# Need help with a BBQ sauce question **URL:** \ **Category:** Cafe Society\ **Created:** [March 23, 2011, 12:47am UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667 "2011-03-23T00:47:45Z")\ **Posts on this page:** 15\ **Page:** 3
**Author:** ![Kolga](https://avatars.discourse-cdn.com/v4/letter/k/e56c9b/32.png) [@Kolga](https://boards.straightdope.com/u/Kolga)\ **Post date:** [March 23, 2011, 11:05pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/41 "2011-03-23T23:05:57Z")
South Carolina mustard-based BBQ sauce is manna from heaven, the food of the gods, the perfection of sauce. Anyone who says otherwise is an unwashed heathen not worthy of partaking of the delights of such a sublime concoction. Eastern NC sauce (my mom calls it a “mop” sauce) is a distant second, worthy of consideration in the absence of The One Sauce To Rule Them All (the above mentioned mustard-based sauce). Tomato-based sauces are last to be considered, and only in the absence of The One Sauce to Rule Them All, and the distant second place. A mayo-based sauce just sounds vile. And my friends know to ask me “are you grilling?” or “are you barbecuing?” as those are two different activities. ---
**Author:** ![Zsofia](https://avatars.discourse-cdn.com/v4/letter/z/7bcc69/32.png) [@Zsofia](https://boards.straightdope.com/u/Zsofia)\ **Post date:** [March 23, 2011, 11:14pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/42 "2011-03-23T23:14:38Z")
> [@pulykamell](#): > > There already is a white barbecue sauce, based on mayo, that’s popular in parts of Alabama, and is usually used with chicken. Ranch is not much of a stretch from there. It’s actually surprisingly good on chicken. I made that with the Low and Slow mojo chicken halves - very good indeed. ---
**Author:** ![flano1](https://avatars.discourse-cdn.com/v4/letter/f/f14d63/32.png) [@flano1](https://boards.straightdope.com/u/flano1)\ **Post date:** [March 23, 2011, 11:25pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/43 "2011-03-23T23:25:22Z")
dear og! i’m not going to tell you what i do lest i get blasted from here to next tuesday! just cook 'em the way you like. if you guests don’t appreciate your fine bbq/grill skills they can eat elsewhere. ---
**Author:** ![billfish678](https://avatars.discourse-cdn.com/v4/letter/b/7bcc69/32.png) [@billfish678](https://boards.straightdope.com/u/billfish678)\ **Post date:** [March 23, 2011, 11:39pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/44 "2011-03-23T23:39:46Z")
> [@silenus](#): > > [Alabama](http://bbq.about.com/od/barbecuesaucerecipes/r/ble00114.htm) beat you to it by decades. I’ll grant you it’s mayo based, not Ranch, but it’s just as disgusting. I knew it. The Rapture has already happened. That much is obvious. I guess Michael Jackson was the only one take. ---
**Author:** ![Mollie\_Magill](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mollie_magill/32/20882_2.png) [@Mollie\_Magill](https://boards.straightdope.com/u/Mollie_Magill)\ **Post date:** [March 23, 2011, 11:43pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/45 "2011-03-23T23:43:42Z")
> [@pulykamell](#): > > As for parboiling, I’m also very much against it. To each their own, but I have two problems with it: You see that water you parboiled in? You know what’s in that water? Pork flavor. You’ve just leeched out a good bit of pork goodness by parboiling, especially if you do it for a couple of hours. Ever make broth and taste the meat that’s leftover from the broth-making process? It doesn’t taste like anything. Why? Because the whole point of broth making is to extract the flavor from the meat into the liquid. Why would you do this to ribs? I’d’a bought this argument twenty or thirty years ago, when pork had flavor. Modern pork is so damned lean, it’s nearly flavorless. I consider ribs a conduit for smoke and vinegar flavor. ---
