Wednesday, December 31, 2008

Review: Great BBQ Sauce Book

The Great BBQ Sauce Book

Author: Ardie A. Davis

Publisher: Ten Speed Press

Page Count: 160

All reviews are subjective, but for the Home of BBQ none have been more so than The Great BBQ Sauce Book. It almost seems as if this odd little book was written specifically for me (or our friends at Listed within the books pages are roughly 215 commercial sauces, with a mini review and photo for each. For me, this is a treasure trove. I can’t count how many BBQ sauces that I have tasted and the official review count is somewhere around 75. I still found sauces that I had never heard of, along with succinct and educated blurbs about them.

The author was the founder of one of the nations most prestigious BBQ sauce competitions (held at the American Royal) and is close personal friends with Remus Powers Ph.B. The book was first published in 1999. Ardie has a long and distinguished history in the world of competitive BBQ and he has written other books on the subject matter.

Measuring (roughly) 8.5” by 3.25” and clocking in at 160 pages, this book isn’t a weighty tome. If you are a sauce aficionado, however, it deserves a place of honor on your book shelf next to books by Ray Lampe and other BBQ luminaries. Every review has a full color photo of the sauce in question. The reviews might be more aptly described as ‘informative blurbs’. They are short in nature and none are negative.

The main purpose of the book seems to be to act as a compilation of the authors favorite sauces with explanations as to why. The book lists the manufacturer of the sauce, but there are no listings with contact or ordering information. Knowing that sauce ‘X’ is a great representative of the Piedmont style of Carolina sauce is great. Offering a bit of help in finding it on the internet would have been much appreciated. Phone numbers for manufacturers are listed in a section in the back, which seems a bit off. Why not just include that information and a url with the blurbs?

Unfortunately, it doesn’t seem as if the book has been updated recently. There are a number of sauces listed by manufacturers that are no longer in business.

In addition to the blurbs about the sauces, the book also offers a section with recipes. I was very surprised to see that the recipes were not for making your own sauce, but for using listed sauces to make other dishes. There are other resources, such as a listing of sauce competitions and a glossary.

For me, this book is a home run. It is well researched and written in a fun, colloquial fashion. It needs to be stated that your enjoyment of the book will be directly commensurate to how much of a fan of commercial sauce you are.


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Thursday, December 25, 2008

Merry Christmas!

Merry Christmas!!

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Wednesday, December 24, 2008

Review: Picky Vicki Brazenly Bold

Picky Vicki Brazenly Bold

Manufacturer Ribs ‘N Things LLC

Quality *** (3.5 out of 5)
Viscosity ** (2 out of 5) This is a measure of thickness, not quality
Aroma **** (4 out of 5)
Appearance *** (3 out of 5)
Packaging *** (3 out of 5)

A couple of odd, quick notes to get started. Picky Vicki’s website is not as listed on the bottle and I would assume listed elsewhere. As noted above, it is or It gets more confusing. The site at the .com address is barebones to the core, going so minimalistic that you can’t even order the sauces there (as a matter of fact, it didn’t even list the sauce we are reviewing as existing). The .net site is an attractive landing place, with a nice logo and product images.

Ordering from here seems like it would be simple and easy. I would assume that you would just click on the image and it would take you to an order form. Unfortunately, that is not the case. After poking around on the site, I can’t figure out how to order the sauces. There is no ordering page, the images aren’t linkable to an online store and there is no separate page listing retail outlets. I’m hoping that they are just starting out and this will be rectified soon, as this sauce deserves to be in the marketplace. To wrap-up the confusion, the phone number is listed (on both sites), but I called three times and had someone answer once.

The bottle is fairly large at 18oz. It is a thick, serviceable container that allows the sauce to pour easily. The labeling is a little dark, with a brown background image, red stylized lettering, and a slightly less dark tab under the main image with the name of the sauce. All of this is against the very dark sauce.

Aside from the muddled aspect of the color, the packaging is attractive. There is an image of (I assume) Vicki winking at the viewer while holding a spatula and wearing an apron. The image is welcoming and warm. There is a biographical snippet about Vicki on the bottle that establishes her southern roots and family centered background.

The sauce has a strong and enjoyable bouquet that offers hints of the vinegar and spice. The aroma mimics the flavor of the sauce well and is an excellent indicator of what is to come. The sweetness is muted, the spice is accented and the tomato offers a nice base.

The full name of the sauce is Brazenly Bold Robust BBQ Sauce. That’s fairly accurate. The sauce isn’t as sweet as I had feared with four types of sweetener in the first six ingredients. A nice balance was achieved between sweet and savory. The heat is a background presence that makes itself known without being at the forefront of the experience.

I vacillated between a 3 and a 3.5 for quality. If brown sugar had been used instead of corn syrup and high fructose corn syrup I would have vacillated between a 3.5 and a 4.

Picky Vicki has a strong pedigree that is (repeating a theme here), strangely untouted on the website. Their sauce has done well at contests such as the American Royal and the Fiery Foods Challenge.

If you can figure out a way to get your hands on some of their sauce, pick it up. If I hear wind of where it is available, I’ll let you know.

I do the majority of the sauce analysis on this site. I have often been assisted by Will Breakstone of Willie B’s Award Winning BBQ (pitmaster, competitor and caterer). The foods used with the sauces are usually brisket, pulled pork and chicken. On occasion, other foods will be used if recommended by the manufacturer (ex. burgers, fries, meatloaf, etc.).

Most of the food used for the reviews is cooked on a Weber Smoky Mountain or a Lang 84. The basic BBQ accoutrements (such as tool sets, chimney starters, etc.) are by Weber. Knives are by Mercer Cutlery. Fuel is either a cherry/oak mix or whatever charcoal I’m in the mood for.


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Monday, December 22, 2008

Review: Bone Suckin' Sauce -Thicker-

Bone Suckin’ Sauce -Thicker Style-

Manufacturer Ford’s Gourmet Foods

**** (4.5 out of 5)
Viscosity *** (3.5 out of 5) This is a measure of thickness, not quality
Aroma *** (3.5 out of 5)
Appearance **** (4 out of 5)
Packaging *** (3 out of 5)

This sauce is about as good as it gets. Keeping it from the near mythical ‘5 out of 5’ for quality is that aroma is a bit subdued and the sauce is a tad too mild to pair perfectly with brisket (for my tastes). Those are two mighty small and picky complaints. Bone Suckin’ Sauce is better than 90% of the sauces out there and it serves it’s niche as well as any of the other 10%.

The packaging is so simple it’s almost in your face. White label, black lettering. Counter programming against the busy, cutesy, folksy trend; Bone Suckin’ Sauce lets the name sell the product. With the following that they have, that’s not a bad choice. They have achieved market separation on the shelves by going minimalistic. Not a strategy I would advise, but it works for them.

The sauce comes in a mason jar, which helps pouring. The thickness of the sauce helps to avoid accidental overpouring. There are 16oz of sauce in the jar and that is clearly not enough. Don’t get me wrong, the pricing is reasonable. You’re just going to want more as soon as you are out.

I try to get a good sampling of the aroma before applying the sauce to the meat as well as when it is cooked on. The smokey aroma of the brisket overwhelmed the sauce after application, but prior to that it was pleasant, fruity and somewhat mild.

Visible specks of minced onion and pepper flakes shine through the light red and fairly translucent liquid. Once the sauce makes it into your mouth, the onions prove a nice counterpoint to the smooth uniformity of the rest of the sauce. A tiny crunch here or there that reminds you (as if you need it) that you are enjoying a well crafted product.

