Sweet Baby Ray's mods

[Pat Smith]

Are any of you guys "doctoring" Sweet Baby Ray's Original BBQ sauce or Kraft Original BBQ Sauce for your pulled pork?

 

I make my own for what I cook for the family and friends, but I've got a three or four butt cook next weekend for a cookout at one of our offices and I don' t know if I want to do that big a making of sauce. Wally World has those brands cheap this weekend and I remember posts where folks doctor those brands for their own pork.

 

I'm thinking of thinning them with some vinegar since they're so thick. What do y'all do?

 

Thanks,

 

Pat

[Stan Marks]

I'm a big fan of SBR, so I wouldn't go messin' with it, too much. Like you said, thin it just a little with some vinegar or maybe some apple juice…or maybe even some JD? ;)

BTW, Pat, I've noticed that your messages seem to coming through in a very small font size, as you might notice, above. You might want to check your settings and make sure they are correct.

Stan

[Kurt Lucas]

I don’t have any answer to your question, as I only use my own sauce. However, your post reminded me of something I noticed yesterday while at the store. I needed some mustard, and while getting it, just happened to notice the BBQ sauce shelves were mostly full except for one empty shelf. I bent down to look at the tag as I was curious as to what sauce was so popular. Turned out it was Sweet Baby Rays.

 

Since I’ve made my own for years, I’ve been out of the loop in the sauce department. Baby Rays must be pretty good, or they’re doing a good job of marketing.

 

Kurt

[Bruce]

I thin Sweet Baby Ray's with apple or cranberry juice up to 50/50. I'll
add some of whatever rub I'm using and mix well.

Bruce
br...@bdbbq.com

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[Bruce]

I've used SBR for years for catering. It is a good sauce but a little
sweet for my tastes.

Bruce
br...@bdbbq.com

[Pigm...@aol.com]

O.K. Here is my secret doctoing method, but I use Cattlemans from Sam's. 

1 - gallon Cattlemans

2lbs brown sugar

2- 12oz cans Dr. Pepper

good squirt of worstershire or A-1(whichever is handy)

 

Stir in a large bowl, get a lot of comments, sweetens the Cattlemans but doesn't overpower it.  I can't see re-inventing the wheel, just making it better.  Pigman!

[John Douglas]

I take Blue's hog and "thin" it with Head Country. SWR is way too sweet for me. But some addit sauce and cider v should help

 

John

----- Original Message -----

From: Pat Smith

To: smoker...@googlegroups.com

Sent: Monday, May 31, 2010 7:44 AM

Subject: [BBQ] Sweet Baby Ray's mods

--

[Stan Marks]

On May 31, 2010, at 8:12 AM, Kurt Lucas wrote:

Since I’ve made my own for years, I’ve been out of the loop in the sauce department. Baby Rays must be pretty good, or they’re doing a good job of marketing.

Well, I never see it advertised anywhere, but I've been recommending it to people for several years, now. If it's flying off the shelves, I'd say it must be because it's good stuff. ;)

Hmmmm…maybe I need to talk to someone at SBR about getting on the payroll. I must be doing a good job of selling their sauce! ;)

Stan

[John Douglas]

This is what Rock did:

 

Sure!  Here ya go!  I also talked about kicking it up another notch by adding 1/2 cup pureed golden raisins that have been soaked in Jack Daniel's.  But, that's another story... <G><

Rock


==============================

                     
* Exported from MasterCook *

                 Rock's Doctored-up Cattleman's Bbq Sauce

Recipe By     :
Serving Size  : 80    Preparation Time :0:00
Categories    : Barbecue Sauce

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              quart  cattlemen's smoky bbq sauce
     1/2           cup  margarine
     1/2           cup  brown sugar -- packed
  2          teaspoons  roasted garlic pepper - to taste
  1 1/2    tablespoons  chipotle sauce - to taste

Melt butter in sauce pan. Add brown sugar and stir until melted. Stir in the rest of the ingredients and simmer for 15 minutes. Can be served immediately, but best if allowed to chill over night.

