A friend in Germany has asked me to send him a bottle (with honey chipotle), so I am glad to have this information.
Regarding its taste: Since I don’t like BBQ sauce of any kind, I have no opinion, but my friend like sit, so problem solved.
One attendant question which I had was also solved Friday. Can it actually be shipped through the mail? It can, according to my friendly neighborhood postmaster.
Dumb question? Yeah, maybe. Lately, however, I’ve gotten paranoid about my gift packages being held by German Customs, causing my friends/family to have to pay duties in excess of the item(s) worth. This has happened 3 times already and I finally told the recipients to not pick these packages up, and checked “abandon if undeliverable” option.
My solution to the whole mess is to send Amazon Germany giftcards.
I couldn’t do that with the BBQ sauce, because although Amazon did have it in stock, they wrote me it couldn’t be sent through the mail.
I do like Bone Suckin’ Sauce, which is also a brand with smoke flavor, but is a good deal less sweet than most BBQ sauce brands, with a nice assertive tartness. But I can only find that brand in a very limited places around here. In fact, I can’t remember where I bought it last? Was it Cost Plus World Market? Or maybe Trader Joes or Whole Foods? Something of that nature.
Otherwise, I tend to make my own sauce. I grew up in the Midwest, so Open Pit was a ubiquitous brand. Open Pit Original actually has no smoke flavor, is not too sweet, plenty of tang, and has a distinctive accent of allspice or clove to it. That said, I recommend it reservedly, as it tends to be a love-hate sort of product. I often use it as a base to my barbecue sauces (and a lot of local Chicago barbecues do, as well), usually cutting it with even more cider vinegar (I like my barbecue sauces on the tart side), and a lot more heat.
Sweet Baby Ray’s was the first store-bought barbeque sauce that didn’t disappoint me. I mean, the other stuff was better than nothing, but holy crap, Sweet Baby Ray’s was actually a huge improvement.
At some point, however, I got a bottle that seemed more insipid than before. It was like they had changed the recipe. I speculate that they were previously using less corn syrup, but I don’t know. It’s still the only barbecue sauce I bother with, but I wish I’d saved a bottle from an older batch to compare ingredients.
I saw Sweet Baby Ray’s for the first time just yesterday at Aldi. The only reason I paid any attention to it was that I thought it said Sweet Baby Rats.
After posting yesterday about HFCS, I went to the grocery, making it a point to spend a moment perusing the labels of barbecue sauce. Every one I looked at (about five different brands) listed high fructose corn syrup as the first ingredient. So much for my theory, then.
That said, I also prefer the thin hot vinegary stuff over the thick sweet stuff, so I probably have no business in this thread anyway. My children do like it, and remembering this thread I got some Ray’s for the ribs I promised I’d make; I can’t seem to put them off any longer.
I used to frequent a BBQ joint down in Naples Florida called Michelbobs. Great award winning ribs.
I’ve just recently seen their sauce for sale at several supermarkets up here in Minnesota. Good stuff.
When we get chopped pork carryout from a local chain like Dickey’s we usually use our own Sweet Baby Rays or Michelbobs.
That’s where, in a pinch, cutting the commercial sauces with cider vinegar does the trick. You can get pretty acceptable results if you (like me) prefer the thinner more acidic styles of barbecue sauce and don’t feel like making it yourself. That said, as I’m sure you know, it’s almost just as easy just to make it yourself.
Can anyone recommend a Canadian sauce that tastes the same? I keep hearing about Sweet Baby Rays on BBQ forums but I have to deal with what we have up here.
I just took a quick trip to my fridge and checked the four bottles I have there. Only one of the four had HFCS as the first ingredient… Kraft Thick and Spicy. Stubb’s Spicy was Water, Tomato Paste, Sugar. Montgomery Inn was Tomatoes, Distilled Vinegar, Corn Syrup, Sugar. And a local one… Shoup’s Country was Brown Sugar, Distilled Vinegar, Water, Sugar.
Sweet Baby Ray’s is about the only sauce I remember trying and tossing the rest of the bottle… way too sweet for my tastes. I just tried the Stubb’s Spicy for the first time last night and it was great.
I make this Mutton Dip recipe (scroll to the bottom), cut down for home use considerably of course. I add a lot of hot to it, usually, either tabasco-type sauce or powdered chipotle pepper.
Ah, that’s a good one, especially with barbecue lamb/mutton shoulder. (I’ve been down to Moonlight and the other three mutton spots in Owensboro years back to sample that region of barbecue.) For those that don’t know, the Owensboro style of barbecue is traditionally mutton, and the sauce that accompanies it is interesting with its copious amounts of Worcestershire sauce. Basically, it’s somewhat like a North Carolina vinegar-based finishing sauce, but with up to equal parts Worcestershire to vinegar. Works very well at cutting through the stronger flavors of mutton. I haven’t seen that style of sauce anywhere else in the US. Barbecue is so interesting and diverse. From the mustard-based sauces in South Carolina, to the Worcestershire heavy ones of Western Kentucky, to the sweet, thick styles of Kansas City, to even mayonnaise-based white sauces of parts of Alabama. When I make mine (well, my preferred style), I go for a tomato/ketchup and vinegar style (Western NC) with a good kick of clove or allspice for pork, and a thicker and slightly sweeter version with cumin for beef.
There’s one made locally (if 3 hours away is local) called Ol’ West that’s just awesome. I’ll have to check the ingredients to see where in the list corn syrup shows up, but it doesn’t seem too sweet. It’s not too vinegary either. It’s just right!!
Their website is pretty sparse, but you can order it:
