Posted on 03/02/2006 7:47:01 AM PST by stainlessbanner
Or spit your teeth out. We thought someone was playing a sick joke on us the first time we had BBQ after moving to NC. We can hardly wait to get to Lexington or points south for some real BBQ when we travel.
We like ours with tomato base although Maurice's is good too.
Why Ray? In 1985, Chef Larry, perfected the family recipe and entered his all-natural, sweet and tangy barbecue sauce into the countrys largest rib cookoff. He called it "Sweet Baby Rays," a name his brother, David, got shootin hoops on the west side of Chicago. The sauce is so fine, it beat nearly 700 entries. That was enough proof for the brothers. Larry, David and a high school friend, Mike OBrien, forged a company with a simple philosophy about barbecue. Make it great. So, the rest, as they say, is history. What Happened After winning second prize in the 1985 Mike Royko Riboff they thought, "why not sell this stuff." Sales came from word-of-mouth and cold calls. SBRs experienced steady growth through the years and 1994 took them to the moon. Well, not literally the moon, but all over the Midwest at least. During 1996 through 1999 they were the BBQ Gurus to the Taste of Chicago, (thats 4 million visitors and a ton of napkins). By 1999 sales totaled 500,000 cases. Stacked on top of each other, thats tall. Due to its superior taste, Sweet Baby Rays has become the fastest growing barbecue sauce in the United States. They are currently looking to expand to Atlanta, Arizona and Southern California. And maybe, someday the moon.
I use Sweet Baby Rays or Sticky Fingers.
BBQ sauce... If memory serves me correctly, that has mustard and red pepper in it. |
would ya be wrapping them snickers and catsup thingys in tinfoil, there then would ye?
I guess I'm more a southern memphis kind of sauce leaner,, vinegar,mustard,catsup,soy,
Ever try the Rib Fest in Sparks? if ya haven't already, squeeze it in, more BBQ that ya can hope to try in one day, that's why its 5 days long now.. I think.
Yessir. I hear Sparks Rib Festival is the place to be for the BBQ out here. Saw a documentary on it a while back. Looks like a hoot.
I'm surprised it took that long before I got in trouble for that one.
You didn't get in trouble...I thought it was funny. I love witty humor...I just wasn't going to call attention to it.
Mesquite and I ain't a tellin' what goes in my BBQ sauce.
You got the hours thing right!
Mmmmmmmmmm... Snickers and Catsup wrapped in sea weed and served cold.
Truer words were never spoken.
Tiger Sauce is great stuff for a lot of uses, including mixing it with sour cream to make a chip dip. It's got a great combination of subtlety and power...
I'd rather smear my ribs with the stuff my cat pukes up. Probably give it a better flavor.
BBQ Ping
ping... thought you'd get a kick out of this
Well you're a yank at heart, you wouldn't know good BBQ sauce from cat puke anyway...if you're putting anything but Eastern NC sauce on your BBQ (which is pork only, a noun, and not a verb) you may as well take your ribs into the back yard and dip 'em in the mud. Would be about the same as non-vinegar sauce anyway.
We New Englanders don't need no BBQ sauce on our meatloaf, sir.
Missed out on this one. Have been up in Oklahoma the past few days -- which, for reasons that aren't entirely clear, is a barbecue Sahara.
Cherokees are are BBQ clueless???
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