Thursday, September 25, 2008

Review: Mississippi Original Barbecue Sauce

Original Mississippi Barbecue Sauce

Manufacturer Mississippi Barbecue Sauce

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

Appearance ** (2.5 out of 5)

Packaging *** (2.5 out of 5)

The majority of the sauces reviewed on the Home of BBQ website are tasted alone and on pulled pork or brisket. On occasion the sauce will be tried with ribs or chicken. If a sauce is labeled as multipurpose it will often be tried with a burger or fries. We always attempt to match the sauce with what it is recommended for on the label. Sadly, I will never try a sauce on steak. It wouldn’t be fair to me or the steak. It would be a degradation to us both.


This sauce was reviewed on pulled pork that was slightly more salty than I would have preferred. This might have had a positive affect on the impression of the sauce as it has a bold profile. A milder sauce may have suffered, but the Original Mississippi Sauce is strong enough to cover a multitude of sins.**

Here is a confession for you. I don’t really know what a ‘mississippi sauce’ is or should be. I’m comfortable with N. Carolina (Eastern and Piedmont), S. Carolina, Memphis, Alabama and KC; but Mississippi has me stumped. If this is typical, I think I like it.

The sauce came in a plastic, 18oz. squeeze bottle with a ‘squirt’ lid. The label was unassuming, with a black and white image of a paddle boat on the Mississippi. The text is in red and blue with a white background. Any patriotic connotation is lost with the addition of the yellow banner labeling the sauce as their ‘original’ flavor.

A strong and lasting aroma awaits the user of this sauce. The aroma doesn’t suggest the spice that is enjoyed after the rest of the taste starts to fade, but it is still enjoyable.

The sauce pours (squirts) easily and is fairly thick. Similar to a KC style sauce and certainly thicker than a Memphis style, the sauce adheres very well to the meat. Looser sauces will often find themselves coating more of the meat as it follows the pull of gravity, but thicker sauces remain where you put them and stick to the meat. It’s a bit of compromise. I prefer a thinner sauce. The dark red coloring of the sauce has little variation and is fairly opaque.

The sauce is certainly less sweet than both KC and Memphis style sauces but seems to share the same basic profile. Tomato based with a strong addition of vinegar. The sweetness is also cleaner than in many sauces and rests on the tongue more easily. There is a very nice spice that lingers and lingers. It’s not a heat, or at least not a pronounced heat. It offers a bit of a kick at the end of the tasting experience.

This was an interesting foray into Mississippi sauces (both the brand and the region) and I look forward to a return culinary trip.