Tuesday, August 12, 2008

REVIEW: Meyer's Elgin Sauce

Meyer’s Elgin Smokehouse Barbecue Sauce

Manufacturer Meyer’s Elgin Smokehouse
Website www.cuetopiatexas.com

Quality **** (4 out of 5)
Viscosity *** (3 out of 5)
Aroma *** (3 out of 5)

Appearance **** (4 out of 5)

Packaging *** (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 conventional wisdom is that the most popular sauce for Texas BBQ is no sauce at all. It came as little surprise then that the base sauce from Meyer’s Elgin Smokehouse (see our earlier article on People’s Choice BBQ Awards) is a fairly mild sauce that is designed to alter the flavor profile of the meat as little as possible.

The sauce comes in a 17oz plastic bottle. I’m not sure if it is intentional, but the coloring of the label blends very nicely into the coloring of the sauce (which is a ‘rustish’ red color). The label features the corporate logo (if corporate is the right term for a family business) and the overall impact of the color schemes and the logo make for a distinctive look that separates the bottle from other sauces on the shelf.

Like the flavor, the aroma is mild in nature. Resembling tomato soup in aroma, the sauce has a pleasing bouquet. The coloring of the sauce is a light red, with touches of rust. Flakes of pepper are apparent in the liquid and the sauce is much less opaque than thicker, more intense KC style varieties.

As mentioned, the flavor of the sauce is mild. That is often a euphemism for tasteless. That’s not the case here. The sauce is extremely well blended, with no flavor overpowering the others. Slightly sweet with strong tomato overtones, the sauce might best be described as mellow. The pork that the sauce was tasted with retained its flavor while adding a new layer to the overall profile. Although halfway between a thick KC style and a vinegar based sauce in thickness, the sauce didn’t have any problems adhering to the meat.