Guest review by Paul Zonfrillo from Team ZBQ

The best way I can describe this sauce is KC BBQ meets Carolina Vinegar sauce.  It is on the thin side for consistency, has a noticeable deal of acidity, but it is balanced out by a good dose of sweet.  The result is a full bodied base to the sauce.

The spiciness is done very well in this sauce.  It produces a pleasing back heat that builds as you continue to eat the sauce  - most noticeable if you are trying a few spoons from the jar, but it never overwhelms. There are chunks of red pepper flake - about one or two per tablespoon of sauce. Ingredients that contribute to the heat also include cayenne, chili powder and liquid smoke.  In lower amounts, as in this sauce,  I find that liquid smoke tends be less of a smoke component and more of a heat enhancer.  A number of other spices such as nutmeg, allspice round out the flavor.  The sauce has the “one flavor” feeling that I like, no ingredient really
dominates, and they all work together to make one taste.

It is not a very aromatic sauce,  you get a ketchup and vinegar sort of aroma.  It does have highly processed ingredients in it such as ketchup and high fructose corn syrup. I am not opposed to these ingredients on philosophical grounds, but the very best sauces seem to shy away from  these ingredients in high proportion.

The sauce worked well on boneless grilled chicken breast.  I marinated the chicken in Italian dressing, applied mustard and a chili based rub and finished with the sauce.  The sauce worked really well as a flavor layer, since it is not overpowering. I suspect it will work very well on pulled pork.  I could also  see using this as part of a mop sauce for ribs or pork butt,  perhaps mixing it 50/50 with some apple juice or beer, though Big Billy does offer a mop sauce as well that is mustard base.  Overall, a very solid and pleasing sauce.

Smell 3
Taste 4
Consistency 4
Ingredients 3
Label and marketing 4

Website:  bigbillybbq.com

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When I received my first plastic pouch filled with BBQ sauce, I wasn’t sure what to think.  Quickly I learned this new sauce from Gayle’s has great ingredients, excellent/unique packaging, a bold apple/smoke flavor and it’s somewhat famous.  It’s not too thick and not too thin, which makes it versatile for most types of cooking you might want to do with sauce.  (Tangent: And by the way - is there really a need for ketchup anymore?  BBQ sauces like this one, can really replace ketchup anywhere you might have considered using it - hot dogs, hamburgers, fuggeddaboutit).  It’s starts out mild with a hint of apple cider vinegar and then finishes with a bold smoky taste.  It could be a tad thicker, and it could be a little bit less vinegary, but I’m stretching to find the negatives here.  Try it yourself!

This sauce gets bonus points for it’s ingredients list:  water, tomato paste, honey, molasses, sugar, distilled vinegar, corn syrup, natural hickory smoke flavor, salt, modified corn starch, black pepper, caramel color, garlic powder, ground mustard, seed, cumin, oregano, cayenne pepper, citric acid.

Smell  4
Taste  4
Consistency  3
Ingredients   5
Label and marketing   5

Dani Caouette (on behalf of Gayle) states the facts about the sauce, and it’s relation to a famous restaurant:

All of Gayle’s BBQ sauces are fat free, gluten free, trans fat free, saturated fat free, cholesterol free, and have no preservatives and no extenders.   Gayle’s Sweet ‘N’Sassy Sauces are currently featured in The California Pizza Kitchen Restaurants on their Barbecued Chicken Pizza - which just happens to be their number one selling item for the past 22 years -  and on their Barbecued Chicken Salad.

Gayle’s Sweet ‘N’ Sassy Foods is proud to be celebrating our 25th Anniversary and in addition to our current line of sauces, Sweet ‘N’ Sassy Original, Extra Sassy and Honey Sweet, we’ve created two new BBQ sauces for the occasion… Apple Cider Smoke and Chipotle!

I’m a sucker for a good story, so I had to throw this in (this is in response to my question how did you start making sauces):

Gayle’s father “Bernie” bought a BBQ restaurant in South Central Los Angeles in the late 60’s, and inherited a BBQ Sauce recipe that became the talk of neighborhood.

Years later, Gayle was working as an actress in a commercial, and after spending two weeks on the set, became friendly with the cast and crew. They had heard about the restaurant and the famous BBQ sauce and asked if Gayle would cater the wrap party after the commercial was completed.  Shortly after the wrap party, she received a phone call from the director saying that the production people who where from Texas called to say, “The blonde was ok, but how do we purchase her BBQ Sauce?”.

