What's your favorite BBQ sauce?



Sweet Baby Ray's Honey BBQ

that is some good bbq sauce

Hi Tanya
Have you ever been to Windsor ont. ? right across the border from Detroit .
There is a restaurant called The Tunnel BBQ and they sell a terrific BBQ sauce

good call

there are sooooo many these days to choose from, but i do like sweet baby ray's honey too!

Take whatever brand you like, and add a tablespoon of honey for every 6 oz of sauce, and also add a dash of both curry powder, and cayenne pepper to the whole lot. YUMMY.

If you ever go to Naples, Florida, you must try Michelbob's...best ribs anywhere!

Holy Cram! I should have never came on this thread...I'm starving for some BBQ now! LOL I like BBQ with a sweet and spicy kick to it. I don't care what kind of BBQ it is...as long as I'm satisfied with the taste. MMMMMM!

Been to windsor, but never to The Tunnel BBQ. I'll have to check it out now!

Its wonderful!! I love the hot and spicy one .Its good as a dipping sauce too like on fries. My daughter loves it on Kraft Dinner.

I make my own but it is a lot of work, as least compared to not making your own. I also have collected dozens of recipes from all over. Here's one I share as much for the story as the sauce (which is very good!) One change I and a lot of other cooks do is to use the drippings from the meat instead of lard or bacon. This technique adds tremendous flavor.

Begin quote:

From the Legends of Texas Barbecue

Benny Wade Clewis learned his culinary skills while serving time in the Texas prison system. Benny grew up near Palestine in East Texas. His grandfather used to sell this homemade hickory flavored barbecue sauce in quart-sized bottles in downtown Dallas.

1 pound hickory chips
juice of 1 lemon
6 stalks celery, chopped
6 heads garlic, chopped
4 baseball sized onions, finely chopped
1 green pepper, seeded and chopped
1 cup brown sugar
1/4 cup wine vinegar
4 quarts tomato pur'ee
6 bay leaves
1 tablespoon salt
1 3/4 cup mustard
1 cup lard or bacon drippings
4 teaspoons cayenne
1 gallon water

In a dutch oven, combine all of the ingredients and bring to a boil, Reduce the heat and simmer uncovered, stirring until thickened, about an hour.
Set a colander over ta large pot and strain the sauce to remove the hickory chips. Rinse the chips with drinking water and save the water. Use the rinse water to stretch the sauce to make two gallons. Reserve the hickory chips for the smoker.

Can be stored for up to three weeks.

I have had some awesome "home" brands like in Oregon. AS far as bottled stuff goes it really depends on my mood. One day Chris and Pitts is the shiznt where Ragun Cajun XTRA HOT Louisiana Style (But if you find the CREOL Style try that too!) is the next. Then there is KC Masterpiece Mesquite and also The Brothers' Brew Brew Jamaican style Jerk Bar Ba Que sauce!



RIBS SOUNDS SO GOOD RIGHT ABOUT NOW!!!