While I make my own sauce I really enjoy two commercial brands. The previously mentioned Sweet Baby Ray's.
and another sauce I have just recently discovered through a friend, D.R. Full Moon, a Kansas City BBQ Sauce.
I don't know a lot about the Full Moon sauce except it is really good when using as your BBQ Glaze. I enjoy Sweet Baby Ray's as a general purpose sauce, meaning on eggs, hamburgers etc.
Now most of you who follow this blog know I have a great sauce for glazing as well. (see below)
Now the key I have found when applying sauce is to apply when you are hot and then let the meat cool while the glaze settles in. I sometimes do this by firing up a BBQ Grill as I finish up on the pit and then when the grill is its hottest more the meat over and glaze with sauce while turning the grill off and keeping it closed.
Keep Smoking My Friends
Randy
Randy's BBQ Sauce
Ingredients
1 1/4 cups ketchup, preferably organic
1 cup dark brown sugar
1/4 cup molasses
1/4 cup pineapple juice (or you can sub apple cider vinegar)
1/4 cup water
1 tablespoon worchestire sauce
2 1/2 teaspoons ground mustard
2 teaspoons smoked paprika
1/2 teaspoon garlic powder
1/4-1/2 teaspoon cayenne pepper (use less if you don't like the heat)
1 1/2 teaspoons kosher salt
1 teaspoon pepper
1/8 cold water mixed with 1 tablespoon corn starch (optional)
Combine all the ingredients except the water and corn starch mixture in a medium size sauce pot. Bring to a boil and reduce and simmer for five minutes or until all the sugar has dissolved. If you like a thicker BBQ Sauce add the water and corn starch mixture. Simmer until desired thickness is reached, but watch closely. It thickens really fast! Serve immediately or store in fridge.
