Other Not a sauce guy, but...

[Pacman]

I typically don't like sauce on my BBQ. I despise sauce that is already loaded with liquid smoke. I personally like vinegar-based sauces on pork, but not everyone does. Super sweet is a crime on good (or even halfway decent) BBQ. That said, I trolled around here for a bit. I found a few interesting things, but didn't want to revive any five+ year old posts.

I'm looking for a sort of complex sauce, not overly sweet, no added smoke, etc. to compliment various beef and pork products for my more sauce-forward audience. I'm not afraid of ingredients like Worcestershire, tamarind, anchovy, exotic spices, etc.

I leave this to the masses for input. I'm hoping this will be sort of interesting...

 

[RattleR]

Interesting question. I am also not a huge fan of sauce however, to that end you could take a look at this and make the last one something you like. I make a version of the vinegar sauce.
https://www.bbqproshop.com/recipes/myron-mixon-jacks-old-south-bbq-recipes/

 

[larry4406]

Search for Shack Attack BBQ sauce. It’s homemade.

Excellent on pulled pork!

 

[Greg Jones]

Usually not a big fan of sauces on pork or chicken myself, but the wife does so we compromise. I don’t ever recall saucing beef, other than an occasional (very) little splash of B&B W sauce. I tend to let the rub do the heavy lifting for seasoning my BBQ. My preference for a pork sauce would be more vinegar based, but that’s not the wife’s favorite. The sauces we agree on, in moderation, include Blues Hog Original, Red State Kentucky Small Batch. Red State BBQ is local to us in Kentucky-their two Carolina sauces are excellent also. For ribs, I usually foil in butter with Red Clay Spicy Peach Honey. Wings on my grill must get the OG Frank’s Hot Sauce. Probably better choices available for a wing sauce, but I just wouldn’t feel right making them any other way!

Good thread-looking forward to other responses. Especially recommendations for frog legs!

 

[Motodad1776]

Usually not a big fan of sauces on pork or chicken myself, but the wife does so we compromise. I don’t ever recall saucing beef, other than an occasional (very) little splash of B&B W sauce. I tend to let the rub do the heavy lifting for seasoning my BBQ. My preference for a pork sauce would be more vinegar based, but that’s not the wife’s favorite. The sauces we agree on, in moderation, include Blues Hog Original, Red State Kentucky Small Batch. Red State BBQ is local to us in Kentucky-their two Carolina sauces are excellent also. For ribs, I usually foil in butter with Red Clay Spicy Peach Honey. Wings on my grill must get the OG Frank’s Hot Sauce. Probably better choices available for a wing sauce, but I just wouldn’t feel right making them any other way!

Good thread-looking forward to other responses. Especially recommendations for frog legs!

Still hard to beat the OG Franks, that is still my go to choice as well. I love me some BBQ sauce to compliment the meat "Carolina style sauce in particular", I rarely put on the meat though.

 

[Jim6820]

Good thread-looking forward to other responses. Especially recommendations for frog legs!

Sauce? On frog’s legs? Heresy! Salt and pepper only for us.

 

[Plumberguy]

https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-chicken-recipe-1916919

I have never made my own barbecue sauce, just seems like more time, etc., but I am dying to try the sauce described in this recipe. I love the idea of sautéing bacon wrapped in thyme with some garlic to give it a barbecue smoke flavor.

 

[Greg Jones]

Sauce? On frog’s legs? Heresy! Salt and pepper only for us.

I just had frog legs last week. I might confess to adding a little Cholula hot sauce in addition to the S&P!

 

[Greg Jones]

https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-barbecued-chicken-recipe-1916919

I have never made my own barbecue sauce, just seems like more time, etc., but I am dying to try the sauce described in this recipe. I love the idea of sautéing bacon wrapped in thyme with some garlic to give it a barbecue smoke flavor.

I’m the same way, for sauces and rubs. Other than SGP, I just find the stuff I like and let them do the heavy lifting. I find that I eventually tire of some stuff I’ve made, then I need to start the process of developing new stuff all over again. I don’t even buy green bananas anymore-I’m done with personal spice and sauce development!

 

[Jim6820]

I just had frog legs last week. I might confess to adding a little Cholula hot sauce in addition to the S&P!

I can live with that!

 

[C. Keeper]

 

[SmokeOCD]

Search for Shack Attack BBQ sauce. It’s homemade.

