- 5 months ago
In this video, Food writer Andee Gosnell (Associate Editor at Food & Wine) and Roscoe Hall (Chef & BBQ Expert) put grocery store barbecue sauces to the ultimate test, tasting and ranking the most popular options to find out which ones are actually worth it. From classics like Kraft Original and Sweet Baby Ray’s to fan favorites like Blues Hog and Lilie’s Q, they break down each sauce in detail—analyzing sweetness, tang, smokiness, and texture while sharing what makes a sauce truly great for barbecue. Along the way, they also consider versatility and value to see which bottles deliver the most for your money. With expert insights, strong opinions, and plenty of fun, they reveal their top picks across categories like best mustard BBQ sauce and most all-purpose —before agreeing on the ultimate #1 barbecue sauce, so be sure to watch to the end to see which one takes the top spot.
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LifestyleTranscript
00:00Woo! Smoke!
00:01So much liquid smoke.
00:03Hear me out.
00:04Oh!
00:04I'm not mad at it!
00:05Stop it!
00:06Now we're into real barbecue territory.
00:09Today we're blind taste testing 16 different barbecue sauces.
00:12Whether you're looking for something that's truly all-purpose in your pantry
00:14or you're ready to explore some kind of different options
00:17and really expand your barbecue knowledge in cooking,
00:20we tried a little bit of everything and hopefully found something you like.
00:22Let's do it.
00:23Let's tackle number one.
00:25Tangy.
00:26Very tangy.
00:27Like a little smoky on the back end, though.
00:29Mustardy.
00:30Mm-hmm.
00:30Black pepper coming through.
00:32Yeah.
00:32Chiam.
00:33Very floral.
00:34Mm-hmm.
00:34Which I can't tell if I'm a fan of.
00:36I do think it'd be good on pork.
00:38Yeah.
00:38Like pork tenderloin, not like pulled pork.
00:40Not a good chicken contender.
00:41No.
00:41I would not.
00:42I would not put this on chicken.
00:43I also feel like the sweetness level on this one, I'm a little scared.
00:47Like on the grill, you would have to really keep your eye on it
00:49or it'll start just like...
00:50Mm-hmm.
00:51The caramelization.
00:52The flavor kind of dies out, too.
00:53This doesn't taste as all-purpose as it's trying to be.
00:56Not an all-purpose barbecue sauce for your house.
00:58Yeah.
00:58If we're judging it on all-purpose, I would say maybe like four?
01:01Dang!
01:04I'm sorry.
01:05I'll give it a five.
01:06It's passable.
01:07I did that on purpose.
01:09Woo!
01:11Ooh, this looks good.
01:12This looks like my family's barbecue sauce.
01:14Okay.
01:14High marks.
01:15I'm gonna let you go first.
01:17All right.
01:18It does not taste like my family's barbecue sauce.
01:21It tastes like Heinz 57.
01:23Oh, my God.
01:24Heinz 57.
01:25Bloody Mary.
01:26Ooh!
01:27Hear me out.
01:28People do it all the time.
01:29Hear me out.
01:30That makes sense.
01:31Do I want it in a Bloody Mary or does it taste like a Bloody Mary mix?
01:33It tastes like a Bloody Mary mix.
01:34Yeah.
01:34Which is not bad.
01:36That's not terrible, but I wouldn't say it's the most all-purpose thing in the world.
01:39Yeah, it's not really for a barbecue.
01:39But listen, Bloody Mary, I would, that's like immediately kind of what I thought of.
01:45Rebrand.
01:45You know, the kind of like acidity level is making me think that this might be...
01:50What?
01:50A marinade?
01:51Yeah.
01:51Maybe not like 12 hours.
01:53No.
01:54Maybe just like, hey, I need my like chicken breast to have a little flavor in 30 minutes.
01:58Throw this in a Ziploc bag.
01:59You'll get a little bit of flavor.
02:01I give it a, duh!
02:03A 4.8.
02:04Let me down.
02:05A four.
02:08All right, send it.
02:09Woo!
02:10Smoke.
02:11Yeah, very.
02:12Like so much liquid smoke.
02:13Yeah, liquid smoke, never a good sign.
02:16Oh!
02:16Oh!
02:18Stop it.
02:19Liquid smoke is never a good sign because you're smoking meats.
02:22I don't want smoke in my sauce.
02:25That's rough.
