Roger W. Norman wrote:

The BEST BBQ sauce is Scott's (not Dorsey) from Goldsboro, NC.
http://www.scottsbarbecuesauce.com/

Personally, out of the bottle (rather than my own sauce) I like Bone
Sucking Sauce, which can be found at a lot of BBQ sites on the web, but
not much on
a local basis except for North Carolina. The funny thing is it doesn't
taste anything like a normal "Carolina" sauce in that, even though it's a
vinegar based sauce, it's just divine (for a product that isn't mine!
g).

BSS is a bit sweet for my taset, but a lot of folks like it. And, you're
right about it being ubiquitous in NC. It's vinegar based (kind of) except
in comparison with other NC sauces. In these parts, there's a big religous
war between vinegar & red pepper (eastern) vs tomato & molasses (Lexington
style). Personally, even though I was born & lived most of my live within
a short drive of Lexington, I prefer eastern NC BBQ.

1. sugar based sauces scorch if applied to log-cooking meat too early.
2 tomato based sauces scorch if applied to log-cooking meat too early.

With the eastern style sauces, you can mop 'em on right from the get-go.
Scotts has a higher pepper / vinegar ratio than most. If you want it hot,
give it a good shake. If you don't shake so much, most of the pepper stays
on the bottom of the bottle (a waste, if you ask me. Think of all those
starving children in your favorite third world country).

But we're willing to let most any pork product, slow cooked over hardwood
(prefereably hickory) outdoors bear the name "Barbeque". But a beef
brisket with ketchup on it just doesn't qualify. (But I guess in Texas, the
standards are a little bit lower - for a lot of things.)