The all natural ingredients shine through. The lack of high fructose corn syrup is appreciated immediately as the contrast between the artificial sweetness of many commercial sauces and the sweetness here from the honey, molasses and apple cider vinegar displays why manufacturers should make the extra effort. The clean, simple sweetness in Bone Suckin’ Sauce avoids that cloying, filmy taste and feeling that is near ubiquitous in BBQ sauces found in groceries.

I would heartily recommend this sauce for chicken, pork ribs or pulled pork. You may want to consider the strength of flavor (especially if you use harsher wood for smoking, such as mesquite) of beef ribs or brisket before using this variety of Bone Suckin’ Sauce.

I look forward to trying their other sauces as soon as I can find them.

General Notes:
I do the majority of the sauce analysis on this site. I have often been assisted by Will Breakstone of Willie B’s Award Winning BBQ (pitmaster, competitor and caterer). The foods used with the sauces are usually brisket, pulled pork and chicken. On occasion, other foods will be used if recommended by the manufacturer (ex. burgers, fries, meatloaf, etc.).

Most of the food used for the reviews is cooked on a Weber Smoky Mountain or a Lang 84. The basic BBQ accouterments (such as tool sets, chimney starters, etc.) are by Weber. Knives are by Mercer Cutlery. Fuel is either a cherry/oak mix or whatever charcoal I’m in the mood for.


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Friday, December 19, 2008

Review: Head Country BBQ Sauce

Head Country BBQ Sauce


Quality **** (4 out of 5)
Viscosity *** (3.5 out of 5) This is a measure of thickness, not quality
Aroma *** (3.5 out of 5)

Appearance *** (3 out of 5)

Packaging ** (2.5 out of 5)

Head Country is one of those sauces that are ubiquitous on the competition scene. I know first hand that many competitors use the sauce straight out of the bottle or with some minor modifications (a little cider vinegar as you head south, a little honey up north, etc.). It has recently come to my attention that many competitors that sell their sauce are actually selling Head Country under their own label.

Their omnipresent nature points to both positives and negatives with the sauce. The flavor profile is so spot-on for what the judges like to taste that you can do fairly well by just using it straight out of the bottle. The negative is that it doesn’t have a well defined identity that screams ‘Head Country’. It’s almost as if they have become synonymous with competition sauce, like Kleenex is with tissues. Normally, that’s not my thing. I prefer sauces that are a bit off the beaten path.

As a matter of fact, I would almost like to ascribe more vehemence to the negative side of the equation, but the sauce is just too good to do so. Although I often beat the drum of experimentation and uniqueness, this sauce is fine just the way it is. There is a reason why it is used by competitors. It is excellent.

The labeling is pretty mundane. A white label adorns the bottle. Red lettering highlights the display and there is an award ribbon on the top left. Rather unpretentious for such a well respected sauce.

Bottled in an 18oz thick, glass jar, Head Country pours easily. Middle of the road in coloring (not too dark, not too bright), the sauce doesn’t offer much visual variation. No ingredients are visible aside from the ketchup base.

When you hold the sauce up towards your nose you are offered a strong aroma of a vinegary ketchup. It’s quite nice. We have mentioned before that it seems to be more difficult to get a nuanced aroma in a KC style sauce than it is to get a nuanced taste.

‘Smooth’ would be a good word to describe the texture of the sauce. I would have preferred something a bit more interesting, but again; that’s not what the manufacturer is doing. There are no detectable ingredients that you can crunch on or roll around separately from the rest of the sauce. There are no sizeable pepper flakes or diced onion. Just straight up sauce. The sauce is just the right thickness to hold onto the meat well. Proper application of this sauce will ensure no dripping and no mess.

The flavor is excellent. It has the clean, refreshing taste of a sauce made without corn syrup. The brown sugar offers a light, sweet taste that makes it such a natural companion to the ketchup. The sauce has a slight tartness that lasts after the meat is eaten. Lifting the sauce to the roof of your mouth helps to pull out the mild but enjoyable heat that offsets the sweetness.