02:26If you're just looking for like an all-purpose barbecue sauce or just like an original style,
02:30I don't taste anything other than just like that.
02:32Smoke juice.
02:33Liquid smoke is often added to Kansas City-style barbecue sauces.
02:37I feel like bottled at least.
02:40Yeah.
02:40Just to like pump up that flavor to like give you the illusion.
02:43This is, this is too much.
02:44You could dip some tater tots and fries in that.
02:47Yeah, that's true.
02:48Yeah, something with a little bit of like fried grease texture.
02:50Yeah, something greasy to cut through the liquid smoke.
02:53I don't know why I just went back for more.
02:55You really did.
02:56Y'all see that?
02:56Yep.
02:57Three.
02:57Yeah.
03:00One.
03:01No, three.
03:06Very tomatoey.
03:07Tomatoey, Worcestershire.
03:08There's like a little, like a fruitiness in there.
03:11Mm-hmm.
03:12Honey, honey.
03:13Yeah, which I kind of like.
03:14Ooh, wings.
03:15Yes, wings.
03:16I also feel like this to me tastes very similar to like what you would get at like a fast
03:20food
03:20restaurant when they have their barbecue.
03:22Chicken nugget dipper.
03:24It's kind of close to like a Polynesian sauce.
03:26It might think of like cooking and eating experience.
03:28Mm-hmm.
03:29I could see it being brushed on a grill without you having to like hyper watch it without everything
03:33burning.
03:33You could also just eat it on its own and stand alone as like a drizzle or a condiment.
03:38Also could add to make other things.
03:40It'd be great with soy sauce, rice vinegar, mirin, like.
03:43Yeah.
03:43Thin it out, make a tare out of it.
03:45Like it's a simple sauce.
03:46Yeah.
03:47I can see this on a burger.
03:48I can see this with a chicken nugget.
03:50I can see this on smoked sausage.
03:50Toss with your wings.
03:52Yeah.
03:52I'd give it an eight.
03:53Yeah, for what it is.
03:55Yeah, I would agree with you.
03:56Eight.
03:56Yeah.
03:57Well, that looks intense.
03:58This looks dark.
04:00This looks like chocolate.
04:01Yeah, it does.
04:02Mole?
04:03It don't smell like chocolate.
04:04What is that?
04:05Guava?
04:08No, thank you.
04:09Mrs. Buttersworth with tomato and ketchup.
04:12Oh God.
04:13What is that?
04:14It's so unpleasant.
04:15Black pepper, Ford, white pepper, Ford?
04:18No vinegar in that.
04:19But there's like a high amount of like acidity and I'm, where is that coming from?
04:24All ketchup.
04:24Yeah, it's just like the ketchup, yeah.
04:26Maybe with something like really beautifully fatty like a smoked sausage, maybe some of those
04:31like floral spice notes.
04:32I could see that.
04:33Would kind of be like tamed a little bit.
04:34What'd you get, a three or a two or what?
04:36A four?
04:37It's better than that in my mind.
04:39That one.
04:40Maybe like a four.
04:41Four point five.
04:42Yeah, four point five.
04:45And we're back.
04:48Chicken nugget.
04:49Yeah, very.
04:50What is that?
04:51Molasses?
04:52Very sweet.
04:53If you had like kids or people who are like more sensitive to spice, this is very mellow too.
04:58Pork sandwich.
04:59Mm-hmm.
04:59I feel like this would be really good on beans.
05:02Like, yeah.
05:03Oh!
05:04I know.
05:05To like kind of mellow some of that earthy flavor.
05:07If I'm thinking of just like straight all purpose that could kind of seamlessly meld,
05:12it would be on the sweeter end, but I would rank this relatively high on that scale.
05:17I would put this maybe at like a seven if you like sweeter barbecue sauces.
05:22If you like sweeter barbecue sauces.
05:23Yeah.
05:23Yeah, it's a go-to.
05:25It could be a mother sauce pantry in your fridge sauce that you go to to make good barbecue baked
05:30beans.
05:31Yeah.
05:31Right?
05:34Okay.
05:35Ooh!
05:36Are you gonna make me try this first?
05:38Yeah.
05:39Are you waiting to see what I say?
05:41Yeah!
05:41Great.
05:42I'll go.
05:44Mmm.
05:45You know what that reminds me of?
05:46The barbecue sauce at McDonald's.
