I picked Open Pit...BUT, NOT NOT NOT the **** you get in the stores. You HAVE to get the big jug of restaurant style. So, the only way to get it is from a restaurant supplier (or a friend that works/owns a restaurant).
None...make my own with a cheap brand such as Kraft or the like...add yoshida's..garlic powder...honey...and L&P..couple drops of Liquid Smoke...mix er all up and IMOHO the best u can get bar none
One small bottle Ketchup
One bottle cocktail souse
One bottle retail BBQ sauce
2-4 Tablespoons Preparded Horseradish
1/2 cup Dark Brown Sugar
One cup apple cider vinegar
One large yellow onion (grated)
2-4 Tablespoons of hot sauce
2-4 Tablespoons of Lee & Perrin’s
1/2 cup Dark Molasses
One Stick Butter
2 Tablespoons dry hot ground mustard
In a sauce pan melt the butter and sauté the onion
When onion is soft but still has no color add the sugar and let it melt.
Then add the rest of the ingredients and let cook on low for about an hour. The sauce will taste better if done the day before.
You can dress this up any way you wish if you want. I like to add one cup of pineapple to every 4 cups sauce for chicken or ribs some times.
There's a little place here called "Brown's BBQ" that makes the best sauce ever. Yummy.
17th St. Bar and Grill is based here in Murphy, and it won the championship for world's best BBQ a few years ago, but I don't like the BBQ rub they use. Just not good enough for the premium price they charge.
