Regions of BBQ and the accompanying sauces... - Page 2 - BBQ Central

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Old 03-10-2009, 08:55 AM   #11
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We have Jack Millers, Cajun power, Blue Plate, Cajun Injector, Cajun Chef, Justin Wilsons brand, Louisiana Fish Fry Products, Chef Paul Prudhomme's Majic Chef, Tiger Sauce, Grandma Rena's, Sal & Judy's
Chef Williams, Cajun Blast, Rex, Alligator Bayou, Zatarains, Tabasco
And others I can't think of rite off.

All the above make a multitude of products. All make either basting marinading, BBQ or steak sauce. Some make all 4 plus many other
Sauces N stuff
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Old 03-10-2009, 07:55 PM   #12
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Anything with a sweet heat.
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Old 03-11-2009, 07:25 AM   #13
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Quote:
Originally Posted by Pigs On The Wing BBQ
Quote:
Originally Posted by wittdog
WNY leans towards a KC style sauce
You mean KC Master or KRAFT. No sir, I don't like it. But customers love it. I just don't get it. But then with road side chicken it's got to be a thin vinegar sauce. I'm a mustard fan myself. Thanks Rev Marvin.

Pigs
Thanks for clarifing that Pigs....
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