Note: The chipotle sauce is not the adobo kind that has been discussed on the list in the past. This is the Bufalo (their spelling) brand, "Chipotle Mexican Hot Sauce" that's made in Mexico, and distributed by the Herdez Co. out of Carlsbad, CA. It's labeled as "very hot" but don't believe it! It's pretty mild.

Makes 80 1oz servings.

Yield:
  "2 1/2 Quarts"

                                    - - - - - - - - - - - - - - - - - - -

 

[big...@wildblue.net]

SBR is made with HFCS if anybody is interested. Nice flavor. I would like to cut out all the processed foods.

BeeJay

----- Original Message -----

From: Stan Marks

To: smoker...@googlegroups.com

--

[John Shotsky]

For anyone watching their consumption of high fructose corn syrup, watch labels closely on your BBQ sauces. For some of them, it's the first ingredient. The only one I've found that really tastes good, and has no HFCS, is Stubbs.

http://www.stubbsbbq.com/original.php

My wife likes the original, I take the spicy.

 

When I want to kick it up, I add some Pappy's Moonshine Madness:

http://bourbonq.com/barbecue-sauces/pappys-moonshine-madness-barbecue-sauce

Or Pappy's Hottest Ride in Town

http://bourbonq.com/barbecue-sauces/pappys-hottest-ride-in-town-barbecue-sauce

 

None of these has HFCS. One might think it wouldn't matter because you don't eat much bbq sauce, but over the course of a year, I go through bottles, so I avoid HFCS in all products. Note that the Pappy's products include Kentucky bourbon at about 3%.

 

John

--

[Stan Marks]

Unfortunately, what isn't made with HFCS, these days? Sometimes, you just gotta take the bad with the good, y'know. ;)

On the fortunate side, I'm not in the habit of sitting around guzzling the stuff. ;)

[Pat Smith]

Little pictures - big letters - I got it!

 

Lemme see if I can make some changes here!

 

Big Bottle of SBR's - 40 oz maybe - is $2 at the local WalMart.

 

I'm not sure I can make sauce that cheap!

 

Pat

----- Original Message -----

From: Stan Marks

To: smoker...@googlegroups.com

Sent: Monday, May 31, 2010 8:02 AM

Subject: Re: [BBQ] Sweet Baby Ray's mods

--

[Gerry Curry]

I do too, but it's an insidious bastard, like the companies that insist on using it. And with intense lobbying, coupled by lots of cash to "grease the wheels," labelling isn't about to get clearer either... on either side of the border.

On 2010-05-31, at 11:18 AM, John Shotsky wrote:

I avoid HFCS in all products.

Gerry Curry

ge...@currysystems.com

[Pat Smith]

Pigman - is that the original Cattleman's?

 

Pat

----- Original Message -----

From: Pigm...@aol.com

To: smoker...@googlegroups.com

Sent: Monday, May 31, 2010 8:21 AM

Subject: Re: [BBQ] Sweet Baby Ray's mods

[Pat Smith]

Hoping that some of the big manufacturers are starting to get away from the HFCS - I saw the no HFCS Hunt's ketchup at Sam's this weekend.  Unfortunately, HFCS is only one of the ingreidents in processed food that probably isn't very good for us.

 

We know we can't cut out all of the processed foodstuffs, but we are trying to buy our produce at the farmer's market from local farmers and are paying more attention to labels. I would love to find a local supplier for pork, chicken and beef that are raised without all the antibiotics and growth hormones, and I have a couple of leads but haven't had the time to run them down.

 

Pat

[Pat Smith]

I WILL guzzle some stuff made with corn, but not HFCS! <Grin>

 

Pat

 

 

----- Original Message -----

From: Stan Marks

To: smoker...@googlegroups.com

Sent: Monday, May 31, 2010 9:20 AM

Subject: Re: [BBQ] Sweet Baby Ray's mods

--

[John Shotsky]

Try here for your meat and poultry.

http://www.eatwild.com/

 

John

[Pat Smith]

Thank you!

