Thu Jun 18, 2015
Hunt's Original BBQ Sauce
Tomato Juice from Concentrate, Corn Syrup, High Fructose Corn Syrup, Distilled Vinegar, Molasses, Less Than 2% of: Salt, Mustard Bran, Tomato Fiber, Natural Flavors Including Smoke, Spices Including Paprika, Guar Gum, Pectin, Carob Bean Gum, Citric Acid
Hunt's Original BBQ Sauce suffers from a blandness that's an oddity in the realm of barbecue sauces. This leaves the sauce almost devoid of the more bold tangy, sweet, and fruity layers of flavor that you'd normally be looking for in quality 'cue.
Thu Jun 4, 2015
Jack Daniel's Spicy Original Barbecue Sauce
Approximately $2 for 19oz at your local grocery store
Tomato Concentrate, High Fructose Corn Syrup, Distilled White Vinegar, Molasses, Water, Salt, Modified Corn Starch, Natural Hickory Smoke Flavoring, Mustard Flour, Caramel Color, Spices, Sodium Benzoate and Potassium Sorbate as Preservatives,, Jack Daniel's Tennessee Whiskey Flavoring, Onion Powder, Garlic Powder, Xanthan Gum
Too much smoke and sugar is this sauces downfall, creating an unbalanced flavor out of the jar and easily susceptible to burning on the grill.
Tue May 26, 2015
Pulled pork is a wondrous thing. Made from pork shoulder, it's slowly smoked until the intramuscular fat and connective tissue renders and softens, leaving nothing but tender, juicy meat that can be shredded easily by hand. The process takes a good twelve to fourteen hours at a low temperature of 225°F, during which time the meat picks up a smoky flavor while developing an intensely flavored exterior bark. It's one of the classics of the barbecue cannon, which raises the question: Why does pulled barbecue chicken fail to reach a similar level of renown?
If my own experience is any indication, the answer is that pulled chicken, as tender and juicy as it can be, almost always lacks the right balance between meat, seasoning, and smoke. It tends to be so inundated with sauce that any trace of chicken flavor is completely drowned out. It's also often devoid of smokiness, unless the barbecue sauce contains liquid smoke (an ingredient I detest for its overpoweringly acrid flavor).
But just because most pulled chicken fails to reach the heights of pulled pork doesn't mean it shouldn't still taste great. I decided that it was time to figure out how to make really good pulled chicken. And with a little barbecue know-how, I was able to come up with a recipe that's outdone any pulled chicken I've ever encountered before.
Read more and get recipe >>
Thu May 21, 2015
Kraft Original Barbecue Sauce
Approximately $2.49 for 18oz at your local grocery
Sugar, Tomato Puree, Vinegar, Molasses, Apple Cider Vinegar, Modified Food Starch, Salt, Contains Less Than 2% Of Natural Hickory Smoke Flavor, Dried Onions, Dried Garlic, Spice, Mustard Flour, Paprika, Potassium Sorbate
Relying too heavily on sugar is this sauce's downfall, whose redemptive vinegar and spice gets drowned out completely by sweetness after being cooked.
Thu May 7, 2015
Yuengling Bacon Flavored Barbecue Sauce
Tomato Puree, Sugar, Robust Molasses, Vinegar, Natural Hickory Smoke, Yuengling Larger Beer, Modified Cornstarch, Salt, Worcestershire Sauce, Natural Bacon Flavor, Onion Powder, Garlic Powder, Natural Caramel Color, Potassium Sorbate, High Fructose Corn Syrup
A standard mixture of barbecue flavors is taken down a notch with an artificial bacon undertone that clouds this sauce's potential.