Walmart has a bagged "Asian" salad that is wonderful with smoked pork tenderloin, your favorite pork rub. Spike the provided salad dressing with HCAH and a bit of Fly by Jing to spice it up. Pork is good sliced thin and cold in the salad. It's my current favorite lunch!
My preference is Head Country Apple Habanero. It was better when it was a made in Oklahoma product but I think they’ve been bought by hunts or Heinz now.
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Here’s what I have. The squeeze bottle is Lillie Q’s. This is my go to. They’re in Chicago. The 2 Fat Guys is from McHenry, Illinois which borders Wisconsin. This has really grown on me too.
There are 6-7 sauces I’ve made over the years, but it’s always the last thing on my mind. I serve all of my
barbecue naked (I do my ribs Memphis dry style), so sauce is on the counter.
The only commercial sauce that makes its way into the house is Kinder’s organic. Its flavor is reminiscent of a KC style sauce, but it’s nowhere near as sweet (which makes me happy)…yet my wife and kids, who prefer KC style, love it. And all the ingredients are organic.
The other sauce that gets frequent use is buffalo sauce. I make my own using Franks Red Hot as a base.
I have several in my fridge right now from subscription boxes. It’s been fun trying them and when we have get togethers with friends, pulling them all out for others to taste too. One of my favorites lately is Heath Riles Sweet BBQ Sauce. My kid (age 12 1/2) doesn’t care for sauces of any kind, just starting to figure out ketchup 🙄, but loves this sauce too.
I'm also of the sauce minimalist clan. My favorite sauces are homemade East Carolina Vinegar and South Carolina Mustard. The only four commercial sauces I have are:
The gold sauce is a small company in the middle of nowhere about an hour west of us. I use it on pork and when making mustard slaw for pork or grilled bologna. Blues Hog is strange and I haven't gotten into it yet. There is some sweet spice in there that I'm not too fond of, like anise or cardamom or something. Maybe cooking with it will change my mind. I've been known to take a swig of Killer Hogs Vinegar just because it's so good.
Edit: I got around to using the Blues Hog sauce yesterday on some beef back ribs and it was pretty awesome. Definitely one to keep in the fridge.
Last edited by Bkhuna; December 25, 2023, 05:51 AM.
My current favorite is Blues Hog Original. The Competition sauce is way to sweet for my tastes, but the Original has a nice spice note to it that I'm currently enjoying. Ask me again in six months, and I'll probably have a different answer for you.
I know it is stretching the limits of BBQ sauce but I am a huge fan of Bachans Japanese BBQ Sauce. Love that stuff on flank steak, wings, chicken thighs, and pork chops.
I don't use a lot of other bbq sauces but I like the Blues Hog Original for pork belly burnt ends. And I usually have a bottle of the AR Columbia Gold and Lexington Dip hanging out in the fridge for when I make pulled pork.
There is a local company that makes Old South BBQ Sauce which I really like. Kind of a spicy, peppery Texas style sauce. Really good in baked beans and pork ribs.
Cookers:
SnS Kettle with SnS Deluxe, SS & Cast iron pans, elevated grate.
Grilla OG with upper shelf and pizza stone.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
Everything Else:
SnS #3 I was their first customer.
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 12" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead's.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Blues Hog Tennessee Red on pulled pork, and sometimes pulled chuck, and that's about it for me. My wife likes A1 with a steak. Well I do like Frank's Red Hot mixed with mayo for a salad dressing. My father and grandfather made a sauce very similar to Blues Hog Tennessee Red so when I found it I was hooked.
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