Whats the best cue sauce?

What’s the best ‘cue sauce?

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  1. 3 weeks ago
    Anonymous

    Probably Stubbs for regular grocery store fare

    • 3 weeks ago
      Anonymous

      How about one that’s not reddit

      • 3 weeks ago
        Anonymous

        That would be

        Make your own

        • 3 weeks ago
          Anonymous

          Nothing is more reddit hipster than making your own disgusting bowl of brown vinegar and declaring it superior to something that was good enough to sell in the store.

          • 3 weeks ago
            Anonymous

            If you think making your own sauces from scratch is reddit on Culinaly then you need to go back

            • 3 weeks ago
              Anonymous

              >you have to go back
              Eat shit. Hipsters all about making utter garbage but declaring it superior because they made it themselves. If someone who knows what they are doing or has a family receipt or some shit sure, it's probably better. But "anything you make yourself is superior" is peak fricking hipster.

              I'm a little sensitive though. I have to deal with someone at work who constantly wants to argue about how shit is done when he has no experience but read about it on reddit.

              • 3 weeks ago
                Anonymous

                you sound like the average consooooomer

              • 3 weeks ago
                Anonymous

                >Consooooomer
                Nice buzz words homosexual.

                I'm trying to remember how my dad used to make BBQ sauce
                He'd start with a smoked pork belly, cube it up, and dumped it in a pot with like a 50lb bag of onions chopped up
                When they browned up entirely, he'd add ketchup, dark brown sugar, granulated garlic, apple cider vinegar, but I can't remember if he added molasses, I don't think he did, I think he used worschtershire sauce, also powdered celery seed, black and white pepper powder
                It took a couple of days to make, he hit it with a big immersion blender before they canned it
                Can't give you any proportions because I was just a kid, but it was bredy gub

                50lbs of onions Jesus was HE selling it in stores?

              • 3 weeks ago
                Anonymous

                He owned a restaurant and specialized in big party events like weddings when I was little
                I remember one time my mom made this massive Eiffel Tower out of pate (like 4 or 5 feet tall) and no one wanted to be the first to break it so she knocked it over with a rolling pin and everyone went to town

              • 3 weeks ago
                Anonymous

                I'm trying to remember how my dad used to make BBQ sauce
                He'd start with a smoked pork belly, cube it up, and dumped it in a pot with like a 50lb bag of onions chopped up
                When they browned up entirely, he'd add ketchup, dark brown sugar, granulated garlic, apple cider vinegar, but I can't remember if he added molasses, I don't think he did, I think he used worschtershire sauce, also powdered celery seed, black and white pepper powder
                It took a couple of days to make, he hit it with a big immersion blender before they canned it
                Can't give you any proportions because I was just a kid, but it was bredy gub

          • 3 weeks ago
            Anonymous

            I don't even make my own BBQ sauce, but the stuff they sell in the store is made to strict price, supply chain, and profit margin guidelines, has to be practical to make in gigantic batches, and has to be able to sit unrefrigerated on a shelf for years. It's not that hard to see where there's room for improvement there.

            • 3 weeks ago
              Anonymous

              I'm not saying no homemade sauce is better, I'm saying Sweet Baby Ray's is almost certainly better than what some moron with no clue what he's doing is going to make.

              • 3 weeks ago
                Anonymous

                Maybe, but it's often pretty simple in terms of ingredients and I think anybody who isn't a total moron could do some research and probably come up with something better at home just by using better quality ingredients and not having to put preservatives etc. in it.
                Personally I like the thinner sauces that you get at some Texas places and those are impossible to get in a bottle, what I do is collect some of the meat drippings and use it to thin out whatever bottled sauce I'm using, comes pretty close to what I've gotten at restaurants.

    • 3 weeks ago
      Anonymous

      Heresy, burn him

  2. 3 weeks ago
    Anonymous

    Soy sauce.
    I use it when barbecuing meat all the time.

  3. 3 weeks ago
    Anonymous

    For regular grocery store fare, probably Bull's Eye

  4. 3 weeks ago
    Anonymous

    Throw some creme brule on top and make it some French thing like chocolate creme brulle.

