bottled bbq sauces

i recently ran across a web site selling bbq sauces from famous "q" joints...and i was wondering what others thought of some of them.
what sauces do y'all like...primarily kcmo sauces
i know arthur's bottled sauce is different from what is served at the restaraunt, but what about arthur's rich and spicy?
i know i love gates and plan to get more
what about l. c.'s, or some others from kc that i am not familiar with...
at the local grocer i can get corky's, moonlite, and occasionally
stubb's...but what of others?
is there a bbq sauces review page somewhere?
louise is getting me some sauces as birthday gift
obtw 29 again this year

Check out http://www.bbqshoppe.com/

I like Scott's and Sauers. They're more of a North Carolina blend, but Scott's is real thin and peppery, so you can marinate with it.

Ole Ray's has a Apple Cinnamon that is a very unique flavor. Of course I like all the Ole Ray's sauces.
For vinegar based, I really like Big Moe's

I'm not a big sauce fan to begin with. I like sauce on a sandwich I buy, but seldom touch the stuff on my own Q. However, the sauces I've bought have come from well known restaurants, Bob Gibson's white sauce, Gates (from KCMO), Abe's, and Rendezvous. I wonder if they're "the same" as what's served in the restaurant?

carl reitz

My favorite from the supermarket is Bull's Eye. It has just enough pepper to give it a bite and is not overwhelmingly sweet. However, this summer I discovered a BBQ sauce recipe that is easy to make and taste superior to any bottled sauce I've had. I am going to stick with home made for awhile.

I like Firehouse from San Francisco, mostly because it doesn't have an artificial smoke flavor which I don't like. It comes in 3 "heat" levels (unsurprisingly labeled "1", "2" and "3") but may be hard to find outside the Bay Area. There, I buy it at Safeway.

quote:

Originally posted by paul and louise

i recently ran across a web site selling bbq sauces from famous "q" joints...and i was wondering what others thought of some of them.

What is the site ???

The problem here is that every decent place seem to sell their sauce in bottles. I have a couple dozen sauces in the basement, yet when I go to all the trouble to cook really good 'Q -- I don't want to gamble on something in the archives when I know how much I like my faves.

I have a few strong favorites and I have found you can't mix and match sauces without suffering a culinary overload.

After a lot of "field research" over many years, I think the best all-around BOTTLED sauce is Stubb's Original.

A REALLY close second would be Calhoun's.

Stubb's is good Bushie as is Sweet Baby Ray's to e. I actually take it and "doctor" it up some.

Dennis in Cary

quote:

Originally posted by DLnWPBrown

Stubb's is good Bushie as is Sweet Baby Ray's to e. I actually take it and "doctor" it up some.

Dennis in Cary

Dennis, I know LOTS of people who love Sweet Baby Ray's, but there's something about it that just doesn't agree with my palate. However, as everyone knows, I was wrong once before...

quote:

Originally posted by Bushie

quote:

Originally posted by DLnWPBrown

Stubb's is good Bushie as is Sweet Baby Ray's to e. I actually take it and "doctor" it up some.

Dennis in Cary

Dennis, I know LOTS of people who love Sweet Baby Ray's, but there's something about it that just doesn't agree with my palate. However, as everyone knows, I was wrong once before...

Not you Bushie......LOL. I have done the same deed myself twice so I can understand the importance of letting everone know. I have tried some sauces that have done that to me as well. I usually start with a bottled and suit it to our tastes....... no bottled has yet to hit it 100%.

Dennis in Cary

I agree with Bushie! Stubbs is tops for bottle sauce! Have you tried Stubb's pork marinade? Its fantastic! ( I'm a vegetarian now, but I eat the bbq sauce right out of the bottle!)

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Originally posted by zussers

Have you tried Stubb's pork marinade? Its fantastic! ( I'm a vegetarian now, but I eat the bbq sauce right out of the bottle!)

LOL! No, I haven't, but thanks for the tip. Doubt that I'll be drinking the stuff, but I hear where you're coming from.

Used to Like Lea & Perrins... can't find it anymore... just the steak sauce, etc. Made great boneless ribs... slow cooked in the oven... the sauce at the very end.

