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Old 02-16-13, 11:02 PM   #1
MallenManson
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Default BBQ Sauce help. Opinions needed!!!!!

I need some serious help here (imagine that!) with Regional BBQ Sauces.

In the Spring, I'm going to do 4 Regional Sauce-Offs.
3 Sauces in each of the big 4 Regions:

Texas
KC
St Louis
Memphis

Not interested in Georgia vinegar based, Carolina Mustard based or Alabama White Sauce.

I will put 3 (maybe 4) sauces head to head to pick the winner of each Region.

I know we have guys from all over the country, and I know a lot of you love some BBQ!

What I need is, your Sauce recommendations, for any of the Regions you're familiar with. If you have a website to order a Sauce you recommend, that would be great!

Northern Michigan isn't exactly a BBQ hot spot, and quality sauces can be hard to find.

These are what I'm looking at so far:

Texas-
Dickey's
Salt Lick
Cousin's
Railhead
Sonny Bryan's
The first 4 are available at Dallas Airport, where I'll have a 2 1/2 hour layover

KC-
Cattlemen's KC Classic (Have it)
Texas Rib Rangers Original
Big Bob Gibson Red Sauce
Oklahoma Joe's Cowtown, or KC BBQ
Head Country Original
Lotta Bull Original
Slabs Kyle Style
Three Little Pigs-KC Competition

Memphis-
Cattlemen's Memphis Sweet (Have)
Sticky Fingers-Mild
Rendezvous

St Louis-
Pappy's Smokehouse-Original

I've been partial to Cattlemen's since my first bite of Authentic Smokehouse. Sadly, it's been discontinued. I may have the last 3 bottles on the planet. But I would put the KC and Memphis bottles aside, if I hear enough from you, to warrant that

One last question.....is anyone familiar with the Memphis Championship BBQ chain?
There's one here in Vegas (on vacation), and from what I can gather, their Sticky Red Sauce is St Louis style, and their Original is Memphis style.

The results will, of course, be posted here, along with gooey pics! May even youtube the process.

Any help would be greatly appreciated!!!!!
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Old 02-16-13, 11:24 PM   #2
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I would add Curleys to the KC and Stubbs to the TX




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Old 02-17-13, 02:32 AM   #3
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I love Sweet Baby Ray's barbecue sauce. It's thick, sweet, and a bit spicy, so I reckon it would be for the Kansas City group, if I have my "categories" straight. We've got a bottle of their honey BBQ sauce in the fridge right now. I think it would even be good on Frosted Flakes for breakfast.....
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Old 02-17-13, 08:54 AM   #4
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Quote:
I think it would even be good on Frosted Flakes for breakfast.....
You might send that one along to Jeff Foxworthy.

"If you soak yer Frosted Flakes in Bar-B-Que sauce.... you might be a Red Neck!"
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Old 02-17-13, 10:16 AM   #5
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Quote:
Originally Posted by MississippiBoy View Post
I love Sweet Baby Ray's barbecue sauce. It's thick, sweet, and a bit spicy, so I reckon it would be for the Kansas City group, if I have my "categories" straight. We've got a bottle of their honey BBQ sauce in the fridge right now. I think it would even be good on Frosted Flakes for breakfast.....
The same for our family. We LOVE Sweet Baby Ray's! Good on Cheerios too Daniel! haha
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Old 02-17-13, 11:03 AM   #6
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Haha, I LOVE SBR! Honey Chipotle for me!

Tryin to broaden my horizons though

Tav, I haven't tried Curly's, but I'll look into them.
Tried Stubb's once and didn't like it at all. Maybe it was just the flavor I tried, since I do hear good things.

The KC and Texas line-ups will be hard to crack. Most of the KC ones I took from meathead's ratings on amazingribs.com, and the Texasstyles can be had easily at the airport.
I am considering any and all suggestions though!


On a side note, for any of you that like to use a smoker, have you tried the 2 hours in the smoker, then 2 hours in foil method? I'm thinkin of trying it
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Old 02-17-13, 11:05 AM   #7
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Almost forgot.....looked at a bottle of Black's BBQ Sauce. Sounded great!
$6.95 plus 13 bucks shipping!!!!!!! Apparently, Texas still uses the Pony Express!

For 20 bucks I can buy 20 bottles of SBR!
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Old 02-17-13, 12:18 PM   #8
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Originally Posted by MallenManson View Post
On a side note, for any of you that like to use a smoker, have you tried the 2 hours in the smoker, then 2 hours in foil method? I'm thinkin of trying it
I use a similar method for ribs called the 3,2,1, 3 on the smoker, 2 in the foil, and 1 back on the grill.

I have to adjust for differences, and in a lot of cases it ends up being 2,2,1
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Old 02-17-13, 12:35 PM   #9
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I use a similar method for ribs called the 3,2,1, 3 on the smoker, 2 in the foil, and 1 back on the grill.

