Tuesday, January 27, 2009

REVIEW: Southern Delight Marinade

Smoky Pecan Peppercorn Marinade

Manufacturer Southern Delight
Website www.southern-delight.com

Quality **** (4.5 out of 5)
Viscosity Not Applicable
Aroma *** (3 out of 5)

Appearance **** (4 out of 5)

Packaging ** (2.5 out of 5)

This is a bit of a departure from our normal reviews, as I used this marinade on poultry that was added to satay chicken and noodles. In addition to enjoying the chicken in the meal, I also tried it before being added to the satay so that I could sample just the poultry and marinade.

The marinade comes in a sturdy, 14 oz. glass bottle. The packaging is a bit mundane. A tad too busy, a tad to generic; there is nothing that really grabs the eye. The only image on the label is that of pecans that unobtrusively underscore the text. The bottle is clear, providing a brown background (due to the color of the sauce). The labeling is yellow, black, red and white. *

The marinade itself is a rich, brown liquid speckled with black and off white bits of spices. Upon opening the bottle the welcome aromas of Worcestershire sauce and vinegar waft out to greet the cook. While not overpowering, the aromas are strong and meld together nicely.

The chicken sat in the Smoky Pecan Peppercorn marinade for roughly four hours


The marinated chicken breasts were cut into strips and fried. As would be expected, the chicken was lacking some of the earthy nuttiness and intensity of the Southern Delight sauce. The chicken was juicy, tasty and delicious. There was an excellent balance between sweet and savory and it retained much of what was enjoyed in the sauce, but was a bit more subdued.

The satay was a simple commercial sauce to which I added some rice wine vinegar, Chinese cooking wine, red pepper flakes, scallions and toasted sesame seeds. The meal was served cold. The flavors imparted by the marinade ‘played well with others’, retaining it’s unique identity without overpowering the flavor of the chicken or the accompanying ingredients.

Whether enjoyed on grilled chicken with some side dishes or in prepping chicken that was used as an ingredient in a larger dish, this marinade is a winner. I am seriously debating if I should use it again on some chicken today. Regardless, I know that what is left in the bottle won’t last long.

* The bottles for the sauce and marinade are almost identical, so this is repeated from our earlier review.

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 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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