Okay, this may be impossible but I'm going to throw it out there
anyway . . .

About 15 years ago I had a dear friend rooming with me here on the
West Coast who originally hailed from Arkansas. He made occasional
trips back to Arkansas, and returning from one of his trips he brought
with him two large bottles of what remains in my memory the __BEST BBQ
SAUCE I HAVE EVER USED__. I have an email into him but he's
globetrotting right now in Taiwan, so I thought I would attempt this
through the net.

I have of course forgotten the name of this sauce, but never NEVER the
few pieces of information that distinguished it at that time from all
other sauces; here they a

1. THE SAUCE CAME IN LARGE, VERY PLAINLY-LABELED GLASS BOTTLES THAT
YOU COULD ONLY PURCHASE IN ONE OF THEIR RESTAURANTS. I am almost
certain this restaurant was somewhere in MISSOURI, but don't hold me
to that. This restaurant was apparently legendary, and stubbornly
refused to mass-market its sauce: You either were lucky to have
physical access to one of their restaurants where you could purchase
these large bottles of the sauce, or you likely had never (or will
ever) hear about either the restaurant or the sauce. When we had
guests for dinner one night and I grilled some ribs with this sauce,
it was so good that TO THIS DAY (15 years later!) the subject comes up
whenever I speak with these friends. So these are your first clues:
Large plain bottle; on-site sales only (at that time); a non-large-
chain restaurant (possibly only ONE); and localized to one state,
probably MO.

2. THE SAUCE WAS __NEITHER__ SYRUPY, SWEET, or in any way what we
could consider HOT or SPICY -- it was instead SALTY, with a paprika-
like orangish color, and so FLUID that you couldn't pour it on (or it
would simply run off the meat). It was GRITTY with its salt (and
other) content, and resembled in appearance a large bottle of Mexican
Hot Sauce. When I cooked the legendary meal that friends still talk
about, I had the meat marinading in this sauce overnight . . . and
then brushed it on in the final stages of the barbeque, a second
time. So these are your second clues: Fluid, Gritty, Orange/Reddish
collor, Mild and SALTY.

I did a Google search (hoping that a name would spring to mind)
but . . . alas it has been too many years. The most reliable way of
narrowing the field would be to start with the restaurant, which I am
certain had (at that time) not expanded outside the state, and REFUSED
to mass market its sauce.

I know this is a longshot, but let's see if anyone can beat my old
roommate replying to me with the actual name. One way or another,
I'LL POST IT HERE, ONCE FOUND.

Enough years have passed that I hope this restaurant has by now gained
a web presence and a willingness to share its secret sauce beyond the
walls of its restaurant . . . and for heaven's sake, beyond the state
boundary! lol

Thanks everyone!

MC

EDIT: It might also have been KANSAS.

MC

On May 17, 1:40*pm, MISS CHIEVOUS wrote:
Okay, this may be impossible but I'm going to throw it out there
anyway . . .


If it was a vinegar based sauce/marinade it could be Wickers, found
here in SE missouri and made in Hornersville MO,
really good for chicken of any type, just get a bowl of sauce and dunk
the chicken every time you turn, also good for pork steaks and
chops, look at their site and see if it might be the same stuff.. I
pretty much can't live without it,

www.wickersbbq.com

On May 17, 12:36 pm, wrote:
If it was a vinegar based sauce/marinade it could be Wickers, found
here in SE missouri and made in Hornersville MO

Doesn't ring any bell for me (and the packaging doesn't lead me to
think this is it) but thank you anyway. I do seem to recall that it
was something like __________'s Barbeque (not that that helps a damn
bit lol).

MC

MISS CHIEVOUS wrote:
Okay, this may be impossible but I'm going to throw it out there
anyway . . .

About 15 years ago I had a dear friend rooming with me here on the
West Coast who originally hailed from Arkansas. He made occasional
trips back to Arkansas, and returning from one of his trips he brought
with him two large bottles of what remains in my memory the __BEST BBQ
SAUCE I HAVE EVER USED__. I have an email into him but he's
globetrotting right now in Taiwan, so I thought I would attempt this
through the net.

I have of course forgotten the name of this sauce, but never NEVER the
few pieces of information that distinguished it at that time from all
other sauces; here they a

1. THE SAUCE CAME IN LARGE, VERY PLAINLY-LABELED GLASS BOTTLES THAT
YOU COULD ONLY PURCHASE IN ONE OF THEIR RESTAURANTS. I am almost
certain this restaurant was somewhere in MISSOURI, but don't hold me
to that. This restaurant was apparently legendary, and stubbornly
refused to mass-market its sauce: You either were lucky to have
physical access to one of their restaurants where you could purchase
these large bottles of the sauce, or you likely had never (or will
ever) hear about either the restaurant or the sauce. When we had
guests for dinner one night and I grilled some ribs with this sauce,
it was so good that TO THIS DAY (15 years later!) the subject comes up
whenever I speak with these friends. So these are your first clues:
Large plain bottle; on-site sales only (at that time); a non-large-
chain restaurant (possibly only ONE); and localized to one state,
probably MO.

