I usually make my own sauces. I relatively frequently make clones of Fat Boys BBQ (Florida’s not so sweet ketchup and mustard sauce), Sweatman’s (South Carolina’s mustard and carmelized onion), Big Bob Gibson (Alabama traditional white sauce), Moonlite (Kentucky black sauce made from soy and Worcestershire), Lexington (thin vinegary ketchup sauce from western North Carolina), Braddah Hutts (Hawaiian with guava paste, honey and tamari) and Arthur Bryant (Kansas City traditional with ketchup and molasses). I also make my own sauce with Whataburger spicy ketchup, Grey Poupon mustard, white miso paste, Geo Watkins mushroom ketchup, Taiwanese black vinegar (I use Kong Fen), Jammy Chai superior soy sauce, Golden Boy Fish sauce, Everglades seasoning, onion powder, regular garlic powder, black garlic powder, freshly crushed dried tangerine peel, fenugreek powder, freshly crushed dried apricot, freshly crushed grains of paradise, freshly crushed long pepper, grated sumac, Korean black sugar (alternatively you can use dark brown American sugar but it’s not as deep of a flavor) and Cavender’s Greek seasoning.
As far as commercial sauces, the only one I can easily find at Publix that is tolerable is Blue Front BBQ sauce. Which is similar to a Fat Boys clone but a little milder, less assertive in flavor. It is not overly sweet or overly vinegary so it’s a nice generic bbq flavor that works well with pork and chicken, even burgers and brisket.
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