Excellent on pulled pork!

I made it last year, it’s good.

No sugar!
1 1/2 cup Apple Cider Vinegar
1/4 cup water
1/4 cup of your favorite hot sauce
1 Tablespoon (TBS) Paprika
1 TBS Black Pepper
1 TBS Kitchen Salt
2 TBS Yellow Mustard (French)

 

[houseman]

Here in Western Kentucky we use vinegar-based "dip". I make my own using apple cider vinegar, apple juice, worcestershire, pickling spice and other spices (no sugar).

 

[Elias]

I typically don't like sauce on my BBQ. I despise sauce that is already loaded with liquid smoke. I personally like vinegar-based sauces on pork, but not everyone does. Super sweet is a crime on good (or even halfway decent) BBQ. That said, I trolled around here for a bit. I found a few interesting things, but didn't want to revive any five+ year old posts.

I'm looking for a sort of complex sauce, not overly sweet, no added smoke, etc. to compliment various beef and pork products for my more sauce-forward audience. I'm not afraid of ingredients like Worcestershire, tamarind, anchovy, exotic spices, etc.

I leave this to the masses for input. I'm hoping this will be sort of interesting...

Try making your own. There are recipes on Google that can be used for inspiration. We do this in my home since I must keep away from sugar. It works for us... we start with a "sauce" and then fine tune it... also do rubs with freshly ground spice and/ or herbs. That is an adventure by itself.

 

[Greg Jones]

Here in Western Kentucky we use vinegar-based "dip". I make my own using apple cider vinegar, apple juice, worcestershire, pickling spice and other spices (no sugar).

I’ve heard of the ‘dip’-neverr had the opportunity to try it myself. Do you cook mutton also? Just asking as Kentucky often is labeled for ‘mutton BBQ’, but I’ve never met anyone outside of Owensboro that admits to making it!

 

[Maule Guy]

This is sort of a quick mustard sauce. Not for cooking but served with meats (pork and chicken especially) it is pretty good. We also use BBQ sauce from a BBQ joint in Fayetteville, GA (Speedy Pig)

2 Cups Apple Cider vinegar
2 Cups mustard (Dijon works really well) plain Yellow probably will too
1 Cup ketchup
1 Cup Worcestershire sauce
2 Tablespoons Lemon juice
Hot sauce to taste

Unless you are severing a lot of people you probably want scale this down.

 

[TheRicker]

Here in the SC Lowcountry, the mustard based sauce is what I grew up with and prefer on my pork. There are sweet versions and savory ones. It comes from the SC Midlands where there where a number of German immigrants settled. But that’s popular in my part of the world.

I don’t sauce my pulled pork at all (unless it dried out and I’m hiding that fact). I occasionally glaze ribs. But by and large I rely on my rub, smoke, and cooking technique/process to carry me. I put plenty of different sauces out for folks that want them. I put my rub that I use on that day’s cook for guests to add as well…if they want.

When I typically hear “Carolina” sauce I think more of the vinegar-based mop typically used in eastern North Carolina and the upper, right corner of SC…where Rodney Scott is from around Hemingway. That and the thick, sweet KC style sauces are my least favorite.

Then, there’s the slaw…vinegar-based, vinegar-based with some ketchup (Lexington NC), and the creamier, mayo-based popular here in the SC Lowcountry. Celery seed seems to be popular in all those.

Everyone has their favorites. If it’s BBQ, I’m glad to try it all…sauced, rubbed, or otherwise.

 

[houseman]

I’ve heard of the ‘dip’-neverr had the opportunity to try it myself. Do you cook mutton also? Just asking as Kentucky often is labeled for ‘mutton BBQ’, but I’ve never met anyone outside of Owensboro that admits to making it!

I live 30 miles west of Owensboro in Henderson and we cook a lot of mutton around here. I use the same "dip" for mutton also.

 

[Greg Jones]

I live 30 miles west of Owensboro in Henderson and we cook a lot of mutton around here. I use the same "dip" for mutton also.

Got it-thanks! Technically we are still in Berea, KY but are looking forward to our move to SC in the fall. I’m actually 8th generation Kentuckian as my x-times grandfather moved here from North Carolina to what is now Laurel/Knox County area after his service in the Revolutionary War. I’ve made lamb on occasion-can’t say I’ve ever eaten mutton!