BBQ Bob’s Hav’n A BBQ Sauce

We ran into our friend, Bob Trudnak from The BBQ Guru, at a recent BBQ competition in Harrington, Delaware. Bob was selling his newest “BBQ Guru” product – and this one uses no wires or batteries. It’s…

BBQ Bob’s Hav’n A BBQ Sauce

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This BBQ sauce is a great balance of sweet and tangy with presence of fresh herbs, spices and a slight vinegar finish. Appeals to all ages from 2 to 102. Especially great on chicken, ribs, burgers, brats and all pork cuts.

“All pork cuts”? That’s good to know, as our first taste test with BBQ Bob’s is on pork skewers. But first, let’s look at the sauce up close.

Ingredients: Cider vinegar, tomato concentrate, vinegar, agave syrup, light brown sugar, water, sugar, vine ripened red tomatoes, high fructose corn syrup, corn syrup, salt, oleoresin paprika, liquid smoke, spice, onion powder pepper, granulated garlic, caramel color, worcestershire seasoning, citric acid, cayenne pepper, natural flavoring, dextrose, oleoresin capsicum, sulfur dioxide.

bbq-bobs-havn-a-bbq

Texture & Appearance: A reddish brown color is flecked with spices and seasonings. Black pepper flecks are prominent too. The sauce is also shiny and relatively thin in consistency – more of a corn syrup texture. Glossy.

bbq-bobs-sample

Taste Straight Up: A silky coating on the tongue and mouth leads us into a classy sauce – there’s some pleasant black pepper spice or “heat” if you will. But overall, the sweetness from the syrups really carries the biggest flavor. A very light vinegar finish comes at the end. Let’s see how it tastes after we cook or grill with the sauce. Classic.

Packaging: A big 19 ounce glass bottle contains the sauce. The label and graphics are simple in colors and a cartoony pig adorns the label. The word “Original” is also prominent – is there another flavor to come? Nice layout.

BBQ Bob’s Sauce on food

We’re brushing BBQ Bob’s Hav’n a BBQ sauce onto some pork skewers as they cook over direct heat on the grill. And for fun, we skewered some pineapple chunks and brushed BBQ Bob’s on them as well.

bbq-bobs-on-pork-pineapple-skewers

Marilyn: There’s just a hint of a vinegar edge to the flavor of the sauce on the pork skewers. It’s a subtle sauce – not overpowering at all. A lot of the sweetness has cooked out and we’re left with a smoky and sticky coating.

I think this sauce would fare better on a fattier piece of meat – whether that be pulled pork, or even some chicken parts.

Marilyn’s rating: On our scale of 1 – 5, I would give this Rated 2.5 out of 5 Stars – it’s a pleasant enough sauce, but nothing spectacular.

Brian: I’m disappointed in how much this sauce “broke down” after cooking. It’s just a thin glimmer of what it started out to be. This is not a thick, gloppy sauce – especially after cooking.

Maybe it would make a great base to add to – to make it your own flavored sauce. Doctor it up a bit with either spices or other flavorings – chiles, or fruits would fit nicely here.

Brian’s rating: Rated 1 out of 5 Stars – 1/5 Stars from me. Perfect for a tame, mild bbq sauce. If this were the 1960’s, I could see this sauce on every red plaid tablecloth in the backyard.

Visit http://www.havenabbq.com/ to purchase.

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Our final thoughts:

This sauce is of the highest quality in overall taste and makeup. It is truly much better than any you’d find on the grocery shelf. It’s just a bit tame, timid and mild for our tastes. We like a bolder sauce, in both texture, taste, and overall flavor hit.

Disclaimer: We received this product courtesy of the manufacturer for review.

