02-16-13, 11:02 PM | #1 |
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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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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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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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02-17-13, 08:54 AM | #4 | |
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"If you soak yer Frosted Flakes in Bar-B-Que sauce.... you might be a Red Neck!" |
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02-17-13, 10:16 AM | #5 | |
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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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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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02-17-13, 12:18 PM | #8 | |
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I have to adjust for differences, and in a lot of cases it ends up being 2,2,1
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02-17-13, 12:35 PM | #9 |
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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
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02-17-13, 01:17 PM | #10 | |
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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?
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02-17-13, 01:53 PM | #11 | |
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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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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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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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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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02-20-13, 10:36 AM | #16 | |
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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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02-20-13, 10:37 AM | #17 |
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*Scratches Dickey's off the list*
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02-20-13, 10:38 AM | #18 | |
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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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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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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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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: |
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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02-20-13, 08:11 PM | #23 | |
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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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02-20-13, 08:13 PM | #24 | |
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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!
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02-20-13, 08:24 PM | #25 |
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That's some good stuff
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