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BBQ Sauce

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5:00 am
March 10, 2009

Southern Temptation BBQ

Palatka, Florida

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Hello All,

I am new to the forum and have found lots of great information here over the years. I have been q-ing for about 5 years now and my wife and I are wanting to get in to some competitions. I wanted to just get a feel for what other people are doing and get y'all opinion. My wife and I usually start with a store bought BBQ sauce as a base and then start doctoring it to make it our own, how many other people do this or is everyone that is competing making their own from scratch?

Thanks,

Chris

4:45 am
March 17, 2009

homebbq

Admin

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Hey Chris

Thanks for stopping by… Your on the right track with the sauce for what most are doing.

Kevin
HomeBBQ.com

12:36 pm
May 21, 2009

MeatEater77

Los Angeles, CA

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Post edited 1:37 pm – May 21, 2009 by MeatEater77

Chirs,

Sounds like you are on the right track!

What kinds of store bought BBQ sauces have you tried? Kraft actually came out with a new formula/spice blend for their BBQ Sauce… it's got a great balanced flavor so it's great as a base for customizing your own bbq sauce.

Best of luck… how soon are the competitions?

11:33 am
May 26, 2010

CarbonThief

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Post edited 11:35 am – May 26, 2010 by CarbonThief

This is what I do as well. I have been playing around with a bunch of different sauces, trying to find one that I really like to use as my base. Most of the sauces on the market seem to add artificial smoke flavorings which I don't particularly like, I want my meat to be smokey, not the sauce! But anyway, I digress.

Until this past weekend, Sweet Baby Ray's hot BBQ sauce was my personal choice for what I've found available in the Chicago area. Were I still in Indianapolis, hands down Ma and Pa's Hot sauce would be my choice. This past weekend though, I happened upon a really great sauce, Kansas City's Cowtown. It was dee-licious! A perfect base for both my finished sauces, one for pulled pork, to which I added a generous helping of my from scratch-made mop sauce to thin it down a bit, as well as for my ribs, which I added just a touch of lemon and jalapeno to. The results were mmm mmm good.

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