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BBQ Sauces

Discussion in 'Off Topic' started by rick49, Apr 4, 2014.

  1. rick49

    rick49 Lewis Well-Known Member

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    I'd bet many of you BBQ cooks out there get asked what your favorite BBQ sauce is...my pat answer is "The one I am currently trying" since the outdoor cooking season is almost here I thought I would share a couple hundred sauces and marinades with you. I have tried many of these with mostly favorable results.
    Have fun and get going making your very own signature sauce.

    http://www.geocities.com/NapaValley/7003/sauces/sauces2/index.html
     
    cooperdh likes this.
  2. ogre

    ogre Vancouver, WA Well-Known Member

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    Nice post. While I like sauces fine I am a major fan of rubs. When it comes to pork I use a Memphis style rub more than any other.
     
  3. slimer13

    slimer13 Deer Park Well-Known Member

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    There is an off season for outdoor cooking?:confused:

    I just use Stubbs.
     
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  4. rick49

    rick49 Lewis Well-Known Member

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    Stubbs is a not too bad commercial sauce. If you want to take it to another level pick out some ingredients you find in that link above and add them to suit your taste. Example being you would be surprised at how much Stubbs or any other commercial sauce benefits just by adding 2 Tbls of unsulfured molasses.

    The off season for competitions is Oct. to May in most parts of the country...pretty hard to keep a cooker up to BBQ temps when it's 20 degrees outside and the snow is up to a tall Norwegians wallet. If your flippin burgers no problem. May is also National BBQ month.
     
    slimer13 likes this.
  5. marty8587

    marty8587 NE Portland Active Member

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    One I like really well is Rocky mountain BBQ sauce apricot flavor. I have found it at BiMart and I think it's made in eastern OR..
     
  6. rick49

    rick49 Lewis Well-Known Member

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    Back in the day... when that sauce first came out, more than a couple of teams were called to the stage for ribbons when they used it on their chicken and ribs. The local BBQ judges just swooned over it. It was tried at MIM with not much success unfortunately. It is a good sweet sauce if you are into them.
     
  7. Artpro

    Artpro Salem, OR. Artpro Bronze Supporter

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    Tribal Moose Barbeque sauce made in Stayton, OR. with cranberries. I put it on everything except my steelcut oatmeal. Look for it online, by name.
     
  8. Sgt Nambu

    Sgt Nambu Oregon Bronze Supporter Bronze Supporter

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    I grill beef and BBQ pork. Since I am diabetic I created a rub that uses no sugar. That rub is so good that no one wants sauce so I pretty much don't bother making it anymore. Fun thread!
     
  9. RVTECH

    RVTECH LaPine Well-Known Member

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    Now we are in my smokehouse. One of my standard BBQ sauces (usually for ribs) is a bottle of Sweet Baby Rays poured in a bowl, a tablespoon of habanero sauce, then a 16 oz jar of Oregon Marionberry preserves. Then add a heaping tablespoon of dried and crushed garlic and one of onion. Stir well and let sit out all day so the garlic and onion can soften. Sweet Baby Rays is a good 'base' to start with but needs extra help.
     
    rick49 likes this.
  10. rick49

    rick49 Lewis Well-Known Member

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    Orge, I've cooked MIM 4 different times and got quite familiar with there style of BBQ and rubs. http://www.memphisinmay.org/worldchampionshipbbqcontest

    I would have to agree that they are also my favorite compared to KC or Texas versions of dry rubs, both good but I still like Memphis. Google Interstate BBQ, Corky's or the Rendezvous in Memphis . I swear there are as many BBQ joints in that town as burger places.
     
  11. RVTECH

    RVTECH LaPine Well-Known Member

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    I am almost completely non-sauce (with chicken anyway) now myself and pretty much just dry rub. I am really happy with some dry rubbed and smoked wings I am doing a lot of lately. The up side is they are great at room temp such as if carried for a snack out wheeling, shooting etc. A couple hours of smoking and then a short finish on the grill leaves them crispy on the outside and just right on the inside. They are 'dry' but are moist on the inside.
     
  12. RVTECH

    RVTECH LaPine Well-Known Member

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    Got a link to or recipe for a Memphis rub? PM it to me please!
     
  13. rick49

    rick49 Lewis Well-Known Member

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    One question...with all that slippery stuff how level does your cooker have to be to keep the meat from sliding to one side or the other? lol
     
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  14. Mikej

    Mikej Portland Gold Supporter Gold Supporter 2015 Volunteer 2016 Volunteer

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    No option for "All of the above" on the poll?

    When I sauce, I use the cheapest sauce I can find. Hunt's, Kraft, Sweet Baby Ray's what ever, $.99 a bottle, it's mostly corn syrup anyway. I'll add something to it, maybe.
    If I'm getting serious and firing up the old Brinkman kettle....I use lump charcoal and some kind of fruit wood I've got laying around, always got alder or maple from the wood pile too. Rub/season with what ever strikes me at the time. After doing the cooking/smoking sometimes I'll finish of in the oven at low temp, THAT'S when some sauce of some kind might go on.

    Fish, salmon or steelhead, will go on the gas grill with on of those nonstick coated racks, after a bit of marinade. Veggies get done on the grill after a marinade of sorts, olive oil, sea salt, dill, garlic.....Dump the veggies with the marinade (just enough to coat them) into the hot basket and get a bit of flame-up to scorch them a bit.

    Mmm.
     
  15. RVTECH

    RVTECH LaPine Well-Known Member

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    Yes January through December.
     
  16. RVTECH

    RVTECH LaPine Well-Known Member

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    dupe
     
    Last edited: Apr 5, 2014
  17. bnsaibum

    bnsaibum Corvallis, OR Well-Known Member 2015 Volunteer

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  18. Starship

    Starship NE Portland Active Member

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    Use Bone Suckin Sauce on just about everything. Backup is the Cherry Pomegranate Habanero Sauce from Costco (BTW, this has almost no heat even though it claims Habanero).

    Use pellet cooker year round for everything from Meats to Veggies to Deserts. The most versatile BBQ, Smoker, Grill etc etc I've ever owned.
     
  19. rick49

    rick49 Lewis Well-Known Member

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    I see only 3 votes for chicken in the above poll. Maybe we could up that number a bit if a few of you brave souls would try this non tomato based sauce on your grilled chicken. If you go and visit BBQ places in Alabama ya'll will find this sauce or a variation quite like it in most every home and eatin' place there. Good as a veggie dip as well.

    2 cups mayonnaise
    1 cup distilled white vinegar
    1/2 cup apple juice
    2 tsp prepared horseradish
    2 tsp ground black pepper
    2 tsp fresh lemon juice
    1 tsp salt
    1/2 tsp cayenne pepper

    mix all ingredients in a blender and blend until smooth.
    Let flavors mingle, covered in fridge, for 2 hrs. before using.
    Store in refrigerator for up to 2 weeks.
     
  20. theguncrank

    theguncrank Columbia County Active Member

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