5 Great BBQ and Grilling Sauce Collections to Ship to Your Door
Five Great BBQ and Grilling Sauce Collections to Ship to Your Door
Like most barbecue enthusiasts these days, I am doing less restaurant dining and more cooking at home in the backyard. My collection of gadgets, rubs, sauces, and accessories has grown quickly, much to my wife’s chagrin. Fortunately, I’ve been able to create some delicious new recipes and try a number of really great products in 2020.
One of the easiest and most noticeable ways I have found to complement my barbecue and grilled foods is by using a flavorful, well-balanced sauce. Here are five delicious sauce collections I love that you can order online to help you take your barbecue and grilling to the next level.
Blues Hog now offers six sauces in plastic squeeze bottles. (Photo by Wai Chan)
Blues Hog
The Blues Hog brand has long been the choice champions on the competition circuit. These sauces are perfect for backyard enthusiasts, barbecue competitors, and caterers and there are currently six flavors of gourmet sauces available in their collection. The flavors of Blues Hog sauces include their sweet and spicy Original; hickory smoked-flavored Smokey Mountain; thin and peppery Tennessee Red; fruity and hot Raspberry Chipotle; sweet and zesty Honey Mustard; and the competition favorite Champions’ Blend. Recently, Blues Hog released each of its sauces in new, easy-to-use squeeze bottles. Order here.
The Burnt Ends sauces from Texas pitmaster John Brotherton are perfect for those who want an extra spicy kick. (Photo by Wai Chan)
Burnt Ends
Renowned Texas pitmaster John Brotherton of Brotherton’s Black Iron Barbecue and Liberty Barbecue recently released a new line of products for those who want sauces with a little extra spicy kick. The delicious and versatile sauces from his new Burnt Ends Sauce Company brand include Fatal Mango Texas BBQ sauce made with Mangos and Fatalli Peppers; White Wraith Alabama White Sauce made with Ghost Peppers; Reaper Gold Carolina Mustard Sauce made with Carolina Reaper Peppers; and Reverse Sear Texas BBQ Sauce With Carolina Reaper and 7-Pot Primo Peppers. John is currently developing a Kansas City-style Burnt Ends sauce, which will hopefully be available soon. Order here.
Boerne Brand Texas Style Hot Sauces offer a complex flavor perfect for barbecue and Tex Mex cuisines. (Photo by Ryan Cooper)
Boerne
The Texas-style hot sauces made by Boerne Brand pair well with the Tex-Mex and barbecue cuisines made famous by the Lone Star State. Their well-balanced sauces offer a tasty medium-level heat and are made to complement, rather than overpower food. These sauces are created using aged and fermented jalapeno peppers and can be used as an ingredient in recipes as well as a condiment with finished dishes. Their sauces include their small-batch Original Jalapeno, Smokin’ Red, and complex and rich Boerne Brand Select sauces. Order here.
Underwood Ranches in California produces a full range of “seed to table” sauces. (Photo by Ryan Cooper)
Underwood Ranches
California’s Underwood Ranches have been in business since 1867. Though they have grown a variety of different crops over the course of their long history, they proudly produce high-quality chili peppers. They have a full range of spicy sauces, including Carolina Gold, Spicy BBQ, Sriracha, Bimbimbap, Roja, and Verde sauces. The Spicy BBQ sauce uniquely contains no tomatoes, instead getting its color from the red jalapeno peppers that are a major ingredient. Order here.
Althea’s Almost Famous jerk sauces are versatile and can be used with any protein or with vegetables. (Photo by Ryan Cooper)
Althea’s Almost Famous
The sweet and spicy island flavors in the jerk sauces available from Althea’s Almost Famous help you bring a taste of Jamaica to your backyard or kitchen. These sauces were created by Althea Hanson, whose grandmother Nettie would take her to the Jamaican markets as a child, where she sold her special sauce seasoning (with love as the not-so-secret ingredient). Althea carries on the tradition with her Mild and Hot & Spicy Jerk sauces, which can be used for dipping, glazing, and marinating all proteins and even vegetables. Order here.