[Pigm...@aol.com]

yepper, maybe the smokey whatever they sell regularly, no gold or any fancy kinds.   pigman

 

In a message dated 5/31/2010 10:25:55 A.M. Eastern Daylight Time, smit...@bellsouth.net writes:

Pigman - is that the original Cattleman's?

 

Pat

----- Original Message -----

From: Pigm...@aol.com

To: smoker...@googlegroups.com

Sent: Monday, May 31, 2010 8:21 AM

Subject: Re: [BBQ] Sweet Baby Ray's mods

O.K. Here is my secret doctoing method, but I use Cattlemans from Sam's. 

1 - gallon Cattlemans

2lbs brown sugar

2- 12oz cans Dr. Pepper

good squirt of worstershire or A-1(whichever is handy)

 

Stir in a large bowl, get a lot of comments, sweetens the Cattlemans but doesn't overpower it.  I can't see re-inventing the wheel, just making it better.  Pigman!

 

In a message dated 5/31/2010 8:44:40 A.M. Eastern Daylight Time, smit...@bellsouth.net writes:

Are any of you guys "doctoring" Sweet Baby Ray's Original BBQ sauce or Kraft Original BBQ Sauce for your pulled pork?

 

I make my own for what I cook for the family and friends, but I've got a three or four butt cook next weekend for a cookout at one of our offices and I don' t know if I want to do that big a making of sauce. Wally World has those brands cheap this weekend and I remember posts where folks doctor those brands for their own pork.

 

I'm thinking of thinning them with some vinegar since they're so thick. What do y'all do?

 

Thanks,

 

Pat

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[Kurt Lucas]

I also bought some catsup yesterday. The cheapest was Hunt’s and the label said “NO HFCS”. I was glad to see that. It was also cheaper than Heinz.

 

Kurt

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Stan Marks
Sent: Monday, May 31, 2010 7:20 AM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Sweet Baby Ray's mods

 

Unfortunately, what isn't made with HFCS, these days? Sometimes, you just gotta take the bad with the good, y'know. ;)

[Kurt Lucas]

And the worse part of all was when the USDA decided HFCS is all natural! BS

 

Kurt

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Gerry Curry

Sent: Monday, May 31, 2010 7:23 AM
To: smoker...@googlegroups.com

--

[John Shotsky]

Well, fructose is a natural product, and even if it is reprocessed, it is still fructose. The problem is that HFCS is a more potent version of the corn fructose, and it isn't metabolized properly in the body. I think of it as liquid fat - it goes straight to your fat supply. Fructose is processed only by the liver, and HFCS overworks the liver because of the increased potency. Sucrose (sugar) is metabolized by all of the body's cells.

 

HFCS is now implicated in cirrhosis of the liver as well.

http://www.putnamhealingarts.com/?p=796

John

[big...@wildblue.net]

FWIW, Head Country does not have HFCS, they use brown sugar.

BeeJay

[2fa...@gmail.com]

My current favorite is Sucklebusters-all natural-cane syrup for sweetning. Even the smoke flavor is natural!

Sent from my BlackBerry Smartphone provided by Alltel

---

From: <big...@wildblue.net>

Date: Mon, 31 May 2010 12:18:57 -0400

To: <smoker...@googlegroups.com>

Subject: Re: [BBQ] BBQ Sauces, was Sweet Baby Ray's mods

[big...@wildblue.net]

Well, I got my beef growing and I just put a free Rhode Island Red hen in the back yard. (I need 3 more.

  Also fixing to get some rabbits. Got the cages already and still working on the Aquaponics system. Picking squash, greens, broccoli,. turnips, tomatoes and lettuce from the garden.

