Need some opinions on some good BBQ sauces that work well with grilling. I'm grilling boneless chicken breasts this weekend.

I like a good thick sauce that when heated over the flame gets very sticky and coats the chicken well w/o running off. I've used KC Masterpiece and Jack Daniels Honey BBQ sauce a few times with best results coming from the JD sauces b/c of the thickness.

Wanted to see some other recommendations if anything that would be more a nationally known brand that's easy to get. Or if anything a sauce that some may know to me found more in the Northeast part of the country.

Oh and any kind is fine. I gravitate more towards smoked or honey type sauces but since I'm starting this thread not only for me but for everyone to just talk about BBQ talk since this is the season for it

 

i always thot bulls-eye was the best, but lol i really kno nothing about bbq sauce

 

Make your own.

Bottled stuff tastes like crap.

 

I always do.

 

A friend who was originally from Ohio swore by a sauce called Open Pit. He had his brother ship some here once and I must admit it was better than most I've had.
I also like Jack Daniels sauce as well as Rocky Mountain BBQ.

 

Another vote for Open Pit - to my taste buds its one of the best of the off-the-shelf brands. Decently thick, coats well, comes in a variety of flavors (regular, honey, smoked, hot, etc).

 

Texas Best : http://www.ironq.com/texas_best_barbecue_s..._rib_style.html



Dale's marinade as a starter: http://www.dalesseasoning.com/

 

http://www.shopstickyfingers.com/searchres...px?CategoryID=5


all of their stuff is good


If you have a Tony Romas around you...their sauces rock and you can buy from them too

http://www.tonyromas.com/files/history.asp

 

I do have a Roma's near me. I may have to check that out tommorow!

Keep the BBQ talk coming. My mouths watering already

 

you probably dont want to put sauce on your chicken when you grill it. sauces has components with very low smoke points, which means when exposed to high heat of the grill it will burn and taste as such.

if you are *smoking* ("barbecueing") the chicken, then it is appropriate to baste the chicken with the sauce

so i say, just rub the chicken with oil and herbs, grill it, and then dunk it in the sauce afterwards, at your discretion