  5. 3 weeks ago
    Anonymous

    any recommendations for sugar free that is actually not sweet? so much "sugar free" shit just means "artificially sweet as frick"

    • 3 weeks ago
      Anonymous

      Make your own

    • 3 weeks ago
      Anonymous

      this entire wider problem really chaps my buttlips. Ocean Spray used to have no sugar juices and they were just juice without any sweeteners and they were amazing. Now their no sugar stuff is full aspartame or saccharine or whatever. It's gross.

      Also yeah I feel like you're gonna have to make it anon.

      • 3 weeks ago
        Anonymous

        They sell unsweetened fruit juices in the same aisle.

        • 3 weeks ago
          Anonymous

          but I really like Ocean Spray otherwise. And nobody else sells grapefruit juice. I'll have to look a little closer at what's in the juice aisle I guess

        • 3 weeks ago
          T-bone

          This shit is like $10 now

          • 3 weeks ago
            Anonymous

            Yeah, sadly.
            The Echinacea lemonade was a GOTO for any flu or cold at $4 a bottle...Now? FRICK THAT.

    • 3 weeks ago
      Anonymous

      4 parts ray's, 1 part crystal.
      ray's is "sweet baby ray's" without any sugar added.
      it's tangy-er.
      the crystal fixes the flavor because bbq sauce is supposed to taste like hot sauce, yet none do.

      • 3 weeks ago
        Anonymous

        https://i.imgur.com/tJHBore.jpeg

        end your search here pilgrim

        you two are so fricking stupid

      • 3 weeks ago
        Anonymous

        >the crystal fixes the flavor because bbq sauce is supposed to taste like hot sauce, yet none do.

        Who the frick told you bbq sauce is supposed to taste like hot sauce?

    • 3 weeks ago
      T-bone

      Balsamic vinegar is your friend fren

      • 3 weeks ago
        Anonymous

        It's not and it's mostly fake

      • 3 weeks ago
        Anonymous

        thanks tbone

  6. 3 weeks ago
    Anonymous

    end your search here pilgrim

    • 3 weeks ago
      Anonymous

      that shit is straight up plæbeian and wholly devoid of character

  7. 3 weeks ago
    Anonymous

    >apple cider vinegar
    >pinch of salt
    >red pepper flakes for slight heat
    >stir and allow to rest for at least 1 hour before using

    • 3 weeks ago
      Anonymous

      wait are you saying literally just serve vinegar? are you a psychopath or something

      • 3 weeks ago
        Anonymous

        It's not like you're drinking it out of the bottle lol. Just splash some on pulled pork, it's surprisingly good for such a simple sauce.

        • 3 weeks ago
          Anonymous

          Yeah I guess I can imagine that being pretty good.

          If you were to make that more substantial or thicker, but not particularly sweet, what would a good addition be? Maybe some apple sauce or apple juice reduced to a syrup

          • 3 weeks ago
            Anonymous

            >Maybe some apple sauce or apple juice reduced to a syrup
            That sounds like a good idea, I might try it some day.

        • 3 weeks ago
          Anonymous

          NGL...Simplicity is sometimes KING.
          A great recipe for Italian beef is a 4-5 lb. cut of chuck tossed into a slow cooker with 2(two) tall jars of banana peppers(brine too) and 2 pkgs. of standard au jus from ANY sauce aisle in Amerilard.
          Cook the whole thing down for 8 hours and serve on crusty hoagie buns..
          Mayo/aioli optional.
          TML

  8. 3 weeks ago
    Anonymous

    Any sauce you make without using ketchup will be fantastic.

    • 3 weeks ago
      Anonymous

      what about tomada paste

  9. 3 weeks ago
    Anonymous

    Real homies just buy the cheapest sauce available and then spice it up in a pot.

    No store brand sauce has ever been great straight out of the bottle. Never.

  10. 3 weeks ago
    Anonymous

    Quinky sauce

  11. 3 weeks ago
    Anonymous

    Hot sauce based (aka low sugar), NC Vinegar or Carolina mustard.

  12. 3 weeks ago
    Anonymous

    All of the Heinz varieties are pretty good; the Texas and Carolina vinegar ones are my favorites

    • 3 weeks ago
      Anonymous

      I liked Carolina vinegar. But they stopped selling it in the store

  13. 3 weeks ago
    Anonymous

    carolina bbq sauce>that brown shit

  14. 3 weeks ago
    Anonymous

    Definitely some chup.

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