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Texas Best Barbecue Sauce Lament

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LOCKED DISCUSSION

A few years ago, they stopped making my favorite off-the-shelf barbecue sauce, Texas Best, Original recipe. It was NOT SWEET, but tangy and smoky, the only one I could find that was not sweet. As is the way of many good products, they started making other flavors, all of them sweet, and discontinued the original. I even tried ordering from the company, and they had no more left.

Does anyone remember this sauce? Do you know of another bottled sauce that is similar, or a recipe for something like it?

  1. You might give Stubb's(Original) a try. It's less sweet than most bottled bbq sauces.

    1 Reply
    1. re: Chimayo Joe

      Thanks for the reply. Yeah, I was hopeful about Stubbs, but tried it, didn't like it. Just doesn't have the zing that Texas Best had.

    2. I remember that sauce. I loved it. I used to put it on roast beef sandwhiches on sourdough - Great sandwhich. Good on ribs too. I miss it. :(

      1. c
        chileheadmike

        I'm with you on disappearing sauces. My favorite was Old Southern, now no where to be found. I don't care for sweet sauces either. My favorte bottled now is Gates & Sons original. Their extra hot is pretty good too and not all that hot. Hard core aficionados here diss the Q, but they're always busy. Link below.

        Link: http://gatesbbq.com/store.html

        1. Let me add my voice to the lament for good sauces fallen off the market: Peck Wicker's Original Missouri Barbecuing Sauce, a completely nonsweet, nonthick compound of vinegar, water and spices, sharp and pungent and unparalleled in the commercial grocery world. Half the people I recommended it to hated it, the other half became as addicted as I. When I tasted the white BBQ sauce from Hog Heaven in Nashville, I was able to synthesize it by beating together equal parts of Wicker's and mayonnaise, plus a little buttermilk. And now it's gone, gone, gone...

          1. Stubb's is the only one I can find easily that isn't overly sweet like the rest. I like the spicy one. If its not tangy enough for you, you could add a little vinegar.

            1. A lot of small companies make sauces available locally. Go into an Albertson's here in Tulsa and you won't find good cheese or pastrami but you will find a long long shelf with at least fifty kinds. My favorite (and everyone else's it seems) is Head Country from Ponca City, Okla. (which incidentally is available online).

              Link: http://www.headcountry.com/

              Image: http://www.bbq-tools.com/store/images...

              1. m
                MadisonKobalt

                I had missed this sauce as well. I however ran across the same labeled "Texas Best" sauce from Marzetti just last week on my Wisconsin IGA's shelf. It seems they are attempting to produce it again. It is coming from the same distributor http://www.marzetti.com
                though it appears to have different ingredients (yes, I really kept an old bottle). I bought it immediately but have not tried it yet, so I can not report as to it's qualities. Here's to great Q.

                Link: http://www.marzetti.com/

                2 Replies
                1. re: MadisonKobalt

                  Here is a link to an online store that sells Texas Best (plus a ton more). Can't vouch for the sauce or the store.

                  Link: http://www.ironq.com/texas_best_barbe...

                  1. re: MadisonKobalt

                    Thanks for all the replies, I love this board. I checked out the Marzetti's website and while they do say they make the "original RIB STYLE," that's not the same as the "orignal" recipe. I actually called them a few years ago when I was going through withdrawal and they told me they stopped making the "original" recipe. I even offered to buy what they had left but they had none in stock. The "original rib style" is a sweet mess, IMHO. The nice thing about this sauce was that it was on most supermarket shelves where I live (Vermont/NH border) so it wasn't a big deal to get it. If any of you think you have found the original style vs. the original RIB style, please let me know.

                  2. Texas Best Barbecue sauce -- original recipe -- is still being made by Marzetti. You can check it out at: www.marzetti.com I've purchased it via the Internet over the past couple of years. There's a retail Internet barbecue shop in Connecticut that sells it, as well as various other sources.

                    1. I, too, have been deprived of
                      this sauce, so I am trying
                      to replicate it. I remember
                      tomato paste, thyme, and 'no
                      added sugar' from the label.
                      Could anyone list the other
                      ingredients from the label?