Carolina Sunshine Wing Sauce

WEEK OF WINGS IV – Day 7 – Carolina style wing sauce

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We wrap up our Week of Wings with Carolina Sunshine Wing Sauce. We reviewed Carolina Sunshine’s BBQ sauce on pulled pork (ironically during our Week of Mild), and I fully expected their Wing Sauce to be just a kicked up version of their BBQ sauce. I was wrong. Thicker and saucier, this is the most unusual wing sauce of the week. Different and a fitting end to our Week of Wings 4.

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Carolina Sunshine Bar-B-Que Sauce Original and Hot Review

Mild BBQ sauce is our entry for Day 3 of our Week of Mild, and this time it’s an Eastern North Carolina style sauce from Carolina Sunshine. It’s a stretch to call any strong vinegar based sauce “mild”, but I’m willing to include one here for variety’s sake. That and the fact that I just realized these potent vinegar based sauces have quite a kick to them, but they are “mild” in terms of heat.

Carolina Sunshine Original and Hot BBQ Sauce

Carolina Sunshine BBQ sauce – hot on the left, original on the right

North Carolina boasts two main styles of BBQ sauce – Piedmont (Lexington) Style, typically made of vinegar, salt, peppers, spices, and ketchup (and sometimes worchestershire sauce) – and Eastern Style, again based on vinegar, but no ketchup. Unlike all other regional BBQ sauces (except for the mustard based goodness out of Alabama), there is NO ketchup in Eastern North Carolina style. This fact alone has always kept me from really enjoying this style of sauce. Until now.

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Luckys Hot Sauce Rudolphs Red with Garlic – Review

We are reviewing Lucky’s Popcorn Dressing Hot Sauce – Rudolph’s Red with Garlic, our 2nd Lucky’s review. We previously wrote about Lucky’s Jalapeno Garlic sauce. Happily, Rudolph’s Red rates a much better opinion from us.

Super bright red in color, with a simple crushed mild red pepper base, Rudolph’s Red is a delicous blend that reminds me of those hoagie spreads, or wet red peppers that are traditional on subs and hoagies. When I pressed owner Mark Porisch about the “hot red peppers” listed, he gave me the standard “… then I’d have to kill you” line. He did kindly add, “it’s a milder variety from the jalapeno family”.

Lucky's Rudolph's Red Hot Sauce

Bright in color and flavor - Lucky's Rudolph's Red

Despite the name, this is not a seasonal or holiday sauce. It’s available year-round and a winner with us. Read on…
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Salt and Vinegar Wings

In honor of Superbowl Sunday we present the
Week of Wings – 7 days and 7 recipes for delicious hot wings.

Day 1 – Salt and Vinegar Wings

Seasoned with Tony Chachere’s Creole Seasoning, some Seasoned Salt (Lawry’s) and simple white vinegar, these babies are crispy and delicious! While not hot wings at all, they are however very tasty and quite different than any other wing recipe we’ve tried.

We first learned of this recipe from Curt Johnson over at GameDayEats.com on his recipe page.

You’ll need:

  • 18 – 24 wing pieces (drummies and flats)
  • 2 heaping Tablespoons of Tony Chachere’s Creole Seasoning
  • 2 heaping Tablespoons of Seasoned Salt (optional – see note below)
  • 4 Tablespoons of White Distilled Vinegar
  • 2 Teaspoons of White Table Salt
  • Oil for deep frying

Cooking instructions:

  1. Preheat oven to 350?
  2. Season wings with the Chachere’s and Seasoned Salt
  3. Spread wings in single layer on baking sheet
  4. Bake for 20 – 30 minutes until wings are just about cooked (they’ll finish cooking in the deep fryer)
  5. Move wings to a platter to let stand 10 minutes for juices to absorb
  6. In a mixing bowl, combine white vinegar and table salt
  7. Deep fry wings in small batches for 2 – 3 minutes until crispy
  8. Toss wings in vinegar solution

Note: we made this original recipe, and they were very salty. The next time, we cut back the Seasoned Salt by half.
They were still very good, and not as salty.

Serve these deliciously unique wings with beer and enjoy!

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