HP!
Bull’s Eye Barbecue Sauce
A1 Thick style.
Montreal steak sauce/marinade.
Tapatio.
SLO Heat hot sauce, made for our summer collegiate team by the local Cajun restaurant.
Pepper Plant original.
Not into BBQ sauce much, trying to stay away from that and catsup too, with varying results.
I can’t stick to any particular sauce for very long. I buy something new all the time. I mean they all at least taste ok to decent but I never had a sauce that I would want to use all the time.
Just recently tried Uncle Stubbs sticky and sweet and some kind of apple whiskey sauce by Jim Beam or some such and after one time use, I’m ready to move on.
One sauce I can’t stand is A1, that stuff just overpowers the flavor with it’s own. I could eat bread with A1 on it and not be able to taste the difference between the bread or steak.
Pretty much. It’s good on baked potatoes if you use small amounts.
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And on french fries. Our sports-watchin’ gang will order fries at the local tavern, then slide the baskets down to me. I guess it’s become my job to mix the A1, chohula and ketchup in the proper order and percentages.
Ooh, maybe I’ll take some HP Sauce with me next time, or Sweet Baby Jaysus (that’s what we call Ray’s).
Scorned Woman hot sauce, Scoville unit of just under 6,000. It is seriously hot. A half a teaspoon on a burger is PLENTY for me. The Dinosaur BBQ started here and they sell bottles of their sauce, but I don’t care for it much, it’s very citrus-y. Which is tasty, yes, but not until the food it is on is charred a little.
If we’re including marinades, then State Fair Spiede Sauce.
A-1. Just about every steak is improved by it. Yes, I’m a heathen.
Yes, you are.
You just need a better cook. So, how you doin’? 
I came in here to say Lea & Perrins Worcestershire sauce, but I’d rate Sweet Baby Ray’s Original or Onion above that.
A1 Thick and Hearty or whatever that really sweet one is called. Oh, wait, no, Bone Suckin’ Sauce (again, the sweet version).
Yeah, I didn’t realize this stuff was nationally distributed until a few months ago. I had brought some back from Binghamton (home of the spiedie) – both that one and the Lupo’s brand – and I was perusing the barbecue sauce and marinade section of my local grocery, and lo and behold, State Fair Spiedie marinade! (For those who haven’t had it, it’s basically like an Italian or Greek salad dressing type of concoction. The State Fair version doesn’t have any oil in it, but Lupo’s does.)
Another one I discovered recently in the marinade department is Dale’s Seasoning Sauce and Allegro. They’re both soy sauce based marinades, with Dale’s being more straight-up soy and onion/garlic that sort of thing, while Allegro also has lime juice and vinegar in it. It looks easy enough to “roll your own” with soy and your own spices, but it’s nice and convenient and works pretty quickly. Works nice on cheaper cuts of steak, poultry, and pork chops. But there’s also stuff like Mojo Criollo that I like for similar types of applications. Sometimes I’ll mix a bit of Dale’s with Mojo and naranja agria for a salt, spice, and citrus marinade.
I use Tabasco liberally on lots and lots of stuff. Sometimes for variety I’ll use Valentina’s Extra Hot. I always have large bottles of both in the house. Occasionally I’ll buy a bottle of Pickapeppa or Melinda’s XXXX sauce for variety.
Aside from institutional ketchup, brown mustard and mayo, and Valentina tabasco by the liter, the only one I’ve bought in several years is Polar Pad Thai Paste.
Can’t do hot sauce anymore. Thanks, inhaled steroids causing tongue sensitivity!
Anyway…I like A1 steak sauce mixed with a bit of Heinz catsup on burgers and to dip fries in. And I like HP sauce.
ETA: I also like Soy Vay teriyaki sauce, a kosher teriyaki with sesame seeds. Great for marinades.
I love that stuff, all the flavors; I also greatly prefer the texture to the brands using HFCS. I just mixed some Sticky Sweet with Wegman’s-brand bourbon BBQ* for a slightly different flavour profile; it was delicious on the last of the Memorial Day pulled pork.
*bought in error. It’s meh.
I used to send for this or make special trips (I briefly lived in Binghamton, and got to know and love Spiedies), but recently found it in my local supermarket. I’ve been using it on barbecued things lately (just this weekend, in fact), but haven’t yet made proper spiedies with it this year.