If you want to see what the serious competitors are using and why, give Head Country a try. Quality and simplicity trumps everything else in this excellent sauce.

I do the majority of the sauce analysis on this site. I have often been assisted by Will Breakstone of Willie B’s Award Winning BBQ (pitmaster, competitor and caterer). The foods used with the sauces are usually brisket, pulled pork and chicken. On occasion, other foods will be used if recommended by the manufacturer (ex. burgers, fries, meatloaf, etc.).

Most of the food used for the reviews is cooked on a Weber Smoky Mountain or a Lang 84. The basic BBQ accoutrements (such as tool sets, chimney starters, etc.) are by Weber. Knives are by Mercer Cutlery. Fuel is either a cherry/oak mix or whatever charcoal I’m in the mood for.


Wednesday, December 17, 2008

RECIPE: Chanukah Brisket

We are almost on the cusp of Chanukah, so I thought that this would be a great opportunity to present a BBQ version of a Long Island Jewish classic. Brisket is a Jewish standard, right up there with chocolate gelt, amazing kosher delis and borscht belt comics. Unfortunately, the flavor of most briskets that I have had coming from the kitchens of Jewish friends was overpowered by the wine and onions. We are going to try to fix that and let the flavor of the meat shine while keeping the soul of the traditions in tact.

A quick note before we start – if you are preparing this for a friend or their family PLEASE check on their dietary requirements. If they keep kosher you will need to buy the brisket from a kosher purveyor and adhere to restrictions on cooking (such as cookware, utensils, etc.).

The traditional oven cooked holiday brisket has three main components.
1) The brisket itself. Go for the whole brisket. This can (and will) be upwards of 10 lbs. Try to get the butcher to cut off most of the fatcap, leaving about ½ an inch.
2) The wine. Briskets are often braised for 2.5 to 3.5 hours in red wine. We will be incorporating the wine, but as a marinade, an injection and a sauce.
3) Onion. Much of the intensity of flavor for traditional brisket comes from the inclusion of onion soup mix. We are eliminating this entirely and substituting smoked onions, which will be served alongside the brisket.

Other regional (and I guess cultural) commonalities include tomato and mushroom. We will use some of each in the sauce.

Lets start with the easy stuff.


4 Large Vidalia Onions (peeled and quartered)
Drizzle onion quarters with olive oil.
Sprinkle lightly with your favorite rub (preferably something fairly sweet).
Place on aluminum foil and smoke with brisket for roughly 90 minutes.


1/2 cup salad or olive oil
1 cup dry red wine
4 tbsp. lemon juice
¼ cup brown sugar
1 clove crushed garlic
4 tablespoons soy sauce
1/2 tsp. salt
1/4 c. onions, diced
Reserve roughly ¼ cup for injection

Marinade the brisket in a plastic or glass container (or very large plastic bag) overnight. Rotate at least once. Inject the liquid into brisket in different locations, including under the fatcap.


After injection, coat your brisket with your favorite rub. I would use a mild rub to allow for the flavor of the meat to shine through. You are going to need about ¾ of a cup of rub. Wrap the brisket and put it back in the fridge for about 3 hours.
Get your smoker up to 225 – 240.
Use a mild/sweet wood, such as an apple and cherry mix.
Pop the brisket in the smoker for about 12 hours. Your internal temperature should be about 195 degrees.
Pull the brisket and let it sit for 30 minutes or so before slicing.

SAUCE (note: this is NOT a BBQ sauce)

2 tbsp. butter
1/4 lb. fresh mushrooms, sliced
4 tbsp. thinly sliced shallots
2 tsp. all purpose flour
1 clove garlic
1/4 tsp. salt and pepper
¼ tsp. nutmeg
2 tbsp. tomato paste
1/2 c. red wine
1/4 c. water

Sautee mushrooms, shallots and garlic until onions are translucent. Remove from heat and add flour, salt, pepper, nutmeg and tomato paste. Add wine and water. Bring to a boil. Simmer for roughly 20 minutes.

