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Author Topic: BBQ sauce  (Read 11717 times)
cbbama99
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« on: May 24, 2015, 06:00:02 PM »

Got a question for you guys. We are going to grill some chicken tomorrow, which means the twice yearly battle over bbq sauce at our pacle. The woman and the kid love Sweet Baby Rays, but it is a little too sweet for my taste. What bottle sauces do you guys prefer, or do you make your own?
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« Reply #1 on: May 25, 2015, 06:27:50 AM »

Got a question for you guys. We are going to grill some chicken tomorrow, which means the twice yearly battle over bbq sauce at our pacle. The woman and the kid love Sweet Baby Rays, but it is a little too sweet for my taste. What bottle sauces do you guys prefer, or do you make your own?

I grilled baby back ribs yesterday and used 'Bullseye' KC style. It has a touch of vinegar to blend with the sweetness. You can't go wrong with that.
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« Reply #2 on: May 25, 2015, 08:02:16 AM »

My favorite is Big Bob Gibson's. It is a local BBQ joint that markets their sauce in stores. It is hard to find outside of Alabama. My favorite national brand is Sweet Baby Rays but you have already ruled that out. KC Masterpiece is pretty good.

I have never had any luck making my own sauce. It is never as good as I can buy for a third the cost.

There is usually a big selection in stores so you should be able to find a good one. Heck, I even Kraft.
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KoKoPuf
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« Reply #3 on: May 25, 2015, 09:50:43 AM »

I also go with Big Bob Gibson's. Walmart did carry a Budweiser sauce that was good but I haven't seen it recently.
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« Reply #4 on: May 25, 2015, 10:11:27 AM »

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« Reply #5 on: May 30, 2015, 08:29:26 AM »

I agree that Sweet BR is way too sweet.

For chicken, we (i.e. my wife) make our own white BBQ sauce, similar to Bob Gibson's white sauce you can sometimes find at stores (WalMart, Sams, etc.) but better/fresher.  

I also agree with SC, Jack Daniels makes pretty decent red BBQ sauce.  I like my BBQ spicy, not sweet, and usually buy some generic sauce, Heinz or Krogers, and add tobasco or Louisiana hot sauce.
« Last Edit: May 30, 2015, 08:31:31 AM by Catch Prothro » Logged
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« Reply #6 on: May 30, 2015, 11:02:36 AM »

Try Stubb's Signature Texas BBQ Sauce. It is a great open pit sauce for my money.
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cbbama99
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« Reply #7 on: May 30, 2015, 11:23:40 AM »

I agree that Sweet BR is way too sweet.

For chicken, we (i.e. my wife) make our own white BBQ sauce, similar to Bob Gibson's white sauce you can sometimes find at stores (WalMart, Sams, etc.) but better/fresher.  

I also agree with SC, Jack Daniels makes pretty decent red BBQ sauce.  I like my BBQ spicy, not sweet, and usually buy some generic sauce, Heinz or Krogers, and add tobasco or Louisiana hot sauce.

Hey CP, you may have to send me that recipe for your white bbq sauce. I love it, but can't find it here in Maryland.
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« Reply #8 on: May 30, 2015, 06:55:41 PM »

I agree that Sweet BR is way too sweet.

For chicken, we (i.e. my wife) make our own white BBQ sauce, similar to Bob Gibson's white sauce you can sometimes find at stores (WalMart, Sams, etc.) but better/fresher.  

I also agree with SC, Jack Daniels makes pretty decent red BBQ sauce.  I like my BBQ spicy, not sweet, and usually buy some generic sauce, Heinz or Krogers, and add tobasco or Louisiana hot sauce.

Hey CP, you may have to send me that recipe for your white bbq sauce. I love it, but can't find it here in Maryland.
Here is an easy one from Smoke and Spice cookbook called "Alabama Great White"

1 cup real mayo
2 TBL spoons vinegar, preferably cider
1 TBL water
1 TBL coarsely ground black pepper
3/4 teaspoon salt
pinch or two of onion powder
pinch or two of cayenne

whisk together mayo and 1 TB vinegar until smooth.  add remaining ingredients and whisk again.

you can use 2 TBs white vinegar and 1 TBs apple juice (for the water) instead.  fresh lemon juice also improves the recipe



Bob Gibson's recipe calls for 2 cups mayo, 1 cup vinegar, 1/2 cup apple juice, 2 teaspoons horseradish, 2 teaspoons black pepper, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon cayenne pepper (from Big Bob Gibson cookbook). 

