Mad about BBQ sauce !
Trying to make you enjoy barbecue sauce as much as we do

Santa Maria BBQ & Grill Mesquite

Monday, 10 October 2011 20:58 by nico

I’m launching a new category of articles on the site: rub and BBQ spice reviews, and here’s the first of the series.

Santa Maria has recently launched a new range of spice mills with interesting flavours like Lime Pepper, Chicken & Steak and BBQ & Grill Mesquite.

Santa Maria BBQ Grill Mesquite

This rub is composed of white pepper, mesquite-smoked chipotle, onion, garlic, green and red bell pepper, mustard seeds and Mediterranean salt. It’s really nice to see all those big chunks inside the mill !

Santa Maria BBQ Grill Mesquite 2

And it smells gooooood ! The blend of onion, garlic and smoked chipotle is totally mouthwatering.

I tried it on chicken together with paprika and olive oil and it gave a great smokey and slightly spicy taste to it. It’s also great as a seasoning for various food: from ground beef to vegetables and eggs.

You can find the rub at Delhaize supermarkets (around 2.50€)

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Categories:   BBQ Rubs Reviews

Hoosier Daddy Sweet & Sassy Barbecue Sauce

Sunday, 2 October 2011 08:39 by nico

Following my interview on BBQ Sauce Reviews, Kimberlee Foy from Hoosier Daddy kindly sent me her sauce.
I was really curious to taste it, because it’s a kind of a hybrid between a tomato-based and a mustard-based barbecue sauce… and I admit I’ve never tasted mustard-based barbecue sauce !

Hoosier Daddy 
It’s quite different from what I’ve tasted so far. This sauce is not really smokey and vinegarish, but rather sweet, fresh and fruity. If you close your eyes when it’s on your tongue, you almost have the feeling to eat jam – that’s maybe due to the peach nectar.
It has a nice deep orange/red color but it would have been great to see some chunks. The sauce is rather liquid without being watery.

The sauce is a good dipping sauce but also great when heated: I basted some ribs with it and it resulted in a nice caramel layer, I also tried it warm on a ham steak and I really enjoyed it.

Hoosier Daddy Hamsteak

I also like the flip-top and squeezable bottle – that’s handy to avoid wasting too much sauce.

There’s a cool story behind the sauce: “Hoosier” is the demonym for a resident of Indiana, where Kimberlee’s family is from. She wanted to keep the memory of her father alive and decided to produce a sauce based on her father’s secret recipe (“Daddy”).
Furthermore, a portion of the proceeds is donated to various organizations such as cancer research, diabetes and autism.

Hoosier Daddy Box


The boar on the label reminds me a bit of Bebop in Teenage Mutant Ninja Turtles Sourire

Their new sauce “Ghost Roast” has been launched lately, can’t wait to taste it !

More information on:


Brown Sugar, High Fructose Corn Syrup, Mustard (distilled vinegar, water, mustar seed, turmeric, spices and paprika), Water, Tomato Paste, Peach Nectar, Distilled Vinegar, Cider Vinegar, Cayenne Pepper Puree (Cayenne Peppers, Salt, Vinegar), Salt, Modified Corn Starch, Caramel Color, Natural Smoke Flavor, Spice Extracts, Onion Powder, Natural Flavor.

Nutrition information per serving (28g):

  • Calories: 70
  • Total Fat: 0g
    Cholesterol: 0mg
    Sodium: 260mg
    Total Carbohydrate: 16g
    Protein: 0g
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Categories:   BBQ Sauces Reviews

Featured on

Saturday, 24 September 2011 18:27 by nico

Brian Henderson from BBQSauceReviews started a new series of articles called “sauce people” which focuses on people instead of products, and I’m really honored to be the second “sauce people” to be interviewed.

I hope the article will bring a bit more exposure to the site and new contacts in the BBQ sauce world !

Read the whole interview

Categories:   Miscellaneous

Tabasco Chipotle

Saturday, 3 September 2011 15:40 by nico

I usually don't talk about hot sauces, but since a few weeks, a new variety of Tabasco pepper sauce has appeared on the shelves of Belgian supermarkets (Colruyt and Delhaize) alongside the Original and Green Jalapeno: the Tabasco Chipotle pepper sauce.

Tabasco Chipotle 

This sauce is totally different from the Original Tabasco, it has a strong smoke smell, a deep red/brown color and small chunks… which make think to a barbecue sauce. And for a reason: it can be used as a marinade, for grilling but also as a base for a homemade barbecue sauce ! But of course, with a gentle heat (its Scoville Unit Rating is 1500-2500)

Tabasco Chipotle Back

Not too hot, and not too mild, the result is a smoky, flavorful sauce that'll make you want to fire up the grill – and it's great for grilling flank steak, fajitas, hamburgers and vegetables.

And I confirm that it adds a really great taste to chili and burritos ! If you like smokey and spicy sauce, this one is a must-have !

More info:
Can be found in Delhaize and Colruyt supermarkets (2.30 €) or on (8.80 € !)


chipotle pepper,distilled vinegar, water, salt, sugar, onion powder, garlic powder, spices, natural falvor, TABASCO Brand Pepper Pulp (distilled vinegar, red pepper, salt)

Smoked ribs with the Smokenator

Sunday, 21 August 2011 17:23 by nico

Some weeks ago I ordered a Smokenator 1000 for my Weber Kettle Grill, but I haven’t been able to use it until yesterday due to the rotten weather we’ve had in Belgium in this summer.

The Smokenator is a piece of metal that helps you in converting your standard grill into a smoker. That’s really nice if you don’t have the space or money to buy a bullet smoker.

The creed of a smoker is “low and slow”; indirect cooking at low temperature for a couple of hours will give a tender and flavourful meat.

For this first attempt at cooking spare ribs with the Smokenator, I rubbed them with Uncle Joe’s (I mixed the Chipotle and Honey Mesquite rubs together to give a sweet and slightly spiced flavour).

I put them in the smoker on a rib rack for 2 hours and I used oak and beech as smoke wood and coconut briquettes for the fire.
Then I wrapped them in aluminium foil and put them back in the smoker for a bit less than 2 hours.
After that, I unwrapped them and put them back on the rib rack for a bit less than an hour, and let the water pan empty to dry the surface.
Finally I basted them with barbecue sauce (using the Uncle Joe’s Chipotle/Honey Mesquite rub as a base) for the last 15 minutes of cooking.

I managed to keep the temperature around 110-115°C during the whole process. The meat was falling off the bone easily and was really tasty and tender with a nice smoke ring ! The Uncle Joes’ rub and BBQ sauce were giving an extra sweet and spicy taste to the meat.

In conclusion, this first try was succesful ! Next time I think I’ll add a bit more smoke wood.. but I definitely want to try smoked brisket !

You own a Weber ? You wanna try to smoke meat or fish ? Get a Smokenator !


Smoked Ribs - 1 - Rub
Rubbed with Uncle Joe’s Honey Mesquite and Chipotle

Smoked Ribs - 2- 1h Smoking
After one hour of smoking

Smoked Ribs - 3- 2h Smoking
After 2 hours of smoking (they look burnt but they aren’t ;))

Smoked Ribs - 5- Dry Finish 
Putting the dry finish…

Smoked Ribs - 6- Saucing
Before saucing with Uncle Joe’s !

Smoked Ribs - 7- Good to go
They’re good to go !

Smoked Ribs - 8 - Yummy
So yummmmmmmmmmmy…

Smoked Ribs - 9- Bones
That nothing is left !

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Categories:   Miscellaneous | Recipes