If the corn syrup is in the first 6 ingredients, put it back on the shelve.
Hoboken Eddies is real good stuff.
Will have to locate web site for you.

Sticky Fingers...especially the Carolina Sweet!

I'll second that!

second and 3rd for the KC Masterpeice

Also try the Jack Daniels original no. 7 sauce.

I tried a bottle of Budweiser BBQ sauce this weekend...very sweet and tangy.

I also tend to make my own when I have time.

Without arguing that it tastes really good, I find it highly amusing that they would call it "Carolina Sweet," since it nothing like traditional Carolina barbecue sauce.

I know, thank God. Lexington BBQ is severely overrated.

I love it that Sticky Fingers BBQ sauce has made a name in other parts of the country! A couple of boys from my hometown started the company! (Which might explain that Tennessee boys could have a different take on "Carolina" sauce!)

Agree. As a friend of mine once said, it is impossible to get decent barbecue anywhere west of I-95. ;)

Depends on what you're talking.

Mountain, Piedmont, and Costal all vary greatly in what they call BBQ.
Here in the Piedmont, it's very thin and vingary...but most costal places (at least where I've been) are more like the Sticky Fingers.

:eek::eek::eek:

In Eastern North Carolina, barbecue sauce is made from vinegar, with peppers, herbs and other flavorings added -- maybe even a little sugar -- but with no tomato sauce. (Did I emphasize the no enough?)

"Western North Carolina" barbecue sauce is similar, but with tomato sauce added, while traditional South Carolina barbecue sauce tends to favor the addition of mustard rather than tomato sauce. Both are considered anathema in Eastern North Carolina.

And of course, anywhere in North Carolina, barbecue as a noun means slow-cooked pork, often the whole pig, which is slavered heavily and regularly with the vinegar-based or vinegar/tomato based sauce while cooking. Otherwise, "barbecued" is an adjective, like "barbecued ribs" or "barbecued beef."

I'm from IL...I've been taking the word of my 42 year old Charlotte-born co-worker and 60-something SC born boss... I'm pretty sure they knew their BBQs. It a pretty common converstation subject here at work.

Now I'm hungry!
 

My favorite BBQ place is Fresh Air BBQ, Jackson, GA

Here's part of an article from the Washington Post in 2004:

Fired Up Over a Tradition
Looking for Local Barbecue That Satisfies Savory Memories
Thursday, July 22, 2004


Barbecue is my ultimate comfort food.

It's the food I most associate with my parents, who seem to have had barbecue in their genes. Family reunions centered around barbecues: My mother's uncle hosted the annual Harper family gathering and led the crew that stayed up all night to cook a whole pig in a pit.

My father and his brother began frequenting Jackson, Ga.,'s Fresh Air Bar-B-Que not long after it opened in 1929. My uncle Cliff plotted his hunting and fishing trips around visits to Fresh Air, and in his later years a trip to Fresh Air was my ailing daddy's favorite outing. We children gathered there after his funeral.

When I was growing up, barbecue was the special treat on those rare occasions when our family of six didn't eat at home. Now I think it's in my genes.

And to me, real barbecue places should look like Fresh Air: a low-slung, unpainted wooden building, large stacks of wood outside, a sweet/acrid hickory aroma you can smell before you round the last curve, a parking lot that is as much sand as gravel, long communal tables with ladder-back chairs and those yellow-colored pest strips hanging from the ceiling. And, of course, a wooden screen door.

You don't go to Fresh Air for anything but barbecue, served either as a sandwich or a platter, with a paper cup of Brunswick stew and a paper cup of coleslaw, plus some slices of white bread. The pork is slow-cooked over hickory and oak, then pulled and chopped into small chunks that are anointed with a thin and spicy sauce prepared daily on an electric range that must be at least 30 years old.

Of course, it's a pretty common conversation subject. You're in North Carolina. :D

I'll defer to a SC-born boss on SC barbecue, and maybe to a Charlotte-born co-worker on Charlotte barbecue, if there is such a thing (although Charlotteans are notorious for being clueless about the rest of North Carolina).

But I won't defer with regard to Eastern North Carolina barbecue, which I've been eating since I first got teeth -- no tomato sauce in the barbecue sauce. ;)

This article is a pretty good description of NC barbecue, but Bob Garner's book is better.

Memphis>>>>>>>>>>>>>>>>>>>>>>>>>NC

Get that weak-ass vinegar/mustard based garbage out of here.

Cretin.

I mean, I love Memphis barbecue.

Still . . . cretin.