Stubbs is good---and so is Head Country!---mild or spicy--I too, only really use sauce in a sandwich---i may dip a little with a que Dinner plate---mostly with smoked chicken, briskit-i believe-should be so good it dont nbeed a thing!! Hot links like sauce alot! actually its with links and sausage that i consume MOST of the sauce i eat---sliced smoked links-swimmin in Head Country on top of 3 moist scrambled eggs with a big old biscuit with sorgum butter.!

Goode Company (Houston) is great, especially on chicken. Dreamland (Alabama) or Rendezvous (Memphis) are also favorites. Know several folks that swear the best is Blues Hog but have never tried it myself.

My wife and I swear by Oklahoma Joe's, both the regular and hot varieties. Unfortunately they can't be found around here anymore.

There's a new place in Old Hickory, TN called J's Bar B Que (the J stands for Jesus) (like the name and location?) I think if Jesus has anything better, he's kept it for himself for the time being. This is a family restaurant that's gaining local popularity both in the flavor of their pulled pork shoulder and their sauce. They are in the process right now of finding co-packers to bottle this for them. It's awesome stuff in both mild & semi hot.

That post reads like ad copy to me----used to write that stuff.

I'm not a big BBQ fan at home, but the Dinosaur (sp) brand from upstate NY is ok. I think that they are an actual restaurant, and sell the stuff on the side. As another poster mentioned, every restaurant with even local fame wants to bottle sauce. Speaking of that,, ,,,,,, is there really a Sylvia's in NYC? Her prepared foods (if there really is a "her") are good.

quote:

Originally posted by tmiles

I'm not a big BBQ fan at home, but the Dinosaur (sp) brand from upstate NY is ok. I think that they are an actual restaurant, and sell the stuff on the side. As another poster mentioned, every restaurant with even local fame wants to bottle sauce. Speaking of that,, ,,,,,, is there really a Sylvia's in NYC? Her prepared foods (if there really is a "her") are good.

OK??? I think its awsome (of course). Its a staple of my daughter's diet...she puts it on everything, even the fancy stuff I cook that have sauces of their own. Its available along with other sauces, hot and not, in local grocery stores, and on-line at www.dinosaurbarbque.com .

There is a Sylvia, (I have one of her cookbooks). I've not had her store stuff to say, but I've not read good things about her restaurant...anybody?

I'm a big fan of the Dinosaur sauce, myself; it's best on chicken. I marinade the chicken in 50-50 sauce and Italian dressing for a couple hours then grill.

Otherwise, I haven't found any bottled sauce that I really groove on. Maybe Sting Ray's, from the Cincoteague peninsula area, is pretty good. I have a cookbook from the '70's by Jane Butel, that has a couple dozen different sauce recipes in it. When I'm making Q, I usually open the book and pick a recipe depending on my mood.


Tom

I may be a bit partial, but my favorite Bar-B-Q sauce is Van's Pig Stands Hot Bar-B-Q sauce. There is a mild also but the Hot is my favorite. You can order directly from them at: http://www.pigstands.com

Ok, you just have to try the bottled sauce from Keaton's ( http://keatonsoriginalbbq.com/ ) in Cleveland, NC. Nice review in the resturaunt list on this site. Been there several times, brought a bottle home...heaven, hot, in a bottle. Well, it goes without saying you have to have the half chicken when there!!...and make sure you sit where they tell you will sit!!!

dendan - "been there, done that"

Looks good, I like the instructions for using it for dipping. I sure am a sucker for a good mustard sauce. I'm guessing it's mustard based?

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Originally posted by dendan

Ok, you just have to try the bottled sauce from Keaton's

No, vinegar base. Boy is it good!!!

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Originally posted by frankos72

Looks good, I like the instructions for using it for dipping. I sure am a sucker for a good mustard sauce. I'm guessing it's mustard based?

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Originally posted by dendan

Ok, you just have to try the bottled sauce from Keaton's

I have tried and enjoyed the bottled sauces from Dreamland (AL) and Ridgewood (TN) quite a bit. Not so much the sauce from Gates (KC) though I think it works well with poultry (too much celery seed for beef or pork for my palate). Just bought a jar of Stubbs to try out and I need to get some more sauce from Dreamland...

A friend and I just bought four gallons of Williamson Brothers sauce from Marietta Georgia and we really enjoy it. He had brought a small jar up from a trip and we cooked with it and it was fantastic. I am from West Virginia though and i'm not a BBQ expert, but it sure is tasty.

http://realpagessites.com/williamsonbros/

http://www.dinosaurbarbque.com/ is a great sauce. They have a MoJo sauce that is really good for marinating chicken.

