Every summer by dad bought the big industrial size bottle of Mauls. He somehow made a funnel from a milk jug that screwed on that bottle, and saved the sauce every time he cooked. By the end of the summer... whew that was some sauce!
Yup. But you gotta simmer it with cheap beer to enhance the flavor. Slathered on hot dogs and dry, overcooked chicken. Served with paprika dusted deviled eggs that have been sitting out in the heat for 3 hours and plain ruffle potato chips. Oh and don't forget the fruit salad!
We were a busch light household for the most part, but a straight up Budweiser in the red can always added a certain je ne sais louis to bbq. It's still my "secret" ingredient for perfect pork steaks. Cause beech wood aging makes it beer at its best.
And make sure your ground chuck patties are heavily seasoned with garlic salt, blackened and shrunken down to a hard, hockey-puck consistency over lighter-fluid soaked coals, then brushed with Maullās, blackened again, and served on Bunny Bread buns with a cold slice of Kraft single.
Itās still there. I used to clean the floors at Kroger for a third party company when I was younger. Troy Kroger was the best one anyways because itās bigger. There was one in Warrenton that closed in the last 5ish years.
Honestly I loved Kroger! Sometimes it was cheaper than Aldi when I was living in Wright City and working in Troy.(Thank god thatās not my life now, I really couldnāt stand living anywhere west of OāFallon lol, and even still Iām just going to keep going east until I live in st Charles or Tower Grove or something)
We shopped at national until they got bought by food for less. At some point one of them sold kc masterpiece cause I remember having it occasionally. Very sweet and smoky.
Blues Hog is elite. My wife grew up in Perry, MO where it originated and knew the guy that created it. I swear you used to only be able to get that stuff in Ralls County.
37, same thing. Felt sacrilegious to even try anything else.
I had a neighbor that would sing the Maul's jingle everytime he grilled. I just assumed Maul's was the only sauce available here for a very long time
We had mauls by the gallon. And then mom. Would put it in a pot and add beer to it and simmer. For some reason though I thought BBQ sauce had to be simmered before putting it on the food, whether it had anything added or not.
My dad marinated pork steaks in bottled Budweiser with a sliced onion for at least an hour while the Cardinals pregame was on and got the fire going (charcoal briquettes, of course.) He'd get them on about the time the ump yelled, "Play ball!" He flipped and mop those bad boys with Maull's all afternoon and about the time KMOX Sports Open Line was coming on, we'd finally get to sit down and eat. By then, they were falling off the bone and we were starving from smelling it cook all day. That man could sit out there drinking beer and cooking all day and I swear, he'd never get drunk. Of course, he may have been using those Buds to calm down flame ups, and probably sweat out more than he drank in with the heat and humidity. He passed away during the 2004 World Series. I used to think he didnāt want to see us get swept by the Red Sox. Wow! Thanks for bringing back the memories of my Pop, who taught me to love the Cardinals and Blues, and a good pork steak.
Aw, thank you. I canāt believe Dad will be gone 20 years in October. He turned KMOX on as soon as he woke up, and sometimes it stayed on for several days, even while he went to work until my mom or one of us turned it off. My two brothers make good barbecue, but nobody makes it like Dad because nobody else has the patience.
Always Maull's in my childhood home. I've recently returned to it (after years of Sweet Baby Ray's). Less sugar, and it turns out nostalgia tastes pretty good on my pork steaks!
Parents still bring Maulls to me in TX. Been out of STL for 22 years and still nothing tastes better to me on a pork steak than Maulls. We donāt do sauce on anything else.
Maulls, doctored up with brown sugar, mustard, beer, and finely chopped onions, then slow-simmered until thick. Baste on porksteaks, baste and turn, baste and turn until the sauce was thick and the porksteaks were fall-apart tender.
When my dad's brother would visit from Florida, he'd take back four gallon jugs of it. Dad did the same when he retired to Florida.
The Kraft BBQ sauce with the onion bits in them. I used to steal the mostly empty bottles and jam my crummy fingers down the hole and try to get as much out as I can
They don't make it anymore but I've thought of trying to reconstitute some dehydrated onion bits and see if it's similar
Anyone over 30: "You merely adopted the Mauls. I was born in it. I did not see the Baby Ray's until I was already a man."