**Author:** ![Labrador\_Deceiver](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Labrador\_Deceiver](https://boards.straightdope.com/u/Labrador_Deceiver)\ **Post date:** [March 23, 2011, 11:59pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/46 "2011-03-23T23:59:43Z")
> [@Mollie\_Magill](#): > > I’d’a bought this argument twenty or thirty years ago, when pork had flavor. Modern pork is so damned lean, it’s nearly flavorless. I consider ribs a conduit for smoke and vinegar flavor. I think you mean 50 or 60 years ago. Pork ribs, belly, shoulder, and several other cuts are still extraordinarily flavorful pieces of meat. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 24, 2011, 12:13am UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/47 "2011-03-24T00:13:21Z")
> [@Mollie\_Magill](#): > > I’d’a bought this argument twenty or thirty years ago, when pork had flavor. Modern pork is so damned lean, it’s nearly flavorless. I consider ribs a conduit for smoke and vinegar flavor. I agree that commercial hogs have been bred for leanness and a lot of the essential porkiness has been lost, but ribs and shoulder still have a lot of pork flavor–I wouldn’t go anywhere near as far as to call them “nearly flavorless.” However, if you can ever get your hands on some Duroc or, better still, Berkshire pigs, you can find some of that porkiness you’re missing. ---
**Author:** ![Sakuma\_Drops](https://avatars.discourse-cdn.com/v4/letter/s/50afbb/32.png) [@Sakuma\_Drops](https://boards.straightdope.com/u/Sakuma_Drops)\ **Post date:** [March 24, 2011, 1:10am UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/48 "2011-03-24T01:10:59Z")
> [@Labrador\_Deceiver](#): > > Yep. They’re all just various forms of very acidic sauces. To think of one type as sublime, while calling another awful, is very funny to me. I think it’s just a combination of personal taste and regionalism. Eastern-style sauce is sometimes made to be quite spicy; I can see people not liking it if they don’t eat spicy food to begin with. And some people HATE mustard in any form, barbecue sauce or not. Western-style sauce is a crowd-pleaser and works well with a number of dishes. I don’t discriminate, though I like 'em all 🙂 (I haven’t tried the Deep Southern mayo-based sauce, however). ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [March 25, 2011, 3:11am UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/49 "2011-03-25T03:11:35Z")
I have kind of been searching for my Dad’s BBQ Chicken sauce/baste. And your description sounds similar except for the pink hue, he made a worcestershire and I believe soy based dark vinegary sauce. The closest that I have come to finding a similar sauce and one that also might interest the OP is a Kentucky BBQ sauce based on worcestershire and vinegar. Owensboro Mutton BBQ Sauce \* 4 cups water \* 1/3 cup Worcestershire sauce \* 1/3 cup vinegar \* 1 tablespoons black pepper \* 1 tablespoon brown sugar \* 1/2 tablespoons lemon juice \* 1/2 tablespoons salt \* 1/4 teaspoon allspice \* 1/4 teaspoon onion salt \* 1/4 teaspoon garlic Preparation: Mix all ingredients together in a large saucepan over a low heat. Simmer for about 20 minutes. Serve on the table as a dipping sauce. You can also use this sauce as a baste on smoked lamb. KENTUCKY COLONEL’S SECRET PORK BARBQ SAUCE ``` 2 1/2 c Water 1/4 c Vinegar 1 tb Sugar 3 ts Pepper 2 tb Butter 3 ts Salt 1/4 Chopped onion 1 Clove garlic, minced 1 ts Red pepper 2 ts Chili powder 1 ts Red pepper sauce 1 ts Dry mustard powder 3 tb Worcestershire sauce ``` Combine all ingredients in a saucepan. Bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Cool overnight, warm before using. Start basting meat with this at the beginning of the cooking process. Baste and turn until pork registers 170 degrees on a meat thermometer (takes about 20 minutes for country ribs.) But my Dad’s had a definite Cornell twist to it as well… Regionally, these are the closest geographical and tradition of BBQ sauces to our area up here in the midwest… ---
**Author:** ![sitchensis](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/sitchensis/32/4892_2.png) [@sitchensis](https://boards.straightdope.com/u/sitchensis)\ **Post date:** [March 25, 2011, 6:27am UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/50 "2011-03-25T06:27:00Z")
I had no idea I would start a culture war, blame my WA/AK upbringing. Thanks to all, I will definitely be experimenting in the future. Anyone know the best BBQ sauce for a black bear shank or a nice (2 hour old) cut of fresh king salmon? 😃 ---