2. THE SAUCE WAS __NEITHER__ SYRUPY, SWEET, or in any way what we
could consider HOT or SPICY -- it was instead SALTY, with a paprika-
like orangish color, and so FLUID that you couldn't pour it on (or it
would simply run off the meat). It was GRITTY with its salt (and
other) content, and resembled in appearance a large bottle of Mexican
Hot Sauce. When I cooked the legendary meal that friends still talk
about, I had the meat marinading in this sauce overnight . . . and
then brushed it on in the final stages of the barbeque, a second
time. So these are your second clues: Fluid, Gritty, Orange/Reddish
collor, Mild and SALTY.

I did a Google search (hoping that a name would spring to mind)
but . . . alas it has been too many years. The most reliable way of
narrowing the field would be to start with the restaurant, which I am
certain had (at that time) not expanded outside the state, and REFUSED
to mass market its sauce.

I know this is a longshot, but let's see if anyone can beat my old
roommate replying to me with the actual name. One way or another,
I'LL POST IT HERE, ONCE FOUND.

Enough years have passed that I hope this restaurant has by now gained
a web presence and a willingness to share its secret sauce beyond the
walls of its restaurant . . . and for heaven's sake, beyond the state
boundary! lol

Thanks everyone!

MC

Well the sauce description sounds like the original sauce from the legendary
Arthur Bryant's in KC. (MO)These days they have other sauces and their main
sauce is also mass produced and marketed in grocers and specialty stores,
but that is a more recent development. A lot of things changed after Charlie
Bryant passed away. Before that I don't recall that they ever opened any
satellite locations or sold their sauce anywhere else. They still make it at
the restaurant in huge glass jars which you can see sitting in the front
window.

From the description you have hit the Bryant's original sauce right on the
head. Its a cayenne/paprika/vinegar based sauce that is more like a southern
bbq sauce than the tomato based sauces more common in KC.

I never buy their mass produced sauce so I can't say how it compares to what
you can get in their restaurant, or even if what you can buy in the bottles
in the restaurant is the same as what they make there for table service. But
all of the description, color, taste, and texture resembles Bryant's
original sauce very closely.

You can get it here.
http://arthurbryantsbbq.com/ab/index...&products_id=4

MartyB in KC
in MO!

MISS CHIEVOUS wrote:
EDIT: It might also have been KANSAS.

Impossible.

--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.

Nonnymus wrote:
MISS CHIEVOUS wrote:
EDIT: It might also have been KANSAS.

Impossible.

From a former KC resident? Impossible. :-)

What about, Quick's, Rosedale, Wyandot, and Ricky's, all in KCK, to name
just a few?

MartyB in KC

On Sat, 17 May 2008 15:56:46 -0500, "Nunya Bidnits"
wrote:

Well the sauce description sounds like the original sauce from the legendary
Arthur Bryant's in KC.

Interesting. I've never been in Missouri, nor had anything from
Bryant's--but I was aware they bottled and sold their sauce, so was
going to suggest that maybe the sauce she remembered was Bryant's.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

Nunya Bidnits wrote:
Nonnymus wrote:
MISS CHIEVOUS wrote:
EDIT: It might also have been KANSAS.
Impossible.

From a former KC resident? Impossible. :-)

What about, Quick's, Rosedale, Wyandot, and Ricky's, all in KCK, to name
just a few?

MartyB in KC


Just being a smart-ass, Marty. BTW, outside of the copperish tint to
the sauce in question, it could have been Ocey's. He used to sell it
from his beer joint in the gallon jugs he bought his vinegar in.

--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.

Nonnymus wrote:
Nunya Bidnits wrote:
Nonnymus wrote:
MISS CHIEVOUS wrote:
EDIT: It might also have been KANSAS.
Impossible.

From a former KC resident? Impossible. :-)

What about, Quick's, Rosedale, Wyandot, and Ricky's, all in KCK, to
name just a few?

MartyB in KC


Just being a smart-ass, Marty.