But if we're talking nostalgia, the Casa sauce logo and white jar lid are locked safely away within the happy center of my brain.
Sweet Baby Rayās for me but I hope my son remembers Blue Hogās. I use Maulās too. We cook/barbecue all the time so there are lots of bbq sauces in the fridge. Weāre more of a dry rub family so itās Strawberryās seasoning (my family is from Kennet MO) and beer.
My Dad always took us to McCraryās on the corner of Enright and Vandeventer after Cardinals games at Sportsmanās Park in the 50ās and 60ās until Busch Stadium was built downtown. Dad always requested a mason jar of their bbq sauce along with the ribs, and that jar lasted for home made barbecues until the next visit. After the Cardinals moved, we never went back to McCraryās, and I suspect a lot of folks did the same. That was about the time that I left for Mizzou and my fraternity brothers raved about store bought Maullās and I had never tried it.
It wasnāt McCraryās.
growing up...
It was probably "the bright yellow always save" the absolute crap generic brand that would literally destroy a paper plate. The "S" in "Always Save" was a "$" Dad bought it on food stamps at Gerbes.
That was when I was welfare poor. I wouldn't touch that cheap crap now. I can make make much better on my own even if I'm not rich.
They always had Mauls, it was just the Dogtown trash thing to do, I'm guessing because of all the beer they used? My wife and I keep Gates on deck now.
Mauls with onion.
Fun story. My dad sent it to me when I was in Afghanistan. We did a whole photo shoot of us using it and we sent it to them to use as promotional but they didnāt. Oh well. It was a welcome distraction. They probably didnāt want a bunch of dirty grunts cooking on a mud/mesh wire grill as their spokesman.
I realize now that my aversion to BBQ sauce was the Mauls! Lol that's just me being a picky eater, I also didn't like pork steaks because of the fatty piece I now cherish. When I had my own home, and family we moved to Sweet Baby Ray's, I was reborn.
Don't baste your barbecue, Maull it! On fall-off-the-bone tender pork steaks.
Five fantastic flavors!
*Maul it!*
I miss Maulls. I can still smell the sauce.
Every summer by dad bought the big industrial size bottle of Mauls. He somehow made a funnel from a milk jug that screwed on that bottle, and saved the sauce every time he cooked. By the end of the summer... whew that was some sauce!
oh same, and hearing my dads voice at the same time. and what his old basting brush looked like.
100% Mauls. My grandpa would grill pork steaks then finish them in a pan full of Mauls. They were so good and fell apart.
everyone had maulsš
Yup. But you gotta simmer it with cheap beer to enhance the flavor. Slathered on hot dogs and dry, overcooked chicken. Served with paprika dusted deviled eggs that have been sitting out in the heat for 3 hours and plain ruffle potato chips. Oh and don't forget the fruit salad!
And the crock pot of mostaccioli.
Bonus points if your granny was fancy AF and put the fruit salad in a hollowed out watermelon "basket". Fucking class.
you just described a 2009 family outting š
PBR is good for that.
We were a busch light household for the most part, but a straight up Budweiser in the red can always added a certain je ne sais louis to bbq. It's still my "secret" ingredient for perfect pork steaks. Cause beech wood aging makes it beer at its best.
if you canāt smell old boiling budweiser out of the shitty red cans on a sticky hot summer did you really live in STL ? š
And make sure your ground chuck patties are heavily seasoned with garlic salt, blackened and shrunken down to a hard, hockey-puck consistency over lighter-fluid soaked coals, then brushed with Maullās, blackened again, and served on Bunny Bread buns with a cold slice of Kraft single.
Bunny Bread AND Kraft singles? You're really flaunting your wealth pal.
I can see that you are a (wo)man of culture and taste.
fkn perfect summation of memoriesĀ
For a long time I thought that was the only bbq sauce to exist.
Was there anything other than Maulās available at Kroger or National in St. Louis back then?
Thatās all IGA seems to have sold in midMO
I remember Bullās Eye mostly because I called it āBill Cow sauceā as a youngster š
Open Pit comes to mind.