05:48Or like any fast food restaurant barbecue sauce.
05:51For dipping nuggets.
05:52It'd be good for fries.
05:53Barbecue pizza.
05:54It's that like, that like McDonald's like 1994 Sichuan sauce.
05:59Mm-hmm.
05:59This is the sauce that stays in the fridge.
06:02Yeah.
06:02Look at how everyone can thin out with vinegar.
06:04You can add some more depth to it.
06:06You can use it on burgers, chicken, barbecue chicken.
06:08It's perfect for all.
06:09Mm-hmm.
06:10All of it.
06:10It's sweet.
06:11Not too sweet.
06:12Tons of spices in it.
06:13I'll give it a seven.
06:15I'm gonna give this one eight.
06:16Wow, you're so nice.
06:17I like this one.
06:18You're just a nice person.
06:19I'm just a regular human being with taste buds.
06:21You're just a really nice person.
06:24All right.
06:24I like the texture already.
06:26It's loose.
06:27Yeah.
06:27Mm.
06:29What?
06:30I'm confused.
06:32What is going on?
06:33I don't know what this is made of.
06:34That's called xanthan gum.
06:35Xanthan gum used to thicken things and kind of make them like a slurry or save money to make a
06:42sauce thicker.
06:43And it lasts longer in a bottle.
06:46The viscosity is so crazy, you can just feel like xanthan gum inside of it matched with the sugar.
06:51It kind of leaves like a greasier, like a film.
06:53Yeah, that's the xanthan gum.
06:54That's the xanthan gum?
06:55Yeah.
06:55It's oddly neutral to me in flavor, which I'm like, is that a good thing or a bad thing?
07:02It goes away.
07:03Yeah.
07:03So if you don't want something that's like super overpowering.
07:07I'm giving it a five, man.
07:08Yeah, I was literally about to just say like there are better options if you like this lane.
07:12Yeah.
07:15That looks sticky, honey.
07:18What?
07:20Oh, gosh.
07:21I don't know what that is.
07:23It's that like fake mesquite flavor, which I think is the liquid smoke again.
07:26Liquid smoke, but not so strong a liquid smoke.
07:29Yeah, not as abrasive as the first one.
07:31But it's liquid smoke.
07:32Yeah.
07:33Salty?
07:33It is very salty.
07:34So I would not particularly put this with any sort of like really like salty, rich, chatty like meats.
07:39But maybe something like, you know, on a pulled chicken.
07:41I would dip an egg roll in it.
07:43An egg roll.
07:44Egg roll?
07:45I kind of like that with this.
07:46Egg roll, quesadilla.
07:48Yeah.
07:49Yeah.
07:49Something with like, that can really like help balance out that.
07:52Something that doesn't go with barbecue.
07:55Cheesecake.
07:56I would dip a beef wellington in it.
08:00I would give it a four.
08:02Yeah, four.
08:04Oh, I'm excited.
08:05Yeah, this should be good.
08:06We've got a full mustard base here.
08:08Yes.
08:09Although this kind of does look like a vodka sauce right now.
08:12Like it's so pink.
08:13All right, so now we're into real barbecue territory.
08:16We're moving to regions, not just sweet.
08:20We both are excited about mustard sauces.
08:22Yes.
08:22Because it's like a better tang for people who don't want all that sugary tomato stuff.
08:27It's not going to be the most necessarily available, I would say, nationwide.
08:32No.
08:32Like, it's definitely a regional thing.
08:33But if you can get your hands on, one, somebody who knows how to make a great mustard base.
08:37Yellow mustard, yes.
08:38Carolina style sauce.
08:39I was like, it's great.
08:41You have to like mustard, but I think that vibrancy is just really helpful.
08:45It's for heads, for barbecue heads, for sure.
08:47Yeah.
08:47You want a good mustard sauce every now and then, just to shock the palate.
08:51The thing about mustard barbecue sauces and vinegar barbecue sauces, they're made to be cooking with the actual meat.
08:56To break down the actual protein.
08:58To where a lot of those red sauces, you're looking just for sugar.
09:02It's super peppery, super pungent.
09:04Made my ears feel weird.
09:06Oh, yeah.
09:07I see what you mean.
09:08There's like, I'm getting the same tingle as like a Sichuan peppercorn.
09:12I just get like paprika.
09:13Yeah, paprika, mustard powder.