[2fa...@gmail.com]

Think Hunts is better as a sauce base--doesn't carry as much 'catsup' flavor forward as Heinz

Sent from my BlackBerry Smartphone provided by Alltel

---

From: "Kurt Lucas" <lifes...@comcast.net>

Date: Mon, 31 May 2010 08:38:37 -0700

To: <smoker...@googlegroups.com>

Subject: RE: [BBQ] Sweet Baby Ray's mods

--

[big...@wildblue.net]

I sometimes have that too.

BeeJay

[Lucy Baker]

Not to start another war, Hunt's is also tastier than Heinz!!  (IMHO, of course).

Lucy

[Jack Chambles]

Lucy, maybe that's why many BBQ Sauce recipes call for Hunt's over Heinz.  That's what I use.
Jack C.

[Mike Chester]

Try mixing BH original and BH Tenn. Red about 1/2 & 1/2.  It comes out medium thick, sweet and tangy.  I discovered that one day when I had a bunch of almost empty bottles and mixed them together.  I now do it intentionally.  I still like Head country a lot for ribs and when I am looking for a basic taste that appeals to most everyone.  My current favorite out of the bottle is Glenn's Hog Tied.  It has a pretty complex taste which does not appeal to everyone, however.  I buy SBR for when my son cooks. That is his favorite, though he has been favoring Glenn's when I cook. 

 

Mike Chester

From: John Douglas

Sent: Monday, May 31, 2010 9:28 AM

To: smoker...@googlegroups.com

[Mike Chester]

Anyone hear from Rock lately? How's he doing?

 

From: John Douglas

Sent: Monday, May 31, 2010 9:43 AM

To: smoker...@googlegroups.com

Subject: Re: [BBQ] Sweet Baby Ray's mods

[Mike Chester]

Unfortunately so is Blues Hog since Bill stopped making it himself.   

[Mike Chester]

Some manufacturers are going back to real sugar.  Hunt Foods recently discontinued using HFCS, though some of their product still in the distribution system has it. 

From: Stan Marks

Sent: Monday, May 31, 2010 10:20 AM

To: smoker...@googlegroups.com

Subject: Re: [BBQ] Sweet Baby Ray's mods

--

[Stan Marks]

On May 31, 2010, at 1:24 PM, Lucy Baker wrote:

Not to start another war, Hunt's is also tastier than Heinz!!  (IMHO, of course).

De gustibus non est disputandem!

Loose translation: "There's no disputing taste!"

I grew up on Heinz, so I might argue which tastes better, but it's an entirely subjective thing, so there's no real point to arguing about it. ;)

Stan

[Don Ketelle]

FYI

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Mike Chester
Sent: Monday, May 31, 2010 2:51 PM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Sweet Baby Ray's mods

 

Anyone hear from Rock lately? How's he doing?

 

From: John Douglas

Sent: Monday, May 31, 2010 9:43 AM

To: smoker...@googlegroups.com

Subject: Re: [BBQ] Sweet Baby Ray's mods

 

This is what Rock did:

 

Sure!  Here ya go!  I also talked about kicking it up another notch by adding 1/2 cup pureed golden raisins that have been soaked in Jack Daniel's.  But, that's another story... <G><

Rock

--

[Kurt Lucas]

And quicker too!

 

Kurt

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Lucy Baker
Sent: Monday, May 31, 2010 11:24 AM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] Sweet Baby Ray's mods

 

Not to start another war, Hunt's is also tastier than Heinz!!  (IMHO, of course).

[John Douglas]

Now that is interesting, I have both and will try that. Yes Glen's is
different, what are the "particles?"

[Mike Chester]

"All Natural" is one of those phrases that sounds good, but has no real meaning.  Aside from almost everything qualifying, just because something is really taken directly out of nature and not processed at all, (what the name implies, but does not mean) does not mean that it is safe to eat or good for you.  Bat guano taken right from the cave is all natural, but I would not recommend eating it. 

