Mixing Bottled BBQ Sauces


 
Mike P.

Mike P.

TVWBB All-Star
While watching an episode of the BBQ Pit Masters, I noticed Johnny Trig's remark during a competition cook while doing ribs. "Paraphrasing here [He stated that sauce has been perfected. I use a mixture of bottled sauces.]". Of course, he did not say which ones.

This is coming from a National Pit Master Champion.

So, I tried it on my last batch of ribs. My favorite sauce is Kraft Hot. Mixed it 50/50 with Original KC Masterpiece. It was Great! I will be experimenting with some other mixtures.

Have any other Folks tried this?
 
Yep, try Open Pit, and Bulls Eye original...I'm not a fan of either of these by themselves, but combining them is like majic. A frind did this, and I couldn't believe it was those to...mainly, just try to find opposite flavors (sweet vs smokey).
 
Originally posted by Dave Russell:
Try Stubb's with a good mustard sauce. Great stuff for pulled pork sandwiches.
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That sounds like a great combo! I have a bottle of Guy Fieris Carolina #6 I need to try. Check it out.
 
Shaun, let me know what you think.
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While watching an episode of the BBQ Pit Masters, I noticed Johnny Trig's remark during a competition cook while doing ribs. "Paraphrasing here [He stated that sauce has been perfected. I use a mixture of bottled sauces.]". Of course, he did not say which ones.

This is coming from a National Pit Master Champion.
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Not to be the fly in the ointment, but I'm a bit shocked that a National Champion can't be bothered to mix up his own sauce, or that official rules allow for that sort of thing.
One the other hand -- Dave I like your suggestion for adding a good mustard to bbq sauce for sandwiches. Does sound good.
 
Originally posted by Gary H. NJ:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">While watching an episode of the BBQ Pit Masters, I noticed Johnny Trig's remark during a competition cook while doing ribs. "Paraphrasing here [He stated that sauce has been perfected. I use a mixture of bottled sauces.]". Of course, he did not say which ones.

This is coming from a National Pit Master Champion.
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Not to be the fly in the ointment, but I'm a bit shocked that a National Champion can't be bothered to mix up his own sauce, or that official rules allow for that sort of thing.
One the other hand -- Dave I like your suggestion for adding a good mustard to bbq sauce for sandwiches. Does sound good. </div></BLOCKQUOTE>

Gary, ya gotta remember that bbq sauce is simply a condiment that you can put on bbq. While there's sauce divisions at a lot of bbq comps, I'm kind of glad myself that the emphasis is usually on the bbq and competitors are free to do as they like with the glaze and such.

I'm empathizing with Texans in this regard more and more, and no sauce touched the last heaping helping from my last brisket. Been digging ribs and chicken unglazed (white sauce on the side) for a while now, but let me tell you what. Not braggin' if it's the truth. Right? (Gosh, I am sounding like a Texan.) I took my brisket to the next level and it was GOOD.

As to the mustard/Stubb's sauce mix, I've never tried it with anything else. As you might know, it's a pretty unique sauce, nothing like Sweet Baby Ray's and such.
 
If Johnny Trigg or anyone else wants to mix commercial sauces, and that appeals to judges, the public or their own family or private group, why should they be criticized for that? Sometimes you just hit the right combination for a great sauce, be it from your own kitchen or from the store shelves. If it tastes good to you, then I say go for it!
 
I agree with Jim H. Heck, my favorite BBQ joint, John Hardy's, proudly proclaims on their menu that the base of their sauce is Open Pit. I am not a big fan of Open Pit but man do I love the sauce at John Hardy's!
 
Thanks for the replies Guys. I think the sky is the limit as far as mixtures go and finding one for pork, beef could be a real winner. Just one more good thing about BBQ.
 
I clean through my refrigerator from time to time and consolidate - just mix up those small bits & pieces of leftover sauces that accumulate - sometimes it's good - sometime's it's not.
I also do this with bottles of hot sauce and jars of pickles and peppers.
 
Originally posted by Larry Corall:
I clean through my refrigerator from time to time and consolidate - just mix up those small bits & pieces of leftover sauces that accumulate - sometimes it's good - sometime's it's not.
I also do this with bottles of hot sauce and jars of pickles and peppers.
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Now there's a good idea Larry. No telling what I would come up with digging deep into the recesses of the fridge.
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You know sauces like ketchup and mustard and hot sauce have flavoring and we use them as elements all the time in cooking. So why not BBQ sauce. I would think a competitor would "make it his own" by doctoring it.

I make a nice sauce where I make my own ketchup first from tomoatoes and use it to make the sauce with spices and mollasses. Mostly for low-sugar reasons but it is a big mess and I try to make a couple bottles to keep around.

I like the idea of the mustard sauce mix too.

I'm trying the Big Bob Gibson's white chix bbq sauce on Saturday so looking forward to that.
 
It is refreshing to see that some still think that it is ok to use store bought. I have made many sauces over the last several years and most of the recipes from here have been really good. But I just cant make it cheaper than I can buy it. What I buy is better than anything I have made anyhow. All I do is order online, and in 2 days I have what I like.
I am not knocking anyone who makes their own, in fact, Hats off to those who do.
 
Now there's a good idea Larry. No telling what I would come up with digging deep into the recesses of the fridge.
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We have a nasty habit of storing leftovers in Rubbermaid containers and sticking in the fridge. Most of the time we (mostly I) eat them. Sometimes they get pushed to the back on one of the lower shelves and forgotten until one day there are no more Rubbermaid containers. Some of those things are downright scary. I'm afraid to combine them even in the garbage disposal!
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I do the same thing with salad dressings. I like the extra oil and flavors of an italian dressing added to just about any of the creamier dressings like ranch or french.

For those who are having difficulty with this concept, I guess you don't put mustard and ketchup on your hamburger?? Add a little mayo and you have something that resembles thousand island.
 
I'll mix leftover bottled BBQ sauces with a shot of vodka and some pineapple juice. Simmer for a bit and quite tasty imo.
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Tim
 
Originally posted by timothy:
I'll mix leftover bottled BBQ sauces with a shot of vodka and some pineapple juice. Simmer for a bit and quite tasty imo.
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Tim
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Now THERE is a Plan!
 
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