This was to be the day Gayle’s Sweet ‘N’ Sassy Foods was born. That evening Gayle told her Dad the plan and asked if he wanted to go into business marketing the BBQ Sauce… he laughed and said he would show her how to make the sauce if she was really serious about it. That next day, Gayle’s dad brought home a 55 gallon pickle barrel, a coffee urn and all of the ingredients to make the first batch of BBQ Sauce. Together with her dad, mom and three brothers, they mixed and poured day and night. That was 25 years ago… The rest is Sweet ‘N’ Sassy history!

Great story and a great product.

Website:  www.gaylesbbq.com

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Ah yes, another five star sauce.  I’ve been pretty much addicted to this one since it was sent to me and I’ve tried it on everything from Angus beef burgers (gifts from Omaha Steak Co) to mac & cheese to grilled chicken and grilled cheese sandwiches.  It’s a great all purpose sauce that I can’t get enough of.  Great sauce that you should try if you like Asian-style soy/hoisin type sauces.

Smell  5
Taste  5
Consistency  5
Ingredients   4
Label and marketing   5

Here’s what Bill Kelley, the owner of the company, has this to say about the sauce:

I love to cook Chinese, Japanese and Thai food at home and wanted to develop a versital Asian sauce for the Grill to compliment my other two BBQ sauces. Most of the Asian sauces are soy based and very thin and seemed to roll off the meat when I brushed it on. I wanted something thick and rich that would stay on the meat when brushed on and that is how this sauce was developed.

Here’s more, from Bill:

All natural and contains no high-fructose corn syrup, preservatives or MSG. Smokin’ Willie’s is a thick and rich Asian inspired BBQ & Grilling sauce. Use on Sea Food; Ahi Tuna, Salmon, Fish, Shrimp, Scallops and  Ribs, Pork, Beef, Chicken and even Stir-Frys. You can make a Chinese Chicken Lettuce wrap to rival the best Chinese restaurant right in your own kitchen.

Ingredients: Hoisin Sauce (Sugar, Water, Sweet Potato, Salt, Modified Corn Starch, Soybeans, Spices, Sesame Seeds, Wheat Flour, Garlic, Chili Peppers, Acetic Acid) Lite Soy Sauce, Brown Sugar, Tomato Paste, Distilled Rice Vinegar, Garlic, Sugar, Modified Food Starch, Distilled Vinegar, Salt, Carmel Color (a natural food color), Garlic powder, Seasonings (contains Soybean Oil & Natural flavor), Onion Powder.

Website:  smokinwillies.com

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The numbers tell a fair amount of the story, but I’d urge folks to try this.  The taste is something for those of you who like the sweet stuff, but the consistency leans towards the “can I stick this meat product in a pool of it and let it sit overnight” variety.  For backyard grillers, this will be somewhat of a challenge to quickly grill a piece of chicken or pork or steak and have this coat said product without burning off or using a whole bottle.

Having said that, if you were to bath a meat product in this concoction, you’d end up with somewhat rather tasty - leaning on the side of extreme sweet BBQ sauce.  I could envision a crock pot filled with cocktail wieners bathing in this sugary-tomatoey-vinegary juice.  The spices are in good proportion and the spices are plentiful enough to taste.

Got a crockpot or willing to bathe your brisket in this stuff?  It’s worth a shot.

If you’re a backyard griller, you might opt for something a bit on the thicker side.

Smell  3
Taste  4
Consistency  2
Ingredients   2
Label and marketing   3

Ingredients: tomato concentrate made from vine ripened tomatoes, distilled vinegar, sugar, high fructose corn syrup, salt, garlic, onion, paprika, natural flavors.

Marketing thought:  I am starting to develop a theory here.  Stubby’s has been in business 57 years.  And like many other sauce makers that originate from a live BBQ joint, some of the sauce are great and some are not so great.  The success of a restaurant does not at all mean their bottled version of sauce will

a) be close to the same taste as what they serve in the restaurant,   or

b) be any good at all.

This is a good sauce don’t get me wrong, but maybe not in same league as their restaurant, which is could be something special (based on second hand internet knowledge, that is found here).

Website: stubbysbbq.com (for some reason this wasn’t working for me)
Phone:   1.800.36.sauce

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It’s not inedible, it’s just different.  Almost like a combination between Russian dressing, a vodka pasta sauce, and BBQ Sauce, it’s not what I consider to be a natural complement to backyard grilling.  The mixture seemed to have gone slightly wrong somewhere and wow, I couldn’t even sit near the bottle too long with the cap open.   The taste wasn’t quite as bad, but that malodorous vodka-pasta sauce scent really lingered in my nasal passages.