09:16But it's like, that's all I'm getting is paprika.
09:18Or like, just like.
09:19Because that's the color.
09:20Or just like, it tastes like chili to me.
09:22Yeah, it does.
09:23And that's not what I want.
09:24I want like a brightness from the mustard.
09:26Good with beans.
09:27Yeah.
09:28Like, everything is good with beans.
09:29Everything is good with beans?
09:30Yeah.
09:30This is hard to rate because in my mind, I wanted it to be something different.
09:34I know.
09:34So it kind of hurts.
09:36Yeah.
09:37I'm still giving it a five.
09:38I don't care.
09:38Yeah, I was going to say like a standard like five.
09:41Yeah.
09:43It looks like a mustard sauce.
09:44It's loose.
09:45There's more vinegar.
09:46You can use it for basting or mopping your meat, which is great.
09:52Mmm.
09:52Honey.
09:53If you are looking for a mustard-based barbecue sauce.
09:57That's good.
09:58That's exactly what that is.
09:59That's great.
10:00Yeah.
10:00That's one of the best things we've tasted.
10:02I would love this.
10:02Like, yeah.
10:03On a smoked wing.
10:05Tenders.
10:05I would do this with like, it's just like french fries too.
10:08Yes.
10:08Like a salty.
10:09I know.
10:09Anything.
10:09Fries.
10:10She dips, yes.
10:11I do.
10:11I dip all my stuff.
10:12I would put this on a hot dog.
10:14Oh, yeah.
10:15I was like, this is just like.
10:17Sausage.
10:17That's a great sauce, man.
10:19It's the perfect balance of like, I don't want to try mustard sauce, but I like sugar.
10:24And it's not too strong.
10:26It's spicy enough to make your nose tingle.
10:28I like that.
10:29I'm going to give that a 7.5.
10:30I agree.
10:31I was like, I'm going to bump that up to an 8.
10:33Because I think if you're going out of your way to find a store-bought version of this sauce,
10:36and you don't really know like what you're really looking for yet.
10:39Yeah.
10:39I feel like this qualifies as like, this is a mustard base.
10:43Oh, we're back to our sweeters.
10:46I can already tell.
10:46Yeah.
10:47It's funny how you can just go straight to that because of the tomatoes.
10:50I almost wonder like how many of these are made with just like a tomato paste rather than ketchup.
10:54Mm-hmm.
10:54So I feel like if you're making them with ketchup, you're adding, oop, you're adding more sugar from that.
10:58Yeah, you are.
10:59It feels very watered down.
11:02Airport barbecue.
11:03It would be fine for dipping, I agree with you, like tater tots, nuggets.
11:07Cafeteria.
11:08It doesn't jump out at me.
11:09I don't know about that, man.
11:11That's not fun at all.
11:12I kind of give that like a 3.
11:14I give it a 3.
11:15Yeah.
11:15For sure.
11:19Oh, I can see that.
11:21Interesting.
11:22Memphis-style barbecue is heavy on the smoking aspect of your proteins.
11:28So the sauces are always a little bit lighter because they mop everything.
11:32That makes total sense.
11:34But whatever, man.
11:35I don't think anybody, the average, has this big ol' huge smoker that they're smoking for like brisket for like
11:4012 hours.
11:41No.
11:41It's like, as just like your standard all-purpose, I feel like this doesn't really make the mark for me.
11:45Nah, this is safe.
11:49Yeah, whatever.
11:50This almost tastes like it has like sun-dried tomatoes in it.
11:52Yeah, it tastes like it has chicken stock in it.
11:54Yeah, like there's like, yeah, like a bouillon and also like something like...
11:58Basting sauce.
11:59Yeah.
11:59Gotta be.
12:00It is also a little tinny for me.
12:02Yeah.
12:03Like that tomato is reading like just like the slightest bit metallic.
12:07Like the tomato paste in a can, not the squeezable.
12:10I would not recommend this one for a dip because of that tinniness.
12:14But yeah, like maybe like as a baste, I was like you would be pretty safe.
12:16It does seem like, and it's also not super sweet in my opinion.
12:19Now listen, I'm talking to my fellow Filipinas out there.
12:24Filipino spaghetti.
12:25Oh yeah, tight.
12:26It'll be tight.
12:27Yeah.
12:28Also great for ground pork.
12:30A meatloaf.
