re: favorite commercially available bbq sauce

Bessinger's Spicy Golden

Sweet Baby Ray's.

I actually like Cattleman's.

I don't really use it that much. I like to make my own from a recipe I stole from the Neely's.

This one

And I add a couple of splashes of Hot Damn! to give it a little cinnamon kick.

My husband bought a shitload of Southern when it was going out of business, so still Southern for a while to come.

Stubb's

McClards sells a good bottled sauce if you are in Are Kansas.

This gets asked on BBQ boards, and tons of people say Sweet Baby Ray's. To me, it is diabetes in a bottle. Prefer tangy over sweet.

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a "white" fajita seasoning

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best chicken I've done all summer

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Sounds good, what brand is the seasoning? I change up my recipe pretty regularly. Some things are constant, and some vary. It's based off of a recipe I found on smoke ring, called beer brined butterflied chicken. Before I found this recipe, I rarely ate white meat, preferring the legs and thighs. Now, all I want is that juicy breast meat.

Constants:
1. I brine it.
2. I cut out the backbone and flatten it out, rub it with oil before seasoning,and cook it skin side up.
3. I check for doneness using a temp probe, and by wiggling the legs.

To me, those three things are the key to a delicious chicken.

Variables:
1. Seasoning. Lately I've been using weber's kickin chicken. I change it up pretty regularly, and have used several home made rubs, tonys, salt and pepper, or whatever. A guy at work has been telling me how great Big Mike's Poultry Rub is. I picked some up at Rouses and plan to try it on my next chicken.
2. Sauce. Lately I've been using Cattleman's Tangy. But I've used more than I can remember, including white sauce, jack millers, sweet and sour, home made, whatever off the shelf, or no sauce at all.
3. Mop. Some times I do, some times I don't. If I do, I usually will hit it once or twice with either spray butter, or a spray bottle with cider vinegar.
4. Cooking method. I usually won't fire up the egg for just chicken, unless I want a heavy smoke flavor, which I like in a chicken salad. I usually cook it on the gas grill with some wood chips. I get it really hot, then I put the chicken on over the front burner with the legs pointing towards the heat. I turn the front burner off, the middle burner down to low, and leave the rear burner on high. That keeps my temp around 325-335. It takes about an hour for an average size chicken.

I use basically the same recipe for turkey breast on the egg with great results.

HEB's Mama's Whistlin' Dixie

Nice mustard based sauce with a bit of a bite.
I've used it in my pulled pork and I think it's delicious.