
We all know that the McRib is the best Ribs in the country and that McDonald's is the best restaurant in the world,so could this give us an indication?
Some people think ketchup is used to hide a product folks don't like,or is poorly prepared,so that could be a thought?
Some folks think people and cooks in Texas know a thing,or two about great barbecue.
In a Texas contest,you are disqualified immediately for using ANY sauce on the product after you take it off the fire.
Hmmm/Would you think they are concerned it wouldn't taste like the meat should taste,or the cook was trying to hide a poor entry?
Memphis in May,the largest pork contests in the world,your entry is turned in with no sauce on it in the box.
When the judge comes to your cooksite,they study your entry on the cooker as it has cooked,the cook may have a half dozen shoulders displayed on the cooker and the judge selects the one they wish to try.
The cook then breaks it apart into different areas of meat and plates it WITHOUT sauce for the judge to sit and sample.
Maybe,the judge wants to know what the meat should taste like-not what you are trying to hide with a sauce?
In Kansas City contests,the largest group in the world,an experienced judge like cal,can tell you about the ribs and chicken being covered in so much sauce that you can't lift it out of the display box.
Is it covered so heavily with sauce to hide how bad it looks,or merely so the judge will have no idea how it tastes or eats?
I'd guess an experienced judge would score it poorly for those reasons.
The FL assoc,,which is all across the SE,will look at the bare box the meat is displayed in and see that pooling of sauce and disqualify the entry.
Maybe,they think appearance,taste,correctness of cooking is being hidden?
Yep,it makes you wonder which sauce is the most popular for these reasons.
Criteria.
Oh, and he screwed up he listed Tennessee Red for Blue Hog, it's actually the original that sells more.
Oh, and he screwed up he listed Tennessee Red for Blue Hog, it's actually the original that sells more.
quote:Criteria
1.Competition’s Won
2.Total Retail Sales
3.Teams winning with the sauce
4.Overall Reputation
5.Number of places stocked internet and retail
It goes in descending order competitions won is first Blues Hog is #1 with all the teams but Sweet Baby Ray’s is being used to win competition’s and is stocked in every major grocery chain in the country and Canada so that gave it the edge.
Sweet Baby Ray's too sweet for me. I have it around for the kids and the Mrs. I guess it's a sweet Kansas City style. I lean towards Memphis. Sauce on the side and sometimes on thin and set.
No puddles Tom.
No puddles Tom.
I’m also in the camp that doesn’t care for SBR’s. It reminds me of sweet ketchup with a few spices and a heavy dose of liquid smoke. That said, the Kansas City style sweet BBQ sauce seems to be the favorite of many, especially those with youngsters at home.
Also, I have trouble believing this statement from the article “Years later that would become what it still is today: The top selling barbecue sauce in America.” “Top selling” to me means it’s the # 1 seller in the country, and I’d be willing to place a significant bet that it isn’t. Looks like another example of sloppy journalism without fact checking.
Beyond that, the list of the “Top 100 BBQ Sauces In The World” is kind of mystifying to me starting with the criteria:
1. Competition’s Won – What competitions is he referring to, BBQ comps such as those sanctioned by KCBS and others, or sauce comps? If it’s the former are winners required to disclose the brand of the sauce they use, assuming they even use a sauce? Bottom line – Is this info even available?
2. Total Retail Sales – This info might be available for brands from large producers that are public corporations, but good luck finding it for the small private companies which make up the vast majority of the list.
3. Teams winning with the sauce – Same as # 1.
4. Overall Reputation – This is so subjective that it’s pointless considering.
5. Number of places stocked internet and retail – Similar to # 2, but a little easier to research.
If the list is accurate all I can think is that the author has way too much free time on his hands. It looks more like a case of an individual self-promoting himself as an expert on a subject to sell more of whatever it is he has to sell.
I would guess that national grocery chains and prominent regional chains are responsible for 80%-85% for the BBQ sauce sales volume in the country. Flipping that around, 80%-85% of the brands on the list never get to see those sales channels. At best, aside from the internet, their products might be sold through independent grocers, mini-chains, or specialty shops located in the area of their operations, or sold out of the back of a truck at local comps.
With regard to the sales volume and number of places stocked criteria, I would think that Kraft’s Original, which for years has controlled nearly 50% of the BBQ sauce market segment, would be # 1. The BBQ sauces from Hunt’s and Heinz wouldn’t be far behind. It’s noticeably odd that all 3 are omitted from the list.
Just my 2 cents. End of rant (It’s a slow Friday afternoon at the office).
Also, I have trouble believing this statement from the article “Years later that would become what it still is today: The top selling barbecue sauce in America.” “Top selling” to me means it’s the # 1 seller in the country, and I’d be willing to place a significant bet that it isn’t. Looks like another example of sloppy journalism without fact checking.
Beyond that, the list of the “Top 100 BBQ Sauces In The World” is kind of mystifying to me starting with the criteria:
1. Competition’s Won – What competitions is he referring to, BBQ comps such as those sanctioned by KCBS and others, or sauce comps? If it’s the former are winners required to disclose the brand of the sauce they use, assuming they even use a sauce? Bottom line – Is this info even available?
2. Total Retail Sales – This info might be available for brands from large producers that are public corporations, but good luck finding it for the small private companies which make up the vast majority of the list.
3. Teams winning with the sauce – Same as # 1.
4. Overall Reputation – This is so subjective that it’s pointless considering.
5. Number of places stocked internet and retail – Similar to # 2, but a little easier to research.
If the list is accurate all I can think is that the author has way too much free time on his hands. It looks more like a case of an individual self-promoting himself as an expert on a subject to sell more of whatever it is he has to sell.
