Generally speaking, if I'm grilling a big chunk of meat outside, I don't use any stock barbeque sauce at all. I use a mixture of worcestershire sauce, Pick-a-peppa sauce, Melinda's XXXXtra Reserve hot sauce, freshly cut garlic, garlic powder, and ground cayenne pepper.
Finally a non-South-American who knows how to properly consume meat.
Sometimes I use worcester sauce or some garlic based, but, generally I'd use only unrefined salt.
Also, sauces should only be used for non-prime meat cuts. Putting sauces on a top cut is equivalent to have sex with clothes with someone who has a gorgeous body. It's still good, but you're missing the whole point of the event.
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