Reverend Marvin’s Gourmet BBQ Sauce vs KC Masterpiece and Sweet Baby Ray’s on ribs

A few racks of baby back ribs with Reverend Marvin’s Gourmet BBQ Sauce, along with Sweet Baby Ray’s and KC Masterpiece get cooked, smoked, eaten and rated.

Sweet Baby Ray’s (upper right) was very good. And predictable. Sweet, vinegary. Comforting. Up until now, this was Wifey’s favorite sweet BBQ sauce.

KC Masterpiece (lower right) was 5 parts KC, 1 part honey. Sweet, smoky, very authentic tasting. As much as Wifey and I like Sweet Baby Ray’s, we thought the KC Masterpiece was a more authentic sticky BBQ sauce.


But the star of this show was the Reverend Marvin’s Gourmet BBQ Sauce ( upper left in above pic). A mustard based sauce, with no sugar/sweetener to speak of, so you can slather this on early, middle and late in your cook. It also does not mask the flavor of the pork, so the rub and pork come out underneath the mustard flavor of Reverend Marvin’s.

Started in the 1960’s, Marvin Lynch perfected his mustard based BBQ sauce to the rave reviews of his family, friends and congregations. Today, his son Woody Lynch continues this great BBQ sauce company.

As my friend Greg Rempe said, “I ALWAYS have Reverend Marvin’s in my house…ALWAYS!! I have tried it on everything…ribs, pulled pork, brisket, hot dogs, cole slaw…pretty much everything.”

A fine example of a company doing one thing, and doing it right! They only have 2 products – Reverend Marvin’s Gourmet BBQ Sauce Original, and Hot. We tried both, and I’m partial to the Original. As a chilehead, I usually don’t care for too much heat in my BBQ sauces. Having said that, the Hot version is spicy, yet tame. Try both and see what you think.
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Bacon Explosion on BBQAddicts.com

Bacon Explosion – The BBQ Sausage Recipe of all Recipes

Jason and the guys over at bbqaddicts.com have created a monster of a “chub” of bacon, sausage, and bbq. They are a  Kansas City Barbecue Society (KCBS) competition team, Burnt Finger BBQ.  This is their latest artery-clogging invention.

It’s bacon! It’s sausage! It’s MORE bacon! There’s BBQ sauce, BBQ rub. More BBQ sauce.

For anyone who’s ever smoked a “fatty” on their grill, this is the next level.

Here’s how it starts out. A bacon mat with rub sprinkled on:

bacon weave mat

Then there’s sausage & more bacon & rub & bbq sauce in the middle …

This is how it ends up:

finished bacon explosion

Obviously pork is best served by itself, but if you feel the need to make this meat monster into a sandwich, try placing a couple Bacon Explosion slices on a warm Pillsbury’s Grands Biscuit. You’ll reach pork Nirvana is no time flat!

I’ve left out all the  steps and delicious photos, because, bacon lovers, you gotta see this recipe.

Personally, I can’t wait to try it!  Here’s the link:

http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

Update 03/19/09:

BBQAddicts.com go to the Blue Ribbon Bacon Festival in Des Moines, Iowa and cook over 30 Bacon Explosions!

Swamp Sauce – BBQ Sauce – Review

Pee Dee River’s Swamp Sauce

Too many times people market a sauce and say it’s different, but in reality, it’s just another variation of something else. With Swamp Sauce, Tim really created something unique!

Swamp Sauce – officially called Pee Dee River Swamp Sauce, is a light bodied, thin BBQ sauce, with lots of bits floating in it – “Flavor You Can See” says the label, and I have to agree! It’s not the gloppy thick sauce you’d think of when talking about BBQ sauce. My first impression is that it would make a great marinade or glaze for barbecued chicken. Now I know we just got through Thanksgiving here in the U.S., but bbq can be done any time of year. And I really wanted to share this great all-purpose bbq sauce with you.