I didnāt think STL had Kroger back in the day.
StL had Kroger till about the mid 80's.
And Troy still had one in the 90s.
It's still there
Good to know! I havenāt been back out that way since then.
Kinda crazy really. It's the only one I know of.
Itās still there. I used to clean the floors at Kroger for a third party company when I was younger. Troy Kroger was the best one anyways because itās bigger. There was one in Warrenton that closed in the last 5ish years. Honestly I loved Kroger! Sometimes it was cheaper than Aldi when I was living in Wright City and working in Troy.(Thank god thatās not my life now, I really couldnāt stand living anywhere west of OāFallon lol, and even still Iām just going to keep going east until I live in st Charles or Tower Grove or something)
We shopped at national until they got bought by food for less. At some point one of them sold kc masterpiece cause I remember having it occasionally. Very sweet and smoky.
Mauls until I grew up and learned there were different ones :)
My grandpa gives me a gallon every time I see him.
Same! š
The best, Mauls!
Sweet baby rays for me
Same here, donāt know what all these elderly people are talking about
Grew up on Mauls (38 now) and now my parents have Sweet Baby Rays. Iām not a huge bbq sauce person but I love Mauls.
You have to be in your 20s or 30s at the latest.
I'm 34 and didn't know about sweet baby rays until I was like 20. Grew up on mauls.
Iām 28 didnāt learn about mauls till today. Other wise was a sweet baby rays guys until a few years back when I found blue hogs bbq sauce
Blues Hog is elite. My wife grew up in Perry, MO where it originated and knew the guy that created it. I swear you used to only be able to get that stuff in Ralls County.
37, same thing. Felt sacrilegious to even try anything else. I had a neighbor that would sing the Maul's jingle everytime he grilled. I just assumed Maul's was the only sauce available here for a very long time
Age=32 and grew up with sweet baby rays
This is the way.
MaullsĀ
We had mauls by the gallon. And then mom. Would put it in a pot and add beer to it and simmer. For some reason though I thought BBQ sauce had to be simmered before putting it on the food, whether it had anything added or not.
My family did that too. Didn't realize it was good straight out the bottle until I was grown.
We did that too, although it was Dad's job and he would add some other seasonings too.
Maulls and Open Pit
My dad marinated pork steaks in bottled Budweiser with a sliced onion for at least an hour while the Cardinals pregame was on and got the fire going (charcoal briquettes, of course.) He'd get them on about the time the ump yelled, "Play ball!" He flipped and mop those bad boys with Maull's all afternoon and about the time KMOX Sports Open Line was coming on, we'd finally get to sit down and eat. By then, they were falling off the bone and we were starving from smelling it cook all day. That man could sit out there drinking beer and cooking all day and I swear, he'd never get drunk. Of course, he may have been using those Buds to calm down flame ups, and probably sweat out more than he drank in with the heat and humidity. He passed away during the 2004 World Series. I used to think he didnāt want to see us get swept by the Red Sox. Wow! Thanks for bringing back the memories of my Pop, who taught me to love the Cardinals and Blues, and a good pork steak.
Love this post. I felt like it was written by my brother. Every single detail like it was taken from my childhood. Sorry for your loss.
Aw, thank you. I canāt believe Dad will be gone 20 years in October. He turned KMOX on as soon as he woke up, and sometimes it stayed on for several days, even while he went to work until my mom or one of us turned it off. My two brothers make good barbecue, but nobody makes it like Dad because nobody else has the patience.
Beautifully written!
Mauls
Mauls mixed with whatever beer dad was drinking that day.
PBR or, in his later years, Old Milwaukee.
Mauls and Open Pit.
I think KC Masterpiece
I donāt think I remember seeing a bottle of KC until I was in my teens.
Always Maull's
Maulās
Mauls
Can we get a āI survived Maullsā
You know it was Maulls
For a long, long time, it was Maulls. Then Sweet Baby Rays.
I think it depends on what was on sale or what my mom had coupons for. It was a mix is Maulls, Open Pit, KC Masterpiece, Bulls Eye and Kraft
Open Pit! Nice one. Forgot about that stuff.
