I do put sauce on a streak and BBQ because I like it that way. Is there any reason I should eat it other way than how I like it?

Head Country- no question.

Luling City Market. It's not your sweet dark brown sugar sauce. It's available only at the Luling City Market in Luling, unless you have a copy of the recipe and make it at home.

And it makes a great dipping sauce for fish, chicken or steak fingers.

Steak > bbq that's why

and BBQ without sauce is just smoked meat.

Uncle Buddies BBQ sauce

Yo Bee Man.... have you tried HEB's "Carolina" sauce? It's a mustard vinegar based sauce and is awesome for pulled pork. They don't have any HEB's where I am now, I have 2 bottles of the Carolina saved. I've started making my own using the drippings from a brisket, but if I have to buy anytime soon, it's Stubbs.

https://www.heb.com/product-detail/...es-carolina-style-barbeque-sauce/1036169

I say the emphasis should be on the meat, not the sauce. You might as well just throw a chuck roast in the oven for an hour or so, slather it with sauce and call it bbq.

I like BBQ both ways with and without sauce some times. Anyone calling balls or strikes on either way is silly.

I buy it by the gallon

I like Sweet Baby Rays on pork, but for beef, Head Country or Stubbs is good. Papas BarBQ has some decent sauce in the restaurant, but I haven't looked to see if they market it.

Dreamland sauce for ribs...Tuscaloosa,al.
Smoky pig mustard base sauce for pulled pork sandwiches...Phenix city,al.
both places sell their sauce in bottles but the sauces in the restaurants is better because they don't put preservatives in the fresh sauce...

You guys have the oddest ways of spelling Head Country I've ever seen.