Anyone who thinks that Kraft BBQ sauces are good could use a little more exposure. Here are some suggestions to wake up your taste buds:
http://www.mauricesbbq.com/a_word_from_maurice.htm - Maurice's Carolina Gold has been an institution in South Carolina for decades. It is great on chicken and pork. Maurice Bessingers original bbq pit is still open and cooking in West Columbia, SC. They still cook their meat over an open fire and the wood is stacked up outside the restaurant to prove it!
http://www.bonesuckin.com/ - Bone Sucking Sauce is a North Carolina company that is nothing like traditional NC vinegar and pepper sauce. This stuff is awesome on ribs.
http://www.zy-sauce.com/ - You've really got to try this stuff. Zy sauce is available in several varieties. They have sauce for beef, pork, chicken, and a really tantalizing sauce for fish! They sauce was invented by David Zey. I worked with David for years. He used to live in Charleston where he was always trying to come up with the best recipe for bbq sauce. Our company moved us to Raleigh and unfortunately David was caught up in a downsizing. He didn't have to worry about work because he had finally perfected his recipe. After a few demonstrations and flea-markets and fairs he got more orders than he can keep up with! Visit the site and give it try.
I guarantee after you try a few of these selections you will never go back to a Kraft bbq sauce.
PS> Since we are one the subject of Kraft products, you may want to try Dukes Mayonnaise if you also use the Kraft excuse for mayonnaise!
I'll be in Cary this week and I have given instructions that I am to be fed with good P-I-G hog meat or else. Actually, Stamey's in Greensboro is pretty good.