What's the BEST STOre BOUGHT BBQ Sauce?

loeman

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BBQ sauce is a staple in my house. Gotta have it when the brisket or the pork comes off the grill. For these times I have a good homemade recipe that works well for me and my family. However, I need BBQ sauce all the time! Meatloaf, hamburgers, leftover steak whatever, I need good BBQ sauce for these purposes. Over the past two years I've been using Trader Joes sweet and spicy. It's a good sauce but I'm getting jaded. Maybe there's something better.

There must be 25 or more sauces in the stores that I frequent. I don't want to buy them all, just to test. I'm relying on YOU! What is your favorite STORE BOUGHT BBQ sauce? A reason for your liking will be helpful too as I know taste preferences vary from region to region.
 
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I used to really like Head Country BBQ Sauce, & I still do, I just wish it was a little thicker. I've been using Sweet Baby Ray's Sweet & Spicy lately, & that works well for me.
 
Famous Daves "Devils Spit" is really good. I like a local brand "McKennas" a little sweet, a little tangy. The wife will eat it without complaints. Gotta keep the wife happy.
 
Trader Joes Carolina Gold. It has a very complex flavor but is somewhat sweet. It is not as vinegar-y as a typical mustard based sauce. It is like a Kansas style and true Carolina style had a child and that child was adorable.
 
Speaking of sauce- Trader Joe sells the best bottled Margarita mix on the planet, Janet.
And I have pretty much tried it all!
 
I'm still lookin' for a favorite.

In the fridge right now, there's Sweet Baby Ray's, Devil's Spit, Hunt's Bold, and an Archer Farms sauce.

I've dabbled in making my own, and made a pretty good batch one time, when I used balsamic vinegar instead of cider vinegar.
 
I've tried 'em all. I used to make homemade barbecue sauce until I tried this stuff....Bone Suckin' Sauce. Now, that's about all I use.
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I went to a BBQ joint up north a few years ago. They bragged about their special BBQ sauce so I tried a little. The meat was cooked OK but the sauce sucked. It was like vinegar and catsup. I went out to the truck and got a bottle of SBR's and enjoyed the rest of my lunch. I like my BBQ sweet with a little Louisiana hot sauce and fresh Vidalia onions to liven it up.
 
First off, I'm not big on any meat or poultry that I BBQ being "wet" with a taste altering sauce applied during and after cooking said meats. That said, I have used Cattlemen's Carolina Tangy Gold sauce strictly for marinating my meats. It's mustard based with cayenne peppers and apple cider vinegar. I usually pour a half cup of the Cattlemen's, add a quarter cup of fresh lemon/lime juice, and a tbsp. of wasabi paste, blend well, and pour over the meat, and let it marinate for atleast 24 hours.
 
Sweet Baby Ray's vote here as well, Valida Onion. Any of Sweet Baby Ray's brand is excellent.
 
SBR Original. For a change try Cattleman's Gold on a smoked Boston Butt. Ain't half bad.
 
Stubb's is what I used on my sandwich yesterday. I'm not into sweet sauces either. Cattleman's is a decent sauce and can be bought in big jugs at Sam's Club if you need a lot.
 
I don't see it in stores and haven't for years, but Woody's Cook-In Sauce is hands down the best I ever tried on beef, pork, lamb, poultry or fish. It's a savory sauce with very little sweetness. It can be ordered online, and I just may have to do that when I replace the grill that was stolen.

I also like to take Kroger's very inexpensive house-brand Thick & Spicy and doctor it with dry red wine, Worcestershire sauce (ONLY Lea & Perrins), a little dark soy sauce, garlic and onion powders, home-grown thyme and oregano, and additional heat.

Not as good as Woody's, but tasty as a last-minute baste of grilled meats. I also use it for stove-top "barbecue". I rub a Boston butt roast with a mix of smoked paprika, salt, garlic powder, onion powder, cayenne and ancho powder, triple-seal it in heavy foil, and put it in the oven at 225º F, for five hours. The fat and connective tissue melt into the meat and leave it succulent and very tender. Then any that I don't just eat as is I break down and simmer in the sauce.

Obviously it ain't real 'cue, but it's not half bad.
 
I like Sweet Baby Ray's on chicken and pork and Stubbs on beef. I don't care for the sweet stuff on brisket.
 
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