--
This is by no means an exhaustive list of my favorite sauces and I could easily devote several issues to others that I use frequently. Do you have a favorite sauce The Smoke Sheet should know about? Shoot us an email.
Ryan Cooper (BBQ Tourist)
Co-Founder, The Smoke Sheet
—The Memphis Mop BBQ Sauce from BBQ Buddha won top honors at the virtual Sauce King NYC event. (Photo by Ryan Cooper)—
HOT OFF THE PRESS
On Tuesday night, the virtual event Sauce King NYC announced its winners, which included well-known names in barbecue and several newcomers. More than 100 sauces from around the world were submitted for the competition, which was judged by experts during the past month. The Sauce King NYC Champion Grand Prize was awarded to the Memphis Mop BBQ Sauce from Ray Sheehan aka BBQ Buddha. “It’s a well made and balanced sauce and the judges felt overall that this best represented Sauce King NYC,” Jimmy Carbone, head of Food Karma Events, said last night.
Other major Sauce King NYC awards included:
Most Inventive BBQ Sauce: Somethin’ Somethin’ Sauce, B.T. Leigh’s Sauces and Rubs — Bowling Green, KY
Best Flavor Enhancer (Barbecue Sauce): Belizean Season-All, Marie Sharp’s — Winston-Salem, NC
The Holy Trinity (Sweet, Spicy and Savory Barbecue Sauce): Touch O’ Heat, Rufus Teague — Lenexa, KS
Best Hot Sauce: Serrano & Chipotle Pepper Smoky Hot, Silly Chilly Hot Sauce — Hoboken, NJ
Best Wing Sauce: Mild Wing Sauce, Rippin Red Sauce Company — Abingdon, MD
Best Verde Sauce: Juju Guru Tropic Jalapeño, Bayou Gotham Hot Sauce — Manhattan, NY
When You Want Hot: Dead Red, Rocket Fuel Foods — Manhattan, NY
Most Versatile Sauce: The Original Smoked Maple Syrup, Sugar Bob’s Finest Kind — VT
Best Barbecue Marinade: Japanese Miso BBQ , Just Add Beer Sauce & Marinade Mix — Queens, NY
Best Hot Ketchup: Granny Smith Apple Ketchup, Rocket Fuel Foods — Manhattan, NY
Read the complete list of winners here and look for more coverage of Sauce King NYC in this Friday’s edition of NYC BBQ Weekly.
In news mostly unrelated to sauce, we saw several articles this week featuring BBQ companies expanding into non-BBQ areas, including:
La Barbecue, one of Austin’s top BBQ joints, is getting into the hot dog game with a new pop-up cart called Red Rocket Wiener Wagon.
Bandit BBQ’s new premium all-beef franks, which are made from scratch at the San Antonio joint, are some of the best new hot dogs in the state.
Derek Allan’s Texas Barbecue in Fort Worth has launched an online “meat locker” where it sells things like Wagyu brisket, beef ribs, and ground beef.
Smokecraft Modern Barbecue team has launched Etta Faye’s Chicken Shack, a ghost kitchen concept now available in Arlington, VA.
A new sandwich shop will soon launch from the team behind D.B.A. Barbecue in Atlanta.
ADDITIONAL READS
Spoiler alert: The winner of American Barbecue Showdown on Netflix loves proving people wrong in a male-dominated field.
Fast-food chain Bojangles has expanded its barbecue lineup with a North Carolina pulled pork sandwich.
Parker’s Barbecue in Wilson, an icon of Eastern North Carolina barbecue, is at the center of a controversy after a customer complained about employees not wearing masks.
Jones Original Barbeque is serving up some serious Southern-style BBQ in West Seattle.
