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So many sauces, so little time! A long time ago, Lea and perrins made a KC style sauce. It was the bomb. I have a copycat recipe that’s ok. Rufus Teague Touch o Heat is pretty good. I absolutely love MH KC Style. Michael_in_TX mentioned Kraft as a childhood memory. My childhood memory was Open Pit Original. Daddy always used it on chicken legs. Won’t touch the stuff now. I also enjoy the Bachan’s OG.
Bbq sauce is usually an afterthought so I’ll just mix up sweet baby ray’s w sriracha. I kind of gave up experimenting bc I never found one that knocked my socks off. Most are pretty good. I love Meathead’s home made recipe but it’s a pain in the ass to make it all the time. As I said it’s usually an afterthought so my concoction above works.
As for sauces in general…we LOVE Peruvian green sauce. Kenji has a great recipe. It’s the most versatile and we use it on just about everything. Chicken, of course, as a pasta sauce, w fish, veggies, salad dressing etc etc. So good.
I also am not a big user of sauces. But when I do these are what I reach for.
Veterans Gold...a good gold sauce I first received from a SS years ago.
Blanche's, Carolina Vinegar .... I get from the ACE by the lake house, made local in NC. Pulled pork.
Bar 3 Bar-B-Q .....Found this sauce in Montanna at a BBQ / Brewery joint. A pilot and I get a couple of growlers filled once a year. This goes on anything.
SmokeHouse, Sweet Peach ...Mrs. H likes this, from a BBQ joint in Savannah GA. …
Last edited by HawkerXP; December 24, 2023, 07:27 AM.
I used to buy the original by the gallon jug as I used it for a base sauce. Then I got lazy and started buying other sauces like Blues Hog (all flavors), Killer Hogs Vinegar, and currently my favorite, Meat Mitch WHOMP! Competition sauce. It's not really a BBQ sauce per se, but, Bear & Burton's W Sauce and Fireshire Sauce have worked their way into my life. The Fireshire is fast becoming my favorite Worchestershire sauce.
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