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Old 05-26-2007, 05:40 PM   #11
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Send a message via Yahoo to Barb L.
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I make my own rubs but like Sweet Baby Rays and son like Montgomery Inn !!
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Old 05-26-2007, 05:56 PM   #12
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I am the authority on BBQ Sauce.

My answer is "It depends on what you are BBQing/Using it with"

For ribs a home made sauce is 2nd to none to any BBQ enthusiast.
If in a hurry the authentic style BBQ sauces are excellent (normally anything made in the mid west).

For BBQ grilled chicken, depending on the dish, it varies. For southern style Masterpiece is solid. Jack Daniels #7 is also a fine choice.

For dipping, I enjoy Sweet Baby Rays (various) and normally sample sweet BBQs out there. Its fun to try out diff. BBQ sauces in this fashion, because if you dont like it, you havent already smattered your entire dinner with the stuff.

For Wings, Cattlemans Honey BBQ mixed with honey tabasco and franks hot is the way to go. Cattlemans gold for something different...

So to sum it up.

WINNERS CIRCLE
Cattleman's
Sweet Baby Rays
KC Masterpiece
Jack Daniels #7

LOSERS LAP
Nathan's
Essentia
Kraft


Hopefully I lived up to your expectations.
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Old 05-26-2007, 09:35 PM   #13
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This book has been invaluable to me. Amazon.com: Paul Kirk's Championship Barbecue Sauces: 175 Make-Your-Own Sauces, Marinades, Dry Rubs, Wet Rubs, Mops, and Salsas: Books: Paul Kirk

I have tried many sauces and rubs in Paul's book and it's a lot of fun to experiment with them.

In competition, I usually use Head Country sauce which I can only get on the internet. I use this because it's universally loved by judges and many championships have been won with this sauce. I love it myself.

I also have been lucky in contests with Sweet Baby Ray's. Same reason - judges and people in general, love it. I do, too.

However, I still make my own brisket sauce for competition. My favorite sauce for brisket is on page 188, called "Smoky Texas BBQ Sauce". I add chipotle powder and garlic. This stuff is so good, you can eat it with a spoon.

I've recently taken 2 First Place Brisket Awards using this sauce.

If anyone wants it, PM me and I'll email the recipe for that sauce.

Lee
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Old 05-27-2007, 10:16 AM   #14
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I allways wanted to try this one.

STRAWBERRY BARBECUE SAUCE
This unusual sauce goes very well with grilled chicken and barbecued meats, such as spareribs. You may use any strawberry jam, but the author suggests that a combination of strawberry and red currant jam is especially good.


MAKES ABOUT 2 CUPS


1 1/4 cups, strawberry jam
3/4 cup, tomato sauce
1 tablespoon, Worcestershire sauce
1 onion - minced
freshly ground black pepper to taste
1 tablespoon, honey
1 teaspoon, fresh ginger root minced



Combine all ingredients in a stainless-steel or enameled saucepan. Stirring constantly with a metal spoon, bring mixture to a boil, reduce heat, and simmer for 5 minutes, adding a little water if sauce becomes too thick.
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Old 05-27-2007, 12:39 PM   #15
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Quote:
Originally Posted by Guts
I allways wanted to try this one.

STRAWBERRY BARBECUE SAUCE
This unusual sauce goes very well with grilled chicken and barbecued meats, such as spareribs. You may use any strawberry jam, but the author suggests that a combination of strawberry and red currant jam is especially good.


MAKES ABOUT 2 CUPS


1 1/4 cups, strawberry jam
3/4 cup, tomato sauce
1 tablespoon, Worcestershire sauce
1 onion - minced
freshly ground black pepper to taste
1 tablespoon, honey
1 teaspoon, fresh ginger root minced



Combine all ingredients in a stainless-steel or enameled saucepan. Stirring constantly with a metal spoon, bring mixture to a boil, reduce heat, and simmer for 5 minutes, adding a little water if sauce becomes too thick.
That sounds pretty good! I may try it, ribs are the plan for memorial day.
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Old 05-27-2007, 01:19 PM   #16
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This is the one we like

1.33 cup of heinz ketchup
.33 cup worchestire sauce
louisiana hot sauce to taste
red wine vinegar to taste
.33 cup packed brown sugar
1 tbl spoon mustard
1 clove of garlic
.33 cup fresh lemon juice
.25 cup tap water

bring to a boil, lower the heat and simmer for an hour.

later
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Old 05-30-2007, 09:29 PM   #17
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I will second the "Sweet Bay Ray's" for a sweet BBQ sauce. I do add to it for my own eats (for heat), but for chicken or ribs? This is a good sauce.

C
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Old 03-09-2008, 10:54 PM   #18
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I have quite a following for my "Molasses BBQ Sauce" when grilling at the lake. :)

I either use a base of ketchup/brown sugar/worchestershire/vinegar/mustard OR...when I'm in a real hurry, I buy whatever's on sale! Empty the bottle into a bowl, then add finely minced red onion, and about 1/4 cup (or more, if you're me!) of molasses, 2 TBSP. of instant coffee granules, and of course minced garlic.

It's the best sauce I've ever tasted, and like how it grills. The sugar in the molasses tends to become a crunchy texture, which I like. :)
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Old 03-13-2008, 11:54 PM   #19
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This one is great on chicken... called Holy Chipotle, it's a raspberry chipotle barbeque sauce from a website called Made in New Mexico MadeInNewMexico: New Mexico Salsas & Sauces
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Old 03-17-2008, 12:33 PM   #20
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Best Homemade Sauce for Me`

I found this on the Food TV network page. It is a little bit of work but WOW is it good. I use different chili powders depending on how hot I want it. Good with Ancho Chile, New Mexico Chile, and especially with Chipotle powder. Try it you'll like it.



West Coast Bbq Sauce--the Blue Ribbon Winner of Foodtv.Com's Championship Cook-Off Recipe courtesy Tom Chilton 2001 for FoodTV.com's BBQ Sauce Championship Cook-Off Competition
A melting pot of cultural influences, this sauce will jazz up anything you use it on.1 sweet Vidalia or Maui onion, minced
4 cloves garlic, minced
1 tablespoon minced ginger
3 tablespoons olive oil
3 tablespoons butter
1/2 cup red wine
1 cup pineapple juice, reduced to 1/4 cup
2 cups chicken stock (not canned - too salty)
1 cup ketchup
1 15 oz. can tomato sauce
2 tablespoons tomato paste
3 tablespoons soy sauce
1/4 cup Worcestershire sauce
3/4 cup brown sugar
1/2 cup dark molasses
2 tablespoons black pepper
2 tablespoons chili powder (Pendery's Terlingua Won is a good choice)
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon ground thyme
1 teaspoon ground dry mustard (Coleman's preferably)
Juice of one limeGently saute onion, garlic, and ginger in olive oil and butter until the onion is translucent, but not brown. Add red wine and cook off alcohol. Add remaining ingredients, except lime juice, and bring to a boil, then reduce heat and simmer for at least one hour.
If you want a completely smooth sauce, strain after cooking. Brighten with lime juice after cooking.
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