Johnny Harris sauce from the restaurant of the same name in Savannah, GA is an excelalnt mustard base sauce. Kroger sells the sauce.

I like Johnny Harris barbecue sauce when I am in the mood for something a bit vinegary.

quote:

Originally posted by DLnWPBrown

Stubb's is good Bushie as is Sweet Baby Ray's to e. I actually take it and "doctor" it up some.

Dennis in Cary

I've got to second those two choices. It's Stubb's and Sweet Baby Ray's for me. Of course, being the Good Texan that I am, I'm a little prejudiced towards Stubb's anyway. But the SBR's is one that my wife just happened to bring home one day by chance, and I liked it from the first taste.

Man, am I hungry!

Redskin204

Stubb's is good, but, like so many other bottled sauces, contains high fructose corn syrup, which I try to avoid.

My favorite is one called Charlie Beigg's from Maine, especially their Apple flavor. Bourbon's good, too. They have a website (www.charliebeiggs.com) where you can get mail-order.

Our favorite for pork is a NC vinegar base sauce.

When Open Pit original is on sale, I load up. I add vinegar, mustard, mayonaise (yes, that's right) and my own hot African peppers to it. I haven't tasted one I like better. We have one Jane and Michael's top ten Q joints in town, the Speed Queen, and this is what I patterned my sauce after. Most commercial sauces are just way too sweet for me.

quote:

Originally posted by MilwFoodlovers

When Open Pit original is on sale, I load up. I add vinegar, mustard, mayonaise (yes, that's right) and my own hot African peppers to it. I haven't tasted one I like better. We have one Jane and Michael's top ten Q joints in town, the Speed Queen, and this is what I patterned my sauce after. Most commercial sauces are just way too sweet for me.

Wouldn't happen to have a few spare seeds them "African" peppers, would ya

quote:

Wouldn't happen to have a few spare seeds them "African" peppers, would ya/

Sorry, they were a gift brought back from the /a farmers market in Boston. They have the heat of a scotch bonnet but an unusual, almost smoky taste. I'm not sure what I'll use when I run out but luckily I can use them sparingly

Here in Middle Tennessee, don't know about the rest of the state, they sell a sauce called Johnny Fleeman's that I really enjoy. At home I use it primarily for chicken. I think it's a nice blend of sweet and smoky. They also make a very good steak marinade. If you can find it I highly recomend it.

quote:

Originally posted by MilwFoodlovers

quote:

Wouldn't happen to have a few spare seeds them "African" peppers, would ya/

Sorry, they were a gift brought back from the /a farmers market in Boston. They have the heat of a scotch bonnet but an unusual, almost smoky taste. I'm not sure what I'll use when I run out but luckily I can use them sparingly

Wouldn't happen to have either the latin name or the varietal so I could look it up, would ja

quote:

Originally posted by MilwFoodlovers


quote:
Wouldn't happen to have a few spare seeds them "African" peppers, would ya/
Sorry, they were a gift brought back from the /a farmers market in Boston. They have the heat of a scotch bonnet but an unusual, almost smoky taste. I'm not sure what I'll use when I run out but luckily I can use them sparingly



Wouldn't happen to have either the latin name or the varietal so I could look it up, would ja

Boy I'm not much help for you at all. No, they were in a store adjacent to the market and just labeled Hot African Peppers. They were already ground and I'll buy any peppers labeled hot. I did bring some scotch bonnet seeds back from Jamaica and made up what proved to be a four supply of my version of Melinda's XXX. I got that recipe called "Habanero Pepper Sauce" from Dave DeWitt's "The Whole Chile Pepper Book" substituting more lime juice for the vinegar. It remains my favorite hot sauce ever.

We use to have a BBq place here in Akron Ohio called Rudolph's. They closed around 1994 or so. Their sauce was really sweet. I use to take bottles of it to my friends in Florida. They sold it in our local grocery store too but haven't seen it for a long time. Anyone know if they are still making it? I think they originated in the twin cities of Minnasota.

For a vinegar NC Piedmont style try some:

quote:

Originally posted by bluegrasser031

We use to have a BBq place here in Akron Ohio called Rudolph's. They closed around 1994 or so. Their sauce was really sweet. I use to take bottles of it to my friends in Florida. They sold it in our local grocery store too but haven't seen it for a long time. Anyone know if they are still making it? I think they originated in the twin cities of Minnasota.