I have to adjust for differences, and in a lot of cases it ends up being 2,2,1
Tavs I also use the 3-2-1 method. When and why do you go to 2-2-1. 3-2-1 works great, but sometimes I think they're a little over cooked, fall off the bone to easy
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Old 02-17-13, 01:17 PM   #10
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Tavs I also use the 3-2-1 method. When and why do you go to 2-2-1. 3-2-1 works great, but sometimes I think they're a little over cooked, fall off the bone to easy

Baby Backs I always use 2,2,1 primarily adjusting for size in this case, other times depending on the amount of fat I remove and how quickly it is rendering out I will opt to lessen the time on the smoking. I have found that I don't loose that nice smoke ring or flavor by reducing the time from 3 to 2.

What wood are you using, and at what temp do you do your smoking at?
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Old 02-17-13, 01:53 PM   #11
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Baby Backs I always use 2,2,1 primarily adjusting for size in this case, other times depending on the amount of fat I remove and how quickly it is rendering out I will opt to lessen the time on the smoking. I have found that I don't loose that nice smoke ring or flavor by reducing the time from 3 to 2.

What wood are you using, and at what temp do you do your smoking at?
Mostly Pecan and about 230*. I have used apple, cherry and alder.
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Old 02-17-13, 09:00 PM   #12
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wood i use is as follows, hickory, pecan and APPLE. someitmes i mix the wood together say like hickory and either apple of pecan to sweeten the taste. as for sauces...sweet baby rays and MY "doctored up" BULLS EYE. temp i use on ONE of my smokers is 180-225, one the other...becasue it is bigger i get it to 200-250.
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Old 02-18-13, 12:40 PM   #13
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Mike, you already ruined me for anything but Sweet Baby Ray's. Honey Chipotle should be classified as a Schedule IV controlled substance.
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Old 02-18-13, 01:15 PM   #14
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Dickeys is probably the worst sauce Ive ever had....Not only the taste but its stupid thin.
Never tried the other ones since I stock the fridge with SBR
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Old 02-18-13, 02:17 PM   #15
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Mallen-for Texas the Salt Lick is good, and so is Rudy's which is a local chain here. If you want to try it and can't find it where you are PM me and I can get some for you. Not to mention getting some great BBQ while there
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Old 02-20-13, 10:36 AM   #16
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Originally Posted by nofearengineer View Post
Mike, you already ruined me for anything but Sweet Baby Ray's. Honey Chipotle should be classified as a Schedule IV controlled substance.


LMAO!
Ain't that the truth? Great stuff!
I do like to get a little experimental, though, and this sauce off gives me a great reason to eat a lot of bbq
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Old 02-20-13, 10:37 AM   #17
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Dickeys is probably the worst sauce Ive ever had....Not only the taste but its stupid thin.
Never tried the other ones since I stock the fridge with SBR
*Scratches Dickey's off the list*
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Old 02-20-13, 10:38 AM   #18
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Mallen-for Texas the Salt Lick is good, and so is Rudy's which is a local chain here. If you want to try it and can't find it where you are PM me and I can get some for you. Not to mention getting some great BBQ while there

I did look Rudy's up online after you recommended it.
Kinda pricey with shipping.

I will try and get to Salt Lick while I'm at the airport.
Shouldn't be hard with a 2 hour layover
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Old 02-20-13, 02:21 PM   #19
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Mike,
Is the Sauce-Off your liking/testing or do you have a group do a 'blind' testing?
Is your goal, personal favorites or ideas for your GREAT dream?

Milwaukee has a LOT of national recognized Local BBQ fiends.
And a BIG airport!

I'm NO HELP because I CAN'T remember EVER having a BBQ sauce I didn't LIKE!!
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Old 02-20-13, 07:17 PM   #20
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Joe, there may be a BBQ lovin blonde to help me with the testing

Not really much of a grand goal. Just another way to make BBQ interesting, and to get more familiar with the different regions
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Old 02-20-13, 07:42 PM   #21
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Know your ingredients and which ones you like, experiment, and come up with your own homemade varieties.

None better. I even made a simple label for mine, when I catered for Bassboss's school:
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Old 02-20-13, 07:54 PM   #22
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Don't know if you can get it where you are.. but this stuff is gooooood... May be a bit vinagry for what you are looking for though.
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Old 02-20-13, 08:11 PM   #23
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Know your ingredients and which ones you like, experiment, and come up with your own homemade varieties.

None better. I even made a simple label for mine, when I catered for Bassboss's school:

Cool label!
I have a name of my own picked out, just in case I ever turn a hobby into somethin more. And I'm not tellin what it is!

I made a couple sauces before. They were ok, but more expensive to make then SBR is to buy lol
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Old 02-20-13, 08:13 PM   #24
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Don't know if you can get it where you are.. but this stuff is gooooood... May be a bit vinagry for what you are looking for though.

Not sure if I can get it in my area, but I can get it online. Vinegary tomato would work for St Louis Style! Which, I have learned, is the hardest sauce to find!
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Old 02-20-13, 08:24 PM   #25
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Not sure if I can get it in my area, but I can get it online. Vinegary tomato would work for St Louis Style! Which, I have learned, is the hardest sauce to find!
That's some good stuff
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