Favorite Sauces

[keezer36]

Is there no favorite sauces thread here? I'd like to know what you take to liven up your meals.

Favorite salsa: JC's Midnight Garlic Salsa
http://www.jcsmidnitesalsa.com/

Favorite BBQ sauce: Space Aliens BBQ Sauce which I only had once, one memorable evening. Hope to visit this summer.
http://www.spacealiens.com/menus/

Favorite general purpose sauce: Try Me Tiger Sauce. I've yet to find this inappropriate for anything I've tried it on.
http://www.cajungrocer.com/tryme-tiger-sauce-p-1681.html

And one I wish I could find in the states: Del Monte Banana Ketchup. There are other banana sauces, UFC and Jufran but they are truly lesser sauces.
http://www.delmontepacific.com/products/processed/tomato_ketchup.htm

 

[SunTzuNephew]

Chalula hot sauce - everything else we make from scratch.

My favorite salad dressing is lemon juice, olive oil and lots of garlic. It also works wonders at keeping vampires away.

We make barbeque sauce with a base of whatever plain sauce (KC or Kraft or whatever) and add more garlic, maybe some lemon juice, and oftentimes real (Canadian) maple syrup.

And salsa (red,or green), guacamole, onion dip, etc is always fresh.

:chef:

 

[1speed]

505 Green Chile Sauce. Awesome on everything. Great for camping, dump it in the pot.
http://www.505chile.com/products.html

 

[Smksignals]

Call me crazy, but I just tried Heinz 57 steak sauce not to long ago. This stuff is awesome.

And no, I don't live under a rock. :Wow1:

 

[Colorado David]

http://www.yetyet.com/products.html

The best. The name is pronounced ya' et yet? The name was once overheard in a conversation by the guy who owns the company.

I know the owner who is a tremendous cook and a Brooks Institute educated commercial photographer. That's my thumb in the photograph on this page; http://www.yetyet.com/

 

[LilKJ]

Stubb's is the man...

 

[Black Dog]

I use Braggs Liquid Aminos mainly as a soy sauce substitute, but it also goes really good in soups and in steak marinades and as a general liquified seasoning. Its soy based just like soy sauce, but has no added sodium so it is a little less salty tasting and better for your health.

Then there would be Stubbs barbeque sauce, any flavor, they're all good.

And this red chile sauce called Spirachi sauce. The bottle has a picture of a rooster and goes good in chicken noodle soup and on burgers and in chili and everything.

 

[FlatlinesUp]

Tabasco ******.
I keep at least a small bottle in all my travel packs.

 

[Momrocks]

Susie's, it's a pepper sauce pretty common on tables in Antiqua. I spent 17 days there and picked up a real taste for it in that time. I have been out of stock for at least two years now...damn this thread for reminding me. I better Google me up a source for Wadadli and Susie's.

 

[1speed]

Susie's, it's a pepper sauce pretty common on tables in Antiqua. I spent 17 days there and picked up a real taste for it in that time. I have been out of stock for at least two years now...damn this thread for reminding me. I better Google me up a source for Wadadli and Susie's.

We honeymooned in Antigua. I don't remember Susie's, but I DO remember Wadadli! :beer:

 

[Momrocks]

I DO remember Wadadli! :beer:

It's one of those brews who's whose taste is favorably affected by the environment it's drunk in. Many days and nights at Dickenson Bay accompanied by Wadadli and Carib. :rockon:

 

[rusty_tlc]

Hot Sauces;
Sarachi sauce, we call it Rooster sauce around the house.
Sambal oelek
Cholula
Tapatio
Tabasco

BBQ;
Stubs
MIL's home made sauce

Misc;
Tiparos Fish Sauce
Heinz Chili Sauce (used as a base for other sauces)
Best Foods or Hellmans real mayonnaise. (used as a base for other sauces)
Beaver horse radish (NOT the cream style!!!)
Worcestershire
Angostura bitters

It's not really a sauce but we use a lot of wasabi powder, I don't know what brand because there is no English text on the can.

Heinz Chili Sauce + horse radish + Tabasco + Worcestershire= cocktail sauce
Mayonnaise + wasabi = the best sandwich spread for roast beef ever.

 

[Mike S]

Lexington Sauce - for Pulled Pork

Lousy day here today - gray and damp. I am thinking of things related to warmer weather - like BBQ.

A slow cooked pork shoulder with hickory smoke... pulled from the bone and served with Lexington sauce is amazing. Add a side of coleslaw, dill pickles, BBQ beans, white bread and a cold one and you have the makings of a great picnic.

Pulled Pork

Always use a pork shoulder for this. I use salt, lime juice, and a Jamaican jerk dry rub with allspice, brown sugar, scotch bonnet pepper flakes and other mystery stuff in it. Rub thoroughly into the pork and refrigerate about 12 - 24 hours before cooking. I use a very low temperature (about 250 - 275), in a roasting pan with rack and water in a second side pan. Wrap some wood chips- hickory is traditional - in foil, put on the grill (punch some holes in the foil), and cook for about 4 to 6 hours, depending on the size of the shoulder. This is the 'quick' pulled pork method. The sauce goes on the side. Hope that you like it.

Lexington Sauce:

2-1/2 Cups apple cider vinegar
1/2 Cup tomato ketsup
2 -3 Tablespoons packed brown sugar
1 -2 Tablespoons Louisiana hot sauce (Crystal or similar)
1/2 teaspoon of Liquid Smoke (Hickory)
4 Teaspoons of salt
4 Teaspoons red pepper flakes
1 Bay leaf
1 Teaspoon ground black pepper
1 Teaspoon ground white pepper
1-1/2 Teaspoons of the dry rub used on the pork shoulder

I heat the vinegar, add all the ingredients and stir until smooth. Then I put it in a clean jar, allow it to cool, and put it in the fridge for storage. When serving, warm the sauce and provide individual side bowls for dipping the pulled pork.

 

[Black Dog]

Hot Sauces;
Sarachi sauce, we call it Rooster sauce around the house.

Stubs

Worcestershire

That rooster sauce must be the same stuff we use, I can't pronounce it or spell it for the life of me. The same thing goes for worcestershire sauce. And Stubbs is the greatest thing since sliced bread.

I like to make a simple steak marinade with some of the Braggs, some worcestershire sauce, a dab of liquid smoke, and some Jim Beam. Don't measure, just pour it into a quart size bag and squish it around to mix it up. Throw in a sprig or two of thyme in there and soak your meat for a while, then flop it on the Foreman. :drool:

 

[Mighty Dodge Ram]

Stubbs IS THE COOK...the mopping sauce is da bomb.