That's OK, I don't go to KCK for much, other than the huge selection of bulk
peppers at the Mexican Price Chopper and the joints mentioned above. Oh, and
the GAB, coming up at the Woodlands racetrack. And the Kansas Speedway about
once a year. I was just being a smartass too, since I actually know people
who live here who have never been to KCK. But that isn't as bad as the many
fully grown folks in Olathe KS who have never been to KCMO. They are deathly
afeared of the city and won't cross 15 miles of heavily developed suburban
wilderness to risk life, limb, and virtue in our den of evil and debauchery.
There are a couple barbecues in Olathe, but it makes you wonder how they
find their customers. Real barbecue people will go anywhere for a good rib.

BTW, outside of the copperish tint to
the sauce in question, it could have been Ocey's. He used to sell it
from his beer joint in the gallon jugs he bought his vinegar in.

Ocey Bruner! Quiite possible, and quite extinct, unfortunately. The Bryant's
sauce is in a very standard jar, known in the container trade as a standard
barbecue sauce jar, 16 or 18 oz I think, per the items shown at the link I
posted. She referred to the jars as looking like hot sauce jars but I have
seen hot sauce and picante sauce in just about every shape jar there is.

But I would still bet on Bryant's. Its her copperish tint and the
description of a grainy texture especially that makes me think that dog will
hunt.

Maybe she will write back and let us know if any of the suggestions were
hits.

Cheers!

MartyB in KC

Nunya Bidnits wrote:
Nonnymus wrote:


BTW, outside of the copperish tint to
the sauce in question, it could have been Ocey's. He used to sell it
from his beer joint in the gallon jugs he bought his vinegar in.

Ocey Bruner! Quiite possible, and quite extinct, unfortunately. The Bryant's
sauce is in a very standard jar, known in the container trade as a standard
barbecue sauce jar, 16 or 18 oz I think, per the items shown at the link I
posted. She referred to the jars as looking like hot sauce jars but I have
seen hot sauce and picante sauce in just about every shape jar there is.

But I would still bet on Bryant's. Its her copperish tint and the
description of a grainy texture especially that makes me think that dog will
hunt.

Maybe she will write back and let us know if any of the suggestions were
hits.

heh, my Daddy used to claim that Ocey's secret ingredient was that he
chewed tobacco. . .
grin I gotta admit and he sauce is still something I'd pay good money
to get.


--
Nonny

Nonnymus
Never believe a person who is
Drunk, Horny or Running for Office.

On May 17, 1:56 pm, "Nunya Bidnits" wrote:
Well the sauce description sounds like the original sauce from the legendary
Arthur Bryant's in KC. (MO)These days they have other sauces and their main
sauce is also mass produced and marketed in grocers and specialty stores,
but that is a more recent development. A lot of things changed after Charlie
Bryant passed away. Before that I don't recall that they ever opened any
satellite locations or sold their sauce anywhere else. They still make it at
the restaurant in huge glass jars which you can see sitting in the front
window.

From the description you have hit the Bryant's original sauce right on the
head. Its a cayenne/paprika/vinegar based sauce that is more like a southern
bbq sauce than the tomato based sauces more common in KC.

MartyB in KC
in MO!

Hey Marty, gee thank you! Now, will you SWEAR to me that this
sauce was above all SALTY, and most importantly NOT SUGARY? I just
hate anything sugary on meat lol.

I've been trying to rack my brain to see if something like "Bryant's
Barbeque" rings a bell. It doesn't, but (unlike the other poster) I
can't say definitively that it wasn't this one . . . which is a clumsy
way of saying, this is a MUCH better suggestion. Something like
"Winslow" I know I would remember; the fact that I can't discount the
word "Bryant's" is actually a good sign!

Gritty is good, but was it SALTY?
I'm going to make you swear on your briquets now!! lol
Because I'm so dying for this barbeque that I might just have to order
the damn thing and take my chances.

God knows if I wait for my old roommate to quit the, er, red light
districts of Taiwan that he's, uh, "exercising his way
through" (really bad divorce . . . AND coming on 50! which is always
harder on men than on us women, poor chicken! I could kill the b**ch
for breaking his heart) . . . anyway, if I wait for him to reclaim his
sense of manhood, I could be BBQ-Deprived for yet __another__ year.

It isn't to be contemplated!

SALTY?
On your honor now!

MC

On May 17, 8:02 pm, Nonnymus wrote:
Just being a smart-ass, Marty. BTW, outside of the copperish tint to
the sauce in question, it could have been Ocey's. He used to sell it
from his beer joint in the gallon jugs he bought his vinegar in.

--
Nonny

Okay, the reason this isn't working for me is the "GALLON JUGS" bit.

Again -- this was 15 years ago -- but these were almost EXACTLY the
size and shape of (somewhat tall) the glass bottles that you can even
today see most Mexican Hot Sauces bottled in. Definitely not a
gallon; and definitely glass with a small mouth opening and screw-on-
top.

