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Best local Bottled BBQ sauce in NC?

  • w

Just noticed I was out of sauce. I usually buy a case of something great and have it shipped in (Maull's, etc). Rather go local this year. Willing to try a few varietites. Less a fan of the nearly pure vinegar types. I do not like the ones with added smoke (I cook over charcoal). Yet to try many with a mustard base (not sure when to add it).

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  1. My vote is for Bone Suckin', available at most local grocery stores.

    3 Replies
    1. re: rockycat

      I second the Bone Suckin Sauce - is great!

      1. re: Jeanne

        Yes! This is my all-time favorite. You have to get the HOT at a minimum - because it's really not very hot. I think there might be an extra hot version now. It tastes great and provides a lot of flavor without being "goopy." And it is quite healthy - gluten-free, no HFCS, etc.

      2. re: rockycat

        Bone Suckin' Sauce is my go to commercially-sold 'cue sauce b/c it is easily found in most grocery stores (even up North these days). But my favorite NC sauce is Keaton's. Anytime I get up to Statesville I have to get my Keaton's fix and I stock up on a few bottles of their sauce. I just checked their website and they sell it by the bottle, 1/2 case or case. I just may have to by it and have it shipped b/c I don't get up that way too often. But you should try it - it's great - vinegary w/ a nice mild sweetness and just a touch of heat. Yum... I may have to crack open my last bottle and make some dipped chicken.


        p.s. Of the Bone Suckin' sauces, I prefer the "Hot" variety best - and I add a splash or two of cider vinegar to it to give it a more eastern style tang. ;-)

        1. re: NXS

          Second Georges. If you are looking to get your hands on Eastern NC sauce, just make it yourself. There are very few ingredients and they're all cheap. You don't even need to follow a recipe, just get the ingredients together and do it by taste.

        2. I like Ole Time BBQ's sauce, preferably the hot version. It's vinegar based, though.

          1 Reply
          1. re: sisterbeer

            We usually make our own but if we buy we either use Bone Suckin or Dan's Sweet Southern Sauce (hot). The latter isn't so much BBQ sauce as a grilling/dipping sauce. It is nice as a baste on grilled chicken or pork chops.

          2. Someone I know grilled out barbecue chicken a while back but I don't recall if they used Bone Suckin Sauce or Sweet Baby Ray's either way it was good.

            1. I really like Jim's. They carry it at Kroger and it is fantastic. I think it is much better than Bone Suckin' sauce.

              1 Reply
              1. re: RaleighHound

                Scott's out of Goldsboro for vinegary style and Uncle Yammy's out of Greenville if a want a tomato based style.

              2. Carolina Treet. Excellent as a marinade mixed 1/2 &1/2 with Italian Dressing. Best on BBQ Chicken. www.carolinatreet.com
                This sauce will not burn.

                2 Replies
                1. re: lutherben

                  hey! I thought I was the only one who tried Carolina Treet. They used to see a South Carolina Style and a Hickory flavor as well.
                  Never tried it as a marinade.
                  I think i am using their product wrong, though, it says it contains flour, and is not really a dipping or finishing sauce. But most sauces are used when finishing.
                  So, do you marinate and never touch it again? What does it look like when done?

                  1. re: Westy

                    I usually marinade 24 hours and then reapply the marinade half way through grilling. It is a very strong sauce. Sometimes I will mix 1/2 sauce and 1/2 beer in a used plastic ketchup bottle and squirt that on during the last few min of grilling. For chicken I like to do a pretty hot indirect for the 1st 30 min then mix it up a bit to get the desired crust or color.
                    usually at least an hour for chicken.

                2. Now I'm surprised that cackalackie didn't mention the sauce of the same name. Though I guess it isn't defined as a barbecue sauce.. it could be used in one.

                  3 Replies
                  1. re: burgeoningfoodie

                    Good call. I didn't think of Cackalackie but we often use it when grilling. As above, I think the hot beats the regular. I like it on burgers and on poultry more than on pork.

                    1. re: brokegradstudent

                      Yeah I guess after rereading the OP's post it was looking more for BBQ sauce as in pork and not like bbq chicken or grilling out. I usually don't make that mistake (of bbq being a verb).