I would guess that national grocery chains and prominent regional chains are responsible for 80%-85% for the BBQ sauce sales volume in the country. Flipping that around, 80%-85% of the brands on the list never get to see those sales channels. At best, aside from the internet, their products might be sold through independent grocers, mini-chains, or specialty shops located in the area of their operations, or sold out of the back of a truck at local comps.
With regard to the sales volume and number of places stocked criteria, I would think that Kraft’s Original, which for years has controlled nearly 50% of the BBQ sauce market segment, would be # 1. The BBQ sauces from Hunt’s and Heinz wouldn’t be far behind. It’s noticeably odd that all 3 are omitted from the list.
Just my 2 cents. End of rant (It’s a slow Friday afternoon at the office).
Number 5 is the result of a good sales effort not a good sauce. Agree, a lot of sauces wouldn't have a chance based on the criteria...all or most of which haven't won a taste test.
Don't feel like people are picking on you Cal for posting this. We still like to discuss this stuff. Like Dave says, "Good for a slow Friday."
Don't feel like people are picking on you Cal for posting this. We still like to discuss this stuff. Like Dave says, "Good for a slow Friday."
So if a person was to try some of them, what do you all recommend?
I have the SBR here, mostly for others rarely use it myself, Cattleman's Gold I like, and Famous Dave's Devil Spit I like also.
I have probably tried the Kraft and KC Masterpeice as well as other more main stream, meaning found in many stores.
So what say you, The Big Bob White sauce seems interesting.
I have the SBR here, mostly for others rarely use it myself, Cattleman's Gold I like, and Famous Dave's Devil Spit I like also.
I have probably tried the Kraft and KC Masterpeice as well as other more main stream, meaning found in many stores.
So what say you, The Big Bob White sauce seems interesting.
I've been meaning to try Big Bob's also.
JT likes his BBQ dry, except if it is a sandwich. They I'll take a little sweet sauce. I here Butchers has a new sweet sauce out. Has any one tried it yet. I'm planning on getting some.
JT
JT
Nah Pags!, I thought this would get some comments thou. Funny how everyone calls this KC sauce, when it is really from Chicago...lol! I hadn't even heard of this sauce until a few years ago, my stupid buddy Tim, said it was the best. Just goes to show how smart he is? It seems that REAL KC sauce has a hickory smoke tone, yes sweet, but has some black pepper to it.
Yes, I got a chance to steal some of Daivd's(Butchers) leftovers last weekend...Thanks again Dave!
Until I started judging comps, I had never heard of Blues Hog, but their original sauce would fall into this category and everyone I've shared with thought it was a NICE sauce...probably too sweet for some thou.
Did a contest in Springfield a couple years ago that Cattleman's sponsored. I was given some of the Mississippi Honey sauce, that is a nice sweet sauce, I just add some black pepper to the rub!
Oh Tom is right, when they screw up the product/meat, everyone piles the sauce on and sometimes they get the PREFECT table, oh well, ya know it is like glue on overcooked meat!
Yes, I got a chance to steal some of Daivd's(Butchers) leftovers last weekend...Thanks again Dave!
Until I started judging comps, I had never heard of Blues Hog, but their original sauce would fall into this category and everyone I've shared with thought it was a NICE sauce...probably too sweet for some thou.
Did a contest in Springfield a couple years ago that Cattleman's sponsored. I was given some of the Mississippi Honey sauce, that is a nice sweet sauce, I just add some black pepper to the rub!
Oh Tom is right, when they screw up the product/meat, everyone piles the sauce on and sometimes they get the PREFECT table, oh well, ya know it is like glue on overcooked meat!
My favorite sauce is Four Cheeks. It is from MN and regional. Not real sweet and lots of Garlic. http://fourcheeksfoods.com
PM me if you desire more info.
I buy it by the case of gallons
John
PM me if you desire more info.
I buy it by the case of gallons
John
quote:Originally posted by morningflyer:quote:I can't stand it. Way too sweet for me.
Ditto
Corn syrup is cheaper, and it's the same thing, different color
quote:Originally posted by cal:
Well Andy, ya need to get out more...LOL!
I too was surprised when I ran across this Top 100 sauces in the world.
Don't think I'd had it at the top, but heck, what do I know.
WOW! Open Pit is number 100?!?!? And cookshack isn't on the list? The Shedd's Sauce? Saw something on foodnetwork once, they use like 150lbs of brown sugar for each batch. Even the host was making fun of how much sweet goes into the sauce. Never tried it, but I can imagine that it's even sweeter than SBR's.
quote:Originally posted by AndyJ:
WOW! Open Pit is number 100?!?!? And cookshack isn't on the list?
Obviously the result of items # 2 and 5 on dls' criteria list.
I like SBR's! A couple of shots of Chesapeake Fire hot sauce to give it a bit of a bite and I'm a happy camper!
quote:Originally posted by AndyJ:
WOW! Open Pit is number 100?!?!?
I was stunned when I saw that also since Open Pit has such a huge presence in the Chicago area. I then recalled hearing or reading somewhere that they only distribute in the Midwest. Their website confirmed that - Click here.
quote:Originally posted by AndyJ:
The Shedd's Sauce?
Tried the mild & spicy. Didn't care for either. They just didn't have a good balance in flavor.
Cookshack Spicey, and if I don't have time to mix a batch, Head Country.
Mmmmm-mmm-mmm I don't know why they call this stuff hamburger helper. It does just fine by itself, huh? I like it better than tuna helper myself, don't you Clark?
You're the gourmet around here, Eddie.
You're the gourmet around here, Eddie.