I'm not much of a barbecue connoisseur. Not eating hooved-beasts hinders appreciation. So forgive any ignorance about barbecue sauces, styles, etiquette, etc. Consider me a babe in the mesquite woods of barbecue - with a deplorable taste for bad puns.
Wondering what the best commercially available barbecue sauces are. Are there various "bests" depending upon style, regional or otherwise? My use will mainly be chicken and vegetable proteins, if that makes a difference in sauce selection. Any marinating tips for chicken, seitan, tofu, tempeh?
Also curious about barbecue and fish. I've grilled sea-food, but I'm not really sure where the world of grilling and barbecuing diverge and collide.