It seems that the USDA acts more as a helper of agribusiness than a watchdog.  For example, why was "Good" grade beef renamed "Select"?  Select implies something "selected" as above average, not what the grade really is.  Why should the USDA be involved in marketing gimmicks? The question is rhetorical as I already know the answer - Big money given to politicians who appoint people friendly to the cause as regulators.  The best that money can buy.

I feel a rant coming on and have been told to watch my blood pressure so I better stop. 

 

Mike Chester

[Mike Chester]

Yet the government not only allows it, but subsidizes its production. (see previous rant)

 

Mike Chester 

[Mike Chester]

But the main ingredient used in making Head Country is Heinz catsup.  I visited their factory and saw huge stacks of 55 gallon drums of Heinz.  I am pretty sure Heinz uses HFCS in making catsup.  HFCS is also included in many savory processed foods for texture not sweetness.  Its use is very pervasive.

 

Mike Chester

[John Shotsky]

HFCS is cheaper than sugar. Didn't you notice the price drop when they started using it? Neither did I.

 

This stuff has only been approved since the 70's, and since then public health has taken a nosedive. I think it's more than coincidence.

John

[Scot Murphy]

On May 31, 2010, at 4:25 PM, Mike Chester wrote:

> Bat guano taken right from the cave is all natural, but I would not recommend eating it.

Dude, you don't know what you're missing.

Scot "with some capers and balsamic vinegar..." Murphy

--
"Objectivity cannot be equated with mental blankness; rather, objectivity resides in recognizing your preferences and then subjecting them to especially harsh scrutiny — and also in a willingness to revise or abandon your theories when the tests fail (as they usually do)."
— Stephen Jay Gould

[Mike Chester]

I completely agree.  Even Japan, where HFCS was invented, now bans its use.  I believe that the US and Canada are the only two countries still using it.  I think that the rising cost of corn and the dropping cost of sugar accounts for why some companies are now switching to real sugar more than health reasons, but the net effect is just as good.  In case you have not already seen it, Dan Gill, a member of this list has an excellent article on HFCS posted on his site.  http://www.pine3.info/HFCS.htm  It is well researched and well written.  I highly recommend it.

 

Mike Chester

From: John Shotsky Sent: Monday, May 31, 2010 4:36 PM

To: smoker...@googlegroups.com

[John Douglas]

What about the new 20 instead of 24 packs of cokes, etc.............price
stayed the same.

John

[Gerry Curry]

These guys are even sneakier than you think. They use a wide array of names, depending on country, to divide and confuse. We have HFCS in Canada, but they don't call it that. Just Google HFCS.

Gerry Curry

Sent from my iPad

[Sammy Shuford]

Gerry,

Are you pretty well happy with your IPad?

Some writers say that it's Steve's crowing achievement.

What's your take?

Sammy (a slave to microsoft) Shuford.
Sent from my Verizon Wireless BlackBerry

-----Original Message-----
From: Gerry Curry <gcu...@mac.com>
Date: Mon, 31 May 2010 18:12:03
To: smoker...@googlegroups.com<smoker...@googlegroups.com>
Subject: Re: [BBQ] BBQ Sauces, was Sweet Baby Ray's mods

[Stan Marks]

On May 31, 2010, at 4:19 PM, Sammy Shuford wrote:

> Some writers say that it's Steve's crowing achievement.

LOL! "Crowing"??

…or did you mean "crowning"?

Either way might work, though! ;)

Stan

[Sammy Shuford]

Yes, me fat fingers on this little keypad.

Sent from my Verizon Wireless BlackBerry

-----Original Message-----
From: Stan Marks <swm...@yahoo.com>
Date: Mon, 31 May 2010 16:41:07
To: <smoker...@googlegroups.com>
Subject: Re: [BBQ] BBQ Sauces, was Sweet Baby Ray's mods

[Kevin Cleek]

Hmmm... no brisket tonight, but some nice pan-fried pork chops with
garden-fresh beets and beet greens. No HFCS there!

