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What's your fave bottled Q sauce?

  • l

Living on the Q this week due to heatwave. I'm in search of the best bottled "traditional" barbie sauce. I've been throwing together my own, because the prepared ones I've tried taste like chemicals. Anyone have a good recommendation to make?

Please no recipes. I can cook already. Just want a shortcut to free me from shopping, chopping, and slopping, so I can sit and watch the sun set.

Also, does anyone have any opinions to share on fake bottled "smoke" as an additive? I'm of two minds.

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  1. Bob's Damn Good Barbecue Sauce. Hard to find outside of Texas.

    1. I'm quite fond of pretty much the entire line of Jardine's sauces and rubs. Their stuff is all very high quality and "pure" - no preservatives, the hot sauces are very low on vinegar, etc...

      Some of their products are available on the shelves in NY, but they have a very large line for mail order.

      Link: http://store.ourfoods.com/jardines.ta...

      1. If Dat'l Do-It BBQ Sauce is anywhere as good as Datl Do-It hot sauce, it will be well worth the investment.

        Naturally, they have a web site.

        Link: http://www.datildoit.com/

        3 Replies
        1. re: Bob W.

          actually, I've tried their BBQ sauce and didn't like it at all. Rather bitter, if my memory serves me.

          1. re: chris o

            Someone gave me a gift box with this stuff. It was so bitter that I ended up dumping most of the barbeque sauce down the drain. I don't know if it was a bad batch, the manufacturer or the actual peppers, but datil doesn't do it for me!

            1. re: REP

              Wow, someone needs to let those Dat'l boys know how crappy their BBQ sauce is. I am chagrined.

              Maybe they need to stick to hot sauce. Next time I'm down at Peppers in Rehoboth Beach I'm going to ask them if they have heard similar reports.

              Better yet, I'm going to e-mail Dat'l Do-It. I will report back what they say.

        2. Open-Pit. Hard to find here in MA, though.

          2 Replies
          1. re: Chris VR

            I second the Open-Pit nomination for the best, readily available sauce. Not too strong, not too smokey, not too tomatoey, not too sweet. A real good all purpose sauce that doesn't taste like chemicals and artificial flavorings like many of the others seem to.

            1. re: Chris VR

              Open Pit is the sauce of choice for us-slightly sweet, tomatoey and vinegary--no fake smoke either. It's easily available in Detroit area; I have a friend in the NW whoorders a case from once a year. Not a fan of any added smokey flavor--haven't tried one that isn't overwhelming and fake.

            2. This is what I do. It doesn't require any cooking, merely a little serendipitous mixology. Get a bottleof commercial sauce (Kraft, KC masterpiece, whatever) and a bottle of mojo criollo (Spanish b'quesauce. Mix them in a bowl with whatever appealingingredients you may find in your cupboard or icebox.You can use fruit juices, liquor, pepper sauce, lime,honey, coconut milk, ...you get the idea. It's muchzippier and more interesing than anything straight froma bottle. The hard part is trying to duplicate a particularly good batch later on after you forgot whatyou put in.

              1. I've yet to find a commercial bbq sauce that I like. But you also asked about Liquid Smoke, a product that I think is underrated -- contrary to what you might think, it is *not* a chemical concoction. The smoke comes from real burning hickory. I've read about the process by which it's turned into the liquid product, but the science of it was beyond my understanding. I've found it to be a useful addition to many sauces.

                -- Paul

                1 Reply
                1. re: Paul Lukas

                  I think the liquid smoke (Wright's Hickory Smoke) is a viable alternative IF you use like a pinhead of it per serving mixed with something else. That stuff is really strong! I tried it on poached (microwaved, actually) Salmon one time and had to wash it off.

                  I'm not one much for bottled dressings, but KC Masterpiece is OK if you're not wanting to doctor anything up. I like a thick sauce or teriaki marinade.

                  A real heat wave in NY City, huh?

                2. KC Masterpiece, Spicy, pour that on your meat of chicken, then pour on top of it Stubbs Inferno Wing Sauce, as much as you think you can handle (obviously some trial-and-error is involved).

                  If you can't find Stubbs locally, check out their web site, they will take phone orders for shipment to your house.

                  Link: http://www.stubbsbbq

                  1. I'm partial to Gates' from KC, but typically I'll just get some Bullseye or KC Masterpiece and jazz it up with vinegar and spices to the point where you wouldn't recognize it.
                    I have actually gotten away from BBQ sauce in favor of dry rub for the most part, with or without "mop", but opinions differ. I'm the kind of guy who will scoff at the idea of BBQ boneless chicken breast (on the bone is a whole different matter).

                    1. v
                      Vanessa On The Town

                      Stubb's mopping sauce, Stubb's Wing Sauce, Stubb's BBQ Sauce, Stubb's Spicy BBQ Sauce...I think you get my point. I used to eat at Stubb's back in the day in Austin, Texas and that man made some damn good Barbeque. Nice guy too. And although, a chain has been created using his image and he's been thoroughly marketed, the sauce is good. Authentic Texas style, not too sweet and thick, but thinner with more of a vinegary bite.