Texas restaurants are turning to neuroscience for menu makeovers, with new tools like eye-tracking and heat maps helping operators optimize menu profitability.
Holy Que Smokehouse, a Texas-style barbecue joint, will soon open near the popular Peddler’s Village in Lahaska, PA.
J.C. Reid of the Houston Chronicle explains why pork shoulder (aka pork butt) is a favorite for fall backyard barbecues.
A couple recently purchased Pig Out Inn Barbeque and hopes to reopen the iconic restaurant in downtown Natchez, MS soon.
The Dispatch profiled the Conrad family, which has been involved with operating the The Barbecue Center in Lexington, NC since it opened in 1955.
U.S. Senate candidate Cal Cunningham got in hot water recently for conflating grilling and barbecue, a major faux pas in BBQ circles.
—Beach Hill Smokehouse is responsible for bringing the flavors of Central Texas to Toronto.—
WATCH
How Beach Hill Smokehouse Brought Texas Barbecue to Canada — Eater
At Beach Hill Smokehouse, pitmaster Darien List prides himself on bringing meat with the flavors, spices, and fall-off-the-bone textures of central Texas barbecue to Toronto. In a 7,000 pound indoor smoker, he and his team are able to cook 1,800 pounds of meat at one time, which, in a place that gets as cold as Toronto, comes in handy. WATCH HERE
LISTEN
Rod Gray of Pellet Envy and Lyndal Scranton of Tailgate Guys BBQ — The BBQ Central Show
In this episode of The BBQ Central Show, host Greg Rempe is joined by Rod Gray of Pellet Envy. Rod was recently inducted into the show’s Guest Hall of Fame for 2020. They talk about what he has been up to since his last visit in 2016 and if he ever plans to hit the competition circuit again at some point in his life. Then, co-host of the Tailgate Guys BBQ Show Lyndal Scranton joins Greg for the first time. They talk about his experience on the competition circuit, where he has seen his share of “hard judging” this year. They also talk about Lyndal’s podcast and what guests he has coming to the show over the next few weeks. LISTEN HERE
READ
The Home Butcher: Simple, Modern Techniques for Processing Beef, Lamb, Sheep & Goat, Pork, Poultry & Fowl, Rabbit, Venison & Other Game — James O. Fraioli
The Home Butcher is filled with plenty of step‑by‑step butchery instructions—as well as techniques, tips, and tricks—and also includes 75 homestyle recipes with easy‑to‑find ingredients. James Beard Award-winning author James O. Fraioli invites home cooks to discover just how easy it is to butcher various cuts of meat and then prepare them for family and friends in the comfort of their own homes. Easy-to-follow chapters guide the home butcher every step of the way when processing beef, lamb, sheep and goat, pork, poultry and fowl, rabbit, and venison and other game. In addition, you’ll learn about tools and equipment, packaging and food preservation, and food safety. The savory dishes featured in this quintessential book derive from the meats featured butchers break down, using many of those same cuts available to us at the supermarket. BUY IT HERE
—Chef Tom from All Things BBQ shows you how to make delicious chopped beef sandwiches using Tri-Tip.—
Smoked Tri-Tip Brisket Style Chopped Beef Sandwich
By All Things BBQ
This week for our Recipe of the Week, we chose this video from All Things BBQ. Chef Tom fires up the Kamado Joe charcoal grill and smokes a Creekstone Farms prime tri-tip roast, brisket style, for a smoked tri-tip chopped beef sandwich. He serves the smoked meat on brioche buns with sliced yellow onions and spicy garlic dill pickles.
—Many of the largest barbecue events of 2020 have been canceled or postponed.—
In light of the constantly changing coronavirus crisis, we are leaving our events section blank for some time. Many events in 2020 have been canceled or postponed thus far. We’ll be updating our events section on our website with the most up-to-date information as we have it.
Thanks for reading our newsletter!
Want to be featured in or sponsor The Smoke Sheet?
Email us here!