Home Forums Hunting & Shooting Food, Cooking, and Game Preparation BBQ Sauce

Anybody remember Ollies in Alabama?

Pop would stop there when we would pass through on his work trips. I still remember it as some of the best BBQ I’ve had. Granted, it’s been 30+ years. Lol.

Neighbor gave me some sauce the other day that reminded me of Ollies. At least what I think I remember Ollies tasting like. Stuff was killer. Nice vinegar bite with some pepper and just a touch of sweet.

What’s your go to sauces?

Sweet baby Rays.

Cookies, made just south of us in Wall Lake, Iowa.

Head Country, we buy it by the gallon at Sam's

Made here, in kitchen.

SBR & Ken's Cannonbal from the food service joint. Both greeaattttttttt.

Agreed.

Quit buying by the gallon unless I’m doing a big cook. The quart or 2? quart container at Walmart is more than enough for our household use.

Use their seasoning a lot as well.

Blanket's sauce.

He doesn't post much.

Cool thread

https://www.24hourcampfire.com/ubbt...28711/all/I_cannot_find_a_good_recipe_fo

Here's an oldie bit goody from my childhood.




My go to for everything.

Hah!
Nice find, 284! Kinda like Ollies, a blast from the past!

We make our own to diminish the sugar. You can make really good no sugar BBQ sauces.

Have a friend who makes BBQ sauces.

Blueberry scotch bonnet is killa.

Sticky crab apple rum, is what I used on the ribs, Sunday night.

Peach pepper jam is outstanding on a burger (Saturday night).

Apparently, our family are her best customer !

Oh, she makes an unbelievably good crab apple syrup too, mothers day breakfast in the breakfast thread !

Head country followed by Baby Rays. We usually add a touch of apple cider vinegar to Ray’s.

Gawd, I buy commercial BBQ sauce about as often as factory ammo.

+1

Most of my family comes from northern Alabama. We have a local guy here in Ohio that makes a sauce called Cousins Utility sauce and it is the best BBQ sauce I can find. It reminds me of that Alabama/Georgia style. It is not the white sauce but it is damn good.

If I'm makin Q, I go all the way and make the sauce as well.

Let's say I'm doing my signature dish, BBQ'd beef ribs done Texas style.

About the time I put the ribs in the smoke, I put a can of beef broth and a can of tomato paste to heating on the stove. Once it's starting to bubble, I throw in a few chunks of beef fat, some molasses, some sugar, some vinegar and some of the dry rub that I used on the ribs. I'll leave that to simmer, and once the ribs start needing basted, I'll sop with that. When I have an opportunity, I take what's in the dripping pan and add that to the sauce.

As the day wears on, the ribs get done and by that time the sop has thickened up and I salt and spice it to taste and then serve it on the side.

Texas Hill Country sauce is considerably thinner than most. It is considerably plainer and heavy with that beefy taste. It comes from the old Germans who taught the Texans how to Q down around New Braunfels. Most of what you taste is the broth, the salt and pepper and the smoke.

Paul, have you tried the Busters sauce made in Vermillion Bay? I'm not that crazy about it.