06-19-2015, 06:45 PM
#21
  • garyg
  • Active Member
  • Great Lakes
User Info
OP asked about off the shelf, I concur with a bunch of earlier posters that Sweet Baby Ray's is the best premade.  A great one when you want to be a real cook, rather than just a swabber, is a molasses-rum sauce from Thrill of the Grill.  I make some every couple months, it is a little lengthy but wunderbar for pork or chicken.  Funniest thing is that when I put it up in the freezer, this stuff doesn't ever freeze solid .. perhaps due to the rum

40 430
Reply
 06-20-2015, 06:06 AM
#22
User Info
(06-19-2015, 12:26 PM)Bruce Wrote: Sweet Baby Rays

[Image: sauce-collection-lg.jpg]

This...


Sent from my iPhone using Tapatalk

18 316
Reply
 06-20-2015, 07:09 AM
#23
  • bullgoose
  • The Enabler
  • Redondo Beach, California, U.S.A
User Info
 06-20-2015, 07:58 AM
#24
User Info
(06-19-2015, 02:24 PM)Agravic Wrote: How about a TSN LE Krampert's BBQ Sauce, Brian Winky

Maybe if time wasn't so precious to me. I'll never say never, so I'll write maybe. But have no real expectation of it happening any time soon.

If I could find someplace that would make it to my recipe I'd maybe be able to market it again, but I wouldn't want to even think of the price. It'd be scary expensive to add that to the price. Too, it would never win any awards since straight out of the jar it's quite overpowering. It must be used on food. I never diluted it, though I could have easily and gotten 3-4 times the yield or more. I didn't dilute it, in fact I concentrated it. It's quite a thick sauce, but there are no thickeners in it, just real ingredients and simmering that makes it what it is. A 5 gallon pot reduces down to about 1/2 full if my memory serves me, and there was no water added to it to bring the level up to 5 gallons. It's a 2 day process, and I can't leave the sauce in the pot until the next day. I did that once and it ate a hole through the inner SS liner of the pot and into the aluminum inner plate. That destroyed a $140 clad pot for human food. It gets stored in either glass or plastic overnight from now on.

I've tried to speed the process but my testers told me that it wasn't as good as the original and I concurred.

32 6,374
Reply
 06-20-2015, 08:09 AM
#25
User Info
Man, now I want to make my own sauce more then ever.

8 2,718
Reply
 06-20-2015, 10:56 AM
#26
User Info
I have always made my own sauce to pair with the Rub and mop I use on the meat. It is time consuming, but so is smoking meet, so it gives you something to do other than drink beer all day during the smokibg.

1 9
Reply
 08-04-2015, 05:42 AM
#27
  • urrlord
  • Active Member
  • central georgia usa
User Info
Mrs Griffins,made in Macon ga.A tomato-mustard hybrid sauce that is blended and not cooked.Quite tangy  and very good on most anything.I often use it as a dipping sauce for fried chicken  wings.

For the dark color-Kraft type sauce I  buy the store brand at the Dollar Tree and add crushed red pepper,black pepper and a bit of apple  cider vinegar and let it sit a week or so.Then it's fit for use.

0 275
Reply
 08-04-2015, 05:57 AM
#28
User Info
(08-04-2015, 05:42 AM)urrlord Wrote: For the dark color-Kraft type sauce I  buy the store brand at the Dollar Tree and add crushed red pepper,black pepper and a bit of apple  cider vinegar and let it sit a week or so.Then it's fit for use.

That sounds very good.  I'm guessing it's a thinner sauce after adding the vinegar.

8 2,718
Reply
 08-04-2015, 06:18 AM
#29
  • racebmx
  • Sapone Di Paolo
  • Charleston, South Carolina
User Info
(06-19-2015, 06:33 PM)Shanman Wrote: My favorite mustard based sauce that disappeared for some reason was Maurice's Carolina Gold. It came in a glass torpedo shaped bottle with a blackcap. It rocked.

You're in luck.  Melvin's and Bessinger's are of the same Carolina lineage as Maurice's.  We have both restaurants here in Charleston and the sauce tastes identical to me.  I can also attest that their mail order service is fabulous! 

http://www.bessingersbbq.com

https://www.melvinsbbq.com

11 664
Reply
 08-04-2015, 06:23 AM
#30
User Info
Sweet Baby Ray's regular; however, I kick it up with red pepper flakes.  I love the heat!!!!

Ed

20 743
Reply
 08-04-2015, 12:06 PM
#31
  • Johnny
  • MODERATOR EMERITUS
  • Wausau, Wisconsin, USA
User Info
Did you know that Ray got his start as a chef at a country club here in Wausau, WI.  His first sauce was just called Ray's.  The rest as they say is history.

174 23,728
Reply
 08-04-2015, 12:11 PM
#32
User Info
Rudy's Baby!  Reminds me of home (South Texas) every time I use it.  They put one up in Colorado Springs so I grab a bottle every time I head south![Image: ADE68V6.jpg]

83 423
Reply
 08-04-2015, 12:13 PM
#33
User Info
(08-04-2015, 12:06 PM)Johnny Wrote: Did you know that Ray got his start as a chef at a country club here in Wausau, WI.  His first sauce was just called Ray's.  The rest as they say is history.

A lot of people pass on rays because of the sweet in the title. I've referred it to several people and they all have said no, I don't like sweet BBQ sauce. Not realizing its the guys name. We have a BBQ Restraunt in Al called Jim and Nicks, best BBQ  around and they sell the sauce. I'm stocked up...

3 1,356
Reply
 08-04-2015, 12:26 PM
#34
User Info
(08-04-2015, 12:11 PM)w_mcnabb Wrote: Rudy's Baby!  Reminds me of home (South Texas) every time I use it.  They put one up in Colorado Springs so I grab a bottle every time I head south![Image: ADE68V6.jpg]

Love Rudy's.


Sent from my iPad using Tapatalk

0 674
Reply
 08-04-2015, 12:36 PM
#35
  • PR82
  • Active Member
  • California, US
User Info
 08-04-2015, 01:24 PM
#36
User Info
Sticky Fingers Carolina Sweet. My gang likes it although a little sweet for me.

2 226
Reply
 08-11-2015, 02:49 PM
#37
User Info
 08-16-2015, 08:17 PM
#38
User Info
BULLSEYE  is good stuff.

1 52
Reply
 08-16-2015, 10:46 PM
#39
  • Jovan
  • Banned
  • Traveling USA
User Info
Montgomery Inn.  You can order online from them or at Krogers, etc.

2 479
Reply
 08-17-2015, 06:28 AM
#40
User Info
For me it's a toss up between Stubs Original and Johnny Harris Original Hickory. Depends what I'm in the mood for, Johnny Harris has a good vinegar bite to it.

0 22
Reply
Users browsing this thread: 1 Guest(s)