Bone Suckin Sauce (5 of 5)
Phil Ford, a real estate appraiser and father of four in Raleigh, North Carolina, developed his sauce around 1987 while trying to copy his mother’s recipe for a western North Carolina-style barbecue sauce.
The resulting all natural, fat-free, fragrant blend of ingredients include: tomato paste, apple cider vinegar, honey, molasses, mustard, horseradish, lemon juice, onions, garlic, peppers, natural hickory smoke, natural spices and salt.
This one gets BBQSR props for a magical combination of quality ingredients, simple packaging, clever name, and well balanced flavor. The only thing I found slightly lacking (a stretch) was that the consistency was a bit on the thin side.
The smell is wonderful - a sweet yet complex aroma with hints of apple, mustard, lemon, onions, and the “smokiness” that all barbecue sauces attempt. I could see putting this on almost anything - I think I want to try this on swordfish next, then a Bone Suckin Burger after that.
The first time I tried this stuff was a long time ago, during my college days, before I knew much about BBQ and grilling… and I had slathered the stuff on before the meat was ready for a barbecue bath. The result was a less-than-tasty, blackened mess. Bad experience for a bad griller - I blame it on the beer I was drinking at the time.
But my most recent, and sober, experience was a meal of half rack of ribs and a few chicken wings all done the right way, when the meat is at about the 75th percentile of BBQ cookage. This way, the sweets didn’t completely die and I was able to take in one of the best natural- ingredient sauces on the market…