MC

MISS CHIEVOUS wrote:
On May 17, 1:56 pm, "Nunya Bidnits" wrote:
Well the sauce description sounds like the original sauce from the
legendary Arthur Bryant's in KC. (MO)These days they have other
sauces and their main sauce is also mass produced and marketed in
grocers and specialty stores, but that is a more recent development.
A lot of things changed after Charlie Bryant passed away. Before
that I don't recall that they ever opened any satellite locations or
sold their sauce anywhere else. They still make it at the restaurant
in huge glass jars which you can see sitting in the front window.

From the description you have hit the Bryant's original sauce right
on the head. Its a cayenne/paprika/vinegar based sauce that is more
like a southern bbq sauce than the tomato based sauces more common
in KC.

MartyB in KC
in MO!

Hey Marty, gee thank you! Now, will you SWEAR to me that this
sauce was above all SALTY, and most importantly NOT SUGARY? I just
hate anything sugary on meat lol.

I've been trying to rack my brain to see if something like "Bryant's
Barbeque" rings a bell. It doesn't, but (unlike the other poster) I
can't say definitively that it wasn't this one . . . which is a clumsy
way of saying, this is a MUCH better suggestion. Something like
"Winslow" I know I would remember; the fact that I can't discount the
word "Bryant's" is actually a good sign!

Gritty is good, but was it SALTY?
I'm going to make you swear on your briquets now!! lol
Because I'm so dying for this barbeque that I might just have to order
the damn thing and take my chances.

God knows if I wait for my old roommate to quit the, er, red light
districts of Taiwan that he's, uh, "exercising his way
through" (really bad divorce . . . AND coming on 50! which is always
harder on men than on us women, poor chicken! I could kill the b**ch
for breaking his heart) . . . anyway, if I wait for him to reclaim his
sense of manhood, I could be BBQ-Deprived for yet __another__ year.

It isn't to be contemplated!

SALTY?
On your honor now!

MC

MISS CHIEVOUS wrote:
On May 17, 1:56 pm, "Nunya Bidnits" wrote:
Well the sauce description sounds like the original sauce from the
legendary Arthur Bryant's in KC. (MO)These days they have other
sauces and their main sauce is also mass produced and marketed in
grocers and specialty stores, but that is a more recent development.
A lot of things changed after Charlie Bryant passed away. Before
that I don't recall that they ever opened any satellite locations or
sold their sauce anywhere else. They still make it at the restaurant
in huge glass jars which you can see sitting in the front window.

From the description you have hit the Bryant's original sauce right
on the head. Its a cayenne/paprika/vinegar based sauce that is more
like a southern bbq sauce than the tomato based sauces more common
in KC.

MartyB in KC
in MO!

Hey Marty, gee thank you! Now, will you SWEAR to me that this
sauce was above all SALTY, and most importantly NOT SUGARY? I just
hate anything sugary on meat lol.

I've been trying to rack my brain to see if something like "Bryant's
Barbeque" rings a bell. It doesn't, but (unlike the other poster) I
can't say definitively that it wasn't this one . . . which is a clumsy
way of saying, this is a MUCH better suggestion. Something like
"Winslow" I know I would remember; the fact that I can't discount the
word "Bryant's" is actually a good sign!

Gritty is good, but was it SALTY?
I'm going to make you swear on your briquets now!! lol
Because I'm so dying for this barbeque that I might just have to order
the damn thing and take my chances.

God knows if I wait for my old roommate to quit the, er, red light
districts of Taiwan that he's, uh, "exercising his way
through" (really bad divorce . . . AND coming on 50! which is always
harder on men than on us women, poor chicken! I could kill the b**ch
for breaking his heart) . . . anyway, if I wait for him to reclaim his
sense of manhood, I could be BBQ-Deprived for yet __another__ year.

It isn't to be contemplated!

SALTY?
On your honor now!

MC

Winslow's... do you think that was it? There is a Winslows....
http://www.kc-bbq.com/ Winslow's City Market Barbecue. On the other hand I
haven't been to Slows for many years... don't know why, but you can't eat
everything everywhere around here, and frankly I don't remember what their
sauce is like, which also means it didn't stand out in my mind when I had
it.

However the picture of their sauces here http://www.kc-bbq.com/Sauces.htm
doesn't look like the right color for the sauce you are seeking. One of them
is based on black strap molasses and chili ancho so its probably about 90
miles over the sweet border.

As far as Bryant's, its most definitely not sweet or sugary. If you want to
call it salty I guess you could, but to me salt isn't the primary flavor I
get from it. The stuff is really unique among barbecue sauces. I'm not
making any guarantees but if you liked what you describe, you will probably
like this, even if its not from the exact same Q joint you were originally
seeking.

MartyB in KC