Loydene
Pearl Clutcher
Posts: 2,639 
Location: Albuquerque, New Mexico
|
Post by Loydene on Jun 29, 2015 14:21:07 GMT
Last July, we ate "southern" BBQ at Mo's near Orange Beach. My sister and I were over the moon for the BBQ sauce -- unlike KC sauce, it was thin, more tart, less smoky -- but was perfect with the pulled pork.
I've been searching grocery stores and the interwebs for a southerbn BBA sauce recipe -- specifically "Mo's" sauce. I asked my one "southern" friend AND her Mother if they had a southern BBQ sauce recipe. All to no avail.
This weekend I tried Trader Joe's Carolina Gold BBQ sauce -- it seems to be sweeter than I recall, but closer than any thing else I've found.
I'm completely willing to try to make a sauce. Does anyone have a southern BBQ sauce recipe that they'd be willing to share?
|
|
Nicole in TX
Pearl Clutcher
Posts: 2,951
|
Post by Nicole in TX on Jun 29, 2015 14:24:13 GMT
You are going to stir up the barbeque debate, are you?  |
|
|
|
Post by anxiousmom on Jun 29, 2015 14:26:47 GMT
Oh goodness...BBQ sauce. That's a can of worms right there.
Southern BBQ is not really a thing. They are regional and each has their own-sweet, vinegary, mustardy, etc. It sounds to me like you want a thinner, vinegar based sauce. Try googling 'vinegar based BBQ sauce' and see if that is what you are looking for.
I am a sweet BBQ sauce kind of girl, and my guess is that it isn't at all what you are looking for. But if you want to try a good one that you don't have to make, try Sweet Baby Ray's Vidalia sauce.
|
|
|
|
Post by Merge on Jun 29, 2015 14:39:38 GMT
Penzey's makes a spice mix called Barbecue of the Americas that is delicious. You mix it in plain tomato sauce and then you can add vinegar, mustard and/or sweeteners to get the taste you want.
|
|
|
|
Post by librarylady on Jun 29, 2015 14:40:20 GMT
We saw a show that said S.C. had 5 bbq regions, all based upon pork...but different spices/sauce, so I don't think there is such a thing as "Southern BBQ" that would apply to all of the south.
|
|
caro
Drama Llama
Refupea 1130
Posts: 5,222
|
Post by caro on Jun 29, 2015 14:43:28 GMT
You know the only true , Southern BBQ sauce is rich, red and sweet, right? And only on pulled pork, right? ;D
Let the BBQ war begin.......
|
|
|
|
Post by alexa11 on Jun 29, 2015 14:49:46 GMT
Oh goodness...BBQ sauce. That's a can of worms right there. Southern BBQ is not really a thing. They are regional and each has their own-sweet, vinegary, mustardy, etc. It sounds to me like you want a thinner, vinegar based sauce. Try googling 'vinegar based BBQ sauce' and see if that is what you are looking for. I am a sweet BBQ sauce kind of girl, and my guess is that it isn't at all what you are looking for. But if you want to try a good one that you don't have to make, try Sweet Baby Ray's Vidalia sauce. Big ole can of worms! But the thinner sauce does sound like a vinegar-based one. |
|
Deleted
Posts: 0
May 5, 2024 18:08:33 GMT
|
Post by Deleted on Jun 29, 2015 15:00:18 GMT
I'd suggest looking at google for a "mopping sauce" with a vinegar base. It will be thinner than a traditional bbq sauce with a bit more tang to it.
|
|
|
|
Post by farmdpea on Jun 29, 2015 15:10:21 GMT
My mom makes a great BBQ sauce that is semi-homemade. She takes Sweet Baby Ray's (or any commercial sweet tomato based sauce) and adds apple cider vinegar. I'll see if she has an actual recipe, but I think she just "wings it". I live about 120 miles from OBA, but I've never eaten at Mo's. My mom's version of sauce is very similar to what we have in this part of southwest Alabama, though...so, maybe it's the same there.
|
|
Loydene
Pearl Clutcher
Posts: 2,639
Location: Albuquerque, New Mexico
|
Post by Loydene on Jun 29, 2015 15:16:36 GMT
Did NOT intend to start debate -- I'm from Kansas City --- there is enough BBQ debate in my life!! LOL!! Just looking for "another" ....
The MO's just didn't taste sweet -- via recollection. In looking at the Mo's Marinated Slaw recipe (found during a web search for the sauce) I was STUNNED at the quantity of sugar called for! While making it, I cut the sugar by about 3/4 -- and the slaw was still great!
Thanks for all input -- I'll look for that Penzey's spice mix .... better -- plan another trip so we can eat at Mo's!!
|
|
|
|
Post by disneypal on Jun 29, 2015 15:42:03 GMT
Uh oh - in the south, there is the great BBQ debate. Each region has different kinds of sauces and of course, each region thinks theirs is the best. From your description, it sounds like it might have been a vinegar based (my fave). Try this recipe: Alabama Red BBQ Sauce |
|
|
|
Post by farmdpea on Jun 29, 2015 16:12:17 GMT
Uh oh - in the south, there is the great BBQ debate. Each region has different kinds of sauces and of course, each region thinks theirs is the best. From your description, it sounds like it might have been a vinegar based (my fave). Try this recipe: Alabama Red BBQ SauceThat doesn't seem like anything that THIS Alabamian has had, but it sounds good! There is also the white BBQ sauce made famous by a place in north Alabama. It's mayo-based though, and bless my heart, I don't eat the stuff! My mom did text me back about how she makes her's: add commercial sauce in a pot, adds apple cider vinegar to whatever consistency she wants (she generally makes it pretty thin), and warms through. It sounds bizarre and too simple, but it's SO good! |
|
|
|
Post by mandasue on Jun 29, 2015 16:45:35 GMT
People round here (Georgia) make a thinner sauce but I can't help much. I never measure the ingredients. I normally put the pan dropping/pork juice in a por, with some butter, add some vinegar, then ketchup, cayenne/black pepper/salt to taste. The more cayenne the hotter. Bring to boil while stirring. it is more like a mopping sauce we normal drench our meats in it.
|
|
georgiapea
Drama Llama
Posts: 6,846
|
Post by georgiapea on Jun 29, 2015 17:11:33 GMT
Yep, drive 50 miles and BBQ will be made differently.
|
|
|
|
Post by ktdoesntscrap on Jun 29, 2015 17:15:32 GMT
|
|
Time to get off the internet!
