What's your favorite BBQ sauce?

[jwyblejr]

My favorite is Sweet Baby Ray's Honey Barbeque flavor. Such awesomeness.

Try them on chicken wings. Every time I fix them when I have company over,they eat them faster then I can make them.

[Earth 2 Chris]

^^^they are the best place I've found in the area. Chris we should meet up at the florence location sometime.

Sounds like a plan! There is one in Lexington and one in Cold Spring too.

I like Famous Dave's, but I don't think they smoke their meat there. I may be wrong. City BBQ definitely does.

Chris

[cyberjerk]

I like the Jack Daniel's Original No. 7. I use that on everything, but I especially like it (with an added shot or two of bourbon) in a slow-cooker pulled pork.

[EmergencyIan]

My favorite is Sweet Baby Ray's Honey Barbeque flavor. Such awesomeness.

The think that Sweet Baby Ray's wins in this thread, so far! I saw going to add it in a post, but decided to read through what everyone else had to say, first.

I stumbled upon Sweet Baby Ray's Honey Barbeque flavor a month or so ago and it was wonderful. I was really surprised.

- Ian

[Hector]

Not a huge BBQ sauce type of guy...I prefer dry rub meats...but if I must have sauce...a little on the side will be used for light dipping...but heavens no brushed on top of the actual meat.

Having said that, KC Masterpiece slightly edges Sweet Baby Ray's...as it's a bit less sweet, and that was my deciding factor..less sweetness, as I'm just more into savory than sweet.

[SentientApe]

I have no single favorite. K C Masterpiece is always in the cupboard, along with a few others. I typically create a unique cocktail every time I cook BBQ.

[madmarva]

I'm kinda in Hector's corner in believing the flavor of the meat should come from the rub and the smoke.

On the ribs my dad, brother and I cook, I usually don't use sauce at all. On good pulled pork, I drizzle a little on to accentuate the flavor. If you have to drown the meat in sauce, it wasn't cooked properly, imo.

I don't eat much beef barbecue. I probably use more sauce on chicken than anything else.

But, my favorite commercial sauce is Head Country. It's bottled in Oklahoma. I also like Cattleman's

When I'm able to visit Memphis, there's a famous joint downtown called The Rendezvous. They have a tangy, vinegar-based sauce that's not quite as thin as Tobasco, but close that's really good. I normally buy a couple of bottles each Christmas. A little goes a long way.

Another Memphis-based restaurant with a good sauce that can be found commercially in my region is Corky's. They use anchovies in the sauce, which gives it a unique flavor.

[Mawni]

I just tried Sweet Baby Ray's Original and I am really liking it.

[palitoy]

My wife loves the SB Rays, I don't like to taste the sugar so much, so I tend to use something like the Tony Roma hot or Bullseye. There is a place local to me that makes a mean sauce but I don't get there much. I put that crap in my coffee.

[SeattleEd]

Sonny Bryan's BBQ Sauce. Love this place. Every time we are in Dallas we go here just for the sauce. And order it online.



Second is a local place called RoRo BBQ & Grill and they make their own sauce. Love the Spicy.



Agreed about the flavoring coming from creative smoking and rubs.

[Donkey Hoatie]

I started making my own sauce about a year or so ago. It's super-easy and fun to experiment with certain flavors. I prefer a sauce with apple cider vinegar, just because of the way the sour aspect hits my tongue.

However, if I'm going with something store-bought, I actually prefer Open Pit over Sweet Baby Rays. Sweet Baby Rays is just a bit too sweet for me, whereas Open Pit goes a little more spicy/savory.

[Mikey]

If the steak is good I usually wont kill it with BBQ sauce, Ketchup etc.

IMO these things are made to cover or mask, not enhance

Now a nice au jus is a diferent story

[Hector]

I started making my own sauce about a year or so ago. It's super-easy and fun to experiment with certain flavors. I prefer a sauce with apple cider vinegar, just because of the way the sour aspect hits my tongue.

However, if I'm going with something store-bought, I actually prefer Open Pit over Sweet Baby Rays. Sweet Baby Rays is just a bit too sweet for me, whereas Open Pit goes a little more spicy/savory.

Agreed on the vinegar thingie...yes. I also agree that Sweet Baby Rays is just too sweet for me.

[Hector]

If the steak is good I usually wont kill it with BBQ sauce, Ketchup etc.

IMO these things are made to cover or mask, not enhance

Now a nice au jus is a diferent story

Exactly.

I would NEVER use A1 or Worcestershire sauce on an expensive high grade steak like ribeye, porterhouse, new york, or tenderloin...the quality of the meat is naturally tender, succulent, and super flavorful...the meat is the main attraction, those steaks only need salt and black pepper...and perhaps a little butter on top to caramelized and get that crust going, but that's it.

I do use A1 and Worcestershire sauce on cheaper cuts like sirloin, london broil, chuck, top round...because those meats have less flavor, are tougher...and sometimes they do need help...those steak sauces are also great to marinate...as I've used them to make beef jerky...along with liquid smoke.

So yes, steak sauces have their place in my kitchen...it all depends on the types of meats.

[Zemo]

I suggest, everyone post what they can cook, before they give an opinion on the sauce.