Barbeque Sauce

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Barbeque Sauce

Postby Boomn4x4 » Tue Sep 26, 2006 7:08 pm

So what is the best? My personal favorite, Sticky Fingers Original
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Postby Gooseboy » Tue Sep 26, 2006 7:47 pm

Ill have to find out exzactly whats in it. But one of the guys i hunt with makes some awsome barbeque sauce.
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Postby goosehunter64 » Tue Sep 26, 2006 7:54 pm

Sweet Baby Rays.
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Postby alwayshuntin » Tue Sep 26, 2006 8:08 pm

kc master piece
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Postby Smackaduck » Tue Sep 26, 2006 8:16 pm

Cattlemans Classic. GOOD STUFF
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Postby jjohnson_714 » Tue Sep 26, 2006 8:18 pm

the james gang makes a really good one... and i also liked that jack daniels one, but i cant find it any more...
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Postby 98ramtough » Tue Sep 26, 2006 8:19 pm

Sweet Baby Rays or Stubbs...... Sometimes Longhorn bbq sauce, just depends on the application.
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Postby Penguine » Tue Sep 26, 2006 9:15 pm

I don't have a favorite, I tend to like them all. Sweet Baby Rays is good, but then again so is the Chipolte BBQ sauce I bought last week. Just depends on what yer putting it on.
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Postby ducks1411 » Tue Sep 26, 2006 9:38 pm

When I don't make my own, Famous Dave's Sweet N Sassy :thumbsup:
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Postby ohsobad_hunter » Tue Sep 26, 2006 10:47 pm

Local brand called Head Country!! Man thats goooood!!! :salude:
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Postby gone winchester » Wed Sep 27, 2006 5:52 am

alwayshuntin wrote:kc master piece


mmmmmmm good!
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Postby Captain16 » Wed Sep 27, 2006 6:24 am

I agree KC Masterpiece or Gates. Living in KC, we had plenty of great BBQ options!
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Postby Brydog » Wed Sep 27, 2006 6:35 am

I make my own.
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Postby IBBoykin » Wed Sep 27, 2006 6:37 am

A little tip from an old BBQ pro that taught me. John Willingham, out of Memphis TN, is the winningest BBQ cooker in the history of BBQ cooking competition. Many have heard that Memphis is famous for their dry BBQ. Not meaning that the meat is not juicy, quite the contrary.
In Memphis, it means they marinade in a dry seasoning/rub.
www.willinghams.com
Try their mild before you ever jump off into their hot stuff for big kids only. Their wet sauce, like all Memphis wet sauces, is considered a table sauce, not to be applied during the cooking process. The wet sauce only coats the outside, where the dry rub, if allowed to marinate a little while in the fridge, will penetrate the meat flavoring it through and through.
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Postby BurnZ » Wed Sep 27, 2006 7:36 am

I'm with IBBoykin, The only way to bbq is to have a good dry rub, cook it for a long time at a low temp. then in the last 15 min put on the bbq sauce. mmmmmmmmmm best ribs you'll ever make.

My favorite sauce is famous daves Devils Spit.....Or a home made sauce. A little bit of this a dash of that something spicy, then something sweet to level it out. dang it now you guys got me hungry
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Postby Rat Creek » Thu Sep 28, 2006 7:02 pm

Gates in KC.

Hi, may I help you please?

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Postby decoydog2 » Mon Oct 02, 2006 6:27 pm

98ramtough wrote:Sweet Baby Rays or Stubbs...... Sometimes Longhorn bbq sauce, just depends on the application.


All you have to do is ask... I'll give you one of mine. :salude:
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Postby Kiskadinna » Wed Oct 11, 2006 1:29 pm

Well since no one mentioned my favorite, I have to mention Ole Ray's Apple Cinnamon barbeque sauce. Despite what it may sound like its not an overpowering taste - It's mild and sweet, but with a little spice.
My personal favorite is to dilute it in a 50/50 mixture of sauce and apple cider vinegar as a marinade. After that I will usually use a rub and then grill and baste with the remaining sauce. Never been dissappointed with this from birds to venison!
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