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Post Info TOPIC: Lastest purchases of new bottled sauces. Found a few recommendations.


The Forum Celestial Advisor

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Lastest purchases of new bottled sauces. Found a few recommendations.
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I've might of mentioned that I can get stuck in the aisle of the store

around the BBQ sauces and other sauces always looking for that

"one" that will change my culinary world. Lots of throw 4-5-6-8 bucks

toward a bottle/jar of sauce that after one taste....it's not it and you

my as well throw it away. My fridge door is lined with bottles of "failed"

BBQ sauces that I dont know what to do with.  So fast-forward to my

latest choices of BBQ sauce that I find pretty pleasing. "Kinder's Hot BBQ

Sauce" is really good and has a real nice burn to it. The next to succeed

Kinders is a surprise kinda to me..."Weber" "Real Molasses BBQ" "Kick'n Spicy".

The BBQ sauce is thick and spicy and worth tasting. Probly the newest taste

surprise for me lately is a bottle of "dulcet" "peppery moroaccan ketchup".

I've tried it on turkey burgers, chicken, eggs so far and its a winner.

Recipes at: dulcetcuisine.com

 



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FMB


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not really a BBQ sauce but makes a great roast and also makes the best PJ & jelly sandwich you'll ever have...

FischerWeiserSauce_1_1.jpg



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Force Majeure

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Sweet Baby Ray's. Throw it away.

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Cured

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I have tried Sweet baby rays, its ok better than others. We are partial to Mr. Stubbs sauces and marinades

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Cured

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How 'bout this outfit? Busha Browne... Apparently they're imported from Jamaica... Saw a bottle in an expensive, upscale market on Queen Ann... But the Interbay QFC doesn't carry the brand. Maybe in the Great White North?

 

Busha Browne Jamaican Jerk Seasoning

Authentic Jamaican hot, spicy seasoning. The tradition of "jerking" meat is unique to Jamaica. It was originally applied to wild boar by the fugitive "maroons" in the seventeenth century. Jerk seasoning is a specific blend of herbs and spices and is very hot. It is now an integral part of Jamaican life. Streetside vendors ply a thriving trade in jerked pork and chicken which they cook over vast barbeques of hot charcoal and smoking branches of pimento wood. The aroma is irresistible and the taste delicious.



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The Forum Celestial Advisor

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I am the "Central Scrutinizer" when purchasing "store bought"
sauces. The more your local mega-mart cares about this
section the more choices you have. You can sort the good
from the bad easy enough. You have to atleast spend a
couple extra bucks for something really good.

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The Forum Celestial Advisor

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OK...it happened to me again...noticed something new in the
BBQ Sauce section. "Rufus Teague Made Some Sauce" and
I chose the "Touch of Heat" strength. This is well worth spending
6 bucks for. It comes in a flat-looking whiskey bottle. I was
really impressed. Not sure of its availability. The bottle says
"Born in Kansas City". Cant wait to pour it on something tomorrow.

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Barely a pulse...

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Not too many moochers helping themselves to my stash in the lunch room.

Had the same bottle on the go for over a year. Little dab'll do ya !

LS



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Axis of Evil

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 went on that quest I keep going back to kraft original and maybe doctor it now and then. There is no magic one sauce. RUBS SUCK!

 



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The Forum Celestial Advisor

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Rubs are the best thing you can do to anything meat you
are going to eat. I got about 6 different rub mixes that I
make-up from my "spice cabinet". I buy many spices
in "bulk-form" from my mega-mart. "What looks like
a lot only weighs next to nothing" at the checkstand.
Making gravy from meats with a "lot of rub" on them
is like "6-star". Rubs can make it so good tasting that
that you want to eat a whole chicken...at one sitting...
by yourself...which I have done a couple times.

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The Forum Celestial Advisor

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The Krink wrote:

OK...it happened to me again...noticed something new in the
BBQ Sauce section. "Rufus Teague Made Some Sauce" and
I chose the "Touch of Heat" strength. This is well worth spending
6 bucks for. It comes in a flat-looking whiskey bottle. I was
really impressed. Not sure of its availability. The bottle says
"Born in Kansas City". Cant wait to pour it on something tomorrow.


 This is the BBQ Sauce you want to have on any meat or for dipping.

I"m saving you peoples a lot of investigative work. This is the

the "shit".

 

http://rufusteague.com/index.php?cPath=2



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The Forum Celestial Advisor

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Wow! its been 3-years since I updated my "hot-sauce" habit.
Pretty much left the BBQ sauce scene behind. Now its "House
of Tsang" Szechuan Spicy in the 11.5oz bottle. This will make
you sweat but not profusely. Next is my new found hotsauce
that is likely to be a GPNW Favorite mostly because its bottled
in Everson WA. But if you like to order stuff over the internet...
"Black Market Hot Sauce..Chile Garlic Lime Medium" can be
purchased at www.blackmarkethotsauce.com. This place has
other hot sauces too.

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The Forum Celestial Advisor

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OK last trip to the mega-mart I spy new addition to the sauce shelves...
"Spicy Harissa" in a 10oz square jar. Just had to try it out. The ingredients
of "Spicy Harissa" if your are new to the program is: Red Chili Pepper,
Red Bell Pepper, Garlic, Extra Virgin Olive Oil, Vinegar, Salt. Its has a
red bell pepper taste only with heat. Think this Spicy Harissa sauce
would be fantastic dabbed atop any way you like your eggs.

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The Forum Celestial Advisor

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My new favorite BBQ sauce is "Kraft Sweet & Spicy" for $2.50  No carmel coloring or corn syrup.



-- Edited by The Krink on Wednesday 16th of March 2016 01:11:41 AM



-- Edited by The Krink on Wednesday 16th of March 2016 01:16:16 AM

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The Forum Celestial Advisor

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I've been trying to think of the name of this dish I always order in a Thai restaurant
all night and it I still cant come up with a name. Its spinach either raw or sautéed for
a minute with sliced chicken and a peanut sauce on top. I got a recipe for peanut sauce
that is so delicious but haven't made for a long time. Needing a different dipping sauce
for my chicken and I come across this "Full Circle Organic" "Peanut Satay sauce" for $4.
This is some delicious sauce with some heat to it. Great on rice.

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