I’ve got to remember there are people in this world that like things like beets and borscht, so someone could enjoy this if they want a unique  alternative to traditional BBQ sauces. Maybe the creator of this sauce was Russian. Or maybe they were just rushin to get the product done.

Smell  1
Taste  2
Consistency  2
Ingredients   2
Label and marketing   2

Ingredients
Tomato Sauce - Apple Cider Vinegar - Catsup - Brown Sugar - Molasses - Vegetable Oil - Worchester Sauce - Lemon Juice - Onion Powder - Hot Pepper Sauce - Spices (sub-ingredients on label).

Website:  www.mommsfamous.com

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Before looking at the ingredients, its a full-flavored KC-style sauce with a solid onion-garlic infusion that I would recommend to anyone looking for a flavorful KC style sauce with a little extra spice.  Nothing too fancy or different, but tasty.

After looking at the ingredients, the perspective changes and you get a different picture altogether…

Ingredients:

Barbecue sauce (high fructose corn syrup,water,tomato paste,vinegar,brown sugar,salt,spices,food starch,onion,soybean oil,glucose monohydrate,maltodextrin,natural flavors,corn syrup,xanthan gum, sodium benzoate (a preservative),garlic cayenne pepper,citric acid,beet powder,tamarind,honey,soy sauce (water,wheat,soybeans,salt,sodium benzoate) lemon juice, worsteshire sauce (vinegar,molasses,high fructose corn syrup,anchovies,water,onions,salt,garlic,tamarind concentrate,clove,natural flavorings,chili pepper extract), and mustard.

Hmmmm, yes.  It’s (someone else’s) BBQ sauce and mustard.

Don’t get me wrong, everyone who loves food does this.  You get a sauce or a recipe and there’s just one minor thing you would change (add or remove) and you do it.  This is America damn it, we modify things as we please.

I wouldn’t negatively slam this sauce simply because they didn’t go through their own painstaking recipe creation process.  This is what they’ve used at the Backyard Bar and Grill in three locations around Chicago, Illinois for over 14 years - they are obviously doing something right.  Or maybe they have tapped into the world’s largest natural BBQ sauce spring, and they simply needed to find a way to get rid of it…

Smell 5
Taste 4
Consistency 4
Ingredients 3
Label and marketing 3

Owner Martin Elliot says “Business is great.  We have added a line of spices and a great wing sauce.  A Jamaican jerk seasoning and salt is soon to come.”   Next time I’m in Chicago, I might try to swing by!

Website:  www.backyardgrill.com

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1. Big Bob Gibson Backyard Mustard Sauce (4/5)
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Kay Smith writes:

My daddy and granddaddy were always barbecueing hogs, chickens and beef for all our family, friends and neighbors when I was growing up 50-60 years ago.  Everyone loved the sauces that Daddy and Grandaddy made and I wanted to bring that flavor and taste to everyone now - so I started making the sauces.

And it’s a good story although I thought this sauce missed the mark.   Intended to be blend between a thicker midwestern-style sauce and a thinner, spicier NC sauce.  In the end, I got the simple taste of ketchup and apple cider vinegar mixed with too much water.

Smell 3
Taste 3
Consistency 1
Ingredients 3
Label and marketing 2

Ingredients

Ketchup, Water, Apple Cider Vinegar, Molasses, Sugar, Lemon Juice, Salt, Seasoning Salt, Spices, Onion Powder, Ginger, Red Pepper

Website:  www.tarheelpremium.com

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1. Gayle’s Sweet N Sassy Apple Cider Smoke (4/5)
2. Big Billy BBQ Sauce (4/5)
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First impressions can be deceiving. A quick glance at this bottle, and you might be inclined to expect a generic taste from a mass marketer of multiple types of foods - all of which probably don’t taste all that good.

But I love it when I’m wrong.

AJ’s use a few, simple components combine to make something truly smooth and deserving of popular recognition.

Ingredients:  Tomato Paste, Vinegar, Mustard, Sugar, Salt, Soya, Garlic, Onions, Guar, Liquid Smoke, Spices.

This is one of those sauces that nails that smoky, mesquite aroma and flavor.  The consistency is just right for backyard grillers - thick and gloppy.  Besides the nondescript bottle, I can’t think of anything for this sauce to improve upon.

Smell 5
Taste 5
Consistency 5
Ingredients 5
Label and marketing 3

AJ’s Fine Foods is a boutique gourmet market serving Phoenix and Tucson, Arizona.

