BOTTLED BAR B QUE SAUCE

I've never used a rub but couldn't you make one, and eliminate or at least lighten the salt to your taste?

I make my own rubs and just alter them to my taste. Commercial rubs are really salty. As for bottled sauce, I haven't found one that completely satisfies my flavour profile yet, but I keep trying. I find most too sweet, or worse, too acidic. Now, while not traditional 'merican BBQ, I am fond of Chinese BBQ ribs, with a hoisin based sauce, and don't get me started on BBQ duck....<drool>

farmerman, Try some teriyaki sauce. Mix some soy sauce with brown sugar, ginger, and karo syrup to your liking. Apply to the meat before bbq'ing - preferably a few hours before cooking. Give it a shot, you might like it for a change of pace.

will do ci. I have to cut out he karo cause we dont handle high fructose corn syrup well. I am fond of a garlicky south carolina "sour sauce" with some sugar sweet in it. The vinegar based piedmont sauces are good but everyone down there has some "secret" ingredient that , many times can be sensed from just tasting.
cav-is your sauce a sesame base with hoisin?

Lemme hear bout bbq duck? we have a good source of scovy ducks which are larger and less fatty than the LI ducklings

farmerman, there are many ways to approach barbecuing a duck. Now, while not Chinese, the simplest approach is to marinate a whole duck in your favourite sauce for a day or two, and cook it on the rotisserie. Another idea is (good for Muscovys) to seperate the breasts and the legs, grill the breasts pink and serve with a nice sauce, and either braise the legs, or....use them for duck chili. Roast the carcasses and extra bones and make a nice stock, adds oomph to a duck chili. This isn't technically barbecue, but it is an interesting Chinese smoking technique done in a wok. I use it frequently:

Tea Smoked Duck
Course : Duck
From: HungryMonster.com
Serves: 8

Ingredients:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons kosher salt
1 tablespoon szechuan peppercorn
1 duck
6 scallions
4 slices fresh ginger root
3 ounces rice
1/2 cup tea
1/4 cup sugar


Preparation:
combine salt and peppercorns in a dry skillet, over a moderate flame heat and shake in pan until fragrant remove from heat and cool crush to a coarse powder and set aside remove excess fat from the duck and break the breastbone to flatten generously rub inside and out with the salt mixture place into a full hotel pan and cover with foil place a weight on top to flatten and chill for 2 days remove weight and foil rinse duck with cold water and drain well place scallions and ginger in the cavity of duck place into a bamboo steamer steam duck for 60-90 minutes, until tender line a large wok with heavy-duty foil combine rice, tea, and sugar in the bottom of the wok place a rack in the wok place duck onto the rack cover tightly and place over a very high flame smoke for 5 minutes reduce heat to medium and cook for 20 minutes turn off flame and allow to stand, covered tightly, for 30 minutes remove from wok, allow to cool completely remove bones and cut into 1-inch strips arrange onto a serving platter serve at room temperature, with mandarin pancakes and duck sauce to the side as desired.

now thhats what Im talkin about, We hhave some of the best scovies on the planet. They are raised by a Lancaster County farm . They also raise pheasant, guinea hen and other less available poultry

Trader Joe's has a great bottled barbecue sauce. If I can't get that I use Bullseye original.