Hey buckaroo, they sure are still around up in Minneapolis. They're on Lyndale near the interstate. They still sell their sauce all over the Twin Cities; I've even seen it at some local butchers here in the Chicago metro area. Although the 'que itself at Rudolph's is as good as it gets in Minnesota, it probably wouldn't last too long in more barbecue educated parts of the country. I haven't checked the internet yet, but I'll bet there's at least one site where you could pick up some of their sauce. Good luck!

quote:

Originally posted by MilwFoodlovers

When Open Pit original is on sale, I load up. I add vinegar, mustard, mayonaise (yes, that's right) and my own hot African peppers to it. I haven't tasted one I like better. We have one Jane and Michael's top ten Q joints in town, the Speed Queen, and this is what I patterned my sauce after. Most commercial sauces are just way too sweet for me.

Unfortunately, I can't get Open Pit out west but I've been known to bring a couple bottles back from Florida when I visit the family. I grew up on it but what I like most about it is NO ARTIFICIAL SMOKE flavor. I hate that stuff and nearly every other brand has it. The closest I can come in CA to Open Pit is Firehouse which I think is a local San Francisco brand.

For many years it was Kraft BQ sauce then when we moved to Chicago it was Sweet Baby Rays all the way. Just before moving to Denver we found a restaurant in SW Michigan called Sam's Joint (Plainwell) and fell in love with theirs. Problem is that it was only sold in SW MI and so when ever we go back for visits (2-3 times a year) we bring back a case of jars. It goes fast around here so we always stash a couple of them in the basement as a reserve.

I think Sam's Joint has about 5 restaurants in the area, Plainwell, Holland, ... Great Ribs and Chicken dinners!

When we run out, it's back to Sweet Baby Rays which you can buy around here. As for "doctoring it up" I sometimes make a separate batch and add some Red Hot Sauce, I think it is Durkee's, to kick it up a notch.

Don

shakin my head at the red colored vinager heatin anythin up..only thing that bottle is good for is put a nipple on it and feed the baby!

I bought a bottle of Famous Dave's Chipotle BBQ sauce at the grocery. Thin, smoky "the chipotles", and hot! I like it alot! Sweet Baby Ray's spicy version otherwise. I have a bottle of Scott's in the fridge that i brought from SC. Red vinegar...yuck.

quote:

Originally posted by dreamzpainter

shakin my head at the red colored vinager heatin anythin up..only thing that bottle is good for is put a nipple on it and feed the baby!

What do you think makes it red? I'll tell you what: red pepper. And you can make it as hot as you want. Personally, I make my own because it's very easy. It's mostly just vinegar, crushed and/or powdered red pepper and a touch of sugar if you want. In NC, at least, no tomato at all and that's the way I like it for a pulled pork sandwich. I use the tomato stuff on ribs, though.

quote:

Originally posted by tsores

My favorite from the supermarket is Bull's Eye. It has just enough pepper to give it a bite and is not overwhelmingly sweet. However, this summer I discovered a BBQ sauce recipe that is easy to make and taste superior to any bottled sauce I've had. I am going to stick with home made for awhile.

quote:

Originally posted by tsores

My favorite from the supermarket is Bull's Eye. It has just enough pepper to give it a bite and is not overwhelmingly sweet. However, this summer I discovered a BBQ sauce recipe that is easy to make and taste superior to any bottled sauce I've had. I am going to stick with home made for awhile.
I'm in Australia,....Don't suppose I could get that recipe of yours????.

I wantted to ask about a steak sauce. I'm not sure if this is the right thread. Perhaps I'm in the right place. Anyway it was a hot peppery sauce similar to A-1, but with a lot of heat. It came in a white plastic bottle. I think it was from South Korea. I used to buy it regularly. One day I went to the grocer and there was no more. They said they stopped carrying it because not enough demand. It was an excellent sauce, I really miss it, I've looked in several oriental grocers and have yet to find. Does someone out there know what I'm talking about?

quote:

Originally posted by shmuelio

I wantted to ask about a steak sauce. I'm not sure if this is the right thread. Perhaps I'm in the right place. Anyway it was a hot peppery sauce similar to A-1, but with a lot of heat. It came in a white plastic bottle. I think it was from South Korea. I used to buy it regularly. One day I went to the grocer and there was no more. They said they stopped carrying it because not enough demand. It was an excellent sauce, I really miss it, I've looked in several oriental grocers and have yet to find. Does someone out there know what I'm talking about?

