I’m mostly interested in steak sauces of BBQ sauce but hot sauce entries are welcome too.
My current addiction is Silverback Gorril’n sauce.
If you’re including spaghetti sauce, Francesco Renaldi meat flavored is my fave.
BBQ–Sweet Baby Ray’s.
It depends.
BBQ Sauce: I keep a squeeze bottle of my own BBQ sauce in the fridge. It’s generally a mix of Sweet Baby Ray’s, Bullseye Original and a healthy dose of Yellowbird Habanero.
Steak sauce: We generally don’t use bottled sauces on steaks, but there is always a bottle of A1 in the cabinet for other uses.
Other sauces: I keep a bottle of Daddy’s and a bottle of HP on hand for the occasional full fry-up breakfast.
Ketchup: Heinz. Regular for the wife, Carmelized Onion and Bacon for me.
Rochesr NY-style barbecue sauce, like the now-gone Smitty’s, Boss Sauce, Sal’s Sauce, and Country Sweet Chicken and Ribs sauce
Completely unlike any other barbecue sauce, and utterly unlike Buffalo Wing sauce. It’s sweet and tangy when you first bite into something covered with it, and then the hot zing strikes.
Sweek Baby Ray’s is my crack.
I don’t use steak sauce, and, for barbecue sauce, I generally make my own (since almost nobody seems to make a sauce without liquid smoke in it anymore. It looks like the only barbecue sauce I have in my fridge is Open Pit Original, precisely because it doesn’t have any smoke flavoring. Oh, and also because it’s a staple of this part of the Midwest.)
I do like HP Sauce, Pickapeppa, and even Heinz 57 for when I want a little zing without heat (or too much heat) on my meat or potatoes.
For hot sauces, I don’t even know where to begin. There’s like a couple dozen in my fridge and cupboards.
[ol]
[li]Knob Creek. :)[/li][li]Woody’s Cookin’ Sauce[/li][li]Spontaneous Combustion[/li][/ol]
Well, I wouldn’t quite say completely unlike any other barbecue sauce. To me, it’s like a sweeter version of South Carolina mustard sauce. Definitely interesting stuff and worth trying.
For hpt sauce Gringo Bandito…its like Cholula only with bite.
A1 sauce for burgers and cheap or overcooked steaks (gotta salvage something).
Cholula sauce for my enchiladas. Adds flavor, I already add the right amount of heat via cayenne and other chilis.
I like:
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Taco Bell fire sauce, which only comes in packets at the restaurant. I believe bottles exist, but I heard it is a licensed thing and isn’t the same as the little red packets I have come to love.
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Sweet Baby Ray’s Vidalia Onion sauce.
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Sweet Baby Ray’s Sweet and Spicy sauce.
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Huy Fong Sriracha sauce is good. I’ve heard more expensive brands from Asia are great too, but haven’t had them.
Sticky Fingers Carolina Classic is my go-to BBQ sauce. It’s mustardy and delightful.
Soy: Kikkoman
BBQ (tomato based): Stubb’s
(vinegar based): Uncle Bob’s
Steak: Heinz
hot pepper: McIlhenny Tobasco
I’m currently enjoying a version of an old East Carolina vinegar sauce. I buy the small glass bottle of apple cider vinegar and mix it up right in the bottle. I like the flavor. The vinegar gives a punch on the front end and the heat doesn’t come on until later. It’s simple and it doesn’t have any sugar or ketchup added which is good for the diet.
When this bottle get down a ways I’m going to try adding some malt vinegar to give the flavor a little more depth. My hope is to get a pretty versatile brown sauce/BBQ sauce combo that will be great drizzled on just about anything.
Old-Time Eastern North Carolina BBQ Sauce
This recipe comes from Reeds’ Holy Smoke: The Big Book of North Carolina Barbecue, .
1 Gallon Cider Vinegar
1 1/3 Cups Crush Red Pepper
2 Tablespoons Black Pepper
1/4 Cup Salt
Mix the ingredients and let stand for at least 4 hours. This one requires no refrigeration.
Not that Kikkoman. This Kikkoman!
I keep a bottle of Pickapeppa around in case I totally mutilate a piece of meat. It can render an overgrilled hamburger edible, if not strictly palatable.
I use regular ol’ Frank’s Original hot sauce on BBQ; not a big fan of commercial barbecue sauces.
The Macallan. I thought you meant, “sauce”.
Kroger has some Spicy Wing sauce that, I swear must be laced with drugs. You don’t want to eat to, but you have to.
Hot Sauce: Crystal. It’s nothing obscure or fancy, but it’s the one I like. I put it in or on just about everything. Been doing it so long, nothing tastes right without it.
BBQ: Dinosaur Wango Tango.
Louisiana Hot Sauce, Ortega green sauce, Heinz catsup, A-1 steak sauce.
I really enjoy Francesco Rinaldi traditional or original I think they call it now. Sweet Baby Ray’s is my favorite bottled BBQ sauce, too.