Would not serve Heinz ketchup and liquid smoke to my pigs.
I like Famous Dave’s Devil’s Spit for a nice sauce with some kick.
BBQ BKMK
BBQ sauce enemas keep you on your toes. I just came up with it one day. I have no idea why or what it’s supposed to mean.
Best sauce I ever tasted was a sauce with all the standard ingredients but Coca Cola syrup was added to it. Delish
I was intrigued by the name “Bone Lickin’ Sauce” so I bought it. Definitely lived up to its name. Best I’ve had. Made in North Carolina.
Southerners tend to go with a mustard based sauce, the upper Midwest with Ketchup based and southwest with molasses base. I like all three. The a brand out of Ohio - Montgomery Inn BBQ sauce, that’s really good.
Bookmark for tomorrow morning
and then he goes on to include a staggering list of artificial ingredients, including: 2 cups Simply Heinz ketchup, 1/2 cup prepared yellow mustard, 3 tablespoons Worcestershire sauce, 1 tablespoon onion powder , 2 teaspoons granulated garlic , 1 tablespoon natural hickory liquid smoke.
Nothing worse than the company kitchen after someone has microwaved a forzen meal with powdered onion and garlic.
liquid smoke ruins everythign it’s introduced to in my opinion- can’t stand hte taste of it- not even a little of it- can’t stand garlic either- i think I’m allergic to it- most sauces have garlic in them :(
But all other ingredients look liek they woudl taste good-
My wife and I went to Austin, Texas for five days a couple of months ago, when one could still travel.
We ate at two of the best BBQ joints in the world, Kreuz Market in Lockhart, TX and Louie Mueller BBQ in Taylor, TX. The BBQ didn’t disappoint. Louie Mueller’s beef brisket is great beyond description—calling it “meat candy” is close, but it is better than that. Also, their tomato-based BBQ sauce (Divine Swine) was so good we got some to go.
Already went to the store today - missing two ingredients or I'd be making this tomorrow...
Not sure why you’d put liquid smoke in it. Awful, unnatural tasting stuff...
Bkmk
My dad had a job superintendent ....we were pipeline contractors
Claude McKinley from Coy Alabama ....that’s south central about 50-60 miles west southwest of Montgomery
He was a master BBQ MAN and made his own sauce and put in in those huge pig knuckle glass jars....I had one for years
Claude was a Choctaw ...MOAW TRIBE
a fine man
Red literally red skin...you could tell he was an Indian
Open pit with a habanaro sauce(the General’s Dead Red, Colon Blow,Holy Shit or Holy Phuck) mixed in until you get that sweet and heat mixture just right, and when that one is used up, I do the same thing with Stubbs or Sweet baby Ray’s. Last month I deep fried chicken legs and thighs (18 mins @ 325deg f) and made up a wing sauce using Yum Yum sauce and the General’s hot sauce Dead Red and it was awesome.
Thank you for posting this, always looking for a better sauce....
bm
One fear I have from this whole Covid thing is how many will survive? The big ones will but I fear a lot of the small ones won't.
As for favorite sauce I'd go with Q39, Jack's Stack, Joe's KC as the best ones most easily available. But some of the smaller joints have the best sauce.
Get rid of celery seed. Add oregano and beer.
You're welcome!