                      Does anybody know if Stubb's himself is still alive? I know his family has done the mass marketing. He was
                      older when we met him about 13 years ago. I'll check the link on the thread below too.

                      2 Replies
                      1. re: Vanessa On The Town

                        Yup, CB Stubblefield is still alive. You can also mail order his sauce.
                        BTW, I think Stop and Shop in Mass. carries it.

                        Link: http://stubbsbarbq.citysearch.com/6.html

                        1. re: Vanessa On The Town

                          Oh but Stubbs *Inferno* wing sauce is so much better than the regular wing sauce.

                        2. My son brought me a bottle of Roy's BBQ sauce from Hutchinson Kansas. By far the best bottled I've ever had!

                          1. I like bryants from KC (hard to get outside of MO) doctored with a little tapatio hot sauce

                            1. If I have to buy bottled and I am at a plain grocery store than the only real choice is K.C. Masterpiece.

                              I also like Curried Raisin BBQ from Sutton Place Gourmet(Hay Day Country Market).

                              1 Reply
                              1. re: Mr. Freeze

                                Yeah, KC Masterpiece gets my vote, too (unless I have time to make my own). Got turned onto it by a buddy from Memphis who swore by it -- now THAT'S a vote of confidence. He used to load it up with fresh lemon juice and chopped fresh onion.

                              2. Lawry's Caribbean Jerk marinade

                                1. If you can find Wicker's, it's my favorite. Throughout the southeast and midwest (made in SE Missouri). It's vinegar based and makes an excellent pork or chicken marinade. I thicken it up a bit with honey and other spices for basting.

                                  1. A few:

                                    Little Pig - thin very tangy/vinegary - don't remember the bottler.

                                    Texas Best - a very unique sauce, hard to describe - tangy/spicy/little gritty - bottled by Marzetti

                                    Dark Secrets Mole Barbeque Sauce - very nice change of pace w/ the addition of: ancho chile, sesame seeds, peanuts, cocoa, cinnamon, and spices. Bottled by El Paso Chile Co. I don't know if they still make this...it's hard to find locally but easy to mail order.

                                    1. If you can get your hands on it, get the sauce from the Dino aka Dinosaur BBQ. I have seen it on the shelf here on the east side of Cleveland. Get their standard sauce, I tried the garlic stuff and its not as good. This sauce nicely combines a bit of hot with some sweet, they really do a good job.

                                      Re the liquid smoke, the only time I use it is in making Jambalaya. I was fortunate enough to be invited to a gathering where one of my Cajun buddies was "doing a Jambalaya" and it seems quite of few of them use it in this dish. It works really well. In fact I had some Jambalaya from Tony's in BR last week and I thought I tasted it in theirs as well. Surprisingly this guy also throws in some mushroom soup, but I digress. Looks like you have lots of suggestions on the Q sauce.

                                      1 Reply
                                      1. re: Jambalaya

                                        They have quite a few bottle products on the market. I have not had the opportunity to try them...but I did check out the Dinosaur BBQ Cookbook from the library, and I would STRONGLY urge you to check it out.

                                        There's some real good looking recipes in that book.

                                      2. My absolute favorite barbecue sauce is Dreamland from Tuscaloosa. Gates (KC) is a distant second.

                                        Link: http://www.dreamlandbbq.com/

                                        1. I've eaten at quite a few north Texas BBQ joints(Sonny Bryan's, Coulter's, Dickey's, Clark's Outpost, Railhead, Spring Creek, among others.) I've only had it at their restaurants, but I like Sonny Bryan's sauce best. I think I'd contact Sonny Bryan's and see if I could find a better source than the one at the link if I were ordering some. Its almost twice as expensive from them as Stubb's sauce(which I've never had.)

                                          Link: http://www.americasbestbbq.com/catego...

                                          1 Reply
                                          1. re: Chimayo Joe
                                            Vanessa On The Town

                                            Great link. Thanks!

                                          2. Maull's from St. louis. Iam not a STL booster, but this stuff is good. It has a fairly unique taste-among other things the label lists anchovies, raisins, orange and lemon.

                                            1 Reply
                                            1. re: Mistermike

                                              Maull's web site. The co. is family owned-100 years old , and as they say, "Don't baste your bbq, Maull it!"

                                              Link: http://www.maull.com

                                            2. r
                                              Randal Cooper

                                              Honestly, I tend to use doctored-up Kraft Hickory Smoke.

                                              Nearly every major barbecue place has a boutique sauce or three, so if you're a fan of a particular restaurant, then go for it. But considering that when you buy a restaurant sauce you're paying for the name of a restaurant as opposed to a set of ingredients, I try to avoid 'em. Except as presents.

                                              The same goes for commercial barbecue rubs.

                                              1. I am coming in to this late, I've been off in NC eating "Q" for the past week. My favorites are Johnny Harris' from Savannah GA, Carolina Treet... both of these have a mustard tang, Wickers and Scott's from Goldsboro, NC.