We're drowning in our fresh garden veggies, and we haven't even had a
few good weeks of weather. Chard, radishes, bok choy, beets, lettuce,
and the tomatoes are looking good for this season. Not a bit of
chemical fertilizer or pesticides for over 20 years.

Kevin

Mike Chester wrote:
> I completely agree. Even Japan, where HFCS was invented, now bans its
> use. I believe that the US and Canada are the only two countries still
> using it. I think that the rising cost of corn and the dropping cost of
> sugar accounts for why some companies are now switching to real sugar
> more than health reasons, but the net effect is just as good. In case
> you have not already seen it, Dan Gill, a member of this list has an
> excellent article on HFCS posted on his site.

> *http://www.pine3.info/HFCS.htm* It is well researched and well

> written. I highly recommend it.
>
> Mike Chester
>

> *From:* John Shotsky <mailto:jsho...@gmail.com> *Sent:* Monday, May

> 31, 2010 4:36 PM

> *To:* smoker...@googlegroups.com
> <mailto:smoker...@googlegroups.com>
> *Subject:* RE: [BBQ] BBQ Sauces, was Sweet Baby Ray's mods

>
> HFCS is cheaper than sugar. Didn't you notice the price drop when
> they started using it? Neither did I.
>
>
>
> This stuff has only been approved since the 70's, and since then
> public health has taken a nosedive. I think it's more than coincidence.
>
> John
>
>
>

> *From:* smoker...@googlegroups.com
> <mailto:smoker...@googlegroups.com>
> [mailto:smoker...@googlegroups.com] *On Behalf Of *Mike Chester
> *Sent:* Monday, May 31, 2010 13:33
> *To:* smoker...@googlegroups.com
> *Subject:* Re: [BBQ] BBQ Sauces, was Sweet Baby Ray's mods

>
>
>
> But the main ingredient used in making Head Country is Heinz
> catsup. I visited their factory and saw huge stacks of 55 gallon
> drums of Heinz. I am pretty sure Heinz uses HFCS in making catsup.
> HFCS is also included in many savory processed foods for texture not
> sweetness. Its use is very pervasive.
>
>
>
> Mike Chester
>

> *From:* big...@wildblue.net <mailto:big...@wildblue.net>
>
> *Sent:* Monday, May 31, 2010 12:18 PM
>
> *To:* smoker...@googlegroups.com
> <mailto:smoker...@googlegroups.com>
>
> *Subject:* Re: [BBQ] BBQ Sauces, was Sweet Baby Ray's mods

>
>
>
> FWIW, Head Country does not have HFCS, they use brown sugar.
>
> BeeJay
>
> ----- Original Message -----
>

> *From:* John Shotsky <mailto:jsho...@gmail.com>
>
> *To:* smoker...@googlegroups.com
> <mailto:smoker...@googlegroups.com>
>
> *Sent:* Monday, May 31, 2010 10:18 AM
>
> *Subject:* [BBQ] BBQ Sauces, was Sweet Baby Ray's mods

>
>
>
> For anyone watching their consumption of high fructose corn
> syrup, watch labels closely on your BBQ sauces. For some of
> them, it's the first ingredient. The only one I've found
> that really tastes good, and has no HFCS, is Stubbs.
>
> http://www.stubbsbbq.com/original.php
>
> My wife likes the original, I take the spicy.
>
>
>
> When I want to kick it up, I add some Pappy's Moonshine Madness:
>
> http://bourbonq.com/barbecue-sauces/pappys-moonshine-madness-barbecue-sauce
>
> Or Pappy's Hottest Ride in Town
>
> http://bourbonq.com/barbecue-sauces/pappys-hottest-ride-in-town-barbecue-sauce
>
>
>
> None of these has HFCS. One might think it wouldn't matter
> because you don't eat much bbq sauce, but over the course of
> a year, I go through bottles, so I avoid HFCS in all
> products. Note that the Pappy's products include Kentucky
> bourbon at about 3%.
>
>
>
> John
>
>
>