Update: 06/06/2015: To purchase Swamp Sauce –
Try this merchant:

Pee Dee River Swamp Sauce on MacsPride

Or Pee Dee’s Facebook store:

Pee Dee River Swamp Sauce Store on Facebook

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Barbecue & Grilling Cookbooks – Smoke & Spice – Jamison

Smoke & Spice, by Cheryl Alters Jamison and Bill Jamison (authors of Born to Grill), was my first ‘cue cookbook that I got when I bought my first smoker (that has long since succumbed to the salt air here at the beach), but it’s the book I cut my teeth on for barbecue, smoking and cooking outdoors.

Cooking with SMOKE, the REAL Way to Barbecue, on Your Charcoal Grill, Water Smoker, or Wood-Burning Pit

Smoke and Spice Smoker Cookbook Front

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Barbecue & Grilling Cookbooks – Mastering Barbecue – Stines

Mastering Barbecue by Michael H. Stines is chock full of great grilling tips, recipes and techniques. Chef Stines convinced me of the awesome value of brining poultry to keep it moist, and prevent drying out. His “Spicy Poultry Brine” recipe combines salt with pickling spices, peppercorns, vinegar and 10 other everyday spices from your cabinet. He also includes brining recipes for pork, salmon and fish.

It’s May, and that means warm weather here in Maryland. Time to get out the Weber Kettle and Char-Griller Pro and do some serious cooking! As Joshua Bousel said over at SeriousEats.com
“there are two seasons each year: grilling season and the other”.

While I’ve been cooking on the grills since early April, I’d like to start off with a look at one of my “go to” cookbooks. (click twice on that back cover, and you can read it just fine)

Mastering BarbecueMastering Barbecue Back Cover

The first thing I read about was ribs! For ribs, Chef Stines recommends soaking them in
a gallon of water and 1 cup of white vinegar for 20 minutes. When I asked Chef Stines what this was all about, he emailed this:
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Pickapeppa Jerk Seasoning Chicken Recipe with Bone Suckin BBQ Sauce

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Pickapeppa Jerk Seasoning, Bone Suckin BBQ Sauce on chicken legs, done on the grill, and eaten until our eyes rolled back… I can barely write this post. It was that good!

The Big Picture:

We smeared the Pickapeppa Jerk Seasoning onto the chicken, and put them in the Fridge overnight to get all happy. Then we grilled the chicken sloooowly over indirect low heat on the grill. Near the end of grilling, we slathered a bbq sauce made with Bone Suckin’ Sauce and Busha Browne’s Spicy Jerk Sauce to get a nice glaze and to add some sweetness to the mix.

Served with cole slaw and beer… this recipe was truly “food porn” and everyone was happy!

The Details:

We cut up the chicken leg “quarters” into drumsticks and thighs. This was messy and time consuming to me, but Wifey came to the rescue. Personally, I’d be happy buying the chicken
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Ribs with Powderpuff Rib Rub (Celery Salt, Paprika, Garlic flakes) – recipe

Powderpuff Ribs

Celery, paprika, garlic in a rib rub equals sweet, spicy heaven on a bone!

We seasoned our ribs with the Powderpuff BBQ team’s rib rub recipe, braised them in the oven with a Cider Squirt basting sauce, and finished them off with Bone Suckin’ BBQ sauce. The Bone Suckin’ Sauce is very thin, so it’s a great finishing glaze.

These are the *best* ribs we’ve ever cooked, bar none!!

Apparently, the team’s founder and pit master, Janeyce Michel-Cupito, has temporarily retired.

I found this recipe in Steven Raichlen’s “Sauces, Rubs and Marinades” where he writes

In 1993, Powderpuff won first place in the KC Royal rib competition for these smoky, mahogany-colored ribs. This is all the more remarkable because Janeyce served them Memphis-style (dry) in a city that loves a sweet, sticky barbecue sauce.

This is such a simple rub recipe! I was attracted to it because the base of celery salt sounded so
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Bone Suckin’ Sauce – BBQ

Bone Suckin' BBQ Sauce Bone Suckin’ Sauces are all natural, fat free, gluten free, and NO high fructose corn syrup.

This is my new BBQ friend… I love this stuff.

We made our Powderpuff Rub Ribs with Bone Suckin’ Original sauce. A nice, thin sauce that makes a great finishing glaze on your ribs or chicken.

They also make this sauce in Thicker Style (pictured), Hot, and Hot Thicker styles.
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