12:31Yeah, meatloaf glaze.
12:32Perfect.
12:33But that's what I'm saying.
12:34We're talking not.
12:35Yeah, not normal.
12:36Yeah.
12:37We're not talking barbecue.
12:38We're just, we're trying to be helpful.
12:39We're trying to help this.
12:40I'm trying to help you.
12:41I would put this at like, yeah, a four.
12:43I'll give it a 4.8.
12:46All right, I already like visible black pepper flakes.
12:48Yeah.
12:49A nice tingle on the nose.
12:52That's like real grandpa.
12:54There's a really nice.
12:55Kansas vibes.
12:57Yeah, I was like, there's like a warming spices that I kind of like in here.
13:01I'm fine with that as an all purpose sauce.
13:03Yeah.
13:03I'm not mad at that at all.
13:04Yeah, because it doesn't just taste sweet to me.
13:07The sweetness is like an undercurrent.
13:09But also the spice balance feels like really nice to me.
13:11This goes great with all meats.
13:13Mm-hmm.
13:14Trussie pulled pork sandwich.
13:15That sounds, that's great.
13:16Jerk chicken even.
13:17Like this is, this is good.
13:19It has spices inside of it that make sense as a combination of flavors.
13:23Mm-hmm.
13:23Like the cumin and black pepper, the sugar sneaks in.
13:26Yeah.
13:26I agree with you.
13:26The Scottish chill.
13:27This one kind of feels like the most like could be somebody's homemade recipe.
13:32I'm not mad at you.
13:33I give it a seven.
13:35Yeah.
13:36Yeah.
13:36I was like, I would give it, yeah, like a seven point five.
13:38I'll buy it.
13:39Ooh.
13:40Oh, wow.
13:41And voila.
13:43No.
13:44Sure.
13:46Maybe.
13:47I mean, I don't know.
13:49Jerk.
13:50The honey sweetness is so prominent in here.
13:53Which I feel like if you want a sweeter barbecue sauce, I would prefer like a honeyed sweetness
13:57rather than just like-
13:58Yeah.
13:58Brown sugar.
13:59Yeah.
14:00I'm not mad at it.
14:01I'm not mad at it at all.
14:03Yeah.
14:03Brush it on shrimp.
14:04Or, you know, I feel like this would be really good on some sort of skewer where it already
14:07had a fruit, like a little bit, like maybe you had like some steak, some pineapple.
14:12I'm not mad at it.
14:13Brush it on a skewer.
14:14That's a good sauce.
14:15I like this one.
14:15Basting only.
14:16Mm-hmm.
14:17Right?
14:18Brush.
14:19Light.
14:20Very light.
14:20Very light.
14:21I kind of like this.
14:22I feel like eight out of 10 for me.
14:25Ooh.
14:25Yeah.
14:25I like this one.
14:27I'll go 7.3.
14:29All right, Roscoe.
14:30This is our last one.
14:31Anything you want to say to it before?
14:33Uh, I really hope you're good.
14:34I hope the person that made this actually tried and wrote a really good recipe.
14:40What do you got?
14:43What?
14:44Wait.
14:44Uh, cocktail sauce?
14:46Yeah.
14:47Shrimp cocktail.
14:48Actually, delicious as a shrimp cocktail, but not a barbecue sauce.
14:51No, put horseradish in that.
14:52We're good.
14:53Yeah.
14:53Some cold shrimp.
14:55It wouldn't be very good, I feel like, as a dipping sauce either.
14:57No!
14:58I don't even add mayo to this one.
15:00I'm ripping it.
15:01That's a two.
15:01But I see what you're saying.
15:02Like, you keep saying mayo, and I think you want fat with this.
15:06Because, like, it's so, like, blindingly acidic.
15:09Yes.
15:09In, like, not a good way.
15:10Yeah.
15:10Like, you want something to, like, counterbalance that.
15:12But I feel like...
15:13I'm gonna flip it.
15:13When you're at a barbecue sauce, though, you want something that's gonna be like,
15:16can you go with my fattier meats?
15:18Can you go with veg?
15:19Can you go...
15:20True.
15:21I'm also thinking about a bread dip.
15:23Like, barbecue, you wipe your face with white bread.
15:26If this is not gonna go well with bread, we're not friends.
15:30I gave it a two.
15:31I was gonna give it, like, a three, yeah.
15:34All right, Rasko.