**Author:** ![TravisFromOR](https://avatars.discourse-cdn.com/v4/letter/t/cc9497/32.png) [@TravisFromOR](https://boards.straightdope.com/u/TravisFromOR)\ **Post date:** [March 25, 2011, 7:25am UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/51 "2011-03-25T07:25:16Z")
> [@sitchensis](#): > > I had no idea I would start a culture war, blame my WA/AK upbringing. Thanks to all, I will definitely be experimenting in the future. > > Anyone know the best BBQ sauce for a black bear shank or a nice (2 hour old) cut of fresh king salmon? 😃 Black bear would be good with a strong tasting sauce. Lots of spice, even if you don’t make it hot. Salmon is best with salt and pepper, maybe a bit of garlic, cooked with alder planks–no sauce. ---
**Author:** ![devilsknew](https://avatars.discourse-cdn.com/v4/letter/d/4da419/32.png) [@devilsknew](https://boards.straightdope.com/u/devilsknew)\ **Post date:** [March 25, 2011, 7:32am UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/52 "2011-03-25T07:32:47Z")
I think a BBQ based on a worchestire-shire sauce and natural soy sauce based sauce with a hint of sugar and spice and everything nice and vinegar would go well with both. Teriyaki Salmon ain’t bad, and a Chinese style BBQ sauce might go well with Bear- Ketsap Mollases, Black Vinegar, a light touch of five spice; garlic ginger and chile… sugars… Panda Sauce… ---
**Author:** ![Mollie\_Magill](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mollie_magill/32/20882_2.png) [@Mollie\_Magill](https://boards.straightdope.com/u/Mollie_Magill)\ **Post date:** [March 25, 2011, 12:21pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/53 "2011-03-25T12:21:15Z")
Hmm. Worcestershire sauce. I hadn’t thought of that. For chicken, I use the method described above (without the par boiling) and make a simple sauce of: 2 Sticks of butter, melted. 2 cups cider vinegar 1 large yellow onion, minced. 1 t salt Wisk thoroughly, and keep warm on the grill burner, just enough to keep the butter melted. Smoke the chicken low and slow for two hours, turning and basting both sides every seven to eight minutes. Baste before you turn to keep it from sticking, and after you turn to keep moist. I think I may try subbing in a 1/2 cup of Worcestershire sauce. ---
**Author:** ![shiftless](https://avatars.discourse-cdn.com/v4/letter/s/e9c0ed/32.png) [@shiftless](https://boards.straightdope.com/u/shiftless)\ **Post date:** [March 25, 2011, 1:20pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/54 "2011-03-25T13:20:31Z")
This is how my dad grilled (yes, I said grilled) chicken as long as I can remember, except for the onion. Mopped it on continuously. When you say grilled chicken, that is what I think of. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [March 25, 2011, 4:48pm UTC](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667/55 "2011-03-25T16:48:07Z")
> [@devilsknew](#): > > I think a BBQ based on a worchestire-shire sauce and natural soy sauce based sauce with a hint of sugar and spice and everything nice and vinegar would go well with both. I agree. The Worcestershire-based sauces go really on well anything with a strong flavor, (hence it being the dip of choice for the mutton BBQ of Owensboro). Worcestershire isn’t exactly subtle, and they use a ton of that stuff (comparatively–it’s usually around equal proportions to vinegar and then diluted with water, as in your recipe) in their “dip.” I assume bear is at least somewhat gamey, so that’d be a good choice. I find the Owensboro sauces/dip to be overpowering for most other things, but, used very sparingly, they can work, and it’s an interesting change of pace. Or you can simply use your favorite vinegar-based North Carolina dip and add Worcestershire to taste. [Previous page](https://boards.straightdope.com/t/need-help-with-a-bbq-sauce-question/575667.md?page=2)