This is one of many variations on the "official recipe"  Honestly, I prefer the Smoke and Spice recipe.  I think this Big Bob recipe has too much vinegar, and with the lemon juice is way too acidic.  You might have to tweak it to taste.

We don't follow a recipe anymore, and it is different every time we make it. 
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Chechem
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« Reply #9 on: May 31, 2015, 09:08:39 AM »

Thanks, CP.

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« Reply #10 on: May 31, 2015, 12:44:03 PM »

Thanks, CP.

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These recipes can never have too much black pepper in my opinion. 
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Chechem
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« Reply #11 on: May 31, 2015, 06:53:31 PM »

Thanks, CP.

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These recipes can never have too much black pepper in my opinion.  

 

We just had burgers on the grill.  LF barely waved the pepper mill over them in the kitchen, so as I stood by in charge of the grill I gave them a good dose (when she wasn't watching) .

 
« Last Edit: May 31, 2015, 06:55:17 PM by Chechem » Logged

Jamos
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« Reply #12 on: May 31, 2015, 09:32:49 PM »

You fellows need some of my Rooster Fire to spice it up. Wink
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Chechem
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« Reply #13 on: June 01, 2015, 04:46:03 AM »

You fellows need some of my Rooster Fire to spice it up. Wink


Last time Jamos fed his sauce to a rooster.
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Hannibal Lecter, MD
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« Reply #14 on: June 01, 2015, 10:51:10 AM »

I agree that Sweet BR is way too sweet.

For chicken, we (i.e. my wife) make our own white BBQ sauce, similar to Bob Gibson's white sauce you can sometimes find at stores (WalMart, Sams, etc.) but better/fresher.  

I also agree with SC, Jack Daniels makes pretty decent red BBQ sauce.  I like my BBQ spicy, not sweet, and usually buy some generic sauce, Heinz or Krogers, and add tobasco or Louisiana hot sauce.

Hey CP, you may have to send me that recipe for your white bbq sauce. I love it, but can't find it here in Maryland.
Here is an easy one from Smoke and Spice cookbook called "Alabama Great White"

1 cup real mayo
2 TBL spoons vinegar, preferably cider
1 TBL water
1 TBL coarsely ground black pepper
3/4 teaspoon salt
pinch or two of onion powder
pinch or two of cayenne

whisk together mayo and 1 TB vinegar until smooth.  add remaining ingredients and whisk again.

you can use 2 TBs white vinegar and 1 TBs apple juice (for the water) instead.  fresh lemon juice also improves the recipe



Bob Gibson's recipe calls for 2 cups mayo, 1 cup vinegar, 1/2 cup apple juice, 2 teaspoons horseradish, 2 teaspoons black pepper, 2 teaspoons fresh lemon juice, 1 teaspoon salt, 1/2 teaspoon cayenne pepper (from Big Bob Gibson cookbook).  

This is one of many variations on the "official recipe"  Honestly, I prefer the Smoke and Spice recipe.  I think this Big Bob recipe has too much vinegar, and with the lemon juice is way too acidic.  You might have to tweak it to taste.

We don't follow a recipe anymore, and it is different every time we make it.  


I've also made that recipe in Chris Lilly's BBG BBQ book, and I agree on it being too overpowered with vinegar.  I do like the addition of a little horseradish.  I generally use less vinegar and really like using half vinegar and half lemon juice (or thereabouts).  I've tried using apple cider and white wine vinegars, but surprisingly enough my favorite is just plain ol' white distilled.  

I also like mine with extra black pepper!

Do you know the purpose of mixing the 1T mayo with 1T of vinegar in the Smoke and Spice recipe?
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