> *From:* smoker...@googlegroups.com
> [mailto:smoker...@googlegroups.com] *On Behalf Of *Stan Marks
> *Sent:* Monday, May 31, 2010 06:37
> *To:* smoker...@googlegroups.com
> *Subject:* Re: [BBQ] Sweet Baby Ray's mods

>
>
>
> On May 31, 2010, at 8:12 AM, Kurt Lucas wrote:
>
>
>
>

> Since I�ve made my own for years, I�ve been out of the loop

> in the sauce department. Baby Rays must be pretty good, or

> they�re doing a good job of marketing.

>
>
>
>
>
> Well, I never see it advertised anywhere, but I've been
> recommending it to people for several years, now. If it's
> flying off the shelves, I'd say it must be because it's good
> stuff. ;)
>
>
>

> Hmmmm�maybe I need to talk to someone at SBR about getting

[Scot Murphy]

On May 31, 2010, at 7:13 PM, Kevin Cleek wrote:

> Hmmm... no brisket tonight, but some nice pan-fried pork chops with garden-fresh beets and beet greens.

That sounds pretty danged good. Wish I could eat beets, though! They give me hives. Too bad, because I loved unearthing a fresh beet out of the garden, rinsing it off, and eating it like an apple.

Scot "can't be beet" Murphy

[Pat Smith]

I've a sauce recipe that I think is fantastic - my parents' best friend made it whenever we went to their house in Auburn for a foodball game when I was young. When I got interested in BBQ, I asked the friend's daughter to teach me to make it. She was very specific - Hunt's ketchup. Whenever I've made the sauce with Heinz (which I like just fine otherwise) the sauce just hasn't been the same. Sometimes, brands do make a difference.

 

Pat

[capta...@comcast.net]

Mike,

I was hoping Rock would chime in response to your query.  Not sure if he is in lurk mode or if he has signed off the list for a while.  He is posting on facebook, so I get to hear from him occasionally.

 

Merrill

----- Original Message -----
From: "Mike Chester" <mc...@charter.net>
To: smoker...@googlegroups.com
Sent: Monday, May 31, 2010 2:51:27 PM GMT -06:00 US/Canada Central
Subject: Re: [BBQ] Sweet Baby Ray's mods

Anyone hear from Rock lately? How's he doing?

 

From: John Douglas

Sent: Monday, May 31, 2010 9:43 AM

To: smoker...@googlegroups.com

Subject: Re: [BBQ] Sweet Baby Ray's mods

This is what Rock did:

 

Sure!  Here ya go!  I also talked about kicking it up another notch by adding 1/2 cup pureed golden raisins that have been soaked in Jack Daniel's.  But, that's another story... <G><

Rock

[capta...@comcast.net]

I'm a big fan of mixing the two BH sauces. Makes a fantastic finishing sauce for pork.

 

Merrill

[Kurt Lucas]

Exactly. However, I draw my limits at minimally processed, when I consider something as natural, and HFCS does not meet that criteria. Regular granulated white sugar doesn’t meet those standards either, and I find it more “natural” than HFCS.

 

FWIW, I’m not a “natural food” person. I’ll eat just about anything, but still don’t like seeing things get twisted to the point that the average consumer hasn’t a clue, or is misguided.

 

Kurt

 

From: smoker...@googlegroups.com [mailto:smoker...@googlegroups.com] On Behalf Of Mike Chester
Sent: Monday, May 31, 2010 1:26 PM
To: smoker...@googlegroups.com
Subject: Re: [BBQ] BBQ Sauces, was Sweet Baby Ray's mods

 

"All Natural" is one of those phrases that sounds good, but has no real meaning.  Aside from almost everything qualifying, just because something is really taken directly out of nature and not processed at all, (what the name implies, but does not mean) does not mean that it is safe to eat or good for you