There are a variety of Caribbean-style sauce with heat. See, for example: http://www.luzianne.com/template_buy_product.cfm?ID=64& . Pickapeppa is another well-known one. None of these are what you mean right? If it really is from Korea, you might try looking for Bulgogi sauce (Bulgogi is Korean grilled beef). I tried Googling it but mostly found recipes for home-made sauces.

There is this sauce I like. Its asian, I think Vietnamese. Its called siracha, If i spelled it right. Kinda like ketchup, thick, but heat is really good. I found out that many oriental places have it in the back, for request only. They dont think the round eyes will go for it !!

Hey, I think I posted this before, Anyway, looking for a streak sauce, I think it is from Korea. It is hot and spicy, comes in a white plastic bottle. Anybody seen, I cant find it anymore??

quote:

Originally posted by shmuelio

There is this sauce I like. Its asian, I think Vietnamese. Its called siracha, If i spelled it right. Kinda like ketchup, thick, but heat is really good. I found out that many oriental places have it in the back, for request only. They dont think the round eyes will go for it !!

I think the stuff you're looking for is Srirachi Chile Garlic Sauce. Clear plastic bottle, with a green squirt top, I think their logo is a rooster. The sauce itself has a nice heat with an intense garlic flavor. I like to combine it with a sweet chile garlic sauce; the two together are a nice combination. You can find the stuff in most Asian markets. In fact, here in the Chicago market, you can find it in mainstream groceries located in ethnically diverse areas. It's also on the internet at a variety of hot sauce sites.

The Keg (not sure whether or not you've got this steakhouse in the US) now bottles their sauces and sells them at grocery stores. I love their BBQ sauce. I always use it when baking salmon.

quote:

Originally posted by BuddyRoadhouse

quote:

Originally posted by shmuelio

There is this sauce I like. Its asian, I think Vietnamese. Its called siracha, If i spelled it right. Kinda like ketchup, thick, but heat is really good. I found out that many oriental places have it in the back, for request only. They dont think the round eyes will go for it !!

I think the stuff you're looking for is Srirachi Chile Garlic Sauce. Clear plastic bottle, with a green squirt top, I think their logo is a rooster. The sauce itself has a nice heat with an intense garlic flavor. I like to combine it with a sweet chile garlic sauce; the two together are a nice combination. You can find the stuff in most Asian markets. In fact, here in the Chicago market, you can find it in mainstream groceries located in ethnically diverse areas. It's also on the internet at a variety of hot sauce sites.

in restaurants where ive worked we always jokingly call siracha " chinese ketchup".. not very pc i know!
But siracha is great! ans so is that sweet chili/garlic sauce that was mentioned.
ive recently started usung some of TOM DOUGLAS' barbq sauces with ALES in them so far fantastic ~~~~~~~~~

quote:

Originally posted by BuddyRoadhouse

quote:

Originally posted by bluegrasser031

We use to have a BBq place here in Akron Ohio called Rudolph's. They closed around 1994 or so. Their sauce was really sweet. I use to take bottles of it to my friends in Florida. They sold it in our local grocery store too but haven't seen it for a long time. Anyone know if they are still making it? I think they originated in the twin cities of Minnasota.

Hey buckaroo, they sure are still around up in Minneapolis. They're on Lyndale near the interstate. They still sell their sauce all over the Twin Cities; I've even seen it at some local butchers here in the Chicago metro area. Although the 'que itself at Rudolph's is as good as it gets in Minnesota, it probably wouldn't last too long in more barbecue educated parts of the country. I haven't checked the internet yet, but I'll bet there's at least one site where you could pick up some of their sauce. Good luck!

I'll check it out... thanks Hoss!!

My pleasure Bluegrasser. Just remember my caveat: "As good as it gets in Minnesota..." You'll have good meal, but please adjust your expectations accordingly.

quote:

Originally posted by Kiowa1

Used to Like Lea & Perrins... can't find it anymore... just the steak sauce, etc. Made great boneless ribs... slow cooked in the oven... the sauce at the very end.

I agree... I used to do the same thing with Lea & Perrins bbq sauce and boneless ribs... can't find the bbq sauce naymore either!