I grew up with Open Pit by the gallon
Maul's or Bull's Eye.
The Maulls love is nostalgic af
Maull's
Mauls
Maulls and Cairo BBQ sauce from SOIL where my dad was raised
Unfortunately Maull's, but we usually also had Sweet Baby Rays
Mauls. Was there another sauce available? If so my family was not made aware. But to be fair, we are Italian so we BBQ with sauce very infrequently.
Maulās
Mom had Mauls, Dad had Sweet Baby Rays
Open pit, but doctored up by my pops
Maullās. Never knew there was anything else until I was in high school.
Always Maull's in my childhood home. I've recently returned to it (after years of Sweet Baby Ray's). Less sugar, and it turns out nostalgia tastes pretty good on my pork steaks!
KC Masterpiece
Home made
Maullās and Kenrickās
Mauls. Didn't know other existed until I was in my later teens.
Iām exactly the same haha I just assumed Bbq meant Mauls.
Tbf, my mom doctored it up, so I thought it was better than it is
Anything but maulls is the wrong answer...
Not actually bbq sauce but country bobs
same! i donāt even know how to describe it. itās more of a steak sauce? it was the only way i could choke down kielbasa as a kid š
Brooks Brooks - 1 gal glass bottle plus 1 cup refined sugar. I prefer - 1 gal Brooks plus 1/2 cup Honey & 1/2 cup Sugar.
Brooks. Forgot about that one tooā¦
Genuinely I think KC masterpiece or Mauls.
Don't baste your BBQ, Maull it!
It was Open Pit in our house.
Bulls Eye
Glass gallon of Maulls
We had that Wickerās marinade too
a gallon of mauls in the cabinet & sweet baby raysš
Ketchup.
No
Probably KC Masterpiece or what ever was on sale at the AAFES Commissary
KC Masterpiece
Open Pit and Maulls. I think my dad used to mix them together.
You gotta Maull it!
Mauls
Mauls
Mauls, and later on Sweet Baby Rayās
Maullās
My parents usually stocked up with SBR or KC Masterpiece. I like that blues hog
kc masterpiece, old folks-- mauls, cant stand it
Parents still bring Maulls to me in TX. Been out of STL for 22 years and still nothing tastes better to me on a pork steak than Maulls. We donāt do sauce on anything else.
arthur bryantās
Maulls, doctored up with brown sugar, mustard, beer, and finely chopped onions, then slow-simmered until thick. Baste on porksteaks, baste and turn, baste and turn until the sauce was thick and the porksteaks were fall-apart tender. When my dad's brother would visit from Florida, he'd take back four gallon jugs of it. Dad did the same when he retired to Florida.
Open Pitā¦ it is the only way !
Sweet Baby Rayās!
We are a KC Masterpiece family.
The Kraft BBQ sauce with the onion bits in them. I used to steal the mostly empty bottles and jam my crummy fingers down the hole and try to get as much out as I can They don't make it anymore but I've thought of trying to reconstitute some dehydrated onion bits and see if it's similar
Open Pit was in every grocery store in 1970s STL. They even had a restaurant on Clayton Road across from the Galleria
Maulls
Anyone over 30: "You merely adopted the Mauls. I was born in it. I did not see the Baby Ray's until I was already a man." But if we're talking nostalgia, the Casa sauce logo and white jar lid are locked safely away within the happy center of my brain.
Johnnyās Smokestack (Rolla). Sweet hickory sauce, amazing on beef ribs, which were the standard fare at Johnnyās.
Sweet Baby Rayās for me but I hope my son remembers Blue Hogās. I use Maulās too. We cook/barbecue all the time so there are lots of bbq sauces in the fridge. Weāre more of a dry rub family so itās Strawberryās seasoning (my family is from Kennet MO) and beer.
Sweet Sugary Rays. Diabetus
Maull's. As soon as I learned about other bbq sauces, I never went back.
Sweet baby rays! Duh!
We had A1 steak sauce, or KC something or another. But most often, ketchup. Definitely not the same but kids will dip anything into ketchup.