                      1. re: burgeoningfoodie

                        Ha ha! I guess I think of Cackalacky as a condiment!

                  2. If I buy a sauce, its usually Scott's. But its an eastern-style vinegar sauce.

                    Carolina Treet is pretty good, and they have a mustard variety.

                    Also, try making your own!

                    6 Replies
                    1. re: billyjack

                      anyone have a good recipe then for vinegar style? I'd love to make it for my faux beef, hey vegetarians like to enjoy bbq too;-)

                        1. re: Rory

                          This is a brochure printed by the NC Pork Council. I generally refer "outsiders" (non-NC'ers) to this when I want to differentiate between Eastern and Western NC styles of cue. There are a number of sauce recipes here that may work for you.


                          Good basic guidelines for cooking a whole pig, too.

                          1. re: rockycat

                            Good link. Eastern style sauce is very simple- the basic ingredients are apple cider vinegar, black pepper, salt, and crushed red pepper in whatever amounts you find aggreable. Reed's "Holy Smoke" has a good version that's on the spicy side.

                          2. re: Rory

                            A very good vinegar based recipe from a lady in Kinston,NC (makes a lot and keeps well)

                            1 gallon apple cider vinegar
                            1 box paprika *
                            1/2 box crushed red peppers*
                            1 tablespoon sugar
                            Black pepper to taste
                            salt to taste

                            * regular grocery store size

                            1. re: Bluemold

                              excellent,thanks a lot. That's certainly easy enough. I love vinegar sauces, I would assume they come from English cuisine? before the tomato was brought from the new world?

                        2. Bone Suckin' Sauce is probably a good bet...although they do add some liquid smoke.

                          NC "style" sauce is vinegar based (even though Eastern North Carolinians call Western NC sauce "tomato" based...it isn't...it's vinegar based).

                          Mustard based sauce is not North Carolina...not at all. You might find a mustard sauce "bottled" in NC, but that isn't a NC style of sauce.

                          1. Bone Sucking Hot is our fav, and the Mustard based Bone Sucking is tasty as well.

                            1. I buy everything, I grab basic bbq sauce, mustard base. I love Maurice's from Columbia, SC, we like to call it Racist BBQ, but dang it's good. (his product got pulled from Food Lion because of something he said or did.) Anyway. I buy all kinds of bbq sauces and mix them, I add ketchup, mustard, pepper, crushed peppers, hot sauce, vinegar, it is never an exact science, but it makes for a fun meal. I mix the tail ends of bbq sauces in my fridge, always try to keep one going..

                              The vinegar, ketchup, black pepper sauce for Eastern bbq is also good to dip roasted oysters in. That is what my grandma would make for us when we would have oyster roasts.

                              2 Replies
                              1. re: waitress

                                FYI, eastern NC bbq sauce doesn't contain ketchup.

                                1. re: waitress

                                  An Eastern NC sauce will NEVER contain tomato of any kind...that includes ketchup.

                                2. Thomas sauce out of Greensboro, is a good pungent tomato based sauce.

                                  1. Bone Suckin' is, indeed, good. They also make a tasty hot honey mustard that's great on a hot ham and cheddar.

                                    One not on the list, though, is the blueberry chipotle sauce from 12 Bones in Asheville. It's an "exotic" one, but it's addictive. In the winter, when I'm less inclined to go out and grill, I like it as a meatloaf topping. It's great on anything grilled. It caramelizes a little when it cooks (meaning you should definitely be sure to add toward the end) so it replicates the crispy, slow-cooked taste you get with great 'cue.

                                    1. Eastern NC style, Georges hot, Other wise Uncle Yammy's is great on everything chicken, french fries, pork. A close second is Bone Suckin' sauce

                                      1. Just tried Spice Delight (great), and also Num Num sauce.

                                        I'd give the nod to Num-Num.


                                        1. +1 blueberry chipotle sauce from 12 Bones in Asheville

                                          Another great sauce is sold by the bottle or gallon at Rolands in Baeufort. Vinegar based sauce that beats all the store brands I have tried.