I’m partial to mustard-based sauce on everything that’s just the Carolina in me. But I like a good Kansas City-style too. Texas? I get it, y’all got brisket. But even when y’all try sauce… it still ain’t hittin’ the same.
What’s your go-to sauce and what do you put it on?
Queasy-Leader4535
man you are a champ, those are my favorite combos, Carolina gold on chicken and NC vinegar on pork. I kow it is a weird one but try out a Bama style white on chicken. super easy to make (even on a half case of PBR), tangy, and you can spice it up to give it a little kick. i know a Mayo based BBQ sauce sounds horrific but just try it before you knock it.
ClydeTheSupreme
Vinegar sauce on a pulled pork sandwich, but i dont glaze the pork itswlf.
I usually just go salt and pepper ribs, but every now and then ill go with a ketchup based (hopefully vinegar foo) sauce for a glaze thinned with some honey. Sometimes ill make an asian glaze too.
I usually only add glaze on chicken if i grill, and then it’s usually like a more Asian glaze.
Salt/pepper/garlic brined chicken quarters are the best bang for your buck smoked chicken
Good to see other Carolina folks, Texas gets way more attention and it’s sad!
PitSpecialist
I gotta try it again I had it but not in NC
dganda
“Hence the hat.” 😁 Same.
I do a blend, the base of which is mustard, ketchup, and ACV. It’s thin, but not too thin, and is great on pork and chicken alike. It was inspired by the whisper of thin sauce I got on my ribs at Stiles Switch in Austin
SlapUglyPeople
That Louisiana bone suckin sauce is damn good on ribs
wood7676
I like Head country season. Very solid.
Western-Spite1158
Captain Kirk’s is a pretty solid line, the hot is good. Prob hard to find outside the Midwest unless you ship it though.
brainfreeze77
I don’t sauce chicken typically, but I stick to the dark meat. For pulled port, I start with a vinegar based finishing sauce when I pull it and then mustard based like Leroy and Lewis or if I want sweet it’s Bar-A-BBQ rib glaze on the side these days. For ribs, it’s again either the rib glaze or Blues Hogs Championship Blend.
Choice-Suspect-808
These posts are great. Keep em coming !
ChesterMudd
I’ll use the head country rub on almost every meat, but the sauce is pretty good. I rarely sauce any meat tho.
Holiday-Victory4421
One day I hope to achieve the title of “Pit Specialist”.
Slycer999
Famous Dave’s devil’s spit is a good compliment if the pork has a sweet rub
CharleyDexterWard
I love watching your videos brother, you are a true master of the craft. Keep em coming
scotchybob
NC style vinegar/mustard based sauce on pulled pork is the only way to go. KC style sauce for ribs, but I always doctor it with additional heat cuz they’re never spicy enough for me. I have yet to try Alabama white but I’ve heard it’s delicious.
smallest_table
My go to will always be Stubbs
justmikeplz
My man— asking the important questions; driving the dialogue!
Choosing a single sauce per protein seems overreductive. I’m more inclined to go with a favorite sauce per *style* per protein… and for a lot of aficionados, they are probably most inclined to create their own rubs and sauces, even if merely as a combination of store-bought stuff.
Anyway, the only sauce I care to shout out at the moment is “WHOMP! Naked” by Meat Mitch. The extra clove in it is a nice touch and it’s not too spicy for my wife.
ImmortalNoOne
Mustard has been my go-to for a long time, but recently, I’ve actually started using Hoisin sauce. The flavor works really well on pork and chicken, especially if you’re working with Asian flavors. Smoked ginger garlic chicken with a hoisin base is phenomenal.
18 Comments
I’m partial to mustard-based sauce on everything that’s just the Carolina in me. But I like a good Kansas City-style too. Texas? I get it, y’all got brisket. But even when y’all try sauce… it still ain’t hittin’ the same.
What’s your go-to sauce and what do you put it on?
man you are a champ, those are my favorite combos, Carolina gold on chicken and NC vinegar on pork. I kow it is a weird one but try out a Bama style white on chicken. super easy to make (even on a half case of PBR), tangy, and you can spice it up to give it a little kick. i know a Mayo based BBQ sauce sounds horrific but just try it before you knock it.
Vinegar sauce on a pulled pork sandwich, but i dont glaze the pork itswlf.
I usually just go salt and pepper ribs, but every now and then ill go with a ketchup based (hopefully vinegar foo) sauce for a glaze thinned with some honey. Sometimes ill make an asian glaze too.
I usually only add glaze on chicken if i grill, and then it’s usually like a more Asian glaze.
Salt/pepper/garlic brined chicken quarters are the best bang for your buck smoked chicken
Good to see other Carolina folks, Texas gets way more attention and it’s sad!
I gotta try it again I had it but not in NC
“Hence the hat.” 😁 Same.
I do a blend, the base of which is mustard, ketchup, and ACV. It’s thin, but not too thin, and is great on pork and chicken alike. It was inspired by the whisper of thin sauce I got on my ribs at Stiles Switch in Austin
That Louisiana bone suckin sauce is damn good on ribs
I like Head country season. Very solid.
Captain Kirk’s is a pretty solid line, the hot is good. Prob hard to find outside the Midwest unless you ship it though.
I don’t sauce chicken typically, but I stick to the dark meat. For pulled port, I start with a vinegar based finishing sauce when I pull it and then mustard based like Leroy and Lewis or if I want sweet it’s Bar-A-BBQ rib glaze on the side these days. For ribs, it’s again either the rib glaze or Blues Hogs Championship Blend.
These posts are great. Keep em coming !
I’ll use the head country rub on almost every meat, but the sauce is pretty good. I rarely sauce any meat tho.
One day I hope to achieve the title of “Pit Specialist”.
Famous Dave’s devil’s spit is a good compliment if the pork has a sweet rub
I love watching your videos brother, you are a true master of the craft. Keep em coming
NC style vinegar/mustard based sauce on pulled pork is the only way to go. KC style sauce for ribs, but I always doctor it with additional heat cuz they’re never spicy enough for me. I have yet to try Alabama white but I’ve heard it’s delicious.
My go to will always be Stubbs
My man— asking the important questions; driving the dialogue!
Choosing a single sauce per protein seems overreductive. I’m more inclined to go with a favorite sauce per *style* per protein… and for a lot of aficionados, they are probably most inclined to create their own rubs and sauces, even if merely as a combination of store-bought stuff.
Anyway, the only sauce I care to shout out at the moment is “WHOMP! Naked” by Meat Mitch. The extra clove in it is a nice touch and it’s not too spicy for my wife.
Mustard has been my go-to for a long time, but recently, I’ve actually started using Hoisin sauce. The flavor works really well on pork and chicken, especially if you’re working with Asian flavors. Smoked ginger garlic chicken with a hoisin base is phenomenal.