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Favorite sauce...revisited


 
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Lee Morris

TVWBB Fan
I did a couple of forum searches to research everyone's favorite sauces. Found some good info, but some of it quite dated...found one good thread from 2004.

After a little research, I ordered some Blues Hog and some Head Country today. Was also planning to look for some Sweet Baby Ray's at my local grocers.

Any other suggestions for great sauces?
 
I found Sweet Baby Ray's at a local Publix. It's really good stuff for bottled sauce, but doesn't quite have the pungent vinegar zing that I enjoy. I wish I could get my sauces as thick as that, because it's almost like concrete! But that's the caveat with loving vinegar - likely a thin sauce.

Anyways.. check Publix. The stores are usually very accommodating to little-known and local brands. They may carry Dreamland or Big Bob Gibson's too.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I wish I could get my sauces as thick as that, </div></BLOCKQUOTE>You just need to reduce more. To facilitate this, reduce your vinegar of choice first by about two-thirds, then add it as usual. Reduce the sauce to the desired thickness then remove from the heat and allow to cool slightly. Taste, then add straight unreduced vinegar, if needed, a few drops at a time, to restore the high notes that moight have been lost during the reduction.
 
P.S. I don't know id SBR's uses stabilizers but that is another option should you not want to reduce more than you are now. Xanthan gum is one option.
 
Can't stand HFCS.

Substantial thickening is likely the product of the MFS. If you wish, you can use MFS in your sauce(s), xanthan, a roux, or a combination. (Cornstarch doesn't work with lots of acid; arrowroot will impart a strong sheen--fine if that doesn't matter.)

I prefer to simply add more solids (onions, fruit, garlic, tomatoes, chilies, etc.) if I am looking for a thicker finish.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff Wildrick:
Does anyone know of a commercial sauce that does not have sugar or corn syrup in it?

Jeff </div></BLOCKQUOTE>
Scott's BBQ Sauce is sugar free. Doug D is a big fan of their sauce. Link to Doug's clone recipe
Link to Scott's BBQ Sauce HTH
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Wicker:
I found Sweet Baby Ray's at a local Publix. </div></BLOCKQUOTE>

They have it at my Publix here in Huntsville. Had most, if not every, variety. I was impressed.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Lee Morris:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dan Wicker:
I found Sweet Baby Ray's at a local Publix. </div></BLOCKQUOTE>

They have it at my Publix here in Huntsville. Had most, if not every, variety. I was impressed. </div></BLOCKQUOTE>
Lee, If you liked the SBR sauce wait till you try the HC and BH sauces. I ordered 2 cases of HC last week and 2 jars of the BH reg sauce. Bet you can't tell which my fav sauce is.
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Let us know how you like them.
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Also Bone Suckin' sauce is another good sweet red sauce.
 
My vote is for Sweet Baby Ray's (Original and Hot N' Spicy). It's a real champ that always gets rave reviews from dining guests. They sell it locally in NorCal at Bel Air, Raley's, Nugget, Safeway, etc.
 
For store sauce I prefer "Montgomery Inn" it is a thinner sauce, but it doesn't taste too sugery.
http://www.montgomeryinn.com/ourbarbecuesauce.php
I buy it a Meijer, Kroger, or Walmart, you don't need to get it online.

I also tried Cattleman's on my last rib cook, but didn't like it. Although it is thicker so it clings to the racks better.

SBR was too sweet for me as well, but I don't know if it was original, or some other flaver.

I am still looking for a mustard based similar to that at Smokey Bones.
 
I haven't gotten into making my own yet (made Steve Petrone's no 5 once, and it rocked!!) but my favorite off the shelf sauce is Jack Daniel's Original #7 sauce. Love it!!!!

Steve
 
Kevin-I'm with you I cannot stand HFCS. I recently went to the grocery store and literally every brand hand corn syrup within the first three ingrediants. I must have been bored that day.

I find small local companies are good if you can't make your own. Around here Red Tail Ale BBQ sauce is quite good, they make great beer too. Steve Petrone's No. 5 is really good. I've done that several times

I ordered Head County out of curiosity and it was pretty good. Anyone else think it smells like cocktail sauce though?
 
I pretty much either use this or modify it depending on the mood I'm in. It was one of the first I made from scratch, simply liked it so much I tend to always us it as is or change it up using most of the original recipe as a base. Lots of solids to make it thick. I will change the boubon out to Jack. Add ground dried chiles, etc. I reduce it quit a bit. I use it chunky style, do a 50/50 puree, and even have made the whole batch smooth depending.