                      I, also, remember it being
                      chunky, not smooth, like
                      most other commercial
                      sauces. The chunkiness,
                      partly, consisted of
                      grated onions, if my
                      memory serves.

                      The recipe so far (revised):

                      4 oz. tomato paste
                      6 oz. water
                      1 Tbl worchestershire sauce
                      3/4 Tsp dried thyme
                      1/2 sweet onion, grated
                      1 clove garlic, smashed
                      1/2 Tsp ground chile d'arbol pods
                      1/4 Tsp ground cumin
                      2 Tbl white vinegar
                      1/4 Tsp liquid smoke
                      salt
                      pepper

                      Note: The sauce is reminiscent
                      of Texas Best, but the color
                      is far too red, not rusty
                      like the original.

                      1. Yes, I Know exactly what your`re talking about. Texas Best....the real one...rich, thick, peppery no vinegar or sugar taste...just real BBQ flavor....a few years back I could not find it...just the other junk....well the scoop is Texas Best was bought up by Marzetti but bought it for the name...the chefs (want to be`s) there thought they could get Krafts bbq sauce, add a cup of sugar and bottle it and market it as Texas Best......just kidding...I don`t know if they used Krafts...anyway I work for a supermarket (800 stores)they pulled the new junk from the shelfs..(don`t sell). I`m hoping the original maker comes forward with the recipe someday...I think that`s the only way we`re going to get it...

                        1. MadisonKobalt wrote:

                          '"Texas Best" sauce from
                          Marzetti [] appears to have
                          different ingredients (yes,
                          I really kept an old bottle)'

                          Could you list the ingredients
                          on the label for me? I am
                          trying to cook up a recipe,
                          simulating the taste, but I
                          think I have a vinegar
                          problem.

                          1. My final revision to the Texas
                            Best recipe:

                            Texas Best BBQ sauce:
                            3 oz. tomato paste
                            8 oz. water
                            1 Tbl prepared mustard
                            3/4 Tsp dried thyme
                            1 clove garlic, smashed
                            1/2 sweet onion, grated
                            3 - 4 chile d'arbol pods,
                            de-seeded and ground
                            1/4 Tsp ground cumin
                            2 Tbl white vinegar
                            1/4 Tsp liquid smoke
                            salt to taste
                            pepper to taste

                            Combine the above ingredients into
                            a small, non-reactive sauce pan.
                            Bring the contents of the pan to
                            a boil, cut the flame to the
                            lowest setting, and simmer until
                            the sauce is thick.

                            1. Try Eddie Deen's Crawford BBQ Sauce. It was in the goody-bags at the presidential inauguration. If you didn't get one, you can order it here: http://www.eddiedeen.com/about_us.htm

                              TT

                              1. I too sorely miss "The Old" Texas Best. It is truely frustrating not to be able to taste it again. One time when it still did exist I tried to make my own version. A couple of the ingrediants I remember that aren't in Kehper's recipe are 1. Chile Powder 2. Anchovy paste and 3. Molasses. The taste came close at that time, though not as good as from the factory. It too was a bit redder than the factory stuff but I think more chile powder might help that and also add to the spiceyness. I sure hope we can get it again one day.

                                B. M.

                                1 Reply
                                1. re: Marasarj

                                  Thanks for all the info. I just finished a bottle I had in the refrigerator, and was making the rounds, trying to remember where I bought it before. It is so disappointing when great products disappear. At least I know I can stop looking for it.

                                2. In my recipe: the ground chile d'arbol pods and the ground cumin are the chile powder. I seem to
                                  remember the label, stating that there was no added sweetner, so I added none.

                                  1. I am heartsick! I thought maybe my favorite sauce was a victim of the local grocery store buyers not having a clue. At least now I can stop the search and thanks to other posters, I won't be picking up any of the new version. I've tried more brands than I can remember and none have even come close to Texas Best. Why in the world do the people who manufacture BBQ sauce think Hickory smoke flavoring is a must? The stuff is horrible! The sweet sauces are equally horrible. Has anyone (who isn't trying to sell their own product) found anything remotely close to Texas Best? I'd really like to cook another batch of great ribs again before I die.