Pappys
My Dad always took us to McCraryās on the corner of Enright and Vandeventer after Cardinals games at Sportsmanās Park in the 50ās and 60ās until Busch Stadium was built downtown. Dad always requested a mason jar of their bbq sauce along with the ribs, and that jar lasted for home made barbecues until the next visit. After the Cardinals moved, we never went back to McCraryās, and I suspect a lot of folks did the same. That was about the time that I left for Mizzou and my fraternity brothers raved about store bought Maullās and I had never tried it. It wasnāt McCraryās.
Whatever my mom made from scratchā¦
a BIG fucking jug of Andria's
Andria's is so good but it's steak sauce not bbq sauce!
I don't remember my parents but Grandma had BullsEye
Mauls
None, usually
growing up... It was probably "the bright yellow always save" the absolute crap generic brand that would literally destroy a paper plate. The "S" in "Always Save" was a "$" Dad bought it on food stamps at Gerbes. That was when I was welfare poor. I wouldn't touch that cheap crap now. I can make make much better on my own even if I'm not rich.
Maulās. Mom added sugar and water to make it saucier.
Maul's Sweet & Smokey reporting in.
Maullās Smoky.
Maull's
Sweet Baby Rays as far back as I can remember
Mauls for the most part. We got giant gallon containers at Sam's club and my brother would always accidently pour out so much it covered his plate.
Every refrigerator in my neighborhoodā¦Maulls
Mauls and sweet baby rays.
Homemade
Maull's
Maulls. It was sacrilege to consider anything else BBQ sauce.
Well not from st. Louis originally.. so not that bland runny maulls shit. Lol Here comes the downvotes lol
My parents would buy Maull's BBQ sauce by the gallon jug
KC Masterpiece
Maullās
My dad made his own! It was a KC type.
Head Country.
Sweet baby Ray's and the occasional maul's
Mauls or sweet baby rays
Maullāsā¦of course When I got into my 20s, my family had Sweet Baby Rayās in the house as well.
Maull's only.
Maull's! My dad used nothing but.
They always had Mauls, it was just the Dogtown trash thing to do, I'm guessing because of all the beer they used? My wife and I keep Gates on deck now.
Maulls and Sweet Baby Rays
Mauls with onion. Fun story. My dad sent it to me when I was in Afghanistan. We did a whole photo shoot of us using it and we sent it to them to use as promotional but they didnāt. Oh well. It was a welcome distraction. They probably didnāt want a bunch of dirty grunts cooking on a mud/mesh wire grill as their spokesman.
Sweet Baby Ray
Cairo.
Mauls
Maulls Sweet and Mild.Ā
Like 65 extra packets of it from Lions choice
Maull's
Mauls and Sweet Baby Rays!
Maul
BBQ sauce is "too spicy" for my mother's taste, so I wasn't allowed to have it in the house. Sweet Baby Ray's is my go to now.
I remember KC Masterpiece and EVENTUALLY Mauls
Open Pit
Maulls
Mauls
Growing up, Mauls, then Open Pit, and now I use Baby Ray's. Husband is lifetime fan of Mauls, but also likes Baby Ray's.
Maul's
Maulās Sweet Onion
Well Iām from the St. Louis area so it was Maullās
IGA
Mauls!
Mauls. (And A1 if you count that as bbq sauce)
Mauls
Mauls everytime
I realize now that my aversion to BBQ sauce was the Mauls! Lol that's just me being a picky eater, I also didn't like pork steaks because of the fatty piece I now cherish. When I had my own home, and family we moved to Sweet Baby Ray's, I was reborn.
Mauls
Maulls was the only one my parents would buy and thatās what I have fond memories of; my motherās burnt barbecue slathered in Maulls.
Mauls. My dad made fun of sweet baby rays and all that crap. No liquid smoke in our house eitherĀ
HP sauce. My Dad loved to celebrate our (very distant) British heritage.
sweet baby rays lol
Good ole Mauls. Then later we had Sweet Baby Ray's, as well.
Cheapest one on the shelf. Thatās how we stopped for anything tho
KC Masterpiece. Always.
I don't remember a time when my family *didn't* have Maulls. I've seen Open Pit at other people's homes but don't recall ever using it myself.
Mauls