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

Big Ed’s Heirloom BBQ Sauce

Wednesday, 18 April 2012 20:43 by nico
It has been a long time since I’ve wanted to taste this one and I got the opportunity to receive 2 bottles for doing a review. It’s time to take a closer look at it ! First off, the visual identity is great – I love the typo, it’s simple but effective, looks very clean and very professional. Let’s switch to the contents of the bottle. It’s an Eastern North Carolina sauce (made in South Carolina), thus a thin, watery, vinegar based sauce. If your idea of BBQ sauce is a thick and sweet sauce, this one is just the opposite. When you open the bottle and take a sniff, it strikes the nose hard ! It’s pungent but if you like (apple cider) vinegar like me, it opens a lot of possibilities: you might wanna try replacing vinegar in your daily cooking with this sauce. That’s what I did by deglazing diced ham with the sauce or used it as a salad dressing. I’ve even added some Big Ed’s alongside the Worcestershire sauce (and soy sauce) in my Brunswick stew. I also had a try on smoked ribs. I rubbed them with Uncle Joe’s Original Blend and after being smoked with hickory for 3 hours and wrapped in foil for 2 hours, I gave the ribs a little glaze with Big Ed’s and put them back in the smoker for 20 minutes. Finally, as advised by Matthew (the Sauce Boss at Pigtrail Brands) I poured some sauce on the ribs once served.  I usually baste some KC style sauce in the last minutes of cooking and this was a refreshing change: the subtle and lightly sweet flavor of the sauce was a great combination with smoked pork and didn’t cover the taste of the meat. I had a first try at smoked beef short ribs, though the short ribs were a bit overcooked and tough, the sauce poured on hot thin slices of short ribs was nice too, but suited pork better (I also tried it on cold slices of short ribs but didn’t really like it, it’s way better with warm meat !) The sauce can also be used as marinade. My final test was thus to marinate chicken breasts before searing them in a pan. The chicken turned out pretty good, with a light tangy taste due to the apple cider vinegar and a bit of caramelization going on on the outside. Notice the nice texture of the sauce Final thoughs As you’ve guessed, I really like this sauce. It’s not for everyone (for beer lovers I’d compare it to a good gueuze) but the cool thing is that it’s quite versatile, unlike sweet and sticky BBQ sauces. It’s great with pork (I’ve saved some to pour on the first pork butt I’ll be smoking soon) and chicken but suits beef less in my opinion. You can read more about the sauce on BBQ Sauce Reviews, on the Pigtail Brands website or on their Facebook page. Ingredients: Apple Cider Vinegar, Ketchup (Tomato Concentrate, Distilled Vinegar, High Fructose Corn Syrup, Salt, Spice and Natural Flavorings), Worcestershire Sauce (Distilled Vinegar, Molasses, Water, Sugar, Onions, Anchovies, Salt, Garlic, Cloves, Tamarind Extract, Natural Flavorings, Chili Pepper Extract), Hot Pepper Sauce (Aged Red Cayenne Peppers, Distilled Vinegar, Salt, Garlic and Xanthum Gum), Spices Nutrition information per serving (30ml): Calories: 15 Total Fat: 0g Cholesterol: 0mg Sodium: 150mg Total Carbohydrate: 3g Protein: 0g
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Smoked chicken thighs with Dimples BBQ Sauce

Wednesday, 16 November 2011 22:36 by nico
Here’s the recipe of the smoked chicken thighs I cooked  for the Dimples BBQ Sauce review on BBQ Sauce Reviews. The original recipe comes from the cookbook Weber’s Way to Grill (“La Bible du barbecue Weber” in French) by Jamie Purviance but I used Dimples instead of the homemade sauce of the recipe. Ingredients for 2 persons: 2 chicken thighs split in two (drumstick and upper thigh) Dimples BBQ Sauce 4 medium chunks of wood (I used oak and beech) For the rub: 2 teaspoons kosher salt 4 teaspoons paprika 4 teaspoons Santa Maria BBQ & Grill Mesquite Procedure: Prepare the rub by mixing all the ingredients in a bowl, rub the chicken drumstick and thighs and let them come to room temperature for 20 minutes while you start the grill for direct and indirect grilling at medium heat (around 200 °C). Put the wood chunks in a bowl of water for 20 minutes. Put the meat on the grill (direct grilling with the upper lid closed) for 8 minutes and turn them over from time to time. Move the meat on the cooking grate for an indirect grilling during 20 minutes (upper lid closed) and put the wood chunks on hot coals. Baste the meat with Dimples BBQ Sauce, continue the indirect grilling for 10 minutes and turn the meat over from times to times. Serve with some more sauce !   Our cat went completely crazy when she smelled the smoked chicken ! She ate all the leftovers and, as you can see, she put sauce all over.
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Categories:   BBQ Sauces Reviews | Recipes
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Where to eat BBQ sauce in Brussels: Boston Steak House & Cool Bun