                                    1 Reply
                                    1. re: hdcowboy

                                      Texas Best (yet another revision!)

                                      4 oz. tomato paste
                                      10 oz. water
                                      1 1/2 Tsp dry mustard
                                      1 Tsp Worchestershire sauce
                                      1 Tsp dried thyme
                                      1 clove garlic, smashed
                                      1/2 of a small onion, grated
                                      1/2 Tsp chile d'arbol pods, de-seeded and ground
                                      1/4 Tsp ground cumin
                                      1 Tbl lemon juice, freshly squeezed
                                      1 Tbl white vinegar
                                      1 Tbl molasses
                                      1 Tsp liquid smoke
                                      salt
                                      pepper

                                      Combine the above ingredients into
                                      a small, non-reactive sauce pan.
                                      Bring the contents of the pan to
                                      a boil, cut the flame to the
                                      lowest setting, and simmer until
                                      the sauce is thick.

                                    2. I tired of all the sweet sauces on the market too. I have a recipe for sauce that has good balance of flavor tang and a little smoke (probably from the molasses). Play with it and see if it works out for you. You can always add a little liquid smoke, or smoked paprika to adjust the flavors. I can't make it too "adult" or my kids will not eat it.

                                      ¼ tsp ground allspice
                                      ¼ teaspoon ground cinnamon
                                      ¼ teaspoon ground mace
                                      ¼ teaspoon freshly ground black pepper
                                      ½ teaspoon curry powder
                                      ½ teaspoon chili powder
                                      ½ teaspoon paprika
                                      ¼ cup white vinegar
                                      ½ teaspoon hot sauce, such as Tobasco or Frank’s Red Hot
                                      1 cup ketchup
                                      1/3 cup dark molasses

                                      1. Nyetknish,

                                        Try calling Mike at Hawgeyes. Really knowledgeable and my be able to help you.

                                        http://www.hawgeyesbbq.com/

                                        Rich

                                        1. Nyetknish & Other Texas Best Original Flavor Lamenters, take heart!

                                          After many tears and much experimentation, here's an EASY 'just-combine-and-shake' recipe DH and I think is pretty reminiscent of (our also) beloved Texas Best Original Flavor BBQ Sauce. This can be used just as you would have the TB Original (we brush it on chicken before grilling and reserve what's left for additional dipping after the chicken is done) :

                                          In a jar with a TIGHT FITTING LID, combine:

                                          - 2 TBSP light brown granulated sugar (fear not, sauce WON'T taste sweet - promise!)
                                          - 1 tsp. kosher salt
                                          - 1 tsp dry mustard powder
                                          - 1 tsp. chili powder
                                          - 1/2 tsp. ground red pepper
                                          - 2 TBSP. white vinegar
                                          - 2 TBSP. Worcestershire sauce
                                          - 1 tsp. fresh lemon juice
                                          - 1 or 2 tsp. liquid hickory smoke
                                          - 3 TBSP. tomato paste
                                          - 2 TBSP. olive oil

                                          Tighten the lid well (!) and shake thoroughly to combine ingredients. That's it. Hope this brings back good TBO memories. We'd love to know what you think.

                                          Roz

                                          *** PLEASE NOTE: As it may affect your finished product, please note we have a somewhat unconventional way of doing grilled chicken: we first cut the raw chicken into serving pieces and put them into a large pot, pouring one can of beer over the chicken pieces and adding water just enough to cover. We boil covered (with the lid about 3/4 on) until chicken is done (pulling the white meat first as it's the first to be done) and then the dark meat when it has cooked through. We brush the sauce on the COOKED chicken pieces -- top and bottom -- and only then put them on the grill for a few minutes per side, or just enough time for the sauce flavors to cook in. We have found this method prevents chicken that is charred on the outside and raw inside.

                                          1. article in today's Austin American Statesman says they are back in business
                                            http://www.austin360.com/food_drink/c...

                                            2 Replies
                                            1. re: Honey Bee

                                              For what it's worth, I sent an email to the address on their website, asking if they are in business, and didn't get a reply.

                                              1. re: paul_bklyn

                                                I am the founder. If you have a problem, call me.

                                                Alen R Smith
                                                561 395 2885