Had this epiphany last night when we went to an asian fusion place. The similarities are uncanny
I think I’ll test this thought by using Sweet Baby Ray’s for my stir fry beef tomorrow.
I’ve done similar before. It works far better than it should.
How do you extract just the sweet rays from the babies?
No, you don’t understand. These are merely normal rays being extracted from sweet babies.
Hoisin is bbq sauce, sure. But I don’t see how it’s sweet baby Ray’s in particular.
What are you talking about exactly?
He’s saying they’re very similar basting sauces from distant cultures.
Ah okay, I thought maybe people were eating baby rays (manta, sting, etc …)
They have very a similar flavor, so much so that id say they’re basically interchangeable
Damn, wish I knew that before I went to the store for hoisin sauce a few weeks ago lol
Plum sauce is made from plums.
Duck sauce is made from ducks.
Hoisen sauce is made from hoisen.
Is that in the plumbus family?
I’ve made baby back ribs with hoisin sauce. They were alright, but an actual bbq sauce is much better.
Is hoisin based on apples?
It’s soybean-based
I will not have you slandering hoisin sauce like that!
Sweet baby rays is good, no slander here
It’s practically straight HFCS. It is, without a doubt, one of the nastiest, most unpalatable BBQ sauces I have ever tasted. I would argue that it doesn’t even qualify as “food”.
While hoisin sauce is almost literally Chinese BBQ sauce, comparing it to the crime against cuisine that is Sweet Baby Ray’s is a hate crime.
Eh, I would call it serviceable for a bargain bulk sauce. SBR is often on sale for like $2.50 for a giant bottle. You never find good sauce for that price. So of course it’s heavily diluted with HFCS.
Yeah it’s sweet to a fault, but at least it has a hint of vinegar and molasses and smoke. That’s more than can be said for other cheap sauces like Open Pit which is just totally unbalanced sour and smoke. The other choices in that weight class are just horrible.
Don’t get me wrong I’m not saying SBR is good. But you have to pay at least double for halfway decent BBQ sauce. The better ones emphasize a certain aspect, like the molasses and brown sugar, or maybe the vinegar and cayenne. So you have to select those more carefully for your meal. Or best of all, just make it yourself.
The sauce is the boss dude.
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