To reiterate, if any of the ingredients are not kosher, the dish isn’t kosher.

Slice the brisket into roughly 1/4” slices. Serve the sauce on the side so that your guests can ‘ooohhh and ahhhh’ over the smoke ring. Serve the onions as a side dish. Voila. BBQ meats Chanukah.

Happy Holidays!!


Thursday, December 11, 2008

Review: Country Bob's Cookbook

The Original Country Bob’s Cookbook

Pages: 96

Author: Country Bob’s

Editing: Favorite Recipes Press

What an odd book. I’m not quite sure how to encapsulate Country Bob’s Cookbook, but ‘charming’ would be a good place to start. The things that would normally work against a cookbook are some of this books greatest successes.

The book is anachronistic, with recipes and a style that seems reminiscent of the 1970’s. Thankfully, only the positives were pulled from cookbooks of that era. There is no kitsch or retro feel. The authors and company are overtly Christian. The messages contained in the book (through selective and non-intrusive quotes from the Bible) do nothing to detract and don’t brush up against proselytizing. The book is fairly brief at 96 pages, but it doesn’t skimp on content. Each recipe provides you with all the information you need and they don’t take cheap short cuts like using oversized fonts.

Another word that would help to describe Country Bob’s Cookbook would be ‘lush’. The photos are clear, crisp and appetizing. The cover is elegant, with a black background and gold lettering. This is a hardcover book featuring thick, rich ragstock interior first and last pages.

The recipes are clearly designed to highlight Country Bob’s products, specifically their All Purpose Sauce. As you may remember from an earlier review on the Home of BBQ, the All Purpose Sauce is excellent and lives up to it’s name. Although they very well may be, the recipes don’t feel as if they were designed to highlight the sauce (or other Country Bob’s ingredients). The inclusion feels natural and organic.

The recipes are not haute cuisine. You’re not going to need a degree from the CIA to create the food found in this book. These are good, tasty recipes for families and parties.

Beautiful photos start off each section. A couple of the photos are a little dark, but that appears to be by design, allowing for interplay of shadow and light. I would have preferred a simpler, fully lit display of the food, but that’s a minor complaint.

Appetizers, soups and snacks are covered in the first section. Recipes for cheeseballs, chicken wings and dips are found here. Grilling is up next, with sauces, marinades, burgers and more. Following grilling is the Main Dishes section, with the likes of roasts and Tahiti Chicken. The book finishes up with a Desserts section, featuring cakes, frozen salads and more.

If you have the opportunity to get your hands on a copy of Country Bob’s Cookbook, do yourself a favor and do so. You won’t be disappointed.


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Monday, December 8, 2008

Recipe: Cat Cora's BBQ Pit Beans

Cat Cora's Pit Beans

In anticipation of the opening of CCQ (Cat Cora’s Que), we are offering Cat’s recipe for BBQ beans. CCQ is scheduled to open this month in Costa Mesa, California. The restaurant is geared towards families and has an informal price ceiling of $12.00 per meal. If the restaurant is successful, I’m sure that we can look forward to seeing CCQ’s popping up in other cities.

This recipe was sent to us by Chef Cora’s people, but it can also be found on the Food Network website. We are following the recipe with a few suggestions on how to customize the recipe to your particular tastes.

Pit Beans

Pit beans, simmered in or on the smoker, grill, or pit are another southern barbecue must-have. Cat’s ultraeasy recipe includes chickpeas and cinnamon, a nod to her Mediterranean roots. You can make the beans on the stove top and then transfer the pot to a lower-heat area of the grill to keep them warm during the party.