Website: http://www.ajsfinefoods.com/

(UPDATE:  It appears there is no way to buy this stuff online.  That needs to change, AJ!)

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McCane has an old recipe but a young company that is just getting the word out.  I ask BBQ vendors to fill out a form when they send me a sauce.  One of the questions is “Why did you start making sauces?”  Here’s how Stewart Sr answers:

This sauce has always been a staple in our house. Originated with my Uncle Jimmy and passed down after his passing. We continued to make his “secret” sauce. It is so different and unique from anything else you can get , that I felt it was time to turn it loose on the world. Just about every Southern family has a “Bubba”and a secret sauce. Slow smoking and BBQing is a southern way of life,when times where simpilier and more family rooted. We need to get back to more of this. Remember when Mamma would holler or ring a bell to tell you that supper was ready or just time to come home. When you taste this sauce , close your eyes and it all comes back to you. You can even see Momma standing on the porch in an apron, smiling waving you in the house. Enjoy, have fun with it !

Sounds great, but let’s look at the taste shall we?

Great smell - like “Peppery Worcestershire.”  And I guess now that I’ve written that, that is the easiest way that I can sum up the flavor of the sauce too - without overlooking the complexity of flavors (lots of spices: onion, garlic, anchovies, tamarind, cloves, chili powder, mustard, tumeric, black pepper, cayenne pepper, cumin).

I love the flavor, but for my grilling style and what I use BBQ sauce for, this fell a little short.  If you’ve read my posts before, I’m not smoking pulled pork, or BBQ’ing brisket all day.  I’m usually more of a fast-and-quick kind of backyard chef versus a slow-and-low kind of guy.  When used in this fashion, this stuff just kinda drips off the chicken.   But for slower cooking such as pulled pork (in a crock pot even) this pit sauce will make a very fine choice and an excellent dipping sauce.  In the marketing area, I’m thinking this is more a North Carolina style sauce and marketed as such, could set a better expectation of the consistency.

Smell 4
Taste 5
Consistency 3
Ingredients 4
Label and marketing 3

Bottom line: It’s a seriously tasty sauce for serious BBQ people, backyard grillers might be disappointed in the consistency.

Go buy this stuff here: http://www.mccanessouthernfixins.com/

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It’s all about the fire and what happens in it.  And although it took me awhile to realize it for this particular sauce, Nebby had this figured out from the start and remained confident that his sauce would stand up to my criticism.  This is a story of a sauce that at first glance appeared thin and tasted a bit bland but turned out to be a huge winner after the heat of the grill.  What would have happened to Michael Jordan if he simply accepted the fact that his high school coach said he had no talent?  What if Babe, the pig who turned out to be a huge winner, had internalized that others thought of him as the runt of the litter.  What if I accepted the fact that others found it amusing and perhaps silly that I was spending a lot of time reviewing BBQ sauces??    Well, winners push on - and Nebby’s has a winner here.

Aroma - 4 somewhat ketchup-like with undertones of garlic and pepper.
Consistency - 4 a bit on the thin side but holds remarkably well to meat.
Flavor -4  before cooking 3 after cooking 5 an excellent blend of sweet and tangy.
Marketing and Packaging - 5 good looking label, comes with a free basting brush!

Website: Nebby’s Best Barbecue Sauce

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I think a lot of companies get the execution of fruit-based BBQ sauces wrong.   The concept of eating barbecue sauce with fruit is a bit odd for some who are used to garden variety (no pun intended) sauces that don’t taste much like typical fruits and vegetables.

I approached this one with skepticism, as the Original Spicy sauce had an overwhelming “eating your veggies” flavor which was a bit much for me.  The taste in this one has a much milder veggie lead flavor, and with the added pineapples, it really evens out the balance of flavors.  As you can see by my rating, I loved this sauce!

Grandville’s nails it with a great smell, flavor, before and after cooking flavor, sticks-to-meat consistency, and great packaging to back it up.  It’s one of the most chunky, most natural sauces that I’ve ever seen in a bottle.

When I grilled up the chicken, it felt like the Caribbean around here - just needed a steel drum or two and some reggae music.  I could also see this going good on top of pork - thinking ham and pineapple is always a nice match.  I’ll have to try that soon.

Smell 5
Taste 5
Consistency 5
Ingredients 3
Label and marketing 4

Go buy this stuff here: http://www.grandvillesbbqsauces.com/

If you like pineapple BBQ sauces I also recommend BBQ Stu’s Steel City.

