Wednesday, February 27, 2008

REVIEW: Jimbo's Log Kitchen Barbecue Sauce

Jimbo’s Log Kitchen Barbecue Sauce

Manufacturer Jimbo’s Log Kitchen Inc.


Quality **** (4.5 out of 5)
Viscosity **** (4 out of 5)
Appearance **** (4.5 out of 5)
Packaging **** (3 out of 5)
Aroma *** (3.5 out of 5)

This sauce was used on pulled pork that was cooked low and slow over cherry wood. The opinions are both mine and Will Breakstone’s, owner and pit-master of Willie B’s Award Winning BBQ.

The aroma of this sauce is not strong, but that’s not a bad thing. There was a pleasant vinegar, mustard smell which wasn’t overpowering but was certainly present.

This sauce is a bit of an anomaly. The label claims it as ‘barbecue sauce’. There are no adjectives or other descriptors involved. The manufacturer’s website didn’t have any more detail on the sauce than the packaging had. I wasn’t sure what to expect but I was looking forward to giving it a try.

Both my curiosity and taste buds were satisfied with this excellent sauce. I’ve been on a bit of a roll lately, being able to taste and review some fantastic sauces. Jimbo’s Barbecue Sauce immediately jumps up to be among my favorite sauces. I’m a little surprised that I haven’t run into this sauce before or at least heard word of it through the BBQ grapevine. It’s too good to be kept a secret.

The sauce is an admirable mix of a vinegar/mustard sauce with a tomato base. This is a common mix and is seen everywhere. Sticking with a common ingredient list can often be the result of someone who wants to appeal to everyone’s palette, but unfortunately the result often fails to appeal to anyone. This was the exception that proves the rule. Although closer to a mustard sauce than anything else, the blending of tastes was phenomenal.

The ingredient list was clean and concise, without many of the artificial additives you often find in mass manufactured sauces. The coloring was a very uniform light red. The sauce came in a 16 oz. plastic bottle.

Do yourself a favor and try this sauce. It is a great departure from the near ubiquitous Kansas City style sauce


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