Serves 8

2 (15 1/2-ounce) cans chickpeas

2 (15 1/2-ounce) cans kidney beans

2 (15 1/2-ounce) cans pinto beans

2 cups good-quality barbecue sauce, without a smoky flavor

1 teaspoon ground cinnamon

2 scallions, white and tender green parts, thinly sliced

In a saucepan, combine all of the beans, including their liquid, and the barbecue sauce, place over medium heat, and stir until the mixture comes to a simmer. Add the cinnamon and simmer, uncovered, for about 30 minutes, or until the liquid has reduced to a sauce consistency.

Remove from the heat and spoon the beans into a warmed serving bowl. Garnish with the scallions and serve immediately.

Possible Additions

If you would like to tailor this recipe for the particular tastes of you and your family, we humbly suggest any or all of the following:

1) If you are firing up your smoker, you’re not just making beans. Roughly chop some of the meat that you are smoking and add it to the beans. This especially works well with brisket.

2) Add apple pie filling to the beans. I know it sounds odd, but it is amazing.

3) Use Meyer’s Elgin Texas Bean Seasoning to give the dish a little kick. It doesn’t add much heat, but it does offer a great, layered flavor.

4) I recommend using Grandville’s or Russ and Frank’s BBQ sauces for the base for this recipe.


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Wednesday, December 3, 2008

Ramblings: BBQ Gifts

Well, the holidays are upon us. With people looking for Christmas, Hanukah, Kwanzaa and party gifts I thought that I would offer up a few suggestions. If you have someone in your life who is a BBQ fan, these tips might come in handy.


1) Make up a coupon for a free grill cleaning. Some enthusiasts are control freaks who prefer to handle things themselves, but most people would LOVE to have someone give their grills and accessories a thorough cleaning.

2) Organize, type-up and print hand written recipes, techniques, notes and competition strategies. Create a binder and create multiple copies (if the recipient is a member of a competition team).

Under $10.00

1) Heat Resistant Paint: Rust-Oleum offers a heat resistant spray on enamel in a variety of colors. These 12 oz. cans retail for under $7.00 and offer protection on heat up to 1200 degrees.

Whether doing touch-ups or adding a logo to your grill or smoker, this is a gift that BBQ fans would enjoy.

2) BBQ Sauce: Peruse our site or visit for suggestions on quality sauces. Most can be ordered online.

Under $20.00

1) Chimney Starters: We recommend Weber Charcoal Chimney’s, but there are a number of manufacturers that produce quality starters. We would suggest avoiding Charcoal Companion brand due to poor customer service and shoddy products. Over time starters become weakened by stress and use and cheaper models can become rusted. A replacement or additional starter is always welcome.

2) Smoking Woods: Wood for smoking and flavoring can be found at many local stores, including Lowes and Home Depot. I would recommend supporting small companies such as Maine Grilling Woods who offer their products online. Apple, alder, peach, mesquite and oak all offer specific flavors and aromas to BBQ and small quantities are great to experiment with.

3) BBQ Books: The market place is rife with great BBQ related books. Unfortunately, there are also a lot of subpar books out there. Check our ‘Reviews’ section for suggestions. Holy Smoke would be a great sample of a book about BBQ and anything by Ray “Dr. BBQ” Lampe would make a great stocking stuffer for the cookbook lover on your list.

Under $50.00

1) Mail Order Meat: No fan of BBQ is going to be disappointed by receiving quality meat products, such as sausage from Meyer’s Elgin from Texas.

2) BBQ Accessories: Aprons, heat resistant gloves, folding tables, chairs, sanitation gloves, mixing bowls, cleaning products are all standard equipment for competitors. Adding to their arsenal would be a big help. Just know what they already have and help fill in the rest.

3) Jalapeno Grill: Grills for making stuffed jalapenos are a fantastic tool that many enthusiasts haven’t gotten a hold of yet. Check out The Iron Desert for examples.

4) Grinders: There are a number of grinders that can be purchased at varying costs and efficiencies. For the BBQ fan that makes their own rubs, this would be a valued tool. Simple coffee grinders do the job admirably (but make sure that you label each grinder separately unless you enjoy chipotle flavored coffee).

