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Finding a good sauce to complement your cook up can be few and far between, in Aus it's hard to get yanky sauce ( hold on don't be offended:) ). We get the main stream stuff ( I put siracha on corn flakes and I found beaver brand jalapeño mustard ( buy 10 at a time ) Franks yada yada yada . If I was going to do an on line order what would you recommend ( my birthday coming hooray ), don't hold back on rubs 2 ..

Is there any where that dose a complete package ??

And why dosnt spell check work when ya bloody need it dam $&:):)&;&;@:


I hate Monday's



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I don't know about you but the only time my spell check doesn't work is when I  have a little too much brew.

Quote from: Jules V. on February 19, 2018, 12:27:33 AM
I don't know about you but the only time my spell check doesn't work is when I  have a little too much brew.

Too gay, I mean toochae I mean bugger it I agree Haaa haa. . What's your go to sauce ??


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I'm having a brew as my best friend has left me
It's the first day I've come home in 12 years and she hasn't been hear to see me , lol the only 1 that never complained about my cooking

Any way what's ur sauce



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Bugger now I've made it sad , sauce ppl sauce ??


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Just found this rub is it worth it ?? What's it worth abroad ??


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I personally like Stubbs rubs and sauces.


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As far as rubs (and brines) visit  www.madhunkymeats.com. Sauces, I make my own.

A favorite sauce of mine is Toe Gator Habenero Mustard sauce...

X2 on what Hawg said about the Mad Hunky products...

I'm a fan of the BBQ Pit Boys' Jalapeno Honey BBQ Sauce--nice and spicy.

https://www.youtube.com/watch?v=hHt4Fa27h9k

My favorite sauce is Annies for some of the same reasons mentioned below. The high acid content makes the chicken or turkey skin soft and crunchy instead of tough.I know you asked for a sauce but I use the following dry rub instead of sauce on fatty cuts of meat cause it makes it's own saucy bark on the outside:

1T (Tablespoon) paprika, 1T chili powder, 1 T Cumin, 1T onion powder, 1t (teaspoon) garlic powder, 1t white pepper 2 t sugar of any kind. I know buying those all separate is costly but it doesn't have all that salt and sugar in it and you might be able to get all those separate in Australia easier? I salt the meat first either by brining or by just salting and let it seep in for a day, then dry rub and cook slow.

Quote from: Fire Starter on February 19, 2018, 01:22:23 AM
I'm having a brew as my best friend has left me
It's the first day I've come home in 12 years and she hasn't been hear to see me , lol the only 1 that never complained about my cooking

Any way what's ur sauce



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Dang man, sorry to hear that. I lost one last year and have another one going on 12.  It's always tough losing a faithful grill buddy.


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@Fire Starter sorry to hear about losing your grill buddy, My go to sauce is homemade, a recipe my wives dad got from his favorite bbq joint back in the late 50's in N Carolina. I use it on it's own or as a base to make flavor profile changes

Tony chachares seasoning is a great all purpose seasoning or base to a rub if you haven't tried it. It's a staple for me.

I also like famous Dave's sauce offerings along with Montgomery inn, sweet baby ray, swamp boys, hogs n heat, howtobbqright,

I like open pit on chicken once in awhile for that nostalgic flavor


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I generally don't use sauce, but my go to would have to be a homemade NC style vinegar sauce. It's basically cider vinegar and ketchup. We also love Big Bob Gibson's white sauce on none bbq stuffs...


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Quote from: HoosierKettle on February 20, 2018, 05:28:43 AM
Tony chachares seasoning is a great all purpose seasoning or base to a rub if you haven't tried it. It's a staple for me.

I also like famous Dave's sauce offerings along with Montgomery inn, sweet baby ray, swamp boys, hogs n heat, howtobbqright,

I like open pit on chicken once in awhile for that nostalgic flavor


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Montgomery Inn is a very good sauce...

We make our own BBQ sauce at home. I make 3 gallon batches and jar it. Have been doing this for years. If we do run out and need some, I just grab a bottle Stubbs.

Quote from: Larry The BBQ Guy on February 19, 2018, 03:47:33 PM
My favorite sauce is Annies for some of the same reasons mentioned below. The high acid content makes the chicken or turkey skin soft and crunchy instead of tough.I know you asked for a sauce but I use the following dry rub instead of sauce on fatty cuts of meat cause it makes it's own saucy bark on the outside:

1T (Tablespoon) paprika, 1T chili powder, 1 T Cumin, 1T onion powder, 1t (teaspoon) garlic powder, 1t white pepper 2 t sugar of any kind. I know buying those all separate is costly but it doesn't have all that salt and sugar in it and you might be able to get all those separate in Australia easier? I salt the meat first either by brining or by just salting and let it seep in for a day, then dry rub and cook slow.

Hey Larry, is the chili, pure ground dried chillies or  the  blend of spices, of which cayenne happens to be but one, that's popular in the states? I suspect the latter but always good to check

Here's my go to BBQ sauce:

1 (8oz) can tomato sauce
1 cup ketchup
1/2 cup brown sugar
2 1/2 tbs white vinegar
2 tbs Worcestershire sauce
1/4 cup lemon juice (2 lemons)
1 tsp course black pepper
1/4 tsp cumin
1/8 tsp cayenne pepper (I usually bump this up)
fresh nutmeg
dash of soy sauce
honey to taste
pineapple/habanero sauce to taste (from Costco... optional)

Combine all ingredients in a pot, simmer until slightly reduced.

My Asian sauce:

This is really good on chicken and pork...

1 cup Hoisin sauce
1 cup Orange marmalade
4 tbs honey
1 tsp cayenne
2 tsp fresh ginger - finely minced
6 to 8 scallions - finely chopped
2 tbs sesame oil
a splash of Secret Aardvark hot sauce (or your favorite)

Mix together, using a stick blender... make it look kinda like this...

(http://www.hhsbbq.com/dsp/05-20-14/wings1.jpg)

@hawgheaven that looks delicious


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