Mustard Bourban Sauce (July 1998 Bon Apetit)

1 TBS. Vegetable Oil (I change out to EVOO)
2 Bunches of green onion, chopped
2 Cups chopped white onion (I sometimes use red)
8 Garlic Cloves, chopped (I sometimes go up double)
2 Cups (packed golden brown sugar) I sometimes change to tourbinado, or the type sold in Indian markets or halve the sugar and add black strap or other molasses
1 Cup ketchup (I often will change out to a sugar free natural catchup - no corn syup)
1 Cup tomatoe paste
1 Cup whole grain Dijon mustard (I sometimes change out to Koskiusko or more hearty version with less wine)
1/2 Cup Worcestershire (I sometimes go 1/4 Cup WS and 1/4 Cup A-1)
1/2 Cup AC vinegar
1/2 Cup Apple Juice (I sometimes change out with Apple Cider)
1 Large Dried ancho chili, stemmed, seeded, cut into small pieces. (change out to any and all kind, plus add more depending on target such as Pasilla, Chipotle, New Mexico, etc)
1 TBS ground cumin (Mexican Cumino) (I sometimes also add some cinnamon, nutmeg, or cardamom)
1 1/2 Cups Bourbon (I often exchange or halve with Jack Daniels)

Here's a favorite rub that I will often sub or add into the sauce above (not the whole recipe though!):

Spice Rub (same source)

2 TBS ground cumin
1 TBS good quality chili powder (I almost always change out to toasted ground pasilla, ancho, and chipotle mix)
1 TBS dry mustard
1 1/2 TSP cayenne pepper
1 1/2 TSP ground cardamom
1 1/2 TSP cinnamon

I double, triple and quad the recipes based on need. As far as SBR, I seem to find it in any major grocery store around me. I typically don't use the bottled sauces though.
 
Ray, I have been trying to figure out how I can contact you. A while back I noticed you had some pictures with bok choy in it. Do you mind posting the recipe? It looked oh so good. Thanks.

Erik
 
Hi Erik - That was baby bok choy. I can't take total credit for it. I picked it up at a local farmers market in Ardmore, PA. I had bought it at a nice counter where they sell all kinds of prepared Asian dishes, veggies etc. I was in buying some meat and fish and they had just pulled off and packed up some of these. It was cooked but still very firm in a very light soy sauce almost imperceptable.

I had this bok in mind from a previous visit and went back after I found a special steak sauce I found at a local super market.

I simply took them home and punched them up a little during a re-heat in the wok.

Here's what I did:

Pre heated a TBS or two of toasted sesame oil, then threw in some fresh minced garlic until it just started to brown, tossed in some chopped ginger for a short period then some soy sauce, maybe two TBS Tossed in the baby bok stirred it a bit not to overcook then tossed in some of that Asian steak sauce which had a very nice variety of chopped nuts in a spicy canola oil base.

Once that was all incorporated I added some corn starch dissolved in about a quarter to half cup of water to thicken everything nicely.

This would be good with fresh chopped then stir fried Bok. Every once in awhile I do see baby bok at Trader Joes or Whole Foods, so I would probably blanch lightly then stir fry that. But that Asian stand always seems to have some
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Here's the detail on the Asian Steak Sauce:

Brand = Forbidden City

Name = Steak Sauce - Smoky Five Nut (That's right, Smoky not Smokey)

Ingredients:

Expeller Pressed Canola Oil, Walnuts, Peanuts, Chili Peppers, Sunflower Seeds, Sesame Seeds, Cashews, Pine Nuts, Sea Salt, Spices

Made in China
New Silk Road Marketing
3217 S. Chesterfield Ct.
Charlottesville, VA 22911

Here's a source:

http://mybrands.com/Product.aspx?pid=6570

and:

www.forbiddencity.com
 
to all those that hate HFCS..do any of you use ketchup for anything?
Reason I ask is a lot of sauces use ingredients like ketchup that contain HCFS. The HCFS is coming most likely from another commerical ingredient in the sauce. Its hard to avoid.
I really wonder about the whole issue with HCFS .. the quatity of it is usually small and its not like you are using it on any form of diet food to begin.
 
If the first ingredient in the list is HFCS, as is the case with the sauce discussed above, then that is the primary ingredient. It is commonly the primary ingredient or secondary ingredient (behind water) in many sodas, 'juice' drinks, etc. The quantity is not small in these cases.
 
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