Sunday, 16 October 2011 17:59 by nico and marie
Not only it's possible to buy BBQ sauce in Brussels, but you can also find a couple of places to eat BBQ sauce. I already talked about the Houtsiplou, which has become pretty famous in Brussels now. Boston Steak House This week, we went to Boston Steak House in Ixelles to try out their ribs a friend recommended us. For 12.90€, you get a nice piece of meat with a small side salad, fries, and some more BBQ sauce. The ribs are very well cooked, not smoked, but rather caramelized with honey. They are tender, still a bit moist and the meat falls off the bone easily. They’re basted with BBQ sauce just before serving (the same as the one served as dipping sauce).  The sauce is not bad either, rich and thick, classic KC style that does the job well. On the other hand, the fries weren’t tasty at all. Cool Bun We also went to Cool Bun “Burger & Wine Bar” in Saint-Gilles. I’d wanted to go there for a long time to try out the Apple Jack burger (hanger steak, lettuce, tomato, cheddar, onion rings and BBQ sauce - 14€) and I haven’t been disappointed! It’s the best burger I’ve ever eaten in Brussels ! It comes with fries, a small side salad, ketchup and mustard mayo in separated small bowls. The burger is served with the upper bun aside, and the onion rings topped with BBQ sauce sit on top of the meat. A feast for the eyes (too bad, I forgot to take a picture, it will be for next time). You have to eat the crunchy but light onion rings before putting the upper bun in place and enjoy the burger. The meat was perfectly seasoned and grilled, the homemade bun had the right consistency, and the fries were incredibly good ! And the sauce ? It’s homemade and you can choose between regular and spicy (I went for the spicy one). It tastes a bit like an asian sauce, with flavours of soy sauce and ginger. It has a nice red color with a good consistency and chunks inside. Unfortunately, there’s sauce on the onion rings only so I had to ask for an extra ! They have a nice range of differents and originals burgers wich looked as good as the Apple Jack one: My wife got a jalapenos/avocado/cheddar/lettuce and tomato one and it was delicious ! Our friends tried some others of the range but… you just have to go for it and make your own mind ! I won’t talk about the dessert which was as outrageous as the burger, you have to taste for yourself. Furthermore, all the ingredients are organic and the staff is really friendly. Boston Steak House 2, Avenue de la Toison d'Or 1050 Ixelles http://www.bostonsteakhouse.be  Read the review (in French) on Zone02 Cool Bun Burger & Wine Bar 34, Rue Berckmans 1060 Saint-Gilles http://www.cool-bun.be Read the review (in French) on La cuisine à quatre mains
Categories:   BBQ Sauces Reviews | Restaurant Reviews
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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 !   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. 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.   The boar on the label reminds me a bit of Bebop in Teenage Mutant Ninja Turtles Their new sauce “Ghost Roast” has been launched lately, can’t wait to taste it ! More information on: http://www.hoosierdaddybbqsauce.com Ingredients: 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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Serious Eats talks about barbecue sauce

Monday, 23 May 2011 11:35 by nico
I'm a frequent reader of Serious Eats, a family of blogs about food (reviews, recipes, techniques and so on...) if you're a food geek, I strongly recommend that you add their feeds to your RSS reader !Anyway, they've recently published a lot of articles about barbecue sauce which are worth reading Regional barbecue sauce recipesPerhaps you ignore it, but barbecue sauce is more complex than it seems ! It comes in a variety of recipes depending on the region where it's made. They've published 3 recipes so far: Kansas-city style sauce recipe - KC style sauce is the one that comes instantly to mind when thinking about barbecue sauce. It's thick, sweet and smoky. Memphis style sauce recipe - Memphis style sauce is thinner and tangier than the KC style sauce. Lexington-dip sauce recipe - North Caroline style sauce is thin, vinegary and spicy. These articles point out differences between these sauces, which all have common ingredients, but differ in use, consistency and taste. I'll try to write a more detailed article about regional barbecue sauces. You can read more about this subject in the Serious Eats article A guide to American barbecue sauce styles Reviews They also tested some sauces, what Brian from Barbecue Sauce Reviews and I love doing. They focused on 16 US sauces that you can find in grocery stores. I tasted 5 sauces amongst the 16: Bull's-Eye, Sweet Baby Ray's, Jack Daniel's, Hunt's and Budweiser.Good news for Belgian BBQ sauce lovers, you can find 4 of these 5 sauces in Belgium (Sweet Baby Ray's is only available in the US) ! I haven't reviewed all of them on the blog yet, but I'll do it in the next posts so stay tuned
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Categories:   BBQ Sauces Reviews | Recipes
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