Under $100.00

1) Kettle Grill: You can purchase charcoal grills for under $100.00. The best of the bunch in this category are the Weber One Touch Silver grills.

2) Thermometers: There are some excellent thermometers that are under $100.00. Remote thermometers, multiple probe thermometers and the ultra-fast yellow thermapens are all in this price range.

3) CBJ Class: Attending a Certified BBQ Judge class gives competitors an insight into what judges are looking for and puts prospective judges at the top of the list for most competitions. You can look for classes in your area by visiting

Under $500

1) 22” WSM: This new smoker is a considerable size upgrade for the venerable and beloved Weber Smokey Mountain. For competitors, the increased capacity will help to cook multiple categories on the same unit. For backyard enthusiasts, cooking for large groups just became easier.

2) Cooking Class: Many top competitors offer classes for novices and midlevel BBQ fans to help them bridge the gap between just starting out and competing with the ‘big boys’. Classes are usually an overnight affair that flattens the learning curve as students have the opportunity to learn from those who are talking the talk because they walked the walk.

3) Contest Entry: Paying for someone’s entry into a contest is a great way to get on their good side and an excellent strategy for getting to the top of the list for leftovers. The two biggest constraints for competitors are time and money. You can’t help with time, but you can certainly assist with the monetary aspects.


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Monday, December 1, 2008

Ramblings: Coming Up


Things have been piling up here a bit at the Home of BBQ, so I thought that I would let you know where we stand and what is coming up.

We have an article planned for Wednesday for the BBQ widow or widower that might be looking for holiday gift ideas for their ‘low and slow’ spouses.

We have over a dozen reviews that should be published over the next few weeks. They will be almost evenly split between sauces and BBQ related books.

We have an announcement that we will be sharing about a new exciting contest concept that will be making its appearance in 2009.

We will be announcing who the Home of BBQ will be endorsing for the Board of Directors election for the KCBS.

We are also on the verge of our 200th post and we have a something special planned for that.

Thank you for spending some time with us.

We appreciate your feedback, so please let us know if you have anything that you would like covered.


Review: Southern Gold Honey BBQ Sauce

Southern Gold Honey BBQ Sauce

Manufacturer Maurice’s Gourmet Barbeque

Quality ** (2 out of 5)
Aroma *** (3 out of 5)

Appearance ** (2.5 out of 5)

Packaging *** (3.5 out of 5)

Viscosity *** (2 out 5) ‘Viscosity’ is NOT a measure of quality. It is how thick the sauce is (1 watery, 5 very thick).

Maurice’s Gourmet Barbeque is a company that has a group of restaurants, a catering division and a series of BBQ products. They are located in South Carolina, which gave me great hope for this sauce.

Regular readers will know that mustard vinegar sauces are my hands down favorite. I was clearly predisposed to liking this sauce.

There were 18 oz of sauce in the sturdy bottle. The sauce poured easily out of the thick glass and stuck nicely to the meat. The sauce came out rather quickly, so keep an eye out while pouring.

There is no escaping the fact that this is a mustard sauce with a strong emphasis on the mustard. When you open the bottle the aroma of straight mustard wafts out and almost assails the nostrils. It certainly overpowers the aroma of whatever it is used on.

The coloring is pretty much standard mustard yellow, with no variation.

The sauce is not bad. I know that is damning with faint praise, but I can’t muster up much more enthusiasm. If you went into your closet, picked out some mustard and added a bit of honey from your pantry you would have a sauce that is at least as good. There is no depth of flavor. There is no nuance. This is hugely surprising, as the primary ingredient is cider vinegar.

If you were basing your evaluation on the ingredients list, this sauce would be spectacular. Unfortunately (in this case), we have to make our judgments based on taste.

This was a disappointment. Save your money.