15:35End of the journey.
15:36We've got our final five here.
15:38Mm.
15:38I want to go through them.
15:39Going again.
15:41This is where I feel like the real tasting notes happen, like, once we're starting to
15:44remember.
15:44Once we're used to it.
15:45Mm-hmm.
15:46And then molasses.
15:47This one is Cheezer's Original Barbecue Sauce.
15:50Oh, Kinder.
15:51Oh, she from the Bay.
15:53Hey, hey.
15:53Oh, Kinder.
15:54This tastes like a Bay Area barbecue sauce.
15:57Listen, I will hear no slander.
15:59I remember from this one, it was, like, one of the milder sweet ones that still felt
16:04neutral with, like, a little bit of complexity.
16:06It has a little bit of liquid smoke on it.
16:08Mm-hmm.
16:08But not overwhelming.
16:09Not overwhelming.
16:10It'd be good on a burger, good on french fries.
16:12Yeah.
16:12Shout out to the Bay.
16:13Okay.
16:14This is Sweet Baby Ray's.
16:16Aw!
16:17I kind of don't remember Sweet Baby Ray's being this peppery.
16:21Here's the thing.
16:21If you were to grab this and be like, I need a barbecue sauce, I don't think anybody's going
16:25to be like, I'm really disappointed with Sweet Baby Ray's.
16:28No.
16:28For so many people, this feels like a gateway into bottled barbecue sauce.
16:32Barbecue sauce.
16:32Like, this is what they remember.
16:34It's a perfect mild barbecue sauce.
16:37Yeah.
16:37To a T.
16:38Yeah.
16:38Well, our only mustard, can we declare it as the best mustard base of the ones we had?
16:45Yeah.
16:45This is Lily's Bowl.
16:47Oh, Lily.
16:48Chicago.
16:49Let's go.
16:49Here you go.
16:50The spices are really lovely in there.
16:52The color's beautiful.
16:53The color's beautiful.
16:54I'm not scared.
16:55If I wanted to try something new, like Carolina-style barbecue.
16:58Yeah.
16:59That's the one.
16:59Yeah.
17:00I can't remember.
17:01This is a sweeter, man.
17:02Yeah, it's gotta be sweet.
17:04This is all-purpose Texas stuff.
17:06Dang!
17:07Tastes like it's made for meat.
17:09Mm-hmm.
17:09It does.
17:10It's like a perfect, this is barbecue.
17:12Yeah.
17:12If I were to say, like, this one, these are, like, all-purpose, all-purpose, no matter what
17:16you put on it, you're gonna be fine.
17:18I feel like this is, like, hone in a little bit more on what your meat selection is.
17:22Brisket vibes.
17:23Yeah, it's meaty.
17:25This one is Green Cobb Original Barbecue Sauce.
17:29I love this sauce.
17:30I dig this one a lot.
17:31I've never really had anything like it outside of Korean, where, like, different applications,
17:38but this is great.
17:39There's, like, such a good balance between mild sugar notes, umami.
17:44It feels round.
17:44The vinegar?
17:45Like, yeah, very well-rounded.
17:47I love this.
17:47Yeah.
17:48Absolutely delicious.
17:49I gotta go with this one.
17:52I feel like our blue hog.
17:55Yellow mustard, just cause.
17:57Yes.
17:57This is a good entryway into the possibilities of what exists beyond this one.
18:02It's exciting.
18:02Yeah, it's exciting.
18:04And if I were to pick between these two.
18:05Oh, which one are you gonna do?
18:06I swear I'm not doing this just because they're Bay Area.
18:09I feel like for the versatility and just, it feels like the slightly less amount of sugar
18:14for cooking and eating, I would pick the kinders.
18:17Let me taste Old Bay again.
18:20I'll give you that.
18:22I'll give you that.
18:22I'll give you that.
18:23Chef Roscoe.
18:24Yes.
18:25Thank you so much.
18:26I feel like we should now clink spoons.
18:28Bink!
18:29We did it.
18:30I feel like we did a good job.
18:31I feel like we did do a good job.
18:32Yeah.
18:32Whether you're looking for a more all-purpose barbecue sauce for your kitchen or trying to explore
18:37some different options this summer for grill season, we tried a little bit of everything
18:41and hopefully found something you liked.
18:43Let us know in the comments if we missed your favorite barbecue sauce.