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In a previous BBQ Sauce Review, I’ve tried to advise others  to avoid the Christmas Tree Shoppes when purchasing BBQ sauces.   I should take my own damn advice. I don’t even know why I bother to review this stuff. I guess it shows a nice balance of the good and the really bad.  Not everything can be a 3, 4, or a 5.

I don’t give 1 star reviews often, especially if I know the sender is a one-man operation and I’m going to do real damage to someone’s operation.  At first I thought Country Bob was a small operation until I checked his website.  Then I had no problem slamming em.  I know that goes against the promise of being 100% objective, but I guess I do have a feeling or two and this internet stuff is permanent.  To these small manufacturers, sometimes my comments are more important than the score, UNLESS we are talking about 1 or 5 star reviews.  I stand behind and defend my one and five star reviews like a pit bull holding onto human flesh.

So for this one - I went through the standard routine as I do with each sauce.  I take the smell.  I taste it cold.  Evaluate consistency. Then I cook with it.  Then I evaluate the after cooked flavor.  Then I look at the packaging and see if there’s anything that stands out to me that they might be able to change to be able to enhance sales (after all, my day job is marketing).

But taste is such an important factor it is almost counted 100 times in the weighted score, if you will.  Whether or not the company is tiny or huge, if I feel the sauce tasted so bad it could make you gag, I will provide a 1 star review.

Basically I am saying this stuff tastes so bad, it’s not even worth sticking in your mouth to prove me wrong. Even after shaking it up, the flavors were so uncomplimentary and so dissonant that I couldn’t believe someone actually stuck in a bottle.

No high fructose corn syrup but no good for your BBQ.

Unles

s you want to!

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A great tasting sauce. Not too much variation from the mild sauce in terms of flavor, but I noticed something slightly unusual here - usually on a label for spicy BBQ sauces, you can quickly determine what ingredient is making the sauce hot.  Usually it’s some kind of pepper, either in spice, extract, or natural form.

With this specific sauce (Captain Curts Famous Boss Sauce - Hot), the only area I could probably guess the heat came into play is the catch-all ingredient called “spices“.  Its a little frustrating when compound ingredients are used and not broken out into their elements… (my favorite example is a barbecue sauce I tried the other day that listed as it’s first ingredient:  barbecue sauce. Really! More later on that one).  So this sauce is a bit hotter than the mild sauce, but who knows what the heck made it hot.

The ingredients question aside, the flavor of this is great - almost to the level of  “Bone Suckin” uniqueness and distinction.  This one is influenced by something which - to me - tastes like part Old Bay and part traditional BBQ sauce.   Good flavor, negative mark in ingredients for compound ingredients, HFCS, and MSG.

Bonus to Captain Curt for just being awesome.

Smell 4
Taste 4
Consistency 4
Ingredients 3
Label and marketing 3

http://www.bbqchicago.com

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Like breaking off a little piece of Hell and mixing it with some vinegar and tomato sauce, this stuff will certainly torture you with heat.  If you believe your mouth should deserve the fire and brimstone treatment, then you might like it.  If you’ve been reading me for a little while, you might know that I’m not a big “let’s see what really hot stuff I can stick in my mouth without it melting” kind of a guy. I tend to enjoy a more sophisticated heat that can sometimes accompany BBQ sauce (more “back of mouth” heat versus total mouth melt if you know what I mean).

This one has some excellent ingredients and fantastic marketing, but the flavor is a little off for me with it’s dominant tomato/molasses/vinegar/honey flavor.  Sometimes in our attempts to produce natural products, a compromise is made on effectiveness or taste.  If you are looking for an all natural sauce, produced without any high fructose corn syrup, MSG, or sugar (this one uses evaporated cane juice) and with a lot of HEAT then this could be a great sauce for you.

Smell 3
Taste 3
Consistency 5
Ingredients 5
Label and marketing 4

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Buying BBQ sauce at Christmas Tree Shops is so backwards it’s funny - wrong season, wrong store.  I can safely bet that the bargain shoppers that this store appeals to wouldn’t dare spend more than 2 dollars on a BBQ sauce, and that’s a shame. There’s some really incredible stuff out there, but not available at the Christmas Tree Shops, which is where a well-intentioned friend found me this sauce.  High fructose syrup starts the ingredients off on a bad note (usually it’s tomatoes for this kind of sauce) and while the initial sniff is actually a quite tempting smoky garlic scent, it’s the aftertaste that’s the killer - like a bad piece of meat rotting in your mouth.  Not yummy.

Smell 3
Taste 1
Consistency 4
Ingredients 2
Label and marketing 3

website: http://www.worldharbors.com/Mesquite.html

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